Creamed Spinach So Good It's Addictive

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds umami flavor.

Turn stovetop to medium heat and melt 1/2 tablespoon of butter in a Dutch oven.

Add half of the fresh baby spinach and cook until wilted, then transfer to a colander to drain excess juice.

Set the colander on a cutting board lined with paper towels to catch drippings.

Wipe out the Dutch oven with a paper towel and melt another 1/2 tablespoon of butter.

Add the remaining spinach and cook until wilted, then remove from the pot again and set aside.

Wipe out the pot again to remove any green spinach juice.

Add 4 tablespoons of unsalted butter to the pot and let melt.

Add 1 cup of finely diced onion and cook until translucent, about 3 minutes, stirring occasionally.

Pat the wilted spinach with paper towels to remove excess water and chop into manageable pieces.

Add 1 tablespoon of minced garlic to the onions and cook until fragrant, about 30-60 seconds.

Sprinkle 1/4 cup of all-purpose flour over the mixture and stir until no lumps remain, cooking for another 30-60 seconds.

Gradually pour in 3/4 cup of whole milk while stirring to combine.

Add 3/4 cup of heavy cream gradually while stirring until the mixture thickens.

Stir in 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1/8 teaspoon of paprika, and a sprinkling of cayenne pepper if desired.

Turn down the heat to medium-low and add 3 ounces of cream cheese and 1/2 cup of shredded parmesan cheese, stirring until melted and combined.

Add the chopped spinach back into the pot and stir to combine everything well.

Remove from heat and serve in the Dutch oven or transfer to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens