Garlic Parmesan Creamed Spinach
Tender spinach in a silky garlic, heavy cream, and Parmesan sauce with a pinch of nutmeg.
Equipment
- Large skillet
- Wooden spoon
- Fine grater
Ingredients
Main Ingredients
- 1 lb fresh spinach or thawed frozen spinach, squeezed dry
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp lemon juice optional
Instructions
Cooking
- Prep. Wash and chop fresh spinach, or squeeze thawed frozen spinach very dry.
- Garlic. Melt the butter and cook the garlic about 1 minute.
- Wilt. Add the spinach and stir until wilted or heated through.
- Simmer. Pour in the cream and simmer gently for a few minutes.
- Finish. Stir in the Parmesan, nutmeg, and salt until thick, adding lemon juice if you like.
Notes
Substitutions: Half and half replaces the heavy cream for a thinner sauce.
Tips: Squeeze frozen spinach completely dry.
Storage: Refrigerate for up to 3 days and reheat gently. Do not freeze.
Nutrition does not include the optional lemon juice.