Are you searching for a spinach dish that is both flavorful and easy to make? Look no further than this restaurant-style creamed spinach recipe! With just one pot or pan, you can create a deliciously creamy and indulgent side dish that is sure to impress even the most discerning taste buds. Whether you’re serving it alongside a fancy dinner party or simply looking for a way to elevate your weeknight dinners, this creamed spinach recipe is a must-try. So, get ready to take your home cooking to the next level with this mouth-watering recipe that will have your family and friends thinking they’re dining at a five-star restaurant.
The richest and cheesiest way to enjoy your green veggies is with creamed spinach. I use fresh spinach instead of frozen because it has a crisper texture than frozen. If you can only get frozen spinach, then that will work as well. The addition of parmesan and seasonings takes it to another level!
Table of Contents
To make the best restaurant-style creamed spinach, you will need the following ingredients:
- 1 lb fresh baby spinach
- 1 large shallot, chopped
- 4 cloves garlic, minced
- 5 tbsp butter
- 1 1/4 cup whole milk
- 1/4 cup all-purpose flour
- 1 cup shredded parmesan
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cardamom
- 1/2 tsp coriander
How To Make Restaurant Style Creamed Spinach
Sauté shallot and garlic with butter until softened.
Sauté cardamom, coriander, black pepper, and salt for 30 seconds – until fragrant.
Add flour to make a roux and cook over medium heat for several minutes while stirring. This will help to get rid of the raw flour taste.
Add milk and whisk for about five minutes or so until it thickens. STOP STIRRING HERE if you’re using frozen or canned spinach for your creamed spinach.
You will want it to be the consistency of mashed potatoes. Don’t worry, the water from the spinach will thin out the bechamel.
Add spinach and cover for about two minutes. Then turn the spinach, rotating so that the spinach on the top also gets cooked and wilts.
Add parmesan and combine until melted. That’s all it takes to make a restaurant style creamed spinach!
- Use fresh baby spinach: Fresh spinach has a brighter and more vibrant flavor than frozen spinach. It also wilts down faster and more evenly.
- Thoroughly wash the spinach: Before using the spinach, be sure to wash it thoroughly to remove any dirt or debris.
- Use whole milk: Whole milk contains more fat and protein than skim or low-fat milk, which will help to thicken the sauce and create a creamier texture.
- Whisk continuously when adding the flour: To avoid lumps in the sauce, whisk continuously when adding the flour to the pot. This will help to evenly distribute the flour and create a smooth and velvety sauce.
- Add the spinach gradually: Add the spinach gradually and cover the pot to allow the spinach to wilt down before adding more. This will help to ensure that the spinach cooks evenly and doesn’t become too watery.
- Use freshly grated parmesan cheese: Freshly grated parmesan cheese has a stronger and more flavorful taste than pre-grated cheese. It also melts more easily, creating a smoother and creamier sauce.
- Adjust the seasoning to taste: Taste the creamed spinach before serving and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your personal preference.
- Add bacon: Fry some bacon in a separate pan until crispy, then crumble it over the creamed spinach before serving. The smoky and salty flavor of bacon will add an extra layer of richness to the dish.
- Use different greens: Instead of using only spinach, try mixing in other greens such as kale, chard, or collard greens to add more texture and flavor to the dish.
- Make it spicy: Add a pinch of cayenne pepper or red pepper flakes to the creamed spinach to give it a little kick of heat. You can also use jalapeno or other spicy peppers to add more flavor.
- Add mushrooms: Saute some mushrooms in butter until tender, then add them to the creamed spinach for an earthy and savory flavor.
- Use different cheeses: Instead of using parmesan cheese, try using other cheeses such as gruyere, cheddar, or goat cheese to give the creamed spinach a different taste and texture.
- Make it vegan: Use plant-based milk and vegan butter in place of dairy products, and omit the parmesan cheese. You can also add nutritional yeast for a cheesy flavor.
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach instead of fresh in this recipe. Just be sure to thaw the spinach and squeeze out any excess liquid before adding it to the pot.
Q: Can I make creamed spinach ahead of time?
A: Yes, you can make creamed spinach ahead of time and reheat it when you’re ready to serve. Just store the creamed spinach in an airtight container in the fridge for up to 3 days. When reheating, you can do so on the stove over low heat, stirring occasionally until heated through.
Q: How can I make creamed spinach healthier?
A: To make creamed spinach healthier, you can use low-fat milk instead of whole milk, reduce the amount of butter or use a plant-based butter substitute, and use less cheese or substitute it with a lower-fat cheese. You can also add more vegetables to the dish, such as mushrooms or bell peppers, to increase its nutritional value.
Q: Is creamed spinach gluten-free?
A: This recipe is not gluten-free as it contains all-purpose flour. However, you can use a gluten-free flour substitute, such as almond flour or cornstarch, to make it gluten-free.
Q: Can I make creamed spinach without dairy?
A: Yes, you can make creamed spinach without dairy by using plant-based milk and butter substitutes, and omitting the cheese. You can also add nutritional yeast or other vegan cheese alternatives to achieve a similar flavor.
Our More Recipes:
- HOW TO MAKE SOUTHERN MIXED GREENS RECIPE (COLLARD, TURNIP, MUSTARD)
- BAKED CHICKEN LEGS WITH SPICY HONEY GARLIC SAUCE
Best Restaurant Style Creamed Spinach Recipe
1 lb fresh baby spinach
1 large shallot – chopped
4 cloves garlic – minced
5 tbs butter
1 1/4 cup whole milk
1/4 cup all purpose flour
1 cup shredded parmesan
1 tsp salt
1/2 tsp black pepper
1/2 tsp cardamom
1/2 tsp coriander
- In a pot, sauté shallot and garlic over medium heat until softened (about 5 minutes).
- Add salt, black pepper, cardamom, and coriander and sauté for about 30 seconds.
- Add flour and whisk for 3 minutes.
- Add milk and whisk until the bechamel thickens to the consistency of mashed potatoes (about 5 minutes).
- Add spinach and cover for two minutes. Uncover and turn spinach to make sure all gets cooked and wilted. Cook another two minutes.
- At this point, the spinach should have wilted down. If not, cook for another minute or two.
- Add parmesan and combine until melted.
Keywords: creamed spinach