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Creamy Parmesan Creamed Spinach

Creamy Parmesan creamed spinach is made on the stovetop with a silky milk and cream sauce, tender spinach, and finely grated Parmesan. A touch of nutmeg adds warmth to this classic, easy side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 package (10 oz) spinach frozen chopped, thawed
  • 2 tbsp unsalted butter
  • 1 shallot small, finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

  1. Put the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible.
  2. Melt the butter in a 12-inch skillet over medium heat, add the shallot, and cook for 3 to 4 minutes until softened; stir in the garlic and cook for 30 seconds.
  3. Sprinkle the flour over the shallot mixture and cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the milk and heavy cream until smooth, then bring to a gentle simmer and cook for 3 to 5 minutes, whisking often, until thickened.
  5. Stir in the salt, pepper, nutmeg, and spinach, and cook over medium-low heat for 3 to 4 minutes until hot throughout.
  6. Remove the skillet from the heat, stir in the Parmesan until melted, and serve.

Notes

Squeeze the thawed spinach thoroughly so the sauce stays creamy. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free version, use a gluten-free all-purpose flour blend.