This delicious creamed spinach recipe by Martha Stewart is the perfect side dish for any meal. It’s creamy, quick, and easy to prepare, using simple ingredients you likely have at home. With its rich flavor and velvety texture, it’s a crowd-pleaser that’s ready in under 30 minutes!
Ingredients Needed:
- 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
- 2 tablespoons butter
- ½ medium onion, minced
- 4 garlic cloves, minced
- 4 ounces bar cream cheese, cut into pieces
- ½ cup milk
- Pinch ground nutmeg
- Coarse salt and ground pepper
How To Make Creamed Spinach?
- Cook spinach: Bring a large pot of salted water to a boil. Add spinach and cook just until wilted, about 1 minute.
- Rinse spinach and squeeze: Drain the spinach in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible.
- Chop spinach: Coarsely chop the spinach, then set aside.
- Cook onion and garlic: In a large saucepan, heat butter over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion softens, about 3 to 5 minutes.
- Add cream cheese and milk: Add the cream cheese and milk to the saucepan. Cook, stirring, until the cream cheese is melted and the mixture is smooth.
- Stir in spinach and cook: Stir in the chopped spinach. Simmer over medium heat until the mixture thickens, about 8 to 10 minutes.
- Add nutmeg and serve: Stir in a pinch of nutmeg, adjust seasoning with salt and pepper, and serve warm.
Recipe Tips:
- Use fresh spinach for the best flavor: Fresh flat-leaf spinach gives the dish a vibrant taste and texture. Avoid using frozen spinach unless necessary.
- Dry the spinach thoroughly: After rinsing, make sure to squeeze out as much water as possible to avoid a watery dish.
- Chop spinach evenly: Coarsely chop the spinach for even distribution and a balanced bite in every spoonful.
- Adjust the creaminess: Add more milk if you prefer a thinner consistency or reduce it for a thicker sauce.
- Season gradually: Taste as you go when adding salt and pepper to ensure the perfect balance of flavors.
How To Store Creamed Spinach?
- Refrigerate: First, let the leftover creamed spinach cool until it reaches room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Creamed spinach can be frozen for up to 1 month. After cooling, place it in a freezer-safe container or bag.
Nutrition Facts
Serving Size: 1/2 cup (113g)
- Calories: 130
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 260mg
- Potassium: 280mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 4g
Check out More Recipes:
- Martha Stewart Alfredo Sauce
- Martha Stewart Potatoes Au Gratin
- Martha Stewart Pizza Dough
- Martha Stewart Cranberry Sauce
- Martha Stewart Buttercream Frosting
Martha Stewart Creamed Spinach
Description
This delicious creamed spinach recipe by Martha Stewart is the perfect side dish for any meal. It’s creamy, quick, and easy to prepare, using simple ingredients you likely have at home. With its rich flavor and velvety texture, it’s a crowd-pleaser that’s ready in under 30 minutes!
Ingredients
Instructions
- Cook spinach: Bring a large pot of salted water to a boil. Add spinach and cook just until wilted, about 1 minute.
- Rinse spinach and squeeze: Drain the spinach in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible.
- Chop spinach: Coarsely chop the spinach, then set aside.
- Cook onion and garlic: In a large saucepan, heat butter over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion softens, about 3 to 5 minutes.
- Add cream cheese and milk: Add the cream cheese and milk to the saucepan. Cook, stirring, until the cream cheese is melted and the mixture is smooth.
- Stir in spinach and cook: Stir in the chopped spinach. Simmer over medium heat until the mixture thickens, about 8 to 10 minutes.
- Add nutmeg and serve: Stir in a pinch of nutmeg, adjust seasoning with salt and pepper, and serve warm.
Notes
- Use fresh spinach for the best flavor: Fresh flat-leaf spinach gives the dish a vibrant taste and texture. Avoid using frozen spinach unless necessary.
- Dry the spinach thoroughly: After rinsing, make sure to squeeze out as much water as possible to avoid a watery dish.
- Chop spinach evenly: Coarsely chop the spinach for even distribution and a balanced bite in every spoonful.
- Adjust the creaminess: Add more milk if you prefer a thinner consistency or reduce it for a thicker sauce.
- Season gradually: Taste as you go when adding salt and pepper to ensure the perfect balance of flavors.
Martha Stewart Creamed Spinach