Simple Creamed Baby Spinach
- Prep Time 0:10
- Cook Time 0:15
- Estimated Cost $5
- 436 Comments
I love creamed spinach, especially alongside a freshly-grilled steak, but I find that most traditional recipes combine too much creamy sauce with not enough spinach for my tastes.
This lightened-up version is made with a hefty portion of fresh, whole-leaf baby spinach, instead of the chopped/frozen variety, and a little bit of half-and-half, rather than the more traditional heavy cream. The result is rich, but not overly so. It makes a wonderful accompaniment to grilled or roasted meats and would also be delicious piled atop freshly-toasted bread.
- 1 tbsp extra virgin olive oil Pantry
- 2 cloves garlic, chopped Pantry
- 1/2 medium onion, diced $0.50 for a whole onion
- 4 cups (packed) baby spinach $2
- 1/3 cup half-and-half $1 for a half-pint
- 1/4 tsp ground nutmeg $1.50 for 1 oz.
- salt and freshly-ground black pepper to taste Pantry
Recipe Serves 4
- Heat oil in a large frying pan over medium heat. Add the garlic and onion and cook, stirring occasionally, just until onions become translucent are the pan is very fragrant.
- Add the spinach and cook, stirring several times, until it begins to wilt, about 2 minutes. Add the half-and-half and nutmeg and stir well.
- Turn the heat up to high and cook, stirring occasionally, until the half-and-half reduces to a thick and creamy sauce, enveloping the spinach, onions and garlic.
- Stir well to ensure that the sauce is distributed evenly, season with salt and pepper to taste and serve immediately.