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Creamed Spinach with Parmesan

Creamed spinach with Parmesan is a stovetop side with tender spinach in a smooth, creamy sauce. A 12-inch skillet makes it easy to cook the shallot, thicken the sauce, and melt freshly grated Parmesan right into the spinach.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 322
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 shallot small, finely minced
  • 1 clove garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 20 oz spinach frozen chopped, thawed and squeezed dry
  • 0.5 cup Parmesan cheese freshly grated
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 12-inch skillet

Method
 

  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the shallot and cook for 2 to 3 minutes, stirring, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the flour and cook, stirring, for 1 minute.
  5. Gradually whisk in the milk and heavy cream until smooth.
  6. Cook for 2 to 3 minutes, whisking, until the sauce thickens.
  7. Stir in the spinach and cook for 3 to 5 minutes, stirring often, until heated through.
  8. Stir in the Parmesan, salt, pepper, and nutmeg until the cheese melts, then serve hot.

Notes

For the smoothest sauce, squeeze the thawed spinach very dry before adding it. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use a 1:1 gluten-free flour blend.