Creamed Spinach Recipe

Say hello to my beautiful, delicious creamed spinach recipe. Yum!

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I found a recipe for creamed spinach, but it was missing something, and so I modified it to come up with this. Hope you love it too.

You'll Need:

  • fresh spinach leaves, and a lot of them! However many bags it takes to equal about 24 oz. (I used a 16 oz box of organic baby spinach from Sams Club for these pictures - very good price - but I needed a bit more)
  • 1/2 of a medium onion, chopped fine
  • 1 soup spoon of minced garlic (or use fresh if you have it handy.
  • 4 Tablespoons of Butter
  • 1 cup of heavy cream
  • 4 oz. cream cheese
  • salt and pepper to taste - don't forget this!

Directions:

Put your butter in a medium/large pan (I used a 4 quart cast iron dutch oven). Melt over medium or low/medium heat.

Add 1 soup spoon of minced garlic or some fresh garlic (1 clove?)

Add your chopped onion.

Saute this and let it cook for a few minutes.

Now start adding the fresh spinach. It's not going to all fit at once. So I filled my pan and turned the spinach from the bottom to the top letting it wilt.

Add some more spinach as the first cooks down. It may take several times of cook downs to get it all in there. Trust me, spinach wilts down to nothing.

Let the spinach coat with the wonderful butter, onion, and garlic mix, and wilt but not get so done that it's falling apart.

Add the cup of cream.

Cut up your cream cheese to let it melt faster, and add to the mix. Make sure you salt and pepper this, and then let it warm for several minutes. Taste...does it have enough salt and pepper?

I served this super yummy creamed spinach recipe with chicken tenderloins that I had grilled with lemon pepper. It was delicious beyond words.

When I put the scant leftovers away, I licked the spoon, and then considered licking the pan. I decided not to, since I didn't want my husband to catch me, but this is a whole new level of yummy..."Lick the pan good!"

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