Give Popeye a run for his money with this Easy Creamed Spinach, an ideal side to bring color and nutrition to your table.
If you’re like me, you grew up watching Popeye developing eye-popping muscles after he devoured a can of spinach. The message was clear: eating spinach made you strong (and maybe handsome enough to attract the eye of Olive Oyl). So here’s the skinny about why the creator of Popeye, cartoonist Elzie Segar, selected spinach as a superfood. About 60 years before Popeye made his debut, a German chemist dropped a decimal point in a chart detailing the amount of iron in spinach. Instead of 3.5 grams (which is still a healthy serving of iron!), he recorded that spinach had 35 milligrams. Although the math error was eventually rectified, spinach’s reputation had been solidified. Despite the error, it’s still true that spinach is a great nutritional choice. In addition to loads of iron, it also has vitamin C, potassium, and magnesium and is good for skin, hair, and bone health.
I’m not exactly sure what Popeye would pair the spinach with if he ever had time to sit down for a meal, but I like to imagine he’d grill up some Chicken and Garlic Parmesan Corn. I’m pretty sure he’d end the meal with one last spoonful of creamed spinach with a thump on his chest and a loud proclamation, “I’m strong to the finich, cause I eats me spinach, I’m Popeye the Sailor Man!”
Serving Suggestions
This Easy Creamed Spinach Recipe is a fantastic wingman for most entrees. You can also go for lighter fare, combining it with a baked potato and some artisan bread.
Ingredients
- 2 TBSP butter
- 1 onion (finely diced)
- 2 cloves garlic (minced)
- 2 pounds frozen spinach (thawed and squeezed dry)
- 1 cup cream
- ½ cup parmesan cheese (finely grated)
- ¼ tsp nutmeg
- Salt and pepper
Instructions
Prep time: 10 minutes
Cooking time: 20 minutes
Yields: 4 servings
- Begin by gently warming a skillet over low heat. Add the butter, allowing it to melt slowly. As the butter sizzles, pour in the finely chopped onions and minced garlic. Let them fry in the pan for about 5 minutes.
- Now, add the dried spinach to the mix. Stir it and continue to cook for 5 to 8 minutes or until the excess moisture from the spinach evaporates.
- Turn the heat up slightly as you pour in the cream and sprinkle in the Parmesan cheese and nutmeg. Allow the mix to cook for about 5 minutes, and the cream will thicken. Season with a pinch of salt and a dash of freshly ground pepper.
Tips & Tricks for the Perfect Creamed Spinach
- Squeeze the thawed spinach dry. Water will dilute the creamy texture.
- To release the full flavor of the onions and garlic, fry them until they’re golden.
- Don’t Rush the Cream: Let the cream cook slowly and reduce a bit. This will result in a thicker, creamier dish.
- Taste the dish before seasoning. The cheese and butter are already salty, so tasting at the end will help you determine how much seasoning it still needs.
FAQs
Of course. Just keep in mind that you’ll probably need twice as much fresh spinach (or about 4 pounds for this recipe). Also, make sure to rinse well and cut off the stems before using.
Swap the cream with half-and-half or a combo of milk and Greek yogurt.
I like it when someone asks a very direct and honest question. So I’ll give an honest answer. It can. But eating in moderation should be just fun—and all the other good nutrients outweigh the occasional toot.
Blame oxalic acid, which is found in higher concentrations in more mature spinach. To avoid the bitter flavor, stay away from larger, darker leaves and look for younger spinach. Also, avoid overcooking.
Variations
- Mix in some cooked and crumbled bacon pieces.
- Add a dash of red pepper flakes or chopped jalapenos.
- Add sautéed mushrooms.
- Mix in cream cheese along with the cream.
Make Ahead and How to Store
This dish is easy to make ahead of time—and heats up well as leftovers. When you’re ready to serve, warm up your Creamed Spinach on the stovetop. Keep it low and slow, stirring frequently so nothing gets burned. If it looks a little thick, add a splash of cream or milk. Leftovers will last in a sealed container in the fridge for three days.
Creamed Spinach
Ingredients
Instructions
- Begin by gently warming a skillet over low heat. Add the butter, allowing it to melt slowly. As the butter sizzles, pour in the finely chopped onions and minced garlic. Let them fry in the pan for about 5 minutes.
- Now, add the dried spinach into the mix. Stir it and continue to cook for 5 to 8 minutes, or until the excess moisture from the spinach evaporates.
- Turn the heat up slightly, as you pour in the cream and sprinkle in the Parmesan cheese and nutmeg. Allow the mix to cook for about 5 minutes, the cream will thicken. Season with a pinch of salt and a dash of freshly ground pepper.
