Ingredients
- 1 tbsp. (0.5 oz / 14g) butter
- 0.5 medium (4 oz / 113g) sweet onion, very thinly sliced
- 4 cups (4.2 oz / 120g) spinach, stemmed and thoroughly washed
- 0.75 cup (6 fl oz / 170g) heavy (whipping) cream
- 0.25 cup (2 fl oz / 59g) Herbed Chicken Stock
- 0.1 tsp. (0.5g) sea salt
- 0.1 tsp. (0.2g) freshly ground black pepper
- 0.1 tsp. (0.2g) ground nutmeg
How to Make Creamed Spinach
- In a large skillet over medium heat, melt the 1 tbsp. (14g) of butter.
- Add the 0.5 thinly sliced sweet onion and saute until it is lightly caramelized, which will take about 5 minutes.
- Stir in the 4 cups (120g) of prepared spinach, 0.75 cup (170g) of heavy cream, 0.25 cup (59g) of chicken stock, and the salt, pepper, and nutmeg.
- saute the mixture until the spinach is completely wilted, about 5 minutes.
- Continue cooking the creamed spinach over the heat until the spinach is tender and the cream sauce is visibly thickened, about 15 minutes, then serve immediately.
Total Batch Nutrition
Yields 4 servings (Nutrition calculated for the entire recipe batch):
- Calories: 780
- Fat: 80g
- Protein: 12g
- Fiber: 8g
Expert Pro Tips
Additionally, to elevate Creamed Spinach from a standard side to a restaurant-quality experience, keep these chef-approved tips in mind:
- Patience with the Reduction: Because this recipe relies on heavy cream reducing rather than using a flour-based roux, giving it the full 15 minutes to simmer is critical. This concentrates the flavors and naturally thickens the sauce without adding unnecessary carbs.
- Fresh Nutmeg is a Game Changer: While pre-ground nutmeg works in a pinch, grating whole nutmeg fresh directly into the skillet provides a much warmer, more aromatic depth that perfectly bridges the rich dairy and earthy greens.
- Watch the Salt: Herbed chicken stock and butter both carry their own salt content, and spinach shrinks significantly as it cooks. Always wait to do your final taste test for salt after the cream sauce has fully reduced to avoid over-salting.
- Don't Over-Wilt Initially: When first adding the spinach to the caramelized onions, stir just until it collapses. It will continue to cook and soften during the 15-minute simmering stage, ensuring it remains tender without turning to mush.
Frequently Asked Questions (FAQ)
Can I use frozen spinach instead of fresh for creamed spinach? Additionally, you can easily substitute frozen spinach for fresh. If you choose frozen spinach, you will need about 10 to 12 ounces. Be sure to thaw it completely and squeeze out excess water. Then aggressively squeeze out as much water as possible with a clean kitchen towel before adding it to your skillet. Excess water will thin out your cream sauce.
Is this creamed spinach recipe keto-friendly and low-carb? Indeed, Creamed Spinach is keto-friendly and low-carb. By utilizing heavy whipping cream and slowly reducing the sauce instead of using traditional thickeners like flour or cornstarch, this recipe stays naturally low in carbohydrates and high in healthy fats, making it a perfect side dish for a ketogenic lifestyle.
Why did my Creamed Spinach turn out watery? A watery Creamed Spinach usually occurs for two reasons.First, the fresh spinach wasn't allowed to cook down enough to release its natural moisture.Second, the cream sauce wasn't simmered long enough to reduce properly.Ensure you maintain a steady simmer for the full 15 minutes until the sauce coats the back of a spoon.
How do I store and reheat leftover creamed spinach? Store any leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Additionally, to reheat, place it in a small saucepan over medium-low heat. Stir frequently until heated through. If the sauce has thickened too much in the fridge, add a splash of heavy cream or chicken stock. This restores its velvety texture. Avoid microwaving on high heat, as the cream sauce can separate.
