Imagine a side dish so creamy, so decadent, that it transforms ordinary spinach into a mouthwatering delicacy that will have your dinner guests begging for seconds. Boston Market's Creamed Spinach has been a fan-favorite for years, and now you can recreate this restaurant-quality dish right in your own kitchen. With just a few simple ingredients and our foolproof method, you'll be serving up a luxurious, velvety spinach creation that rivals any gourmet restaurant's offering.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb fresh spinach
- 2 tbsp butter
- 2 tbsp flour
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by thoroughly washing the fresh spinach under cold running water to remove any dirt or grit. After washing, remove any tough stems and roughly chop the spinach into manageable pieces.
- In a large pot, bring water to a boil. Once boiling, add the chopped spinach and blanch for about 2 minutes until it is wilted and bright green. Immediately drain the spinach and transfer it to a bowl of ice water to stop the cooking process. After a few minutes, drain the spinach again and squeeze out any excess water. Set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux, which should be a light golden color.
- Gradually pour in the heavy cream while whisking constantly to avoid lumps. Continue to cook the mixture over medium heat, stirring frequently, until it thickens and begins to bubble, about 5-7 minutes.
- Once the cream sauce has thickened, stir in the grated Parmesan cheese until it is fully melted and incorporated. Season the sauce with salt and pepper to taste.
- Add the blanched spinach to the cream sauce, stirring well to ensure the spinach is evenly coated. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove the saucepan from heat and let the creamed spinach sit for a couple of minutes before serving. This will help the dish to thicken slightly more as it cools.
- Serve the creamed spinach warm as a delicious side dish to complement your meal. Enjoy!
Tips
- Always use fresh spinach for the best flavor and texture. Frozen spinach can work in a pinch, but it won't give you the same vibrant result.
- When blanching spinach, be precise with your timing. Two minutes is the sweet spot - any longer and you'll lose that beautiful bright green color.
- The ice bath is crucial! It stops the cooking process and helps maintain the spinach's bright color and crisp texture.
- Whisk continuously when making the roux and adding cream to prevent lumps and ensure a smooth, silky sauce.
- Don't rush the cream sauce - let it thicken naturally over medium heat for the best consistency.
- Season carefully. Start with a little salt and pepper, then taste and adjust. Parmesan adds saltiness, so be conservative at first.
- For an extra touch of luxury, try adding a pinch of nutmeg to the cream sauce for a subtle, sophisticated flavor boost.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 8g
Fat: 25g
Saturated Fat: 16g
Cholesterol: 85mg
