The Best Creamed Spinach

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 pound frozen chopped spinach or 2 pounds fresh (see notes)

2 tablespoons butter

1/2 medium onion (chopped)

2 cloves garlic (minced)

3/4 cup heavy/whipping cream

4 ounces cream cheese (1/2 block Philly) (softened)

1 cup freshly grated parmesan cheese

Pinch nutmeg

Salt & pepper (to taste)

Directions

Frozen spinach: Thaw the spinach, then squeeze out as much of the excess water as you can. Fresh spinach: Boil a pot of water. Add the spinach and cook for about 1 minute. Drain it and rinse it under cool water. Squeeze out excess water. Chop if desired.

In a pot, sauté the butter and onion over medium heat until it's lightly browned (about 5-7 minutes).

Reduce heat (I keep it on medium-low for this step, but you can increase heat as needed). Stir in the garlic, followed by the heavy cream, cream cheese, parmesan, and nutmeg. It will take a few minutes for the cream cheese to melt in. I break it up with my spoon/stir it continuously. The sauce should thicken up as it cooks.

Stir in the spinach and let it heat through. If you want more liquid, add in a splash more cream. If there's too much liquid, you may need to cook the spinach for a few more minutes to reduce the sauce to your liking.

Season with salt & pepper as needed (I am pretty generous with both).

Notes

Half the spinach and 1/3 cup heavy cream to make a half recipe

Nutrition

• Calories: 300 kcal
• Total Fat: 26 g
• Saturated Fat: 16 g
• Cholesterol: 86 mg
• Sodium: 417 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 11 g