Sandra This Paula Deen Creamed Spinach is a creamy and easy recipe, which is made with fresh spinach and heavy cream. It’s the perfect steakhouse side dish, a classic, foolproof recipe that’s ready in under 15 minutes.
Paula Deen Creamed Spinach Ingredients
A simple, classic list for the ultimate steakhouse side.
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 Vidalia onion, minced
- 1 clove garlic, minced
- 2 bunches (about 20 oz total) fresh spinach, stemmed and chopped
- 1/4 cup heavy cream
- 1/4 teaspoon freshly ground nutmeg
- Salt and freshly ground black pepper to taste
How To Make Paula Deen Creamed Spinach
A step-by-step guide to this incredibly quick and easy side dish.
- Sauté the Aromatics: In a medium sauté pan over medium-high heat, melt the butter and then add the olive oil. Add the minced onion and garlic and cook for about 2 minutes, stirring, until they are soft and fragrant.
- Wilt the Spinach: Add the chopped fresh spinach to the pan. You may need to add it in batches. Cook, stirring, until the spinach has completely wilted down.
- Simmer and Serve: Pour in the heavy cream and season with salt, nutmeg, and black pepper. Stir well and let the mixture cook for 3 to 4 minutes, until the liquid has reduced by about half and the sauce is creamy. Serve immediately.
Recipe Tips
For the richest, creamiest spinach every time.
- How to prevent watery creamed spinach? If you wash your fresh spinach, it’s crucial to dry it thoroughly in a salad spinner before chopping. Also, allow the cream to simmer and reduce as directed in the final step; this is what thickens the sauce and makes it creamy, not watery.
- Can I use frozen spinach? Yes, frozen chopped spinach is a great and convenient substitute. You will need about a 10-12 ounce package. Be sure to thaw it completely and then squeeze out all of the excess water before adding it to the pan with the onions and garlic.
- How to make it even richer? For an even more decadent, steakhouse-style creamed spinach, you can stir in 2-3 tablespoons of softened cream cheese or 1/4 cup of grated Parmesan cheese along with the heavy cream.
- Can I make this ahead of time? This dish is best served fresh, but you can make it a few hours ahead of time. Reheat it gently in a saucepan over low heat, stirring until it’s warmed through. You may need to add an extra splash of cream to loosen it up.
What To Serve With Creamed Spinach
Classic main courses that pair perfectly with this rich side dish.
This classic steakhouse side is the perfect accompaniment to a variety of rich and savory main courses:
- A perfectly seared steak, like a ribeye or filet mignon
- A simple roast chicken or turkey
- Pan-seared salmon or other roasted fish
- A holiday prime rib or glazed ham
How To Store Creamed Spinach
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover creamed spinach in an airtight container in the refrigerator for up to 3 days.
- Reheat: Gently rewarm the spinach in a saucepan over low heat or in the microwave. Stir well and add a splash of milk or cream if it seems too thick.
Paula Deen Creamed Spinach Nutrition Facts
An estimated guide per serving.
- Calories: 180 kcal
- Carbohydrates: 8 g
- Protein: 4 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A Vidalia onion is a type of sweet onion known for its mild flavor and low pungency. It’s perfect for a dish like this where you want a subtle sweetness without a harsh onion bite. If you can’t find one, a regular yellow onion will also work.
You can substitute the heavy cream with half-and-half or whole milk, but the final dish will be significantly less rich and the sauce will be thinner. For the classic, decadent flavor, heavy cream is recommended.
Bitterness in creamed spinach can sometimes come from the spinach itself if it’s an older bunch, or from the garlic if it was allowed to brown or burn during the initial sauté. Cook the garlic and onion gently until they are just soft and fragrant.
Try More Recipes:
Paula Deen Creamed Spinach Recipe
Description
A classic, quick, and easy creamed spinach recipe that’s rich, creamy, and full of flavor. The perfect steakhouse-style side dish for any special meal, ready in under 20 minutes.
Ingredients
Instructions
- In a medium sauté pan over medium-high heat, melt the butter with the olive oil.
- Add the minced onion and garlic and cook for about 2 minutes until soft and fragrant.
- Add the chopped spinach to the pan (in batches, if necessary) and cook until it is completely wilted.
- Stir in the heavy cream, salt, nutmeg, and black pepper.
- Let the mixture simmer for 3 to 4 minutes, until the liquid has reduced by half and the sauce is creamy.
- Serve immediately.
Notes
- For the best texture, dry your fresh spinach thoroughly in a salad spinner after washing.
- If using frozen spinach, be sure to thaw it and squeeze out every last drop of excess water to prevent a watery result.
- For an extra rich version, stir in a bit of cream cheese or Parmesan at the end.
- This is a very quick side dish, so have all your ingredients prepped and ready before you start cooking.
