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Creamed spinach with fresh spinach for dinner
Emily

Creamed Spinach with Fresh Spinach

This luxurious, velvety creamed spinach transforms fresh baby spinach into a restaurant-quality side dish. By using fresh leaves instead of frozen, the dish maintains a vibrant green color and superior texture. With a rich base of aromatic onions, garlic, cream cheese, and Parmesan, this decadent one-pot recipe is perfect for busy weeknights or special holiday celebrations. It pairs wonderfully with roasted proteins or crusty artisan bread for a wholesome, comforting dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 tiny pinch cayenne pepper
  • 16 ounces baby spinach, washed and dried
  • 4 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/4 cup Parmesan cheese, freshly grated

Method
 

  1. Melt the unsalted butter in a medium Dutch oven over medium heat until it foams.
  2. Add the chopped onion, salt, black pepper, and pinch of cayenne to the pan.
  3. Cook for about five minutes until the onion is translucent and soft.
  4. Add the baby spinach to the pot in large handfuls, stirring gently after each addition to wilt.
  5. Once all spinach is added and wilted, add the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the softened cream cheese until it melts into a smooth sauce.
  7. Remove from heat and fold in the freshly grated Parmesan cheese.
  8. Serve warm as a luxurious side dish.

Notes

Ensure the cream cheese is at room temperature before adding to the pot to ensure it melts smoothly without lumps. Using freshly grated Parmesan provides the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to three days.