1-Step 1: Prepare the Spinach

Start by preparing your spinach properly. If using frozen spinach, thaw it completely and squeeze out all excess water using your hands or a clean kitchen towel. This step is crucial because any remaining water will make your sauce runny and dilute the flavors.

For fresh spinach, bring a pot of water to a boil and blanch the leaves for about 1 minute until they’re wilted but still bright green. Drain immediately and rinse under cool water to stop the cooking process. This preserves both color and nutrients. Then squeeze out as much moisture as possible, just like with frozen spinach. You can chop the leaves if you prefer smaller pieces, but this is optional based on your texture preference.

2-Step 2: Sauté the Aromatics

In a pot or deep skillet, melt 2 tablespoons of butter over medium heat. Add your chopped onion and sauté for 5-7 minutes until it becomes lightly browned and fragrant. The onions should be soft and translucent with some golden edges, which adds natural sweetness to the dish.

Stir occasionally to prevent burning and ensure even cooking. Patient browning of the onions creates a foundation of flavor that makes a noticeable difference in the final dish.

3-Step 3: Build the Cream Sauce

Reduce the heat to medium-low to prevent scorching the dairy. Add the minced garlic and stir for about 30 seconds until fragrant. Then pour in 3/4 cup of heavy cream, add the 4 ounces of softened cream cheese, 1 cup of freshly grated parmesan cheese, and your pinch of nutmeg.

Stir continuously as the mixture heats. The cream cheese needs time to melt and incorporate into the sauce. Keep stirring to prevent the sauce from sticking to the bottom of the pot and to ensure all the cheese melts smoothly. The sauce will gradually thicken as it simmers and the cheeses fully integrate.

4-Step 4: Combine Spinach and Sauce

Once your sauce has thickened to a nice consistency that coats the back of a spoon, add your prepared spinach to the pot. Stir gently to combine, making sure every bit of spinach gets coated in the creamy sauce.

Heat the mixture through for about 2-3 minutes, allowing the flavors to meld together. The spinach should be heated completely but not overcooked, which would diminish its vibrant color.

5-Step 5: Adjust and Season

Before serving, check your sauce consistency. If it seems too thick, add a splash more cream and stir to combine. If it’s too runny, continue cooking over medium-low heat for another minute or two to reduce and thicken.

Finally, season generously with salt and pepper to taste. This is your chance to really make the flavors pop. Start with a good pinch of each, taste, and adjust as needed. Remember that parmesan is naturally salty, so taste before adding too much additional salt.

Serve hot as a side dish alongside your favorite proteins. This creamed spinach pairs exceptionally well with grilled steak, as featured in our herb-infused filet mignon recipe.