There's nothing I love more than a creamed spinach on the side of a roasted chicken or turkey with that uses my favorite turkey brine. It's my definition of comfort food and the creamed spinach below is truly next level.
Table of Contents
Why I Love This Recipe
If you were like me, and grew up going to Boston Market (side note: does it even still exist) you know the creamed spinach was a game changer. I was a quarter chicken dark kinda girl with the spinach and corn sides. It speaks to my soul and I will order it anytime I see it on the menu at a restaurant.
A few things make creamed spinach extra delish for me: you need something creamy and that's not just heavy cream. You need cream cheese to really seal the deal on this one. Two: you want something a bit crunchy... so say hello to the crispy panko topping of your dreams. Creamed spinach is very very soft obviously, so that nice crunch on top is perfection. Three: acid. Because this dish is mostly soft and creamy, you need something to brighten it up like a balsamic or a lemon juice! Trust me, game changer.
Ingredients & Substitutions
- Spinach
- Olive Oil
- Kosher salt and freshly cracked black pepper
- Balsamic Vinegar
- Butter
- Panko Bread Crumbs
- Lemon
- Cream Cheese
- Fontina Cheese
- Heavy Cream
*For a full list of ingredients and instructions please see recipe card below.
How to Make Creamed Spinach
Step 1: Heat the olive oil in a very large pot or Dutch oven.
Step 2: Add the the spinach in batches, stirring to wilt until all the spinach has been added. Cover the Dutch Oven and cook on medium-low, stirring every few minutes, until the spinach is soft, about 10 minutes.
Step 3: Add the balsamic and stir to combine. If the spinach starts to brown, reduce heat to low and continue to cook.
Step 4: While the spinach is cooking, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs and season with salt and freshly cracked black pepper.
Step 5: Stir and sauté until the bread crumbs are golden-brown, about 3 minutes. Stir in the lemon zest and remove from the heat.
Step 6: Add the cream cheese in small pieces into the spinach over low heat. Stir the cream cheese until it's melted into the spinach.
Step 7: Add the fontina, lemon juice and heavy cream and combine for about 1 minute until the fontina is melted.
Step 8: Transfer the spinach mixture to a serving bowl and sprinkle the toasted panko over the top to serve.
How to Store Creamed Spinach
You can store this in the fridge for 3-4 days. Make sure when warming to use gentle heat since the cream can split.
How to Freeze Creamed Spinach
Creamed Spinach freezes well and you can freeze it in a freezer bag or airtight container. Just make sure to thaw it in the fridge / warm it with care since the cream can split.
Tips & Tricks
This is an amazing recipe that you can prep ahead. The entire spinach recipe could be made a day or two ahead of your dinner party and then re-heated over low heat on the day of your event. The panko needs to be made day of, and preferably just before serving so it's a little warm and still quite crispy!
FAQs
Can Creamed Spinach be Frozen
Yes! If you want to really prep this ahead, or save some for a later date, let it cool entire and then freeze. When you're ready to eat it, let the frozen creamed spinach come to room temperature or mostly thaw and then reheat in a non-stick pan over low heat.
How long is Creamed Spinach good for?
Once you've made creamed spinach, it's good for roughly 3-4 days.
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Creamed Spinach
Ingredients
- 3 lbs fresh spinach, roughly chopped into 1 inch pieces
- ⅓ cup olive oil
- Kosher salt and freshly cracked black pepper
- 1 tablespoon balsamic vinegar
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- 1 lemon, zested and juiced
- 8 ounces cream cheese, at room temp
- 4 ounces grated fontina cheese (white cheddar also delish)
- ½ cup heavy cream
Instructions
- Heat the olive oil in a very large pot or Dutch oven. Add the the spinach in batches, stirring to wilt until all the spinach has been added. Cover the Dutch Oven and cook on medium-low, stirring every few minutes, until the spinach is soft, about 10 minutes. Add the balsamic and stir to combine. If the spinach starts to brown, reduce heat to low and continue to cook.
- While the spinach is cooking, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs and season with salt and freshly cracked black pepper. Stir and sauté until the bread crumbs are golden-brown, about 3 minutes. Stir in the lemon zest and remove from the heat.
- Add the cream cheese in small pieces into the spinach over low heat. Stir the cream cheese until it's melted into the spinach. Add the fontina, lemon juice and heavy cream and combine for about 1 minute until the fontina is melted. Transfer the spinach mixture to a serving bowl and sprinkle the toasted panko over the top to serve.
Really nice flavor
Oh, I would use Ritz crackers for top or crispy fried onions like you put on green beans, oh, maybe add some mushrooms and bacon bits to this.
I like to add roasted fennel to this or freshly shucked oysters!