Perfect Creamed Spinach

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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.

Creamed Spinach with Toasted Breadcrumbs

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.

Creamed Spinach with Toasted Breadcrumbs in a large serving bowl next to a small serving bowl of breadcrumbs.

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

How to Make

  1. 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.
  2. 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.
  3. 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.

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!

FAQ's

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.

Similar Recipes

Creamed Spinach

Author: Gaby Dalkin
5 from 1 vote
Imagine your favorite restaurant that serves spinach dip as an appetizer and then imagine it as a side dish... you honestly can't go wrong!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 3 lbs fresh spinach, roughly chopped into 1 inch pieces
  • 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.

Notes

Prep Ahead Instructions: 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!
Also Note: You can also make this with spinach, or half spinach and half kale. You can even throw in some Swiss chard. Bottom line… it’s great with any hearty leafy green.

Nutrition Information

Calories: 357kcal | Carbohydrates: 9g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 268mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 863IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 1mg
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