Classic Creamed Spinach: The Ultimate Thanksgiving Side

Creamed spinach. The very name evokes images of comfort, warmth, and holiday feasts. While often relegated to the supporting cast, a truly exceptional creamed spinach can steal the show, becoming a memorable part of your Thanksgiving celebration. This classic recipe offers a rich, velvety texture and a depth of flavor that will have your guests coming back for seconds.

Why Creamed Spinach Deserves a Spot on Your Thanksgiving Table

Thanksgiving is a celebration of abundance, and no table is truly complete without a medley of flavors and textures. Creamed spinach offers a counterpoint to the heavier, more savory dishes, providing a refreshing, verdant element that brightens the palate. Beyond its delicious taste, creamed spinach is also surprisingly versatile, pairing well with roasted turkey, glazed ham, or even vegetarian entrees. It’s a dish that appeals to a broad range of tastes, making it a reliable crowd-pleaser. Moreover, spinach is packed with essential nutrients, adding a healthy boost to your holiday meal.

The Secret to Perfect Creamed Spinach: Ingredients and Preparation

The beauty of creamed spinach lies in its simplicity. With just a handful of fresh ingredients, you can create a dish that is both elegant and deeply satisfying.

Essential Ingredients:

• Fresh Spinach: Fresh spinach is essential for the best flavor and texture. Avoid frozen spinach, as it can become watery and lack the vibrant taste of fresh. Aim for about 1-1.5 pounds of fresh spinach, which will wilt down significantly during cooking.
• Butter: Use unsalted butter for richness and a clean flavor.
• Onion & Garlic: Finely chopped onion and minced garlic provide a savory base for the creamed spinach. Sautéing them gently in butter allows their flavors to mellow and sweeten.
• All-Purpose Flour: A small amount of flour acts as a thickening agent, creating a smooth and creamy sauce.
• Milk & Heavy Cream: A combination of milk and heavy cream creates the perfect balance of richness and lightness. Whole milk works best.
• Nutmeg: A pinch of freshly grated nutmeg adds a warm, aromatic note that complements the spinach beautifully.
• Salt & Pepper: Season to taste. Be mindful of the salt, as spinach can be slightly salty on its own.
• Optional Enhancements: Consider adding a squeeze of lemon juice for brightness, a sprinkle of Parmesan cheese for nutty flavor, or a dash of red pepper flakes for a touch of heat.

Step-by-Step Preparation:

1. Wash and Prepare the Spinach: Thoroughly wash the spinach to remove any dirt or grit. Remove tough stems.

2. Sauté the Aromatics: Melt butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Make the Roux: Sprinkle the flour over the onion and garlic and cook for 1-2 minutes, stirring constantly, until the flour is lightly toasted. This creates a roux, which will thicken the sauce.

4. Add the Liquids: Gradually whisk in the milk, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir in the heavy cream.

5. Wilt the Spinach: Add the fresh spinach to the skillet in batches, stirring until each batch wilts down before adding more. This will help ensure even cooking.

6. Season and Finish: Season the creamed spinach with salt, pepper, and nutmeg. Stir in any optional enhancements, such as lemon juice or Parmesan cheese. Cook for another 2-3 minutes, or until the spinach is tender and the sauce is heated through.

7. Serve Immediately: Creamed spinach is best served hot and fresh.

Variations and Creative Twists on Classic Creamed Spinach

While the classic recipe is a timeless favorite, there are countless ways to personalize your creamed spinach and make it your own.

• Cheese Lover’s Delight: Add a generous amount of grated Parmesan, Gruyere, or Fontina cheese for a richer, more decadent flavor. You can also use a combination of cheeses for added complexity.
• Bacon Bliss: Crispy bacon bits add a smoky, savory element to the creamed spinach. Cook the bacon until crisp, crumble it, and stir it into the spinach just before serving.
• Spicy Kick: A dash of red pepper flakes, a pinch of cayenne pepper, or a few drops of hot sauce can add a subtle kick to the creamed spinach.
• Mushroom Magic: Sautéed mushrooms, such as cremini or shiitake, add an earthy, umami flavor to the dish. Sauté the mushrooms separately and add them to the spinach along with the heavy cream.
• Artichoke Addition: Canned artichoke hearts, quartered or chopped, add a tangy, slightly sweet flavor to the creamed spinach. Drain and rinse the artichoke hearts before adding them to the spinach.
• Crumb Topping: For a crispy, golden topping, combine breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the mixture over the creamed spinach and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown.
• Healthier Option: To reduce the fat content, substitute half-and-half for the heavy cream, or use a cornstarch slurry (cornstarch mixed with cold water) instead of a roux to thicken the sauce. You can also use olive oil instead of butter.

Tips and Tricks for Making Creamed Spinach Ahead of Time

Creamed spinach is best served fresh, but it can be made ahead of time with a few adjustments.

• Prepare the Spinach in Advance: You can wash and chop the spinach a day or two in advance and store it in an airtight container in the refrigerator.
• Make the Cream Sauce Ahead of Time: You can make the cream sauce up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat the sauce over low heat, stirring constantly, until heated through. Then, add the spinach and proceed with the recipe as directed.
• Reheating Creamed Spinach: To reheat creamed spinach, gently warm it over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or cream to loosen the sauce. Avoid overheating, as this can cause the sauce to separate.
• Freezing Creamed Spinach: While not ideal, creamed spinach can be frozen. However, the texture may change slightly upon thawing. To freeze, let the creamed spinach cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Creamed Spinach: Frequently Asked Questions (FAQ)

• Can I use frozen spinach? While fresh spinach is preferred, frozen spinach can be used in a pinch. Be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the recipe.
• How do I prevent my creamed spinach from being watery? Make sure to remove any excess moisture from the spinach before adding it to the cream sauce. Also, avoid overcooking the spinach, as this can cause it to release more water.
• Can I make creamed spinach without flour? Yes, you can use cornstarch as a thickening agent instead of flour. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add the slurry to the sauce and simmer until thickened.
• What can I serve with creamed spinach? Creamed spinach is a versatile side dish that pairs well with a variety of main courses, including roasted turkey, ham, steak, chicken, and fish. It also makes a great accompaniment to vegetarian dishes.
• How long does creamed spinach last in the refrigerator? Creamed spinach will last for 3-4 days in the refrigerator. Be sure to store it in an airtight container.