This recipe for Creamed Spinach is so easy and quick to make, ready in just 30 minutes. It's a great addition to your table for any meal! Breakfast, lunch, or dinner. While simultaneously full of great flavor and versatile, you can spoon this creamed spinach onto any savory bite.
Blanch the spinach: Boil a pot of water, then turn off the heat. Add the spinach, stir, and let it soak for 20-30 seconds. Drain the spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Let it drain the colander while making the sauce.
Sauté onion and garlic: In a saucepan pan over medium-high heat, add the olive oil and. Stir in the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the flour and cook for another 2 minutes. Add the milk, mix well until smooth and thickened.
Add the spinach and cook: Add the spinach to the saucepan, salt, and pepper. Stir well to combine. Cook for another 3 to 5 minutes until sauce has thickened.
Blend: Add the creamed spinach to a food processor and pulse a few times until it's reached your desired consistency.
Serve: warm with some freshly grated Parmesan cheese.
Be very careful with the salt. Even if you taste it it's hard to tell how salty it is when the spinach is cooking and it's hot. I strongly recommend leaving the salt out until ready to be served.
If you don't want to add the creamed spinach to a food processor at the end, you can definitely chop it up a bit before adding it to the saucepan.
Transfer the leftovers to an airtight container and store in the fridge up to 3 days. You can serve this cold or warm.
Creamed spinach will last 10-12 months frozen. You can reheat by letting it thaw overnight in the fridge and using one of the methods described in the section above, or you can reheat it straight from the freezer into the microwave.