This creamed spinach recipe is made with fresh baby spinach and cream cheese. It’s deliciously rich and creamy, but not over the top. Recipe yields 4 to 6 side servings.
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
½ teaspoon fine salt
Freshly ground black pepper
Tiny pinch of cayenne pepper (optional, for subtle heat)
16 ounces baby spinach
4 cloves garlic, pressed or minced
4 ounces cream cheese, cut into 1-inch chunks
1/4 cup freshly grated Parmesan cheese
In a medium Dutch oven over medium heat, melt the butter. Add the onion, salt, pepper and optional cayenne. Cook until the onion is soft, about 5 minutes.
Add the spinach in big handfuls, stirring after each one. Cook until all of the spinach is wilted, about 3 to 5 minutes.
Add garlic and cook until fragrant, about 1 more minute.
Add the cream cheese to the pot. Continue cooking and stirring until the cream cheese has completely melted and the mixture is creamy. Add the Parmesan and stir to combine.
Remove the pot from the heat. Carefully taste, and season with additional salt and pepper, if you’d like. Serve warm.
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