Creamed Spinach

Creamed spinach is a simple yet classic side dish that pairs with almost anything. It's reach, creamy, tangy and light all at the same time! This creamed spinach is made with cream cheese for extra creaminess.











  • 10 ounces of chopped frozen spinach (thawed, pressed and drained)
  • 1 cup (8 ounces) cream cheese (diced into small cubes)
  • ½ cup heavy cream
  • ½ of a yellow onion (peeled & small diced)
  • 2-3 large cloves of garlic (2 tablespoons) (peeled & chopped)
  • 1 tablespoon of butter
  • 2 bumps/splashes of tabasco
  • 2 bumps/splashes of Worcestershire
  • ⅓ cup of grated Parmigiano-Reggiano
  • 1 pinch of ground nutmeg
  • Salt to taste (about 1 tablespoon)


  1. Place a pot on the stove and turn your heat to high. After about 30 seconds to a minute, add about 1 tablespoon of cooking oil to the pot, followed by the diced yellow onion. Turn the heat to medium-low and cook for about 4 minutes, stirring occasionally, or until the onions start to become translucent.
  2. When the onions start to become translucent, add 3 pinches of salt, followed by the chopped garlic. Stir to combine and continue to cook on a low heat for another 2-3 minutes (the onions should start to caramelize a bit and turn a slightly golden color).
  3. After the 2-3 minutes, the onions should be a slight golden brown color and the garlic should be toasted. Add the tablespoon of butter, followed by the pinch of ground nutmeg. Stir while cooking for 1 minute to toast the nutmeg and melt the butter into the onions and garlic.
  4. After 1 minute, add the heavy cream, stirring to make sure nothing sticks to the bottom of the pot. 
  5. Gently bring the heavy cream to a subtle simmer and add your diced cream cheese. Stir to combine and reduce the heat to a very low setting. Continue to cook on low for about 5 minutes, stirring frequently, until all the cream cheese is evenly melted into the heavy cream and you have a nice smooth (besides for the onions and garlic) mixture.
  6. Add the chopped frozen spinach (that you have thawed, drained and pressed, to ensure that no water is remaining in the spinach) and stir to combine.
  7. Add the tabasco, Worcestershire, and grated Parmigiano-Reggiano cheese.
  8. Stir to combine once again and then season to your liking with additional salt (about ½-1 teaspoon) and lemon juice (optional).

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