If you’ve been following for a while, I mentioned on instagram starting a series called Not Ya Mommas Veggies. The purpose was to share vegetable recipes that makes eating vegetable enjoyable and not feel like a chore. Well…I posted the brussel sprout recipe and never made another vegetable post. That is until now.

This is the quickest, easiest and absolutely delicious side to any meal. Creamed spinach is a staple in my house and I love it so much, I’m tempted to eat it all before it even makes it on my plate. I already love spinach anyway, but add in a little cream and cheese and now you are speaking my language.

This love for cheese based spinach started as a kid. Growing up, my mom would make us (my brother and I) cheesy spinach. Essentially, it’s just steamed spinach topped with shredded cheese. No particular cheese either. Whatever cheese that was in the fridge was used. As simple as that sounds, to this day, I still can’t make that like her. However, where I lack in cheesy spinach, I definitely made up for with my creamed spinach.

For this recipe, you’re essentially making a roux with flour and butter and adding in cream and parmesan cheese. A lot of cream spinach recipes will include cream cheese, and while that is still quite appetizing, I feel like that is going into the direction of a spinach dip rather than a side dish for a meal. So, I keep things very light and simple and only include parmesan cheese to the roux. You can also omit the cheese all together, but I can’t go without it and you shouldn’t either. Unless you’re lactose intolerant, which you probably shouldn’t be eating this anyway being that this is a cream based dish, but I wouldn’t judge you if you risked your gut for this though.

Let’s get into this!

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 2 - 3 servings

Ingredients:

5 oz fresh or frozen spinach*
1/2 cup heavy cream or whole milk
1/4 cup yellow onion (diced)
1/4 cup grated parmesan cheese
1/4 tsp ground nutmeg
3 tbsp salted butter
1/2 tsp garlic (minced)
1 tsp flour
salt & pepper to taste

*if using frozen spinach, steam according to the package directions prior to following the recipe below.

Instructions:

In a non-stick skillet on medium heat, melt the butter and then add the garlic and onions. Cook onions until they start to softened and become slightly translucent; about 3 minutes.
Stir in the flour making sure there are no clumps. When the flour has been incorporated, slowly pour in the heavy cream and also add the nutmeg and parmesan cheese. Let this mixture simmer for 5 minutes, stirring occasionally as it thickens.
Lastly, mix in the spinach until it has wilted down and season with salt and pepper to taste. Serve while hot.

See how simple that was! I hope you give this a try and as always, if you try it, leave a comment and let me know your thoughts.

TOODLES!