Easy Creamed Spinach
This Creamed Spinach Recipe is a Boston Market Style Copycat with crunchier onions and a little less creamy. Perfect as a side or even a dip.
Servings: 8 servings
Calories: 215kcal
Ingredients
- 2 Tbsp. Salted Butter
- 1 Yellow Onion - diced
- 3 Tbsp. All Purpose Flour
- 1 - 1 ½ tsp. Kosher Salt
- ½ tsp. White Pepper
- 1 Cup Half and Half
- ½ Cup Sour Cream
- 4 Oz Cream Cheese - softened
- ¼ Cup Parmesan Cheese - freshly grated
- 30 Oz Frozen Chopped Spinach - thawed/drained
Instructions
- Prep the frozen Spinach by thawing it first, then pressing or squeezing all the water out using a clean tea towel, cheesecloth, or a fine mesh strainer.
- Heat a 12" Cast Iron Skillet over medium-low heat.
- Add the diced onions and butter, sautéing until the onions are just turning translucent but haven't really softened quite yet.
- Add the Flour, Kosher Salt, and White Pepper to the onion and butter mixture, stirring to coat the onions, and cook for about 2 minutes.
- Begin slowly pouring in the half and half while constantly stirring. Once the sauce has begun to thicken and bubble, add the Cream Cheese and Sour Cream. Slowly stir the mixture to incorporate the ingredients thoroughly.
- Fold in the freshly grated Parmesan Cheese until a thick sauce has formed.
- Lastly, add the chopped Spinach stirring to combine, and then let the creamed spinach cook and meld for about 5 minutes.
Video
Notes
- Try pairing this with a protein of your choice and Twice Baked Mashed Potatoes for a full meal.
- If you are serving this a side item and it's ready before the main dish, place it in the oven on a very low heat, around 175°f-180°f.
Nutrition
Calories: 215kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 583mg | Potassium: 477mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12973IU | Vitamin C: 7mg | Calcium: 231mg | Iron: 2mg