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Martha Stewart-Inspired Creamed Spinach

Close-up of Martha Stewart-Inspired Creamed Spinach showing its texture
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This is an original adaptation inspired by Martha Stewart’s classic steakhouse-style creamed spinach. Tender spinach is folded into a silky béchamel enriched with heavy cream and a whisper of nutmeg, then finished with Parmesan for a rich, comforting side dish. The texture is velvety and the flavor is savory with a subtle sweetness from the onion and a hint of warmth from the nutmeg.

Ingredients

Scale
  • 2 pounds (907g) fresh baby spinach, washed and dried
  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup (31g) all-purpose flour
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons (28g) unsalted butter, melted (for topping, optional)

Instructions

  1. Place the spinach in a large colander and rinse under cold water. Bring a large pot of water to a boil, add the spinach in batches, and blanch for 30 seconds until just wilted. Drain immediately and transfer to a bowl of ice water to stop the cooking, then squeeze out as much water as possible using your hands or a clean kitchen towel. Chop the spinach coarsely and set aside. (Alternatively, you can steam the spinach until wilted, about 3 minutes.)
  2. In a large skillet or saucepan, melt the 4 tablespoons (57g) butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant. Do not let the garlic brown or it will turn bitter.
  3. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute to eliminate the raw flour taste. The mixture will look like a thick paste.
  4. Gradually whisk in the milk and heavy cream. Cook, whisking constantly, until the mixture thickens and bubbles gently, about 5 to 7 minutes. It should coat the back of a spoon.
  5. Stir in the nutmeg, kosher salt, and black pepper. Taste and adjust seasoning if needed. Remember that the Parmesan will add saltiness, so go easy on additional salt.
  6. Add the chopped spinach and cook, stirring, until heated through and well combined, about 3 minutes. The mixture should be thick and creamy; if it seems too thick, stir in a splash more milk.
  7. Stir in the grated Parmesan cheese until melted and smooth. Remove from heat.
  8. If desired, transfer the creamed spinach to a 1 1/2-quart (1.4L) baking dish, drizzle with the melted butter, and broil for 2 to 3 minutes until the top is golden and bubbly. Watch carefully to prevent burning. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the dairy may separate upon thawing. Make-ahead: Prepare the creamed spinach through step 7, cool, and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, stirring often, or in a 350°F (175°C) oven for 15 to 20 minutes until hot. If broiling, do so just before serving.

Nutrition

Keywords: creamed spinach, Martha Stewart creamed spinach, steakhouse creamed spinach, creamy spinach side dish, spinach gratin, easy creamed spinach, holiday side dish, classic American side, spinach with Parmesan, béchamel spinach

Find it online: https://marthadishes.com/martha-stewart-creamed-spinach-recipe/