GARLIC CREAMED SPINACH
Easy and nutritious, Creamed Spinach is an excellent side dish.
This Garlic Creamed Spinach is quick and easy to make, and it’s loaded with garlic flavor.
A side dish that’s both nutritious and delicious. Just 5 ingredients, and 15 minutes later, you’ll have a creamy, garlicky spinach dish.
I’ve only recently discovered how much I like creamed spinach as a side dish.
Last week, while vacationing in the South Pacific, I indulged in an incredible dish of garlic creamed spinach at the first hotel I slept at. Despite its simplicity, it can be paired with almost anything.
Upon returning to my home after the trip, I knew I had to duplicate this dish because I adore spinach, and spinach is one of the few veggies that my family will eat.
This garlic creamed spinach recipe came up as a result of my purchasing a carton of heavy whipping cream and a box of organic baby spinach at the grocery store.
This healthful side dish comes together quickly, which is something I appreciate.
In just less than 15 minutes, you can have a delicious meal prepared with only five (5) items.
In contrast to the many people who prefer their creamed spinach overcooked to mush, I prefer mine cooked just long enough to retain the brilliant green color while becoming tender and wilted throughout.
Try my simple recipe; it’s pretty delicious!
There are just 282 calories in one serving of this meal.
- 340 g of baby spinach
- 3 dashes of ground black pepper
- 3 cloves of minced garlic
- 2 tablespoons of unsalted butter
- 2/3 cup of heavy whipping cream
- ¼ teaspoon of salt
- 1/3 cup of water
- Set a medium-high heat to a skillet.
- Before adding the remaining ingredients, begin by melting the butter in a small saucepan.
- Before adding the young spinach, sauté the garlic for a few minutes. They should be withered by this point.
- Salt and ground black pepper should be added to the heavy whipping cream, water, and salt. Stir the spinach into the mixture thoroughly.
- Slowly sauté the spinach for 5 minutes, stirring occasionally, until it is tender but not mushy. You want the spinach to retain a vibrant green color (not purple). Serve at once.