Cheesy Creamed Spinach Recipe

Butter: Adds richness and helps to sauté the onions and garlic.

Onion: Provides a sweet and savory base flavor.

Garlic: Adds a pungent and aromatic element to the dish.

All-purpose flour: Used to thicken the sauce.

Milk: Creates a creamy base for the sauce.

Heavy cream: Adds extra richness and creaminess.

Parmesan cheese: Provides a sharp, salty flavor and helps thicken the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Spinach: The star ingredient, providing a fresh and nutritious element.

When adding the flour to the butter and onion mixture, make sure to cook it for the full 2 minutes. This step is crucial as it helps to eliminate the raw taste of the flour and creates a roux that will thicken your sauce without any lumps.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can add a slightly different but pleasant flavor.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a good alternative.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the mixture similarly to flour, but use half the amount as it is more potent.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and thickness, suitable for a dairy-free alternative.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good vegan substitute.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• fresh spinach - Substitute with frozen spinach: Frozen spinach can be used if fresh is unavailable, though it should be thawed and drained well before use.

• Allow the cheesy creamed spinach to cool to room temperature before storing. This helps prevent condensation, which can make the dish watery.

• Transfer the spinach mixture into an airtight container. Make sure to leave a little space at the top to allow for expansion if you plan to freeze it.

• Label the container with the date and contents. This will help you keep track of how long it has been stored.

• For refrigeration, place the container in the fridge. The cheesy creamed spinach can be stored in the refrigerator for up to 3-4 days.

• For freezing, place the container in the freezer. The spinach dish can be frozen for up to 2 months.

• When ready to reheat, thaw the frozen spinach in the refrigerator overnight if frozen.

• Reheat the spinach mixture in a skillet over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, stirring every minute to ensure even heating.

• If the creamed spinach appears too thick after reheating, add a splash of milk or heavy cream to reach the desired consistency.

• Stovetop Method: Place the cheesy creamed spinach in a saucepan over medium-low heat. Stir occasionally to ensure even heating. If the mixture seems too thick, add a splash of milk or heavy cream to loosen it up. Heat until warmed through.

• Microwave Method: Transfer the leftover spinach to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the spinach is hot. Be careful not to overheat, as this can cause the sauce to separate.

• Oven Method: Preheat your oven to 350°F (175°C). Place the creamed spinach in an oven-safe dish and cover with aluminum foil. Bake for about 15-20 minutes, or until heated through. Stir halfway through the reheating process to ensure even warming.

• Double Boiler Method: If you want to avoid direct heat, use a double boiler. Place the spinach in the top part of the double boiler and heat over simmering water. Stir occasionally until the spinach is hot and creamy.

• Slow Cooker Method: For a hands-off approach, place the leftover spinach in a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great if you're reheating a large batch and want to keep it warm for a longer period.

• Skillet: Used to melt the butter and cook the onions, garlic, and spinach.

• Spatula: Essential for stirring the ingredients and ensuring they don't stick to the skillet.

• Whisk: Needed to gradually whisk in the milk and heavy cream to achieve a smooth mixture.

• Measuring cups: Used to measure out the milk, heavy cream, and flour accurately.

• Measuring spoons: Used to measure the butter, salt, and black pepper precisely.

• Cheese grater: Required to grate the parmesan cheese.

• Cutting board: Used as a surface to chop the onion and spinach.

• Knife: Essential for finely chopping the onion and mincing the garlic.

• Garlic press: Optional tool to easily mince the garlic.

• Mixing bowl: Handy for holding the chopped spinach before adding it to the skillet.

Use pre-chopped onions and garlic: Save time by using pre-chopped onions and garlic from the store.

Opt for frozen spinach: Substitute fresh spinach with frozen to skip the chopping and washing steps.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the cooking process.

Use a food processor: Quickly chop onions and garlic using a food processor.

Make a roux ahead of time: Prepare the flour and butter mixture in advance and store it in the fridge.