Creamed Spinach with Toasted Almonds
This easy creamed spinach recipe is made with a handful of ingredients and comes together quickly. It's a great addition to any Thanksgiving or holiday table.
Servings: 8 people
Ingredients
- 20 oz. fresh baby spinach
- 6 tbsp unsalted butter
- 1¾ cups heavy whipping cream
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp freshly grated nutmeg
- ½ cup grated Parmesan cheese
- ¼ cup almonds or use walnuts or pine nuts; toasted & chopped
Instructions
- Trim the longer stems from the spinach leaves and tear the leaves into smaller pieces.20 oz. fresh baby spinach
- In a medium saucepan set over medium heat, bring butter, cream, salt, pepper, and nutmeg to a low boil. Reduce heat to medium-low and simmer, stirring often, about 15 minutes or until reduced and thickened.6 tbsp unsalted butter, 1¾ cups heavy whipping cream, 1 tsp kosher salt, ¼ tsp freshly ground black pepper, ½ tsp freshly grated nutmeg
- Add the Parmesan cheese and stir to incorporate.½ cup grated Parmesan cheese
- Add the spinach and cook, stirring often, until the spinach wilts, absorbs some of the cream mixture and the sauce further thickens.
- Sprinkle chopped, toasted nuts on top and enjoy.¼ cup almonds
Notes
- Use any type of spinach, removing any long stems.
- Watch the nuts as they toast so they don't burn.
- For the best taste, use freshly grated Parmesan cheese.
- Cook the spinach just until it wilts.
- Store leftovers for up to 3 days.
Nutrition
Serving: 1Serving | Calories: 325kcal | Carbohydrates: 5g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 99mg | Sodium: 463mg | Potassium: 474mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7728IU | Vitamin C: 20mg | Calcium: 188mg | Iron: 2mg