Description
Born in a snowstorm, perfected by candlelight—this rich, velvety creamed spinach is pure edible nostalgia. Fresh greens, buttery garlic, and bubbling cheese come together in just one skillet. No stress. Just creamy, melty joy.
Ingredients
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3 (10 oz) bags fresh spinach
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¼ cup unsalted butter
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3 tbsp minced white onion
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2 tbsp minced garlic
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1¼ cups heavy cream
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6 slices provolone cheese, torn
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½ cup freshly grated Parmesan
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Salt & pepper to taste
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Optional: pinch of nutmeg
Instructions
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Sauté aromatics: Melt butter in a large skillet over medium heat. Add onion and garlic; cook 3–4 mins until soft and fragrant.
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Wilt spinach: Add spinach in thirds, letting each batch wilt before adding more.
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Cream it up: Reduce heat to low. Stir in heavy cream; simmer 3–5 mins until slightly thickened.
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Cheese melt: Off heat, stir in provolone until melted. Add Parmesan. Season to taste.
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Rest & serve: Let sit 2 mins to thicken. Optional: top with extra cheese and broil until bubbly.
Notes
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Don’t boil the cheese—melt gently off-heat.
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Too thin? Simmer longer. Too thick? Add cream or broth.
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Add-ins like bacon or mushrooms make it a full meal!
- Prep Time: 25 minutes
Nutrition
- Calories: 280 per cup
- Sodium: 300mg
- Fat: 23g
- Carbohydrates: 5g
- Protein: 10g