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"The rich and creamy sauce elevates fresh spinach leaves into a tender masterpiece when paired with shallots, garlic, and parmesan cheese in this creamed spinach recipe. Creamed spinach is made with shallots, garlic, butter, and heavy cream to make a rich cheesy sauce worthy of a steakhouse experience. Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat. Though you will want to completely thaw the frozen spinach and drain/pat it dry before beginning. Do note that if you are using thawed frozen spinach it may reduce and wilt quicker in the skillet. "
Preparation Time10 min
Cooking Time15 min
Cooking Vessel Sizelarge deep sided skillet
- 16 Fresh Spinach Leaves
- 1 tablespoon Salted Butter
- 1 tablespoon Minced Garlic
- 1 cup Sliced Shallots
- 1 cup Heavy Whipping Cream
- 2 teaspoons Garlic Salt
- 1 cup Shredded parmesan Cheese
- 1 tablespoon Cornstarch
- 1 cup Water
To a large deep sided skillet over medium-high heat, add butter, garlic, and shallots. Cook for 1-2 minutes, just to melt the butter and soften the shallots.
Add the heavy whipping cream and garlic salt. Whisk together then add the shredded parmesan cheese. Whisk together until cheese is melted.
Visit https://amandascookin.com/creamed-spinach/ for full printable recipe.