We absolutely adore Ina Garten’s take on creamed spinach, a timeless side dish that’s become a staple in our kitchens. With its velvety texture and rich flavors, it transforms simple greens into something irresistible, perfect for family dinners or holiday feasts.
Drawing from Ina Garten’s expertise, this recipe highlights fresh ingredients and easy techniques that make it a go-to favorite. We’re excited to share our spin on her classic, proving how a few quality steps can deliver comfort and elegance every time.
Ingredients
In our take on Ina Garten’s Creamed Spinach Recipe, we focus on fresh, high-quality ingredients that deliver the velvety texture and rich flavors this classic side dish is known for. Below, we list them in the order they’re used, with precise measurements and prep notes to ensure effortless preparation.
- Butter: 2 tablespoons unsalted butter – we melt this first to build a flavorful base, adding a creamy richness that enhances the dish’s comforting appeal.
- Onion: 1 medium yellow onion, finely chopped – sauté this next for its sweet, aromatic depth, a staple in Ina Garten’s straightforward technique.
- Garlic: 2 cloves garlic, minced – added right after the onion to infuse a pungent, savory note without overpowering the greens.
- Flour: 2 tablespoons all-purpose flour – stirred in to create a roux, thickening the sauce for that signature velvety consistency.
- Milk: 1 ½ cups whole milk – poured in gradually to achieve a smooth, creamy blend, opting for full-fat for the best results in this elegant recipe.
- Heavy Cream: ½ cup heavy cream – incorporated for extra indulgence, elevating the dish’s luxurious mouthfeel.
- Spinach: 2 pounds fresh spinach leaves, washed and roughly chopped – the heart of our Creamed Spinach Recipe, added last for its vibrant green color and fresh, earthy taste that wilts perfectly.
- Parmesan Cheese: ½ cup freshly grated Parmesan – stirred in at the end for a nutty, salty finish that ties everything together.
- Nutmeg: ¼ teaspoon freshly grated nutmeg – a subtle sprinkle for warmth and depth, a key element in Garten’s refined style.
- Salt and Pepper: 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper, to taste – seasoned throughout to balance the flavors and enhance the overall harmony.
Required Equipment
We find that having the right tools makes preparing our version of Ina Garten’s creamed spinach recipe straightforward and efficient, ensuring even cooking and precise measurements for that signature velvety texture.
Essential Tools
To execute this creamed spinach recipe flawlessly, we rely on these essential tools, each chosen for their role in handling the chopping, sautéing, and blending steps that bring out the dish’s rich, creamy flavors.
- Chef’s Knife: A sharp, 8-inch chef’s knife is crucial for finely chopping ingredients like onions and garlic, allowing us to achieve uniform pieces that cook evenly and release their aromatic essence.
- Cutting Board: We use a sturdy, non-slip cutting board (preferably wood or plastic) to provide a safe, stable surface for all our prep work, minimizing messes and ensuring hygiene.
- Large Skillet or Saucepan: A 10- to 12-inch non-stick skillet or heavy-bottomed saucepan is indispensable for sautéing and simmering the mixture, helping us create the smooth, luxurious cream base without sticking.
- Whisk: An 11-inch balloon whisk enables us to blend flour into the milk and cream seamlessly, preventing lumps and achieving the recipe’s hallmark silky consistency.
- Measuring Cups and Spoons: We always have a set of stainless steel measuring cups and spoons on hand for accurate portions of ingredients like milk, cream, and spices, guaranteeing the perfect balance of flavors every time.
- Grater: A box grater with fine holes works best for freshly grating Parmesan cheese, adding that nutty depth that elevates the dish’s taste profile.
- Spatula or Wooden Spoon: A heat-resistant silicone spatula or wooden spoon is key for stirring and folding in the spinach, preserving the pan’s non-stick surface while ensuring even distribution.
| Tool | Recommended Size | Primary Use |
|---|---|---|
| Chef’s Knife | 8 inches | Chopping onions and garlic |
| Skillet or Saucepan | 10-12 inches | Sautéing and simmering |
| Whisk | 11 inches | Blending and preventing lumps |
Instructions
We guide you through our step-by-step process to recreate Ina Garten’s Creamed Spinach Recipe, ensuring a velvety, flavorful side dish that’s simple yet elegant. With these precise instructions, we’ll transform fresh ingredients into a creamy delight that pairs perfectly with any meal.
Prepare the Spinach
First, we rinse 2 pounds of fresh spinach leaves under cold water to remove any grit, then pat them dry with a clean kitchen towel. Next, we roughly chop the spinach into bite-sized pieces using a sharp knife, aiming for uniformity to help it blend seamlessly into the sauce later—this step ensures the spinach wilts evenly and retains its vibrant green color for a visually appealing dish.
Make the Cream Sauce
We begin by melting 4 tablespoons of unsalted butter in a large skillet over medium heat, then add 1 finely chopped yellow onion and 2 minced garlic cloves, sautéing for about 5 minutes until they turn translucent and release a fragrant aroma that fills the kitchen. Once aromatic, we stir in 2 tablespoons of all-purpose flour to form a roux, cooking for 1 minute to eliminate any raw taste, before gradually whisking in 1 cup of whole milk and 1 cup of heavy cream—continue whisking until the mixture thickens to a smooth, luxurious consistency that coats the back of a spoon.
Combine and Cook
We add the prepared spinach to the cream sauce in the skillet, stirring gently to incorporate it fully and cooking for 3-5 minutes over medium heat until the spinach wilts and the flavors meld into a rich, creamy blend. Finally, we mix in ½ cup of freshly grated Parmesan cheese and a pinch of ground nutmeg, seasoning with ½ teaspoon of salt and ¼ teaspoon of pepper to taste—let it simmer for another 2 minutes until the dish achieves its signature velvety texture and a comforting, nutty finish that highlights Ina Garten’s timeless appeal.
Make-Ahead Instructions
As we adapt Ina Garten’s Creamed Spinach Recipe for busy schedules, making it ahead ensures you enjoy its rich, velvety texture and savory flavors without last-minute hassle. We recommend preparing this dish up to 2 days in advance to maintain its creamy consistency and fresh taste, perfect for family meals or holiday gatherings.
Preparing and Storing the Dish
Follow these steps to make our version of Ina Garten’s recipe ahead of time:
- Cook the full recipe: After combining the spinach with the cream sauce, cheese, and seasonings as outlined in the previous steps, remove the pot from heat once the mixture reaches a smooth, bubbling consistency.
- Cool completely: Let the creamed spinach cool to room temperature on the counter for about 30 minutes. This prevents condensation and maintains the dish’s velvety texture.
- Transfer to storage: Spoon the cooled mixture into an airtight container. For optimal freshness, we suggest using a glass container to preserve the dish’s aromatic nutmeg notes and prevent any metallic flavors.
- Refrigerate: Store in the refrigerator for up to 2 days. If freezing, portion into freezer-safe bags or containers and freeze for up to 3 months to lock in the rich, creamy essence.
Reheating for the Best Results
When you’re ready to serve, reheat with care to restore the dish’s comforting warmth and elegant flavors:
- Thaw if frozen: If using frozen portions, transfer to the refrigerator overnight to thaw slowly, ensuring even reheating.
- Reheat on the stove: Place the creamed spinach in a saucepan over medium-low heat. Stir gently for 5–7 minutes until heated through, adding a splash of milk or cream if needed to revive its silky smoothness.
- Oven method: For larger batches, preheat your oven to 350°F (175°C). Transfer the spinach to an oven-safe dish, cover with foil, and bake for 15–20 minutes, stirring halfway to blend the flavors evenly.
- Season to taste: After reheating, taste and adjust with salt, pepper, or a fresh grating of Parmesan cheese to enhance the nutty undertones and ensure it shines as in Ina Garten’s original.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigeration | Up to 2 days | Keep covered; reheat within 48 hours for peak flavor and texture. |
| Freezing | Up to 3 months | Use airtight packaging; thaw in fridge to avoid sogginess. |
| Reheating Time | 5–20 minutes | Stove: 5–7 minutes; Oven: 15–20 minutes at 350°F (175°C). |
Conclusion
We’re thrilled you’ve joined us on this creamed spinach journey
It’s a dish that brings comfort and sophistication to every table
With our insights you’ll master it effortlessly
Let’s savor more of Ina Garten’s timeless recipes together
Frequently Asked Questions
What is Ina Garten’s Creamed Spinach Recipe?
Ina Garten’s Creamed Spinach is a classic side dish known for its rich, velvety texture and flavorful blend of fresh ingredients. It features a creamy sauce made with butter, onions, garlic, milk, cream, and Parmesan, combined with wilted spinach and a touch of nutmeg. This recipe elevates simple ingredients into an elegant, comforting dish perfect for family dinners or holidays, emphasizing ease and high-quality flavors.
What ingredients are needed for Ina Garten’s Creamed Spinach?
Key ingredients include unsalted butter, finely chopped yellow onion, minced garlic, all-purpose flour, whole milk, heavy cream, fresh spinach, freshly grated Parmesan cheese, nutmeg, salt, and pepper. Use precise measurements like 2 tablespoons of butter and 1 cup of cream for the best results. Fresh, high-quality components ensure the dish’s signature creamy texture and rich taste, making it simple to prepare.
What equipment is required to make Creamed Spinach?
Essential equipment includes a large skillet or saucepan for cooking, a sharp knife and cutting board for prep, a whisk for the sauce, and a grater for cheese. A colander helps drain spinach, while measuring cups and spoons ensure accuracy. These tools allow for efficient preparation, helping achieve the dish’s velvety texture without complications.
How do I prepare Ina Garten’s Creamed Spinach?
Start by wilting fresh spinach in a skillet, then set it aside. In the same pan, sauté onions and garlic in butter, add flour to make a roux, and whisk in milk and cream for the sauce. Stir in cheese, nutmeg, and spinach, then simmer until creamy. Season with salt and pepper. This step-by-step process takes about 20-30 minutes and yields a delicious, elegant side.
Can I make Creamed Spinach ahead of time?
Yes, you can prepare Ina Garten’s Creamed Spinach up to two days in advance. Cook fully, cool to room temperature, then store in an airtight container in the fridge. This maintains its creamy consistency and fresh flavors. It’s ideal for busy schedules, allowing you to reheat it gently on the stove or in the oven for a quick, comforting meal.
How should I store and reheat Creamed Spinach?
Store cooled Creamed Spinach in an airtight container in the refrigerator for up to two days, or freeze for up to a month. To reheat, warm on the stovetop over low heat with a splash of milk to restore creaminess, or bake in the oven at 350°F for 10-15 minutes. Avoid overheating to preserve the dish’s rich texture and flavors for the best results.