What Can I Make With Spinach and Cheese
Creamed Spinach with Cheese
December 10, 2013 (updated 5/4/21) Jump To Recipe
This Creamed Spinach with Cheese is absolutely delish! If you've never made creamed spinach from scratch, you may not know how easy it is to make. And it is so much yummier than the store-bought kind.
I developed this recipe for Cabot Creamery Cooperative earlier this year, and I thought of sharing it with you this week.
Why This Creamed Spinach Recipe Works
This is a little bit different than many traditional creamed spinach recipes because this one also includes sharp cheddar cheese. Which like the cheddar I added to my famous Cheddar Green Bean Casserole, was a glaring omission in the original.
Ingredient Notes
Spinach
You will need two boxes of baby spinach for this recipe. If you buy spinach in a bunch or grow your own, make sure to remove the stems, and wash it very well before using it as it can be very sandy.
I recommend washing it twice or more! For baby spinach washing once in a salad spinner and then spinning dry is sufficient.
Cheddar Cheese
For the best cheesy flavor make sure to look for sharp or extra sharp cheddar cheese.
I think white cheddar is better for this recipe so that the creamed spinach looks like traditional creamed spinach and doesn't turn orange!
How To Make This Recipe
- Melt butter in a large Dutch oven or soup pot with canola oil over medium heat. Add garlic and cook, stirring until the garlic is fragrant, but not browned, 30 seconds to 1 minute.
- Add flour and stir to form a paste. Remove from heat and whisk in milk until smooth. Add salt, pepper and nutmeg.
- Bring to a simmer, whisking often over medium-high heat.
- Add spinach, in batches, covering and allowing to wilt so it can fit, until it is completely wilted. Remove from the heat and stir in cheese.
FAQs and Expert Tips
Can this be made Gluten Free?
Yes. For a gluten-free alternative, you can make a slurry with 1 1/2 teaspoons cornstarch with three tablespoons of the milk instead. Skip adding the flour to the saucepan, add the milk and then whisk in the cornstarch slurry.
Can I use another type of green for this recipe?
A quick cooking green such as swiss chard would work well. Kale is tougher though so it would not soften as nicely.
Can this be made ahead?
This recipe is great made ahead. Be careful when reheating to not overheat it. Gently stir it in a non-stick skillet or saucepan over medium-low heat until it is steaming hot.
What To Serve with this Recipe
Be warned, this is really saucy. In a really good, cheesy oh my goodness kind of way! Just be prepared with some steakhouse classics to go with it. Like Ribeye Roast or garlicky chicken and absolutely some roasted garlic mashed potatoes. And it wouldn't hurt to have some warm homemade Whole-Wheat Bread for soaking up any last drops of creamy cheddar sauce.
More Spinach Recipes
This spinach egg bake is a savory low-carb, make-ahead breakfast.
Spinach and bacon are a timeless salad combo. Here are some of my favorite salads that include both:
- spinach salad with bacon eggs
- spinach and scallion salad with hot bacon dressing
- spinach salad with maple ranch dressing and beets
The possibilities don't stop there. If you are short on time, these meal prep spinach beet and chicken power salads would be a great option!
Recently I stirred spinach into my Chickpea Stew and added it to this Stuffed Sweet Potatoes recipe to increase the veggie servings and nutrient density. It also plays a supporting role in casseroles for similar reasons: try this Mexican Casserole or these individual Vegetarian Shepherd's Pies.
Greens are a great addition to any comfort food like this recipe for stuffed shells with spinach, or healthy beef lasagna with spinach and basil for a hearty meal.
Step up your sauce game, and utilize more greens by making a pesto! This slow cooker ham barley soup with spinach pesto or spinach pesto and cheddar quesadillas are two nutrient-packed dishes to try.
Spinach and bacon deviled eggs are an appetizer to serve at your next function! Or this platter of White Bean Bruschetta with garlicky greens is another way to enjoy it for a party.
Start your day with a Cheese and Spinach Omelet and have a Vegetarian Reuben for lunch with spinach in it.
Be sure to read my Guide To Spinach too for more information about this amazing green!
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
Description
Easy recipe for classic steak-house creamed spinach with a cheddar twist.
Scale
Ingredients
- 1 tablespoon unsalted butter
- 2 teaspoons canola oil
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1 ½ cup low-fat milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper, preferably white pepper
- pinch nutmeg
- 2 5-ounce packages baby spinach, washed and spun dry
- 1 ½ cup, 6 ounces shredded sharp cheddar, such as Cabot Farmhouse Reserve or Extra Sharp
Instructions
- Melt butter in a large Dutch oven or soup pot with canola oil over medium heat. Add garlic and cook, stirring until the garlic is fragrant, but not browned, 30 seconds to 1 minute.
- Add flour and stir to form a paste. Remove from heat and whisk in milk until smooth. Add salt, pepper and nutmeg.
- Bring to a simmer, whisking often over medium-high heat.
- Add spinach, in batches, covering and allowing to wilt so it can fit, until it is completely wilted. Remove from the heat and stir in cheese.
Nutrition
- Serving Size: 1/2 cup each
- Calories: 233
- Sugar: 5 g
- Sodium: 536 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 12 g
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
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What Can I Make With Spinach and Cheese
Source: https://www.healthyseasonalrecipes.com/cheddar-creamed-spinach/