Description
A rich and creamy creamed spinach side dish made with provolone, Parmesan, heavy cream, and tender spinach. A comforting, cheesy, and flavorful addition to any meal.
Ingredients
- 30 ounces fresh spinach (three 10-ounce bags), cleaned
- 4 tablespoons unsalted butter
- 1 cup finely minced white onion
- 3 cloves garlic, finely minced
- 1 1/4 cups heavy cream
- 4 ounces provolone cheese, sliced or cut into small pieces
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Place spinach in a large pot over medium heat and cook until wilted, stirring occasionally.
- Transfer wilted spinach to a colander and press out excess moisture. Set aside.
- In a large skillet, melt butter over medium heat. Add onion and cook until tender and translucent, about 4–5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add drained spinach to the skillet and stir to combine.
- Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
- Stir in provolone and Parmesan until fully melted and mixture is smooth and creamy.
- Season with salt and black pepper. Simmer for another 2–3 minutes, then remove from heat and serve warm.
Notes
- Use frozen spinach (about 20 oz) if fresh isn’t available—thaw and drain well first.
- Add a pinch of nutmeg for warmth and complexity.
- Swap provolone with mozzarella or mild cheddar if preferred.
- For a lighter version, use half milk and half cream.
- Reheat gently with a splash of cream or milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
