Creamed Spinach

If you're looking for an easy side dish for your Thanksgiving dinner—or the perfect way to use up any dying spinach you have sitting in the fridge—creamed spinach is the way to go. Creamy and cheesy, this is our favorite way to transform leafy greens into the most irresistibly veggie side—it brings the steakhouse vibes right to us. If you've got picky eaters at your holiday dinner, the creaminess factor in this classic side is guaranteed to turn anyone into a spinach fan. Keep reading on for how to perfect it: 

All about the spinach:
— The amount of spinach. While it may seem like a lot of spinach, it’s important to use more than you think is necessary. It will all boil down to almost nothing once cooked, so don’t skimp on it!
— Prepping your spinach. We’re using baby spinach here, so there’s no need to remove the tender stems. While many recipes won’t require you to blanch your spinach, we found that it’s worth it here. It only takes a few minutes, and will allow you to squeeze out any excess moisture in the spinach, and will preserve the color, taste, and texture.
— Can I substitute frozen spinach? Definitely. Frozen spinach is a great alternative, especially if you're on a budget. Cook the spinach in the microwave for 4-5 minutes or until just thawed. Transfer spinach to a colander lined with a cheesecloth or a clean dish towel and squeeze as much water as possible out of the spinach.  

What should I serve with creamed spinach?
Creamed spinach is a staple on any good steakhouse menu, making it the perfect pairing for a juicy seared ribeye, crispy fried chicken, or smothered cube steak. Serve it as an easy veggie side at your holiday dinner to really add some fancy factor alongside your Thanksgiving turkey.

Storage and reheating.
If you have any leftovers, store in an airtight container in the fridge for up to 3 days. Alternatively, you can also freeze your creamed spinach for around 3 months. Keep in mind that the texture of the cream will change slightly once frozen. 

Creamed spinach can be a bit temperamental when reheating because it doesn’t respond well to high heat. Reheating gently is crucial so that the cream doesn't split. Let spinach thaw overnight in the refrigerator and reheat in a saucepan over low heat until warmed through. Microwaving in increments is okay for smaller quantities.

If you tried this recipe, let us know what you thought of it in the comments below!