This creamed spinach recipe is so easy. I swap the heavy cream for whole milk ricotta then dress it up with a little garlic, nutmeg, and lemon. The result is a rich healthy creamed spinach that is ready in about 20 minutes.
The beauty of creamed spinach is its simplicity. A few minutes, one skillet, and a handful of ingredients later, you have a side dish that is both healthy and delicious.
My problem with most creamed spinach recipes is that they are typically made with heavy cream and lots of it. This recipe, however, swaps heavy cream for whole milk ricotta, resulting in less saturated fat and fewer calories but keeps all of the rich creamy flavor of traditional creamed spinach recipes.
Serve this creamed spinach recipe with a Whole Roasted Chicken for an easy weekend dinner or whip it up on weeknight and serve it alongside lemony Broiled Salmon for a dinner that is on the table in 20 minutes.
Table of Contents
Creamed Spinach Ingredients
Whole milk ricotta is a secret swap I often use when I want rich creamy flavors, but I don’t want all the calories of heavy cream. I, not only use the ricotta swap in this creamed spinach recipe but also in my Lemon Chicken Pasta recipe. Works every time!
To make this creamed spinach recipe you will need:
- Olive Oil: This golden elixir is a Mediterranean kitchen staple. Any high-quality extra virgin olive oil will do. You can find some at our shop. If you want to learn more about why getting the good stuff matters you can read all about Olive Oil 101: Everything You Need to Know About Olive Oil.
- Yellow Onion, Minced: Minced yellow onion adds a sweet, aromatic base that's essential in building the flavor profile of countless recipes including this one. If you have a white onion or shallots they will work here as well.
- Garlic Cloves, Minced: Just a little minced garlic can transform any dish, adding a punch of flavor that's both sharp and comforting.
- Whole Milk Ricotta: Creamy and mild, whole milk ricotta lends a luxurious texture and a subtly sweet taste to both savory and sweet creations.
- Milk (Any Kind): A versatile ingredient, milk adds creaminess and richness to your cooking and baking, enhancing flavors and textures.
- Lemon, Zested, and Juiced: Fresh lemon zest and juice offer zingy freshness, brightening up the earthy spinach with its vibrant, citrusy spark.
- Kosher Salt: More than just a seasoning, kosher salt enhances the natural flavors of your ingredients, making every dish come alive.
- Nutmeg: A pinch of nutmeg adds a warm, nutty essence, perfect for giving a cozy depth to both sweet treats and savory delights.
- Fresh Baby Spinach: Tender and slightly sweet, fresh baby spinach is wonderfully versatile and great for adding a nutritious pop of green to any meal.
How to Make Creamed Spinach
All you need is a large skillet and about 15 minutes to get this recipe from your stovetop to your tabletop.
- Sauté the aromatics: Set a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the 1 small minced yellow onion and 4 cloves of minced garlic. Sauté for 3 minutes, until fragrant and the onion has softened.
- Make the sauce: Reduce the heat to medium-low. Add 6 ounces of whole milk ricotta, 2 tablespoons of milk, 2 tablespoons of lemon juice, lemon zest, ½ teaspoon kosher salt, and ¼ teaspoon nutmeg. Stir to create a sauce.
- Cook the spinach: Increase the heat back to medium. Add the spinach to the skillet a few handfuls at a time while folding it into the sauce. As the spinach starts to wilt keep adding more until it’s all been used up. This will take about 10 minutes.
- Taste and Serve: Taste and adjust the seasoning to your liking. Add a little extra lemon juice if it needs to be brightened.
What to Serve with Creamed Spinach
Creamed spinach is a go-with-anything kind of recipe. It goes well with meat like beef, pork, or chicken, but don't stop there. You can also enjoy this healthy side dish with fish, seafood, and vegetarian mains.
A few of my favorite recipes to pair with creamed spinach:
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Creamed Spinach
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, minced
- 4 large garlic cloves, minced
- 6 ounces whole milk ricotta
- 2 tablespoons milk (whole, low fat or nonfat all work)
- 1 small lemon, zested and juiced
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 1 pound fresh baby spinach
Instructions
- Saute the aromatics: Set a large skillet over medium heat and add the olive oil. Once the oil begins to shimmer, add the onion and garlic. Saute for 3 minutes, until fragrant and the onion has softened.
- Make the sauce: Reduce the heat to medium-low, and add the ricotta, milk, 2 tablespoons of lemon juice, lemon zest, kosher salt, and nutmeg. Stir to create a sauce.
- Cook the spinach: Increase the heat back to medium, add the spinach to the skillet a few handfuls at a time while folding it into the sauce. As the spinach starts to wilt keep adding more until it’s all been used up. This will take about 10 minutes.
- Taste and serve: Taste and adjust the seasoning to your liking. Add a little extra lemon juice if it needs to be brightened.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- If you want to switch up flavors 1 tablespoon of Dijon mustard is also a lovely addition to creamed spinach. Just add it when you make the cream sauce and stir it in.
