Creamed Spinach

A velvety, richly flavored side that brings out the best in fresh spinach, this creamed spinach adds comforting warmth and elegant balance to any meal.

Amy LaBelle's Creamed Spinach Recipe:

Ingredients:

• 1 pound chopped frozen spinach

• 2 tablespoons butter 

• ½ medium onion, chopped

• 2 cloves garlic minced

• ½ cup LaBelle White Wine

• ¾ cup heavy/whipping cream

• 4 ounces cream cheese (½ block of Philadelphia Cream Cheese), softened

• 1 cup freshly grated parmesan cheese

• Pinch nutmeg 

• Salt and Pepper to taste

  
  
  
  

Directions:

1. Thaw the spinach, then squeeze out as much of the excess water as you can.

2. In a pot, sauté the butter and onion over medium heat until it's lightly browned (about 5-7 minutes).

3. Reduce heat. Stir in the garlic, add wine, and reduce until the liquid is almost gone.

4. Add heavy cream, cream cheese, parmesan, and nutmeg. It will take a few minutes for the cream cheese to melt in.

5. Break it up with a spoon/stir it continuously. The sauce should thicken up as it cooks.

6. Stir in the spinach and let it heat through. If you want more liquid, add in a splash more cream.

7. If there's too much liquid, you may need to cook the spinach for a few more minutes to reduce the sauce to your liking.

8. Season with salt & pepper as needed.

   
   

Amy's Recipe Tips:

For the smoothest texture, be sure to thoroughly squeeze the excess moisture from the cooked spinach before adding it to the cream. This keeps the sauce luscious, not watery.