Antonis Achilleos
Total Time
30 Mins
Yield
Makes 4 servings

Spinach just got a major facelift. Convincing your children to “eat their greens” takes a whole lot less begging and pleading (and far fewer “You can have ice cream after supper!” bribes) when you’ve got butter, cream, and Parmesan cheese on your side.

For a vegetable side dish that is decadent, creamy, and stick-to-your-insides satisfying, look no further than this super easy Creamed Spinach recipe. It doesn’t take long to throw together, which makes it a weeknight winner in our books. And better still, the ingredient list is short and sweet, so it’s likely that you already have all of the ingredients you’ll need to make it; and as any busy cook knows, a recipe that doesn’t require an extra trip to the grocery store is always a plus.

While we recommend serving our Creamed Spinach over grits or cornbread (because it’s not a true Southern veggie if it isn’t served over some kind of tasty starch), you can also just serve it as a standout, standalone side. The toasted pine nuts add just the right amount of crunch and nuttiness to the dish, and they’re a flavorful juxtaposition to the richness of the cream and cheese. One bite, and you’ll realize why we’re patting ourselves on the back for this one: We’ve concocted a spinach recipe that even the pickiest eaters will love—guaranteed.

How to Make It

Step 1

Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted. Set aside.

Step 2

Bring butter and whipping cream to a boil over medium-high heat; reduce heat to medium, and cook, stirring often, 15 minutes or until thickened.

Step 3

Stir in Parmesan cheese and next 3 ingredients. Add shredded spinach, and cook over low heat, stirring often, until wilted. Spoon over grits or cornbread; sprinkle with pine nuts.e