Pappadeaux Creamed Spinach Recipe
Pappadeaux's Creamed Spinach is hands-down one of the richest, most indulgent sides you can put on a plate!Getting the texture right is key—if the spinach is too wet, the sauce won’t cling properly.I like to sauté it quickly before mixing it with cream, butter, and a little garlic for extra depth.A good handful of freshly grated Parmesan melts right into the sauce, giving it the right balance of saltiness.Letting it bake for a few minutes at the end thickens it just enough to keep it from being too runny.Serve it hot and bubbly right out of the oven for the best texture.
Ingredients
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 lb Fresh Spinach
- 1 cup Heavy Cream
- 4 oz. Cream Cheese softened
- 1 cup Parmesan Cheese grated
- 2 cloves Garlic minced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Heat olive oil and butter in a large pan over medium heat until the butter melts.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add fresh spinach to the pan.
- Cook for 5-7 minutes, stirring often, until the spinach wilts and looks bright green.
- Stir in heavy cream and cream cheese.
- Cook until cream cheese melts completely and mixes with the heavy cream, forming a smooth sauce.
- Add grated Parmesan cheese, salt, and black pepper.
- Reduce heat to low and cook while stirring, until the cheese melts completely.
- Continue to stir until the sauce thickens to your desired consistency.
- Serve immediately.
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