The rich and creamy sauce elevates fresh spinach leaves into a tender masterpiece when paired with shallots, garlic, and parmesan cheese in this creamed spinach recipe.
To a large deep sided skillet over medium-high heat, add butter, garlic, and shallots. Cook for 1-2 minutes, just to melt the butter and soften the shallots.
Add the heavy whipping cream and garlic salt. Whisk together then add the shredded parmesan cheese. Whisk together until cheese is melted.
Add half of the spinach to the skillet and cook, turning occasionally, until spinach has reduced/wilted. Add remaining spinach and repeat the process.
Mix cornstarch and water together to make a slurry. Add to the skillet and stir together well. Simmer over medium-low heat until cream thickens and coats the back of a spoon.
Notes
Don’t underestimate how much spinach you need. We bought 2 large bags of spinach, a total of 16 ounces, for this recipe. The spinach is added in two steps because you won’t be able to fit it all at once.
Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat.