There’s something magical about Creamed Spinach with Fried Shallots – it’s creamy, it’s crispy, and it’s ridiculously easy to make. This dish has been my go-to side for years, especially when I want something that feels a little fancy but doesn’t take forever to cook. The first time I made it, I was shocked at how the rich, velvety spinach paired perfectly with those golden, crunchy shallots. It’s like two worlds collide in the best way possible. Trust me, once you try this, it’ll become a staple in your kitchen too. It’s simple, elegant, and packed with flavor – what more could you ask for?

Ingredients for Creamed Spinach with Fried Shallots

1 lb fresh spinach, washed and trimmed
2 shallots, thinly sliced
2 tbsp butter
1 cup heavy cream
1/4 tsp nutmeg
Salt and pepper to taste
2 tbsp vegetable oil for frying

How to Make Creamed Spinach with Fried Shallots

This dish comes together in just a few simple steps, but there’s an art to getting each component just right. Follow along and you’ll have perfect creamed spinach with crispy shallots every time!

Frying the Shallots

Start with the shallots – they need time to crisp up beautifully. Heat the oil in a large skillet over medium heat until it shimmers (about 2 minutes). Add the sliced shallots in a single layer – don’t crowd them or they’ll steam instead of fry! Stir occasionally until they turn golden brown, about 5 minutes. Watch closely – they go from perfect to burnt in seconds! Transfer to paper towels to drain and crisp up further.

Creamed Spinach with Fried Shallots - detail 1

Cooking the Spinach

In the same pan (why waste that flavorful oil?), melt the butter over medium heat. Add all the spinach at once – it’ll look like way too much, but trust me, it wilts down to nothing. Use tongs to toss constantly for just 2-3 minutes until it’s bright green and limp. Don’t overcook it or you’ll lose that fresh flavor!

Now pour in the cream and let it bubble gently for about 5 minutes until it thickens slightly – it should coat the back of a spoon. Stir in the nutmeg, salt, and pepper to taste. The final touch? Those gorgeous crispy shallots on top for that perfect texture contrast. Serve immediately while it’s hot and creamy!

Creamed Spinach with Fried Shallots - detail 2

Why You’ll Love This Creamed Spinach with Fried Shallots

Quick & easy: From start to finish, this dish takes just 25 minutes – perfect for busy weeknights or last-minute dinner parties.

Heavenly texture: The creamy spinach paired with those crispy fried shallots creates the most addictive contrast in every bite.
Goes with everything: Steak, chicken, fish – this versatile side elevates any main dish while still letting the star shine.

Honestly, once you taste Creamed Spinach with Fried Shallots, you’ll wonder how you ever lived without it! For more delicious recipes, check out all our recipes.

Tips for Perfect Creamed Spinach with Fried Shallots

Here’s my hard-earned wisdom after making this dish countless times! First, fresh spinach is non-negotiable – frozen just won’t give you that bright, vibrant flavor or texture. For the shallots, slice them paper-thin – I use a mandoline when I’m feeling fancy, but a sharp knife works too. As for the cream, go slow – you can always add more if it’s too thick, but you can’t take it out once it’s in! The sauce should coat the spinach lightly, not drown it.

Ingredient Substitutions

Out of shallots? Yellow onions work in a pinch, though they’ll be slightly sweeter. For the cream, half-and-half is a lighter option, but it won’t be as rich – you might need to simmer it longer to thicken. If spinach isn’t your thing, try kale or Swiss chard, just chop them smaller and cook a bit longer. The flavor will change slightly, but it’ll still be delicious!

Serving Suggestions for Creamed Spinach with Fried Shallots

This dish pairs beautifully with so many mains! I love serving it alongside roast chicken or seared steak – the creamy spinach cuts through the richness perfectly. During the holidays, it’s spectacular with glazed ham or roast turkey. For a vegetarian option, try it with stuffed portobello mushrooms. Honestly, it elevates just about anything you put next to it!

Storing and Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, stirring occasionally to keep the cream from separating. Add a splash of cream if needed to bring it back to life!

Nutritional Information

Each serving (about 1/4 of the recipe) has approximately 220 calories. Remember, these values are estimates and will vary based on your specific ingredients and portion sizes.

FAQs About Creamed Spinach with Fried Shallots

Can I use frozen spinach instead of fresh?
You can, but fresh

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