Silky, garlicky spinach cooked down and folded into a light cream sauce—quick, comforting, and perfect as a side.
🛒 Ingredients (Serves 3–4)
- 4 cups fresh spinach (finely chopped or grated)
(or 2 cups frozen, thawed & squeezed dry) - 1 tablespoon butter or olive oil
- 2 cloves garlic, minced
- ½ cup milk or light cream
- 2 tablespoons cream cheese (optional, for extra richness)
- 2 tablespoons grated Parmesan
- 1 teaspoon flour or cornstarch (optional, for thickening)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional but classic)
👩🍳 Instructions
- Prep spinach
- If using fresh, finely chop or lightly grate for a smoother texture
- If frozen, squeeze out all excess water
- Sauté base
- Heat butter/oil in a pan
- Add garlic and cook until fragrant (about 30 seconds)
- Cook spinach
- Add spinach and cook until wilted and reduced
- Make it creamy
- Stir in milk/cream and cream cheese (if using)
- Add flour/cornstarch if you want it thicker
- Simmer gently until creamy
- Finish
- Stir in Parmesan, salt, pepper, and nutmeg
- Cook 1–2 more minutes until smooth
🍽️ Serving Ideas
- Serve alongside grilled chicken, fish, or steak
- Spoon over toast or baked potatoes
- Use as a filling for wraps or pastries
🧮 WW Points Estimate
- ~2–4 points per serving (depends on cream & cheese)
🔄 Ways to Lighten It Up
- Use low-fat milk instead of cream
- Skip cream cheese
- Add Greek yogurt at the end for creaminess
❓ FAQs
Why is it watery?
- Spinach wasn’t drained well
👉 Always squeeze out moisture
Can I make it dairy-free?
- Use plant-based milk and skip cheese
Can I freeze it?
- Yes, but texture may change slightly
Can I add protein?
- Mix in cooked chicken or paneer
💡 Tips
- Grating or finely chopping spinach gives a smoother, “restaurant-style” texture
- Don’t overcook—spinach loses color quickly
- A squeeze of lemon at the end brightens the flavor