Buttermilk Creamed Spinach

Indulge in the velvety richness of Buttermilk Creamed Spinach, a comforting side dish that takes classic creamed spinach to the next level with the tangy twist of buttermilk. Fresh spinach leaves are blanched for vibrant color and tender texture, then enveloped in a luscious, silky sauce made with a roux of unsalted butter, sautéed onions, and garlic. The addition of creamy whole milk and tangy buttermilk creates a perfect balance of flavors, accented by a hint of freshly grated nutmeg and a sprinkle of black pepper. Optional parmesan cheese adds a layer of savory decadence, making this dish a crowd-pleaser at family dinners or holiday feasts. Quick to prepare in just 25 minutes, this versatile recipe pairs beautifully with roasted meats, poultry, or hearty vegetarian mains. Elevated comfort food at its finest!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 450 grams fresh spinach leaves
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 250 milliliters whole milk
• 125 milliliters buttermilk
• 0.25 teaspoons nutmeg, freshly grated
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper, freshly ground
• 30 grams parmesan cheese, finely grated (optional)

Directions

Step 1

Thoroughly wash the spinach leaves and remove any tough stems. Set aside.

Step 2

In a large pot of boiling water, blanch the spinach for 1-2 minutes until just wilted. Immediately transfer to an ice bath to cool. Drain the spinach and squeeze out excess water. Chop roughly and set aside.

Step 3

In a large skillet or saucepan, melt the unsalted butter over medium heat.

Step 4

Add the finely diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually pour in the whole milk while whisking to create a smooth sauce. Allow it to simmer for 2-3 minutes, stirring frequently, until the mixture thickens.

Step 7

Reduce the heat to low and stir in the buttermilk, grated nutmeg, salt, and black pepper. Adjust seasoning to taste.

Step 8

Add the chopped, blanched spinach to the pan and stir until the spinach is fully coated in the sauce. Cook for another 2-3 minutes to heat through.

Step 9

If desired, sprinkle the finely grated parmesan cheese over the spinach and stir until melted and incorporated.

Step 10

Serve warm as a side dish to accompany meats, poultry, or roasted vegetables.

Nutrition Facts

Serving size	1019.9 grams (1019.9g)

Amount per serving	% Daily Value*
Calories	781

Total Fat 47.00g	60%
Saturated Fat 26.90g	135%
Polyunsaturated Fat 0.50g
Cholesterol 125mg	42%
Sodium 2238mg	97%
Total Carbohydrate 59.50g	22%
Dietary Fiber 13.10g	47%
Total Sugars 24.60g
Protein 40.80g	82%

Vitamin D 181IU	903%
Calcium 1290mg	99%
Iron 13mg	73%
Potassium 3285mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 19.8%

Carbs: 28.9%