I have always been a huge fan of creamed spinach.

I will also admit that my first experience tasting it was at a Boston Market.

…but the last time I ate it was at a Ruth’s Chris which keeps my foodie image intact.

I have experimented with 5+ recipes with sad results.

But I came across this recipe from Huffington Post last week, so I decided to give it one more try.

My verdict is that it’s perfection. So simple and tasty! And just dying to be included in your next steak dinner…

Or chicken dinner, or whatever floats your boat.

But I adapted a few things for ease.

Enjoy!

Simple Creamed Spinach

adapted from The Only Creamed Spinach Recipe You’ll Ever Need

serves 4

• 1 package frozen spinach, defrosted
• 2 Tbsp salted butter
• 1/2 sweet onion, diced
• 1 clove garlic, minced
• 3 Tbs all purpose flour
• 1 cup milk
• 1/4 cup grated parmesan cheese
• 1/2 tsp pepper
• dash of salt

Once the spinach is defrosted, squeeze out the excess water from the leaves. Set aside.

Melt the butter in a medium skillet (I used a cast iron skillet). Add the garlic and onion, and cook until just soft. Add in the flour, stirring it together to form a paste. Slowly whisk in the milk and cook until thickened. Stir in the parmesan, spinach, pepper and salt.

Once the spinach is heated through, serve immediately or refrigerate until ready to serve. This recipe can be made 1 day in advance. Reheat uncovered for 30 minutes at 325°F.

Click HERE for the printable recipe.