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asiago creamed spinach sprinkled with Parmesan cheese in a large black skillet sitting on an old barn wood table with shredded cheese, garlic cloves, and spinach leaves sitting beside the skillet.

Simple and Creamy Asiago Creamed Spinach

5 from 4 votes
A simple two-cheese creamed spinach with fresh baby spinach and garlic. This recipe makes a yummy side or even a delicious appetizer. It is kid approved! This Asiago creamed spinach is for rebels. It doesn't take time to boil, drain, blanch, squeeze, and dry the spinach. That's just too much for a busy mama or caregiver.
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Cook Time 30 minutes
Servings: 2 adult
Course: Appetizer, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 pound fresh, washed and dried baby spinach roughly chopped
  • 2 tbsp olive oil or butter
  • 4-6 tbsp butter I used salted, adjust salt accordingly
  • 2-3 cloves garlic
  • 1/2-1 tsp red pepper flakes
  • 1/2 tsp onion powder
  • salt & pepper to taste
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1/2-3/4 cup shredded Asiago cheese
  • 1/4-1/2 cup shredded Parmesan cheese

Equipment

  • Cast iron skillet size depends on servings
  • Wooden spatula
  • Whisk
  • Sharp knife or scissors to roughly chop spinach optional

Method
 

  1. Wash, dry, and roughly chop 1/2 pound of fresh baby spinach
  2. Heat skillet on medium-high. Once skillet is hot, turn down to medium heat. Add spinach with olive oil and sauté the spinach until it starts to reduce and is bright green.
  3. With a wooden spatula, push the sautéed spinach to the sides of the skillet like a wreath. Melt butter in the center of the skillet. Add garlic and seasonings and cook for 2 minutes.
  4. Whisk in 2 tbsp all-purpose flour to make a roux. Once you have a roux, add heavy cream. Stir in the spinach from the sides.
  5. Stir the mixture frequently until it has thickened. The mixture will coat the wooden spoon when finished.
  6. Stir in the shredded Asiago and Parmesan Cheese until melted. Taste test and adjust seasonings as desired.
  7. Finally, ENJOY! Eat it as a side with your main course or as an appetizer served with tortilla chips.

Notes

    • Serve warm and fresh. This creamed spinach recipe has never had the opportunity to cool off to room temperature. I recommend eating it warm. Do not let it set out for longer than 2 hours.
    • Store in an airtight container in the refrigerator for up to 3 days. Reheat leftovers on the stovetop and add a splash or two of whole milk to adjust the texture. The texture will be different.
    • Use leftovers as a dip or add to pasta. If I had leftovers, I would make homemade Alfredo the next night or offer the creamed spinach dip with pretzels or chips as a snack
    • Do not use pre-shredded cheese. Pre-shredded cheese is coated with cellulose, an anti-caking agent. Cellulose is a raw fiber that is chemically treated to make gum and prevent the cheese from sticking together. This will mess up the texture of your creamed spinach.
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