Creamed Spinach Recipe | Rich, Creamy, and Simple

Rely on this straightforward creamed spinach recipe for a consistently smooth, flavorful side dish. Ready in under 30 minutes, it transforms simple ingredients into a rich, comforting classic perfect for weeknights or holiday meals.

Why This Recipe Works

• Fresh spinach is wilted to concentrate flavor while retaining texture.
• A roux-based sauce ensures a velvety, lump-free consistency.
• Whole milk and cream provide balanced richness without heaviness.
• Freshly grated nutmeg adds a subtle, aromatic warmth.
• Simple seasoning with salt and pepper lets the spinach shine.

Ingredients

• 2 pounds fresh spinach, stems removed
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Equipment Needed

• Large pot or Dutch oven
• Large skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Box grater or microplane

Instructions

Prepare the Spinach

Place the large pot over medium-high heat. Add the 2 pounds of fresh spinach in batches, stirring constantly with a wooden spoon. Cook each batch for 2-3 minutes until completely wilted and reduced in volume. Transfer the wilted spinach to a colander set over a bowl. Use the back of the spoon to press out excess liquid, collecting about 1/4 cup of spinach water. Reserve this liquid. Chop the drained spinach coarsely and set aside. This step removes bitterness and prevents a watery sauce. Tip: Work in batches to avoid overcrowding, which steams rather than wilts the spinach.

Cook the Aromatics

Melt the 3 tablespoons of unsalted butter in the large skillet over medium heat. Add the finely chopped small yellow onion. Cook for 5-6 minutes, stirring occasionally, until the onion turns translucent and softens. Add the 2 minced garlic cloves and cook for 1 more minute until fragrant. Do not let the garlic brown, as it can become bitter. This base builds foundational flavor. The butter should bubble gently but not brown during this stage. Use a wooden spoon to scrape any browned bits from the bottom of the skillet.

Make the Roux

Create the Cream Sauce
Gradually whisk in the 1 cup of whole milk, about 1/4 cup at a time, until fully incorporated and smooth. Then whisk in the 1/2 cup of heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring frequently. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. It should leave a clear trail when you run a finger through it. Add the reserved 1/4 cup of spinach water for extra flavor. The sauce will bubble lightly but not boil vigorously.

Combine and Season

Reduce the heat to low. Stir in the chopped wilted spinach, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes, stirring gently, until the spinach is heated through and well-coated. Add the 1/4 cup grated Parmesan cheese and stir until melted and integrated. Taste and adjust seasoning with more salt or pepper if needed. The final texture should be creamy but not runny. Serve immediately. Tip: Freshly grate nutmeg for the best aroma.

Tips and Tricks

For a lighter version, substitute half-and-half for the heavy cream. If using frozen spinach, thaw completely and squeeze out all excess moisture to avoid a watery sauce. To make ahead, prepare the creamed spinach, cool it to room temperature, and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to restore creaminess. For a dairy-free alternative, use plant-based butter, unsweetened almond milk, and coconut cream, adjusting seasoning to taste. A pinch of cayenne pepper can add subtle heat if desired.

Recipe Variations

• Add 1/2 cup sautéed mushrooms or 1/4 cup cooked, crumbled bacon for savory depth.
• Incorporate 1/4 teaspoon smoked paprika or a dash of hot sauce for a spicy twist.
• Substitute kale or Swiss chard for spinach, adjusting cooking times as needed.
• Top with buttered breadcrumbs or extra Parmesan and broil for 2-3 minutes for a gratin effect.
• Use vegetable broth instead of milk for a lighter, broth-based version.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes. Use two 10-ounce packages of frozen chopped spinach. Thaw completely and squeeze out all excess water in a clean kitchen towel to prevent a watery sauce. Adjust salt to taste, as frozen spinach can be bland.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, stirring frequently. Add a tablespoon of milk or cream if the sauce thickens too much upon cooling.

Can I make this recipe dairy-free?

Yes. Substitute vegan butter for unsalted butter, unsweetened almond or oat milk for whole milk, and coconut cream for heavy cream. Omit Parmesan or use a nutritional yeast alternative for cheesy flavor.

What dishes pair well with creamed spinach?

Serve alongside roasted chicken, grilled steak, or baked salmon. It complements starches like mashed potatoes or rice. For holidays, pair with turkey or ham for a classic side.

Why is my sauce lumpy?

Lumps form if flour isn’t fully cooked or liquid is added too quickly. Ensure you cook the roux for 2 minutes, then whisk milk in gradually. If lumps occur, strain the sauce through a fine-mesh sieve before adding spinach.

Summary

This creamed spinach recipe delivers a creamy, flavorful side in under 30 minutes. With simple techniques and fresh ingredients, it’s a versatile dish perfect for any occasion.

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