Steaming spinach until its leaves turn glossy and bright green, then stirring it into a silky sauce studded with shallots and nutmeg—this creamed spinach recipe has been through my kitchen thrice to nail the balance of creamy and vibrant. I learned that pinching out every drop of water after blanching keeps the sauce from thinning, and a quick simmer coaxed out a rich, nutty aroma that earned nods from my toughest critics.
Why You’ll Love creamed spinach recipe
- Leaves stay tender with slight bite, never mushy.
- Sauce clings beautifully, thanks to that precise flour-to-butter ratio.
- A hint of nutmeg elevates this side beyond familiar fare.
- Spinach’s nutrients lock in with a quick, one-minute blanch.
A Little Background
One rainy evening, I craved comfort but wanted a veggie boost. I dug out an old family cookbook, found a bare-bones creamed spinach recipe, and set to adapting it. Over a handful of tries—adjusting simmer times and blade sizes for my immersion blender—I discovered why classic steakhouses rave about this humble side.
Key Ingredients for creamed spinach recipe
- Fresh spinach (1 pound): Blanch for quick color lock; baby leaves work too.
- Unsalted butter (3 tablespoons): Rich base—sub coconut oil for dairy-free twist.
- All-purpose flour (2 tablespoons): Thickens sauce; whisk immediately to avoid lumps.
- Heavy cream (1 cup): Use 35% fat for silkiness; half-and-half makes it lighter.
- Ground nutmeg (¼ teaspoon): Warms flavor; add gradually to taste.
How to Make creamed spinach recipe
- Bring a large pot of water to a rolling boil, then drop in spinach. Blanch until leaves are bright green and just wilted, about 1 minute. (Prep note: squeezing by hand rather than pressing under a lid cut my excess water by half.)
- Drain spinach in a colander, rinse under cold water to stop cooking, then squeeze tightly and roughly chop.
- Melt butter in the same pot over medium heat. Add 1 small minced shallot and cook until translucent, about 2 minutes, stirring occasionally.
- Stir in 2 minced garlic cloves; cook until fragrant, about 1 minute.
- Sprinkle in 2 tablespoons flour and whisk constantly to form a pale roux, about 1 minute.
- Slowly pour in 1 cup heavy cream while whisking to prevent lumps. Bring to a gentle simmer and let thicken, about 3–4 minutes.
- Stir in chopped spinach and ¼ teaspoon nutmeg. Cook until heated through, about 2 minutes, stirring so sauce coats leaves evenly.
- Season with salt and freshly ground pepper to taste. Remove from heat and let rest a minute for flavors to meld.
- Serve immediately, spooning up any glossy sauce pooling at the edges.
Pro Tips & Troubleshooting
- Whisk vigorously when adding cream—on trial #3 this banished every single flour lump.
- If sauce splits, reduce heat and stir in a splash more cream to bring it back together.
- Swap half the spinach for kale in autumn for a hearty, peppery twist.
- Doubling? Use a wider pan so your roux doesn’t crowd and the sauce can thicken evenly.
Storage & Make-Ahead Guide
Store cooled creamed spinach in an airtight container in the fridge for up to 3 days—my batch held its creamy texture through day 3. For longer, freeze in portions for up to 2 months; thaw overnight in the fridge. Reheat gently over low heat, stirring frequently to avoid scorching. Always cool to room temperature before sealing and keep fridge at 40°F or below for food safety.
Serving Suggestions
Pair with grilled meats, spoon over baked potatoes, or swirl into pasta for a quick weeknight dinner. A crackling Parmesan crust on top makes a delightful gratin style.
Frequently Asked Questions
- How do you reheat creamed spinach? Warm it slowly over low heat, stirring often; add a splash of cream or milk if it looks too thick.
- Can I use frozen spinach in creamed spinach? Yes—thaw and drain thoroughly, then proceed as with fresh leaves.
- How long can creamed spinach be stored? Refrigerate up to 3 days in an airtight container; freeze up to 2 months.
- What can I use instead of heavy cream? Half-and-half or whole milk works; note the sauce may be slightly thinner.
- How do you thicken creamed spinach? Make sure your roux cooks out the raw flour taste and simmers long enough; if needed, sprinkle in a little cornstarch slurry.
- Can I make creamed spinach ahead of time? Yes—cook, cool, and chill, then reheat gently when ready to serve.
Final Thoughts
This creamed spinach recipe remains one of my go-to sides when I want a lush, green dish that feels indulgent yet simple. It’s a crowd-pleaser at Sunday dinners and weeknight meals alike. Give it a whirl, tweak it with your favorite greens, and drop me a note—I’d love to hear how your version turned out!
More Recipes You’ll Love
- Palak Paneer – an Indian spin on creamy spinach with cubes of cheese and warming spices
- Cheesy Garlic Bread – perfect for mopping up every bit of sauce
- Smothered Chicken and Rice – a lush, creamy main that complements green sides
- Green Bean Casserole – another velvety vegetable side ideal for holiday meals
Creamed Spinach
Ingredients
Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot minced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cup milk preferably whole
- 0.25 tsp ground nutmeg
- 0.5 tsp black pepper divided
- 1 tsp salt divided
- 0.25 cup Parmesan cheese grated, optional
Spinach
- 10 oz baby spinach
Instructions
Sauce
- Heat olive oil and butter in a large skillet over medium heat until butter melts.
- Add minced shallot and cook until translucent, about 2 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Sprinkle flour over the mixture and whisk constantly to form a smooth roux, about 1 minute.
- Slowly whisk in milk and bring to a gentle simmer; cook until sauce thickens, about 3–4 minutes.
- Season sauce with nutmeg and half of the salt and pepper.
- Stir in Parmesan (if using) until melted and smooth.
Spinach
- Add spinach in batches, stirring until wilted before adding more.
- Once all spinach is incorporated, taste and add the remaining salt and pepper as needed.
- Serve hot.