Creamed Spinach Recipe

Introduction

Creamed spinach is a classic side dish that’s rich, creamy, and packed with flavor. It’s a perfect complement to steaks, roasted chicken, or any hearty meal, bringing a velvety texture and subtle spice to your plate.

Ingredients

• 4 tablespoons butter (divided)
• 1 small onion (finely diced)
• 2 garlic cloves (minced)
• 1½ teaspoon salt (plus extra at the end if needed)
• ¼ teaspoon nutmeg (freshly grated is best)
• ¼ teaspoon black pepper
• 2 tablespoons flour (all-purpose works well)
• 2 cups whole milk
• 15 – 16 ounces frozen chopped spinach (thawed and squeezed dry)
• ¼ cup grated Parmesan cheese

Instructions

1. Step 1: Heat 2 tablespoons of butter in a large, nonstick skillet over medium heat. Once melted and foamy, add the diced onions and cook for 2 minutes, stirring frequently.
2. Step 2: Add the spinach, minced garlic, salt, black pepper, and nutmeg. Stir well to combine and cook for 2 to 2½ minutes, stirring frequently.
3. Step 3: Add the remaining 2 tablespoons of butter and let it melt completely in the skillet.
4. Step 4: Sprinkle the flour into the skillet, stirring constantly until fully incorporated. Cook for 1½ to 2 minutes, stirring frequently, to remove the raw flour taste.
5. Step 5: Gradually add the whole milk, stirring vigorously with a wooden spoon until fully combined.
6. Step 6: Bring the sauce to a simmer; this usually takes 1 to 2 minutes.
7. Step 7: Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
8. Step 8: Lower the heat to low, then add the grated Parmesan cheese and stir until combined.
9. Step 9: Taste and adjust the salt if needed. A small pinch may enhance the flavors.
10. Step 10: Leave the creamed spinach uncovered; it will thicken further as it cools.

Tips & Variations

• For extra richness, stir in a splash of heavy cream or a dollop of cream cheese at the end.
• Fresh spinach can be used instead of frozen; just wilt it down thoroughly before adding.
• Add a pinch of cayenne pepper or red pepper flakes for a subtle kick.
• Use freshly grated nutmeg when possible for the best aromatic flavor.

Storage

Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of milk if the sauce becomes too thick while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make creamed spinach ahead of time?

Yes, creamed spinach can be prepared a day in advance and reheated before serving. Just be sure to store it properly in the refrigerator.

Can I use milk alternatives in this recipe?

While whole milk is preferred for creaminess, you can substitute with unsweetened almond or oat milk. Keep in mind the texture and flavor may vary slightly.

Creamed Spinach Recipe

---

★★★★★

4.6 from 612 reviews

• Author: Hugo
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Creamed Spinach is a rich and creamy side dish featuring tender spinach cooked in a buttery, garlicky sauce with a hint of nutmeg and Parmesan cheese. This comforting recipe is perfect for pairing with steak, chicken, or as a standalone vegetable dish.

---

Ingredients

Scale 1x2x3x

Vegetables & Dairy

• 4 tablespoons Butter (divided)
• 1 Small Onion (finely diced)
• 2 Garlic Cloves (minced)
• 2 cups Whole Milk
• 15 – 16 ounces Frozen Chopped Spinach (thawed and squeezed dry)
• ¼ cup Grated Parmesan Cheese

Spices & Dry Ingredients

• 1½ teaspoon Salt (plus extra at the end if needed)
• ¼ teaspoon Nutmeg (freshly grated is best)
• ¼ teaspoon Black Pepper
• 2 tablespoons Flour (all-purpose)

---

Instructions

1. Heat Butter and Sauté Onion: Heat 2 tablespoons of butter in a large, nonstick skillet over medium heat until melted and foamy. Add the finely diced onions and cook for 2 minutes, stirring frequently, until softened.
2. Add Spinach and Seasonings: Stir in the thawed and squeezed dry spinach, minced garlic, salt, pepper, and nutmeg. Cook for 2 to 2½ minutes, stirring frequently to combine and develop flavors.
3. Add Remaining Butter: Add the remaining 2 tablespoons of butter to the skillet and let it melt completely.
4. Incorporate Flour: Sprinkle the flour over the spinach mixture while stirring constantly. Continue to cook for 1½ to 2 minutes, stirring frequently to eliminate the raw flour taste.
5. Gradually Add Milk: Slowly pour in the whole milk, stirring vigorously with a wooden spoon to ensure the flour is fully incorporated and no lumps form.
6. Simmer the Sauce: Bring the mixture to a simmer over medium heat; this should take about 1 to 2 minutes.
7. Thicken the Sauce: Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
8. Add Parmesan Cheese: Lower the heat to low and stir in the grated Parmesan cheese until fully combined.
9. Adjust Seasoning: Taste the creamed spinach and add extra salt if needed, typically a pinch is sufficient.
10. Cool and Serve: Leave the creamed spinach uncovered to allow it to thicken further as it cools before serving.

Notes

• Be sure to squeeze out excess water from the thawed spinach to avoid a watery sauce.
• Freshly grated nutmeg enhances the flavor more than pre-ground.
• This dish can be reheated gently on stovetop or microwave; add a splash of milk if it thickens too much.
• For a richer taste, substitute some of the milk with heavy cream.
• Use freshly grated Parmesan for best flavor and texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: creamed spinach, side dish, spinach recipe, creamy spinach, easy vegetable side