Creamed Spinach Recipe
This creamed spinach recipe is velvety, cheesy, and packed with flavor. Made with pantry staples in under 20 minutes—it’s the perfect side dish!
Ingredients
- For the Cream Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- For the Spinach:
- 1 lb fresh baby spinach or 10 oz frozen spinach, thawed and squeezed dry
- ⅓ cup grated parmesan cheese
- Optional: pinch of red pepper flakes for heat
Instructions
- Sauté the spinach (if using fresh)
- In a large pot over medium heat, sauté spinach in 1 tsp olive oil until wilted (about 2–3 minutes). Remove, drain in a colander, and chop roughly. Set aside.
- If using frozen spinach, just thaw and squeeze dry—skip the sauté.
- Make the roux
- In the same pot, melt 2 tbsp butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in flour and cook for 1 minute, stirring constantly.
- Add liquids
- Slowly whisk in milk and heavy cream, stirring frequently until thickened (about 3–4 minutes). Lower the heat.
- Season and stir
- Add nutmeg, salt, pepper, and grated parmesan cheese. Stir until smooth and cheesy.
- Add the spinach
- Stir in the cooked or thawed spinach until fully combined. Heat through for 1–2 minutes.
- Taste and serve
- Adjust seasoning if needed. Serve warm and creamy!
Notes
- Squeeze the spinach – Especially frozen spinach. Too much water = runny sauce.
- Use a good whisk – It helps keep the sauce lump-free.
- Go low and slow – Don’t rush the sauce. Gentle heat makes it creamy.
- Add cheese at the end – Stir it in off heat to avoid a grainy texture.
- Not draining spinach enough—this waters down the whole dish.
- Using low-fat milk or cream—it won’t thicken well.
- Overcooking the spinach—it becomes dull and mushy.
- Adding cheese too early—causes clumping or curdling.
- Add chopped shallots, onions, or a pinch of cayenne for flavor.
- Top with buttery breadcrumbs or stir in cooked bacon bits for variation.
- Keto-friendly and gluten-free if you swap flour with cornstarch.
- Pairs perfectly with steak, roast chicken, or grilled salmon.