If you’re searching for a classic side that’s creamy, comforting, and loaded with bold flavor, Creamed Spinach is the answer you’ve been waiting for. This velvety dish transforms humble spinach into a showstopping accompaniment using just a handful of pantry staples, plus a splash of dairy magic. Whether you’re serving it with a fancy holiday roast or cozying up for a weeknight dinner, Creamed Spinach adds a lush, restaurant-worthy touch to any meal.
Ingredients You’ll Need
Let’s talk about how surprisingly easy it is to whip up this dish. Each ingredient in Creamed Spinach serves an important purpose, from building a luxuriously thick sauce to highlighting spinach’s vibrant taste and color.
- Fresh spinach: Bright, tender leaves bring earthy flavor and a beautiful emerald hue; baby spinach is especially tender but mature spinach works too.
- Butter: The secret to a rich, silky sauce; use real butter for depth of flavor.
- Onion: Adds a subtle sweetness and aromatic base that melds beautifully into the cream sauce.
- Garlic: A few minced cloves are essential for that irresistible savory aroma and zing.
- All-purpose flour: This helps thicken the sauce so it clings to every piece of spinach.
- Milk and heavy cream: Using both makes the creamed mixture decadently smooth without feeling overly heavy.
- Nutmeg: Just a pinch elevates the creamy flavors with unexpected warmth and complexity.
- Salt and black pepper: A generous pinch brings the flavors into balance.
- Parmesan cheese (optional): For an extra-savory, slightly nutty finish, sprinkle some freshly grated Parmesan on top.
How to Make Creamed Spinach
Step 1: Prep the Spinach
Start by thoroughly washing your spinach, even if it’s labeled pre-washed. Give it a quick spin in a salad spinner or pat dry so you don’t water down the sauce. Remove any tough stems from mature spinach. If you’re using baby spinach, you can leave the stems on for convenience.
Step 2: Sauté the Aromatics
In a large skillet or saucepan over medium heat, melt the butter. Add diced onion and sauté until it’s soft and golden, about 2-3 minutes. Stir in the minced garlic and let it cook for another minute, just until fragrant. This step creates the flavor base that makes Creamed Spinach irresistible.
Step 3: Wilt the Spinach
Add your spinach to the pan in batches, stirring constantly as it wilts down. It may seem like a mountain of greens, but it will shrink dramatically. Keep stirring until all the spinach is tender, bright, and thoroughly wilted.
Step 4: Make the Cream Sauce
Sprinkle the flour over your sautéed mixture and toss until everything is well coated. This is what will help the sauce thicken naturally. Slowly pour in the milk and heavy cream while whisking constantly. Let it simmer gently until the sauce thickens, about 3-4 minutes, then add a pinch of nutmeg, salt, and pepper.
Step 5: Combine and Finish
Add the cooked, wilted spinach back to the sauce, ensuring every leaf gets coated in creamy goodness. If you like, stir in some fresh grated Parmesan at the end and taste for seasoning. Your Creamed Spinach should be rich, velvety, and speckled with a hint of nutmeg warmth.
How to Serve Creamed Spinach
Garnishes
For a finishing touch, top your Creamed Spinach with a shower of grated Parmesan, a dusting of fresh black pepper, or a handful of toasted breadcrumbs for crunch. A pinch of chopped fresh parsley or chives also brings a fresh, vibrant look.
Side Dishes
Creamed Spinach shines alongside hearty proteins. Serve it with roast chicken, prime rib, grilled steak, or baked salmon for a meal that feels special. It also pairs beautifully with vegetarian mains like roasted portobello mushrooms or stuffed squash.
Creative Ways to Present
Take Creamed Spinach beyond the side plate by spooning it over baked potatoes, stirring into a savory quiche, or stuffing it inside flaky puff pastry for an elegant appetizer. It also makes a decadent topping for eggs Benedict or a layer in vegetable lasagna.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamed Spinach to an airtight container and refrigerate within two hours of cooking. It will keep in the fridge for up to three days, making it easy to enjoy again for weeknight dinners or lunches.
Freezing
Creamed Spinach actually freezes quite well. Let it cool completely, then pack into a freezer-safe container. It can be frozen for up to two months. When ready to serve, thaw it overnight in the refrigerator before reheating.
Reheating
Reheat Creamed Spinach gently on the stovetop over low heat, stirring frequently until hot. If the sauce has thickened too much, add a splash of milk to help loosen it up and bring back the creamy texture.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw frozen spinach, then squeeze out as much water as possible before adding it to your sautéed aromatics. The result is just as creamy and delicious.
Is it possible to make Creamed Spinach ahead of time?
Definitely. Prepare Creamed Spinach up to a day in advance, then store it in the fridge. Warm it up gently before serving, adding a splash of milk or cream to refresh the sauce if needed.
How can I make Creamed Spinach gluten-free?
Simply substitute all-purpose flour with your favorite gluten-free flour blend or even use cornstarch mixed with a little cold milk to thicken the sauce.
What’s the best way to make it lighter?
Use all milk instead of heavy cream, skip the cheese, and swap butter for olive oil to create a lighter version that still delivers that classic creamy taste.
Why is there nutmeg in Creamed Spinach?
Nutmeg is a traditional spice in creamy, dairy-based dishes. It adds a warm, subtle complexity that pairs beautifully with the spinach and doesn’t overpower the other flavors.
Final Thoughts
I can’t recommend this Creamed Spinach enough for its rich, satisfying flavor and the touch of nostalgia it brings to the table. Give it a try; it might just become your favorite side dish, too!
Print
Creamed Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamed spinach is a classic side dish that combines tender cooked spinach with a creamy, flavorful sauce. This easy recipe is a comforting and delicious way to enjoy this nutritious leafy green vegetable.
Ingredients
Ingredients:
- 2 lbs fresh spinach
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Spinach: Rinse the spinach thoroughly and remove any tough stems.
- Cook the Spinach: In a large pot, wilt the spinach in batches over medium heat. Drain and squeeze out excess water.
- Make the Cream Sauce: In a separate pan, melt butter and sauté garlic. Stir in flour, then slowly whisk in cream until thickened.
- Combine Ingredients: Add Parmesan cheese to the cream sauce and mix well. Fold in the cooked spinach and season with salt and pepper.
- Serve: Transfer the creamed spinach to a serving dish and enjoy hot.
Notes
- You can use frozen spinach as a time-saving alternative, just make sure to thaw and drain it well.
- For a richer flavor, you can add a pinch of nutmeg or a squeeze of lemon juice.
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