The Perfect Creamed Spinach Recipe

Last updated on March 18th, 2025

This creamed spinach recipe transforms plain spinach into a delicious side dish your family and friends will love. Fresh spinach leaves are combined with a rich cream sauce that creates a wonderfully smooth texture while keeping the vegetables’ natural flavor. It’s a great choice for holiday dinners or when you want to make your meals extra special.

Recipe

Ingredients:

• 2 pounds fresh spinach, thoroughly washed
• 3 tablespoons unsalted butter
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• Optional toppings: crispy bacon bits or toasted breadcrumbs

Steps:

1. Bring a large pot of salted water to a boil. Meanwhile, prepare an ice bath in a large bowl.
2. Working in batches, blanch the spinach for exactly 30 seconds in the boiling water.
3. Immediately transfer blanched spinach to the ice bath to stop the cooking process.
4. Drain the spinach thoroughly and squeeze out excess water using your hands or a clean kitchen towel.
5. Roughly chop the blanched spinach and set aside.
6. In a large skillet over medium heat, melt the butter until foamy.
7. Add diced onion and cook until translucent, about 4-5 minutes.
8. Add minced garlic and sauté for another 1-2 minutes until fragrant.
9. Sprinkle flour over the butter-onion mixture and cook for 2 minutes, stirring constantly to make a roux.
10. Gradually whisk in the cream and milk, stirring constantly to prevent lumps from forming.
11. Cook until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
12. Season with nutmeg, salt, and pepper to taste.
13. Fold in the chopped spinach until well combined.
14. Cook for an additional 2-3 minutes until the mixture is heated through and bubbling.

Tips and Tricks

• Always start with fresh spinach rather than frozen for the best texture and flavor.
• The key to preventing watery creamed spinach is removing as much moisture as possible after blanching.
• Don’t skip the ice bath step – it helps maintain the bright green color and prevents overcooking.
• For extra richness, try using European-style butter with higher fat content.
• Make sure to cook the flour long enough in the roux to eliminate any raw flour taste.
• If the sauce becomes too thick, thin it out with a splash of warm milk.
• Fresh nutmeg grated on a microplane yields better flavor than pre-ground nutmeg.

How to Serve

Creamed spinach is versatile enough to complement various main dishes. Serve it piping hot, garnished with your choice of toppings. For an elegant presentation, transfer to a warmed serving dish and top with a sprinkle of fresh nutmeg or crispy bacon bits. This dish pairs beautifully with grilled steaks, roasted chicken, or as part of a holiday spread. For a modern twist, try serving it over toasted sourdough as a sophisticated vegetarian main course.

New Way to Eat Spinach

This creamed spinach recipe turns basic spinach into an impressive side dish your guests will want more. You can make it for special occasions or whenever you want to make your regular dinner feel more special – it tastes just as good as what you’d get at a nice restaurant, but you can make it right in your kitchen. The combination of flavors and smooth, creamy texture makes this recipe one you’ll want to make again and again.

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