Easy Creamed Spinach Recipe

Introduction

This easy creamed spinach recipe is a classic side dish that’s creamy, flavorful, and ready in just 20 minutes. It pairs perfectly with roasted meats or can be enjoyed on its own as a comforting vegetarian option. With simple ingredients and straightforward steps, you’ll have a delicious batch of creamed spinach in no time.

Ingredients

• 16 ounces baby spinach leaves (washed and dried)
• 1/3 cup unsalted butter (divided)
• 1 onion (chopped)
• 3 cloves garlic (finely chopped or minced)
• 4 tablespoons all-purpose flour
• 1 cup milk (or half and half)
• 1 pinch ground nutmeg (optional)
• 1 pinch cayenne pepper (optional)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 2 tablespoons parmesan cheese (grated, to serve)

Instructions

1. Step 1: Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for about 2 minutes until it turns light golden. Add the chopped onion and cook until transparent, about 2-3 minutes. Then add the garlic and cook for 30 seconds until fragrant.
2. Step 2: Gradually pour in the milk or half and half while whisking continuously. Cook until the white sauce thickens, about 5 minutes. Season with salt, pepper, nutmeg, and cayenne pepper if using. If the sauce becomes too thick, add up to 1/4 cup more milk to reach your desired consistency.
3. Step 3: In a separate pan, melt the remaining butter. Add the spinach in batches, wilting each batch before adding the next. Add a small spoon of water if the pan gets too dry. Alternatively, blanch the spinach in boiling water for 1 minute, then plunge into cold water and squeeze out excess moisture.
4. Step 4: Add the wilted spinach to the cream sauce and stir gently to combine. Sprinkle with grated parmesan cheese and serve immediately for the best flavor and texture.

Tips & Variations

• For extra richness, substitute half of the milk with heavy cream.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Use frozen spinach in a pinch, but be sure to thaw and squeeze out all excess water before adding.
• Finish with a squeeze of fresh lemon juice to brighten the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach if fresh is unavailable. Be sure to thaw it completely and squeeze out as much water as possible before adding it to the cream sauce to avoid a watery dish.

Is there a dairy-free version of this recipe?

Absolutely. Replace butter with olive oil or a plant-based spread, and use unsweetened almond or oat milk instead of dairy milk. Nutritional yeast can be used in place of parmesan cheese for a cheesy flavor.

Easy Creamed Spinach Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 54 reviews

A velvety and flavorful Easy Creamed Spinach recipe that combines tender baby spinach with a rich, buttery cream sauce infused with garlic and onions, finished with a hint of nutmeg and parmesan cheese. Perfect as a comforting side dish for any meal.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach

• 16 ounces baby spinach leaves (washed and dried)

Cream Sauce

• 1/3 cup unsalted butter (divided)
• 1 onion (chopped)
• 3 cloves garlic (finely chopped or minced)
• 4 tablespoons all-purpose flour
• 1 cup milk (or half and half)
• 1 pinch ground nutmeg (optional)
• 1 pinch cayenne pepper (optional)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)

To Serve

• 2 tablespoons parmesan cheese (grated)

Instructions

1. Make the Roux and Cook Onions: Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until it turns light golden to create a roux. Add the chopped onion and cook until it becomes translucent, about 2 to 3 minutes. Then add the minced garlic and cook for about 30 seconds until fragrant.
2. Prepare the White Sauce: Slowly pour in the milk (or half and half) while whisking constantly to prevent lumps. Continue to whisk and cook until the sauce thickens, about 5 minutes. Season with salt, pepper, nutmeg, and cayenne pepper if using. If the sauce is too thick, gradually add another 1/4 cup of milk, whisking to achieve desired consistency.
3. Wilt the Spinach: In a separate pan, melt the remaining butter over medium heat. Add the spinach in batches, allowing each batch to wilt before adding the next. If the pan becomes too dry, add a small spoonful of water. Alternatively, blanch the spinach by cooking it in boiling water for one minute, then immediately transfer to an ice water bath to stop cooking. Squeeze out any excess water and set aside.
4. Combine Spinach and Sauce: Season the cream sauce again with salt, pepper, nutmeg, and cayenne if needed. Gently stir the wilted spinach into the creamy sauce until well combined.
5. Serve: Sprinkle the grated parmesan cheese over the creamed spinach. Serve immediately while warm for the best flavor and texture.

Notes

• To reduce calories, use low-fat milk instead of half and half.
• For a stronger flavor, try adding a pinch of crushed red pepper flakes instead of cayenne.
• Make sure to squeeze the spinach well after blanching to avoid a watery cream sauce.
• This recipe can be made ahead and reheated gently over low heat, adding a splash of milk if needed.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: creamed spinach, easy side dish, spinach recipe, creamy spinach, buttery spinach, parmesan spinach