There’s something undeniably comforting about a bowl of creamed spinach. It’s the kind of dish that feels like a warm hug—rich, velvety, and packed with flavor. Whether you’re serving it alongside a holiday roast, a perfectly seared steak, or just spooning it straight from the pot on a lazy weeknight, creamed spinach has a way of making any meal feel a little more special.
I still remember the first time I had truly great creamed spinach. It was at an old-school steakhouse in Chicago, where the sides were almost as legendary as the cuts of beef. The spinach was creamy but not heavy, with just the right balance of earthy greens and luxurious béchamel. I knew right then I had to learn how to make it at home.
After years of tweaking and testing, I’ve landed on a version that’s foolproof and endlessly adaptable. Want to add garlic? Go for it. Craving a little nutmeg warmth? Perfect. Prefer it vegan? Swap in coconut cream. This dish is a canvas, and you’re the artist.
Why This Recipe Works
- Silky, not soggy: Blanching and pressing the spinach ensures it stays vibrant and never watery.
- Flavor that builds: Sautéed onions, a whisper of garlic, and a touch of nutmeg create layers of taste without overpowering the star ingredient.
- Make-ahead magic: This reheats like a dream, making it a lifesaver for dinner parties or meal prep.
The Story Behind the Sauce
Creamed spinach has roots in French haute cuisine, where it was often served as an elegant accompaniment to roasted meats. Over time, it became a staple in American steakhouses, where it was lavished with cream and Parmesan. Today, it’s a dish that bridges tradition and modernity—just as at home on a holiday table as it is in a plant-based twist.
Essential Ingredients & Tools
Ingredients
- 2 lbs fresh spinach (or frozen in a pinch, but you’ll need to wring it out like a sponge)
- 3 tbsp unsalted butter (because everything starts with butter)
- 1 small yellow onion, finely diced (the unsung hero of flavor)
- 2 cloves garlic, minced (optional, but highly recommended)
- 3 tbsp all-purpose flour (the backbone of your béchamel)
- 1.5 cups whole milk (or half-and-half for extra indulgence)
- ½ cup heavy cream (for that luscious finish)
- ¼ tsp ground nutmeg (just a pinch—it’s subtle but transformative)
- Salt and black pepper to taste
- ¼ cup grated Parmesan (optional, but why wouldn’t you?)
Tools
- Large pot or Dutch oven (for blanching and sauce-making)
- Colander (to drain that spinach like a pro)
- Whisk (no lumps allowed)
- Wooden spoon (for stirring without scratching)
- Chef’s knife and cutting board (for finely dicing that onion)
Serves: 6 | Prep: 15 min | Cook: 20 min | Total: 35 min
How to Make Creamed Spinach
- Blanch the spinach: Bring a pot of salted water to a boil. Working in batches, dunk the 2 lbs fresh spinach for just 30 seconds until it wilts, then shock it in ice water to lock in that vibrant green. Squeeze out every last drop of water—seriously, get aggressive here. Roll it in a clean towel and twist like you’re wringing out a wet swimsuit.
- Sauté the aromatics: Melt the 3 tbsp unsalted butter over medium heat (no browning, please). Add the 1 small yellow onion, finely diced and cook until it’s soft and sweet, about 5 minutes. Toss in the 2 cloves garlic, minced and ¼ tsp ground nutmeg for the last 30 seconds—just until you catch that irresistible aroma.
- Make the béchamel: Sprinkle in the 3 tbsp all-purpose flour and whisk like your life depends on it. Cook for a minute to lose the raw flour taste, then slowly pour in the 1.5 cups whole milk and ½ cup heavy cream, whisking constantly. Keep going until the sauce thickens enough to coat the back of a spoon.
- Bring it all together: Fold in the blanched spinach and ¼ cup grated Parmesan (if using), stirring gently to coat every leaf. Let it simmer for a few minutes to meld the flavors. If it’s too thick, loosen it with a splash of warm milk. For a glossy finish, stir in a little extra butter off the heat.
Chef’s Wisdom
- Roux rules: Equal parts butter and flour, cooked just until it smells nutty. No skipping this step—it’s the foundation of your sauce.
- Spinach prep: If you’re using frozen, thaw it first, then squeeze, squeeze, squeeze. You’ll be amazed how much water comes out.
- Leftovers? Stir in a splash of cream when reheating to bring it back to life. Or, better yet, mix it with sour cream and bake it into a killer spinach dip.
Perfect Pairings
Complementary Dishes
- Herb-Crusted Rack of Lamb: The creamy spinach balances the lamb’s robust flavor, while its velvety texture contrasts with the crispy herb crust. Serve with roasted fingerlings for a cohesive plate.
- Pan-Seared Scallops: The dish’s richness offsets the scallops’ sweetness, creating a luxurious surf-and-turf effect. A drizzle of browned butter ties the flavors together.
Drinks
- Oaked Chardonnay: The wine’s buttery notes mirror the béchamel, while its acidity cleanses the palate. Opt for a medium-bodied bottle to avoid overpowering the dish.
- Earl Grey Tea: The bergamot’s citrusy brightness provides a surprising counterpoint to the dish’s depth, making it an elegant non-alcoholic option.
Something Sweet
- Dark Chocolate Mousse: A small portion contrasts the savory spinach with bitter-sweet richness. The mousse’s airy texture lightens the meal’s finish.
- Poached Pears: Their gentle sweetness and juicy texture offer a refreshing finale, especially when spiced with cinnamon or star anise.
Storage & Freshness Guide
- Fridge: Keep it in an airtight container for up to 3 days. Press parchment paper onto the surface to prevent a skin from forming.
- Freezer: Portion it out and freeze for up to a month. Thaw in the fridge overnight before reheating gently on the stove.
Nutrition Profile
- Calories: 180
- Fat: 12g
- Protein: 7g
- Carbs: 12g
- Fiber: 4g
Ingredient Variations and Their Impact
- Smoked Gouda: Swap Parmesan for this smoky, melty cheese.
- Vegan: Use coconut cream and olive oil, with a sprinkle of nutritional yeast for cheesiness.
- Kale & Bacon: Add heartiness with kale and crispy bacon bits.
- Lemon-Zested: Brighten it up with a hit of citrus.
Creamed spinach is one of those dishes that feels fancy but is deceptively simple to make. It’s versatile, forgiving, and always delicious. Whether you’re serving it at a dinner party or just treating yourself on a Tuesday, it’s a side dish that never disappoints.
Now, go forth and make some creamed spinach. Your taste buds will thank you.
Creamed Spinach: A Classic Side Dish That Steals the Show
Learn how to make the best Creamed Spinach—creamy, savory, and perfect with steak or holiday meals. Get my easy, foolproof recipe now!
Ingredients
Main
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2 lbs fresh spinach
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3 tbsp unsalted butter
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1 small yellow onion (finely diced)
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2 cloves garlic (minced)
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3 tbsp all-purpose flour
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1.5 cups whole milk
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0.5 cup heavy cream
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0.25 tsp ground nutmeg
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Salt and black pepper (to taste)
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0.25 cup grated Parmesan (optional)
Instructions
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Blanch the 2 lbs fresh spinach in boiling salted water for 30 seconds, then shock in ice water. Squeeze out excess moisture.01
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Melt 3 tbsp unsalted butter in a pot over medium heat. Sauté 1 small yellow onion, finely diced until soft, about 5 minutes. Add 2 cloves garlic, minced and ¼ tsp ground nutmeg, cook for 30 seconds.02
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Whisk in 3 tbsp all-purpose flour to form a roux, then gradually add 1.5 cups whole milk and ½ cup heavy cream, whisking until thickened.03
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Fold in blanched spinach and ¼ cup grated Parmesan (if using). Simmer for 3–4 minutes. Adjust consistency with milk if needed.04
