Classic Creamed Spinach Recipe

This Creamed Spinach is a rich, velvety, and incredibly comforting recipe. Made with fresh spinach enveloped in a classic, savory béchamel sauce with a hint of nutmeg, it’s the ultimate steakhouse-style side dish. This foolproof method comes together in under 30 minutes, perfect for elevating any special meal.

Jump to Recipe

Classic Creamed Spinach Ingredients

1/2 cup plus 3 tbsp. salted butter, divided
8 Tbsp. (1/2 cup) all-purpose flour
1/2 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cups whole milk, warmed
24 oz. fresh baby spinach
Pinch of ground nutmeg
Salt and freshly ground black pepper, to taste
Optional: ¼ cup grated Parmesan cheese

How To Make Classic Creamed Spinach

Wilt the Spinach: In a large, separate pot or skillet, melt the 3 tablespoons of butter over medium heat. Add the spinach in batches and cook, stirring, for 4 to 5 minutes, until all the spinach is just wilted. Transfer the wilted spinach to a colander and press down firmly with a spoon to squeeze out as much excess liquid as possible. Set aside.
Make the Cream Sauce: In a medium pot, melt the remaining 1/2 cup of butter over medium heat. Sprinkle in the flour and whisk them together to create a roux. Cook, whisking constantly, for about 2-3 minutes until it is light golden brown. Add the chopped onion and garlic and cook for one more minute until fragrant.
Thicken the Sauce: Slowly pour in the warm milk while whisking constantly to prevent lumps. Continue to cook for about 5 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.
Combine and Serve: Season the cream sauce with salt, pepper, and a pinch of nutmeg. Add the drained spinach to the cream sauce, stirring gently to combine. If you are using Parmesan, stir it in now until melted. Serve immediately.

Recipe Tips

How to get a non-watery creamed spinach? The most important secret, which is not optional, is to squeeze the wilted spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out over the sink is the most effective method to remove all the excess water that would otherwise make your sauce thin and runny.
How to get a perfectly smooth, lump-free sauce? The key is to add your warm milk to the roux slowly, especially at the beginning, while whisking constantly. This allows the flour to dissolve smoothly without forming lumps.
Can I make this ahead of time? Absolutely! This dish is a perfect make-ahead side for a holiday or dinner party. You can prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a splash of milk to loosen it up if needed.
How to avoid a raw flour taste? Do not skip the step of cooking the flour in the butter (the roux) for a full 2-3 minutes. This simple step toasts the flour, which removes its raw taste and develops a richer, nuttier flavor for the base of your sauce.

What To Serve With Creamed Spinach

This is a classic steakhouse side dish that is the perfect, decadent accompaniment to rich main courses. It is fantastic served with:

A perfectly seared steak, like a rib-eye or filet mignon.
A whole Roasted Chicken or a holiday turkey.
Pan-seared pork chops or a pork loin roast.
Grilled or broiled salmon.

How To Store Creamed Spinach

Refrigerate: Let the creamed spinach cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat the spinach gently in a saucepan over low heat, stirring frequently. Do not let it boil, as this can sometimes cause the cream sauce to separate. Add a splash of milk to restore its creamy consistency.

Creamed Spinach Nutrition Facts

Serving: 1/6th of recipe
Calories: 350 kcal
Carbohydrates: 18g
Protein: 9g
Fat: 28g
Saturated Fat: 18g
Sodium: 850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen spinach?

Yes. For this recipe, you would need two 10-ounce packages of frozen spinach. Thaw them completely and then squeeze out every last drop of excess water with your hands or a kitchen towel before you add the spinach to the finished cream sauce.

Is this recipe very rich?

Yes, this is a classic, decadent, butter-and-cream-based recipe. For a slightly lighter version, you can substitute the whole milk with 2% milk and use half-and-half instead of some of the cream, but the texture will be less rich.

Why did my sauce turn out lumpy?

A lumpy sauce is almost always caused by adding the milk to the roux too quickly. To guarantee a smooth result, add the first splash of milk and whisk it into a thick, smooth paste before you start streaming in the rest.

Try More Recipes: