Creamed Spinach
How to prepare delicious creamed spinach at home.
Servings: 4 servings
Equipment
- 1 large skilled
Ingredients
- 1½ pounds fresh spinach or 20 ounces frozen chopped spinach, thawed
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
- 1 large shallot finely minced
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup Parmesan cheese finely grated
- 2 ounces cream cheese optional
- lemon wedge
Instructions
Prep the spinach
- Fresh: Bring a large pot of salted water to a boil. Blanch spinach 30–45 seconds until wilted. Drain, shock in cold water, squeeze very dry, then chop.Frozen: Thaw completely, then squeeze very dry. (Really squeeze—dry spinach = creamy sauce.)
Sauté aromatics
- Heat butter and olive oil in a large skillet over medium heat. Add onion/shallot and cook until soft and translucent, 3–4 minutes. Stir in garlic for 30 seconds.
Make the cream base
- Sprinkle in flour. Cook, stirring, 1 minute to form a blond roux. Slowly whisk in milk and cream. Simmer, whisking, until smooth and thick enough to coat a spoon, 3–4 minutes.
Season
- Stir in nutmeg, salt, and pepper.
Combine
- Add the chopped, well-drained spinach. Fold until evenly coated and hot, 1–2 minutes.
Finish
- Stir in Parmesan and/or cream cheese (if using) until melted. Adjust thickness with a splash of milk if needed. Squeeze in a little lemon, taste, and re-season.
Serve
- Serve hot alongside steak, roast chicken, or spooned over potatoes.
Notes
Gluten-free: Skip flour; thicken sauce with 1 Tbsp cornstarch mixed into 2 Tbsp cold milk, then simmer.
Lighter: Use all milk; skip cheeses.
Dairy-free/vegan: Use 3 Tbsp olive oil and 1½ cups unsweetened coconut or cashew milk; finish with 1–2 Tbsp nutritional yeast.
Add-ins: Sautéed mushrooms, crispy bacon, or a pinch of red pepper flakes.