Creamed Spinach
So, Creamed Spinach—Let Me Tell You a Story
You ever find yourself staring down a giant bag of spinach and wondering what on earth possessed you to buy it? Yeah, that was me last Thanksgiving. I’d planned on making a big leafy salad and, well, plans changed. Honestly, I think I started making creamed spinach as a kind of panic move, but it’s now become my sneaky secret to getting everyone (even my stubborn cousin Steve who once said spinach tastes like “wet grass”) to eat greens without complaint. And not to go on a complete tangent, but I used to think creamed spinach was some fancy-pants steakhouse thing—turns out, it’s way easier than doing my taxes, and a heck of a lot more fun.
Why My People Go Wild for This (Most of the Time)
I swear, I make this creamed spinach dish whenever I feel like my family needs a dose of vegetables but won’t appreciate it if I actually tell them it’s healthy. My kids basically inhaled it the first time I served it with roast chicken (although, on a night I skipped the nutmeg, they asked if I was trying to poison them—kids, right?). The creaminess is the real hook. Plus, if someone walks by while it’s cooking, the garlic-butter smell pretty much guarantees they’ll hang around ‘til dinner. Even my neighbor, who casually pops by “just to chat,” always times it for creamed spinach night. It’s almost suspicious.
What You’ll Need (And a Few Cheeky Swaps)
- About 500g (or a really big bag) of fresh spinach. But honestly, I’ve used frozen—just thaw and squeeze out water. My mum’s sworn by Iglo for years, but it’s not a make-or-break thing.
- 1 medium onion, finely chopped. Or a shallot if you’re feeling chic.
- 2 big cloves garlic, minced. If you’re a garlic lover like me, toss in a third. Or fourth. Who am I to judge?
- 3 tbsp unsalted butter (though salted is fine; just cut down the salt later).
- 2 tbsp all-purpose flour. Once, in a pinch, I tried cornstarch. It tasted a bit… off. Wouldn’t recommend.
- 1 cup (240ml) milk—I sometimes use half-and-half if I’m feeling decadent, or even oat milk, though that changes the flavor a bit.
- 1/2 cup (120ml) heavy cream. Can use all milk if you’re out, but cream is what dreams are made of.
- 1/4 tsp freshly grated nutmeg. My gran said it’s the “magic dust”—I never skip it now.
- Salt and black pepper, to taste.
- 1/2 cup grated Parmesan cheese—don’t stress about exact type (Parmesan, Grana Padano, or cheddar if that’s what’s lurking in the fridge).
How I Actually Make It (With a Few Side Notes)
- First, wilt your spinach. If using fresh, toss it in a big, wide pan with a splash of water, cover for a minute or two until it just collapses. If you’re using frozen, skip this—it’s already soggy enough. Let it cool, then squeeze out as much liquid as you can. I use a clean tea towel for this, though I once used paper towels and, well, let’s just say don’t do that.
- Chop the spinach up a bit—doesn’t need to be perfect. Set aside.
- In the same pan (no one likes too many dirty dishes), melt your butter over medium heat. Throw in your onions with a wee pinch of salt and let them go soft and translucent. About 5 minutes. This is usually when I sneak a taste of the butter-onion goodness—just to be sure it’s edible, you know?
- Add your garlic, give it about 30 seconds. Any more and it burns (ask me how I know—go on, I dare you).
- Stir in the flour and cook it for a minute or so. It’ll look thick and possibly a bit lumpy; don’t panic, this is normal. I call this the “ugly stage.”
- Gradually whisk in the milk and cream, stirring as you go so there’s no floury clumps. Let it thicken—about 2–3 minutes. If it looks too runny, just give it another minute; it usually sorts itself out.
- Toss in the nutmeg, salt, and black pepper. Add the spinach back, mixing well. Here’s where I start getting impatient because it starts to smell amazing.
- Stir in the cheese last, and as it melts, the whole thing suddenly turns glorious. If it gets too thick, just splash in more milk. Too thin? A little more cheese or let it ride the heat a bit longer.
- Once it’s all silky, do a taste test (I kind of insist on this step). Adjust salt and pepper as needed. Then serve before someone else steals it right form the pan.
Stuff I’ve Learned (Often the Hard Way)
- Squeeze out the spinach well. Like, really well. If you think you’re done, give it one last squeeze. Watery creamed spinach is a total mood killer.
- If you forget the nutmeg, it’s not the end of the world, but it does make a sneaky difference.
- Once, I tried low-fat cream. Tastes okay, but it’s never as lush as the real stuff.
- I used to dump all the milk in at once, then wonder why it was so lumpy. Actually, slowly whisking is a total game-changer.
If You Want to Mix Things Up (Or Live on the Edge)
- Add a pinch of chili flakes for a gentle kick—my husband liked this, my kids… less so.
- Swap half the spinach for chopped kale if you’re feeling hardy. Kinda works, though it’s chewier, just a heads up.
- I once stirred in crumbled cooked bacon and honestly, it was borderline criminal how good it was.
- Tried mushrooms one time. Honestly, wouldn’t do it again. Turned it kind of gray? Still, to each their own.
Do You Need Fancy Gadgets? Meh.
I usually use a large skillet and a wooden spoon and maybe a cheese grater if I’m not feeling lazy. If you don’t have a whisk, a fork works in a pinch. And if you’re really stuck, you can chop the spinach with scissors (yes, really—I do this when my knife is in the dishwasher).
Storing Leftovers (If Miracles Happen)
You can keep leftovers in the fridge for up to two days in an airtight container. It reheats best in a saucepan with a splash of milk. But honestly, in my house it never lasts more than a day; it just seems to evaporate overnight, probably thanks to my midnight-snacker spouse.
How I Serve It (Beyond the Obvious)
I love this next to roast chicken or pan-seared salmon. Or, if you want to go full comfort food, pile it over buttered toast—granny-style. Sometimes I mix it into pasta for an instant creamy green sauce. On Sundays, my dad puts a scoop on top of baked potatoes, which is *chef’s kiss* if you ask me.
The “Please Don’t Skip This” Pro Tips
- Don’t rush the onion step. I once did and the flavor ended up bland, almost like boiled vegetables.
- Add the cheese last—if you add it too early, it can make the sauce go a bit gritty. Learned this the hard way (see: 2016’s gritty disaster.)
People Have Asked Me… (And I’ve Actually Answered)
- Can I use frozen spinach? Yes, absolutely. Just thaw it fully and squeeze out all the water (seriously, all of it).
- Is there a vegan version? I haven’t tried it, but a buddy of mine swaps in oat milk and vegan cream, with nutritional yeast instead of cheese. She swears by it. Actually, if you’re interested, Minimalist Baker has a good vegan adaptation.
- Can I make this ahead? Yep, but honestly, I think it tastes better the next day. Just reheat gently to keep it creamy.
- Do I need Parmesan? Nah, cheddar works, Gruyere is lush, or leave out the cheese entirely if you’re dairy-free. It’ll still be creamy.
- What’s the best pan to use? I prefer a big skillet, but a regular nonstick pot works fine. I saw this guide on Serious Eats and, honestly, my battered old pan did just fine.
- What if I want more flavor? Splash in a bit of white wine after the onions, or stir in some dried herbs. Go wild!
- Is this really kid-friendly? In my house, yes—unless I try to get clever with kale, then it’s a hard pass.
And there you have it—creamed spinach, the way I make it at home. Not perfect, but always cozy. If you give it a try, let me know how it turns out. Or just send spinach recipes, I’m always looking for new ways to empty my crisper drawer!
Ingredients
- 1 lb fresh spinach leaves, washed and stems removed
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
-
1Bring a large pot of water to a boil. Add spinach and cook for 1-2 minutes until wilted. Drain and squeeze out excess moisture. Chop spinach coarsely.
-
2In a large skillet, melt butter over medium heat. Add onion and sauté for 3-4 minutes until softened, then add garlic and cook for 1 minute more.
-
3Sprinkle flour over the onion mixture and stir for 1-2 minutes to remove the raw flour taste.
-
4Gradually whisk in the milk and heavy cream. Cook, stirring constantly, until the sauce begins to thicken, about 3-5 minutes.
-
5Stir in the chopped spinach, Parmesan cheese, nutmeg, salt, and pepper. Simmer for 2-3 minutes, stirring frequently, until everything is well combined and heated through.
-
6Adjust seasoning to taste and serve warm as a side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
