Bookmark
This creamed spinach is all about comfort—fresh baby spinach, a rich cream sauce, and a touch of nutmeg to cozy things up. It reminds me of Thanksgiving at my aunt’s house when the sides always seemed to outshine the turkey, and a dish of creamy greens was the first thing everyone reached for. Simple, warm, and perfect as a side or even just on its own, this recipe brings that same feeling of gathering and home to the table.
I first made this creamed spinach when I wanted a cozy vegetable side to balance out a heavy meal, and now it is always a requested dish whenever we cook together.
Ingredients
- Two tablespoons unsalted butter: for a rich and smooth base, choose high quality for better flavor
- Two cloves garlic: minced to add a fragrant punch, fresh garlic is best for aroma and taste
- One small shallot: finely chopped to bring a mild sweetness and depth, select firm and unblemished shallots
- Two tablespoons all-purpose flour: to thicken the sauce, make sure it is fresh to avoid any off flavors
- One cup heavy cream: for luxury and creaminess, full fat works best for texture
- One teaspoon salt: to enhance all other flavors, use sea salt for a cleaner taste
- Half teaspoon black pepper: for gentle heat and complexity, freshly ground if possible
- One eighth teaspoon ground nutmeg: optional for warmth and a subtle spice note
- Twenty ounces baby spinach: roughly chopped, select bright green leaves without wilting or browning
- Half cup grated Parmesan cheese: optional for extra creaminess and umami, freshly grated will melt better and taste fresher
Instructions
- Prep the Ingredients:
- Chop the shallot finely and mince the garlic cloves with care to avoid bruising. Wash and dry the baby spinach thoroughly to prevent watery sauce. Roughly chop the spinach and remove any tough stems if needed.
- Sauté Aromatics:
- In a large skillet over medium heat, melt the butter gently. Add the shallot and garlic and cook, stirring often, until they become fragrant and translucent which takes about two minutes. This step builds the flavor base.
- Make the Roux:
- Sprinkle the flour evenly over the softened aromatics. Stir constantly for one to two minutes so the flour cooks through and blends into a smooth paste. This prevents a raw flour taste and thickens the sauce beautifully.
- Build the Cream Sauce:
- Slowly add the heavy cream in a thin stream while whisking to avoid lumps. Bring the mixture to a gentle simmer, then stir in salt, pepper and nutmeg if using. Let the sauce bubble gently for two to three minutes until it thickens slightly.
- Wilt the Spinach:
- Add the chopped spinach in small batches, allowing each batch to wilt before adding more. The spinach will release water so keep cooking and stirring occasionally for six to eight minutes until most of the liquid evaporates and the sauce reaches your desired thickness.
- Finish with Cheese:
- Remove the skillet from heat. Stir in the grated Parmesan cheese if using so it melts into the sauce without becoming grainy. Taste and adjust seasoning if needed. Serve the creamed spinach hot.
My favorite part of this dish is how the nutmeg quietly transforms it. That little pinch adds warmth and a cozy feel that reminds me of family gatherings in autumn kitchens. Every time I serve it, it sparks stories about those special meals where simple sides stole the show.
Storage Tips
Cool creamed spinach completely before transferring to airtight containers. It will keep in the refrigerator for three to four days. When reheating, do so over low heat with a splash of cream or milk to revive the sauce's creaminess and prevent drying out. Avoid overheating as it can cause separation.
Ingredient Substitutions
Replace the butter with extra-virgin olive oil to lighten the dish and add a subtle fruity note ideal for dairy-free diets. Substitute heavy cream with evaporated milk for a lower-calorie option that still retains a creamy texture and a slight caramel undertone. Swap Parmesan cheese for nutritional yeast to keep it vegan-friendly while maintaining a cheesy, nutty depth.
Serving Suggestions
Serve this creamed spinach alongside grilled steak roasted chicken or baked salmon for a classic pairing. For a bit of crunch use crispy shallots toasted breadcrumbs or pine nuts as a garnish just before serving. This dish also shines spooned over roasted vegetables or mixed into pasta for an indulgent twist.
This creamed spinach is an easy, comforting side that elevates any meal. Serve it hot and enjoy the creamy, cozy flavors.
Common Questions About Recipes
- → Why is my creamed spinach watery?
Spinach releases moisture as it cooks. Simmer the dish longer to evaporate excess liquid and add spinach in batches to wilt evenly.
- → Can this dish be made ahead and reheated?
Yes, gently reheat over low heat with a splash of cream or milk to restore the sauce’s creamy texture after storage.
- → How do I avoid lumps in the sauce?
Pour cream gradually while whisking constantly. If lumps form, whisk vigorously over low heat until smooth.
- → Can frozen spinach be used?
Yes, use thawed and well-drained frozen spinach. Squeeze out excess water to prevent a watery sauce.
- → What are good substitutes for butter and cream?
Olive oil can replace butter for a lighter flavor, and evaporated milk offers a creamy alternative with fewer calories.
- → How can I enhance the dish’s flavor without dairy cheese?
Use nutritional yeast to add a cheesy, nutty depth while keeping the dish dairy-free and vegan-friendly.