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Creamed spinach is a classic side that elevates any meal. Made with tender, baby spinach in a rich, creamy sauce with a touch of nutmeg and parmesan. It’s an understated dish that says gourmet from the first bite and comes together in only 30 minutes.
Why You’ll Love This Recipe:
Mise en Place – Always the First Step
To successfully prepare this Candied Sweet Potatoes recipe, or any recipe for that matter, it’s important to have good organization. In cooking, this is known as “Mise en Place,” which means “everything in its place.” Before you begin cooking, take a moment to read and understand the entire recipe, gather your tools, and measure and prep all the ingredients. This helps streamline the cooking process and ensures you’re ready for each step with no surprises, making things far less stressful in the kitchen.
Creamed Spinach Ingredients
- Unsalted Butter – Provides richness and a base for sautéing aromatics.
- Shallot – A delicate, sweeter alternative to onion that whispers, rather than shouts, its flavor.
- Garlic – Brings a classic, aromatic depth to the creamy sauce.
- All-Purpose Flour – Thickens the sauce for a perfectly creamy texture.
- Heavy Cream and Whole Milk – Create a rich, silky base for the spinach.
- Parmesan Cheese – Adds that nutty, umami-packed punch you didn’t know you needed (but definitely do).
- Salt and Pepper – To season and balance all the flavors.
- Nutmeg – A warm, subtle hint that elevates the creaminess.
- Cayenne Pepper – A tiny kick of “what is that” to make things interesting.
- Fresh Baby Spinach – The heart of the recipe, tender and full of vibrant flavor.
The exact measurements of each item are on the recipe card below.
How to Make Creamed Spinach
- Prepare the Spinach: If your baby spinach is pre-washed, there’s no need for additional cleaning. If it isn’t, gently wipe the leaves with a damp paper towel to remove any dirt while avoiding excess moisture. Blanching isn’t necessary for this recipe, as moisture control is crucial to maintaining the creamy consistency of the sauce. Instead, the spinach will wilt directly in the sauce later, ensuring it stays tender without compromising the dish’s velvety texture.
- Melt the Butter: In a large skillet or saute pan over medium heat, melt the butter until it begins to foam.
- Sauté the Aromatics: Add the minced shallot to the skillet and cook, stirring frequently, until softened and translucent. Next, stir in the crushed garlic and cook for about 30 seconds, or until fragrant.
- Make the Roux: Sprinkle the flour over the shallot and garlic mixture, stirring constantly to form a smooth paste. Cook the roux for about 1-2 minutes to remove the raw flour taste.
- Create the Cream Sauce: Gradually pour in the heavy cream, whisking continuously to avoid lumps. Once the cream is fully incorporated, slowly add the milk, continuing to whisk. Bring the mixture to a gentle simmer and allow it to thicken, stirring occasionally.
- Season the Sauce: Add the salt, pepper, nutmeg, and cayenne pepper, stirring to combine. Taste the sauce and adjust seasonings if necessary.
- Add the Spinach: Gradually add the baby spinach to the skillet, stirring to coat the leaves thoroughly in the creamy sauce. Continue cooking until the spinach is wilted and evenly combined with the sauce. It will take a few minutes for the spinach to wilt. Keep gently working it into the sauce.
- Final Adjustments: Taste the creamed spinach one last time and adjust the seasonings as needed. Serve warm as a luxurious side dish.
Serving Suggestions
- Pair with prime rib or a perfectly cooked steak for an elegant meal.
- Serve alongside roasted chicken or pork chops for a comforting dinner.
- Add to a holiday spread with classics like mashed potatoes and green bean casserole.
- Use as a decadent topping for baked potatoes or as a filling for savory crepes.
Variations
- Cheesy Spinach: Add shredded mozzarella or gruyere for extra creaminess.
- Spicy Kick: Increase the cayenne or add red pepper flakes for more heat.
- Lighter Version: Replace heavy cream with half-and-half or evaporated milk.
- Herbed Spinach: Stir in fresh parsley or thyme for added freshness.
- Keto-Friendly: Swap the flour with almond flour or omit it for a thinner sauce.
Storage Instructions for Creamed Spinach
- Refrigeration: Allow the creamed spinach to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Warm the spinach gently in a skillet over low heat, stirring occasionally. Add a splash of milk or cream if needed to restore the creamy consistency. Alternatively, reheat in the microwave in short intervals, stirring between each, to ensure even heating.
- Freezing (Optional): While creamed spinach is best enjoyed fresh, it can be frozen. Place it in a freezer-safe container, leaving a bit of space for expansion. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and follow the reheating instructions above.
Creamed Spinach
This rich and velvety creamed spinach is the ultimate side dish, perfect for pairing with prime rib, steak, or holiday favorites. Made in one pan and ready in under 30 minutes, it features tender baby spinach coated in a luscious cream sauce with hints of garlic, nutmeg, and parmesan. A simple yet gourmet addition to any meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 (4-ounce) servings 1x
- Category: Side, Holiday
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 3 tablespoons unsalted butter
- 1 medium shallot, thinly sliced (about 1/4 cup)
- 3 cloves garlic, crushed
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup grated Parmesan cheese
- Kosher salt and fresh ground pepper to taste
- Pinch of nutmeg
- Pinch of Cayenne Pepper
- 1 lb fresh baby spinach, washed
Instructions
- If your baby spinach is pre-washed, there’s no need for additional cleaning. If it isn’t, gently wipe the leaves with a damp paper towel to remove any dirt. Set aside. (See note #1).
- In a large skillet or saute pan over medium heat, melt the butter until it begins to foam.
- Add the minced shallot to the skillet and cook, stirring frequently, until softened and translucent. Next, stir in the crushed garlic and cook for about 30 seconds, or until fragrant.
- Sprinkle the flour over the shallot and garlic mixture, stirring constantly to form a smooth paste. Cook the roux for about 1-2 minutes to remove the raw flour taste.
- Gradually pour in the heavy cream, whisking continuously to avoid lumps. Once the cream is fully incorporated, slowly add the milk, continuing to whisk. Bring the mixture to a gentle simmer and allow it to thicken, for approximately 5 minutes, stirring occasionally.
- Add the salt, pepper, nutmeg, and cayenne pepper, stirring to combine. Then, stir in the Parmesan cheese, allowing it to melt into the sauce and enhance its flavor.
- Gradually add the baby spinach to the skillet, stirring to coat the leaves thoroughly in the creamy sauce. Continue cooking until the spinach is wilted and evenly combined with the sauce.
- Taste the creamed spinach one last time and adjust the seasonings as needed. Serve warm as a luxurious side dish.
Notes
- Blanching the spinach isn’t necessary for this recipe. Adding the spinach directly to the sauce allows it to wilt gently, preserving its tenderness and maintaining the rich, velvety consistency of the dish by controlling the moisture level.
