Creamed Spinach Recipe
Leafy greens have never tasted so good as in this creamed spinach recipe! Tender spinach smothered in a white sauce infused with garlic, onions, Creole seasoning, nutmeg, and melted cheese is an easy holiday side dish for your favorite roasted turkey, grilled steaks, or even baked fish.
One thing I’ve noticed about side dishes is that anything creamy is always a big hit. And this creamed spinach is no exception. It takes a green leafy vegetable and hides it from the kids with just the right amount of milk, cream, and cheese. And so the whole gang goes in for seconds!
It’s pretty simple to throw together, too. You just whip up the white sauce, season it, and throw in the spinach. Voila! In about 15 minutes, you’ve got the perfect side for fish, meat dishes, and potatoes.
How to Make the Best Creamed Spinach
A few things make spinach really shine. First, you’ve probably noticed I add Creole seasoning to most savory recipes. That’s because it adds a unique flavor that saves simple dishes from boredom.
Secondly, the cheese! Fresh Parmesan and Gruyere make the white sauce creamy and extra flavorful. Lastly, nutmeg truly balances the flavor and adds a heavenly warmth to any white sauce.
How to Make Creamed Spinach
- Thaw frozen spinach or blanch fresh spinach, then drain extra moisture using a colander (squeeze it to get it all out) and set it aside.
- Sauté the onion, garlic, and Creole seasoning in a little butter for about 2-3 minutes or until fragrant. Be careful not to burn the garlic.
- Add the flour and whisk until it is thoroughly combined with the onion mixture, then continue cooking for about a minute to get rid of the raw flour taste. (Photo 1)
- Pour in the evaporated milk, followed by the regular milk, and simmer gently, whisking constantly until the sauce begins to thicken, 3-5 minutes. (Photo 2)
- Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. (Photos 3-4)
- Add the spinach, stirring until it’s smothered in the white sauce. Finally, stir in the nutmeg and Worcestershire sauce. (Photo 5)
- Serve – Give it a taste test and adjust the seasonings to your preferences. Remove it from the stove and serve it piping hot. (Photo 6)
Recipe Tips and Notes
- Make this recipe gluten-free by swapping out the all-purpose flour for arrowroot or potato starch.
- Drizzle the milk over the sautéing onion and flour mixture while stirring to avoid a lumpy sauce.
- When you’ve done your last taste test, check on the consistency of your cream spinach. If it seems too thick, add milk or cream until it reaches your ideal consistency. Then let it cook for a minute or two longer until the dish is heated through.
- Drain the spinach well and squeeze out the remaining liquid carefully. If it still has excess liquid, your cream sauce could turn out runny. But if that happens…
- Let it simmer until it reaches the right consistency if it’s not as thick as you’d like.
Make-Ahead and Storage Instructions
This dish reheats well, so feel free to make it a day or two ahead of time. Let it cool completely before covering the surface with plastic wrap or parchment paper. This will keep it from forming a skin. Refrigerate, and when you are ready to serve it, heat it over low heat on the stove until it starts bubbling.
Store leftovers in the fridge for 4-5 days. You can reheat it gently over low heat on the stove, or pop it in the microwave for a minute or two.
You can also freeze creamed spinach for three months. Keep it in an airtight container, of course, and then defrost it in the fridge overnight before you reheat and serve.
What Pairs With Creamed Spinach
Creamed spinach makes a fantastic side dish for just about any protein. I love serving it with smoked spatchcock turkey or Southern fried catfish.
It also goes great with potato dishes. Try it alongside fried potatoes and onions or Duchess potatoes. You won’t be disappointed.
More Spectacular Spinach Recipes to Try
- Spinach Pie Recipe (Spanakopita)
- Ndole (Spinach and Peanut Soup)
- Spinach-Stuffed Chicken Breasts
- Spinach Artichoke Dip
- Spinach Quiche
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”oiG8ALC2″ upload-date=”2020-10-15T02:55:59.000Z” name=”Creamed Spinach Recipe” description=”Creamed Spinach Recipe – tender wilted spinach draped in a smooth white sauce infused with garlic, onions, creole seasoning, nutmeg and melted cheeses. A great easy holiday side dish for your favorite roasted chicken, steaks and turkey!” player-type=”collapse” override-embed=”false”]
This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and a video.
Creamed Spinach
Ingredients
- 2 12-ounce packages frozen spinach, thawed and drained (see notes for fresh spinach)
- 3-4 tablespoons (40-60g) unsalted butter
- 1 tablespoon (15g) minced garlic
- ½ medium onion, diced
- ¼ cup (30g) all-purpose flour
- 1 teaspoon (5g) Creole seasoning
- ¾ cup (175ml) milk
- 1 12-ounce can evaporated milk
- ½ cup (50-60g) shredded Gruyere cheese
- ¾ cup (80-85g) freshly grated Parmesan cheese
- ½ teaspoon (1-2g) ground nutmeg
- 1 teaspoon (5ml) Worcestershire sauce
- salt and pepper to taste
Instructions
- Drain the spinach in a colander, and squeeze out the excess moisture.
- Heat the butter in a large skillet over medium heat, then sauté the garlic, onions, and Creole seasoning. Stir for 2-3 minutes or until fragrant, being careful not to burn it.
- Add the flour and whisk until thoroughly combined with the onion mixture, then cook for another minute to get rid of the raw flour taste.
- Slowly add the evaporated milk while constantly stirring (you don't want lumps), and then follow with the milk.
- Simmer gently, constantly whisking, until the sauce thickens (3-5 minutes).
- Stir in the cheeses, and continue stirring until melted, evenly combined, and smooth.
- Add the spinach and mix thoroughly. Then stir in the nutmeg and Worcestershire. Adjust seasonings to taste and add more milk or cream if needed for the desired consistency. Cook for 1-2 minutes more or until heated through.
- Remove from the stove and serve piping hot.
Tips & Notes:
- Substitute frozen spinach with 2½ pounds of fresh spinach, then sauté it in a little oil until it wilts, drain it, and proceed with the recipe. (I sauté it until the liquid evaporates to concentrate the flavor if I have the time.)
- You can substitute all-purpose flour with a gluten-free all-purpose blend.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Can i use heavy cream instead of evaporate milk
Hi Chris. Yes, you can!
love recipe a lot keep it up guys
I’m sorry for the inconvenience, Tera. I just tried pinning it now and it works in my end. Will have my tech guy look into this, tho. Meanwhile, you can check out my Pinterest profile and pin from there this recipe.. >>> https://www.pinterest.com/africanbites/immaculate-bites-blog-recipes/
One of my favorite veggie, and like you cheese makes everything better. Trying this Next week when I replenish my spinach.
Can’t wait for you to try it, Teresa. Thank you for dropping by!
I often put nutmeg in savory dishes. Spaghetti bolognaise 1/2 teaspoon nutmeg changes it and silver beet is also enhanced with a 1/2 teaspoon nutmeg