Creamed Spinach

Creamed Spinach Recipe – tender wilted spinach draped in a smooth white sauce infused with sauteed garlic, ginger and melted parmesan cheese. A great easy holiday side dish for your favorite roasted chicken, steaks and turkey!

Course Side
Cuisine American
Servings 4 - 5 cups
Calories 297 kcal
Author Immaculate Bites


  • 2 Frozen spinach (12 ounce each), thawed and drained (See notes for Fresh Spinach)
  • 3- 4 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/2 medium onion , diced
  • 1/4 cup all purpose flour
  • 1 teaspoon creole seasoning
  • 3/4 cup milk
  • 1 can evaporated milk (12 ounce)
  • ½ cup shredded gruyere cheese
  • ¾ cup freshly grated Parmesan cheese
  • ½ teaspoon nutmeg
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste
US Customary - Metric


Fresh Spinach

  1. Heat up a  a large pot of water to a boil , lightly salt . Then add spinach  leaves cook, let it cook for about a minute or just until wilted

  2. Drain extra water from the spinach using a colander. Place in cold water, to cool. Squeeze water out of the spinach and proceed with cooking 

  3. In a large skillet over medium heat, add butter, let it melt then throw in garlic, onions, and creole seasoning. Stir for about 2-3 minutes or until fragrant Be careful not to let it burn.

  4. Add flour and whisk until flour is fully mixed with onion mixture , then cook for about a minute to get rid of the flour taste.

  5. Slowly add evaporated milk a little at the time, followed by the milk; you do not want the mixture to form any lumps.

  6. Bring to a simmer and let it simmer gently, whisking constantly until the sauce has begun to thicken, about 3-5 minutes.

  7. Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth.

  8. Add spinach, until well combined. Followed by nutmeg and Worcestershire. Adjust seasonings to taste and additional liquid (milk or cream , if needed). Cook for about 1-2 minutes or until heated through.

  9. Remove from stove and serve piping hot.