Creamed Spinach

Leafy greens never tasted so good! 💚 This recipe features tender spinach smothered in a creamy white sauce infused with garlic, onions, Creole seasoning, nutmeg, and melted cheese. It's an easy holiday side dish for your favorite roasted turkey, grilled steaks, or even baked fish.

Course Sides

Cuisine American

Prep Time 3

Cook Time 12

Total Time 15

Servings

Calories 232kcal

Author Imma

Ingredients

2 12-ounce packages fresh spinach, thawed and drained (See notes for fresh spinach.)
3-4 tablespoons butter
1 tablespoon garlic, minced
½ medium onion, diced
¼ cup all-purpose flour
1 teaspoon Creole seasoning
¾ cup milk
1 12-ounce can evaporated milk
½ cup Gruyere cheese, shredded
¾ cup freshly grated Parmesan cheese
½ teaspoon nutmeg
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Instructions

If using fresh spinach, heat a large pot of water to boiling and lightly salt. Then add spinach leaves, and let it cook for about a minute or until wilted. Place in cold water to cool. (If using frozen spinach, skip this step.)
Drain extra water from the spinach using a colander. Squeeze the excess moisture from the spinach.
In a large skillet over medium heat, add butter, let it melt, then throw in garlic, onions, and Creole seasoning. Stir for 2-3 minutes or until fragrant. Be careful not to let it burn.
Add flour and whisk until it's 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.
Heat to a simmer and let it simmer gently, constantly whisking until the sauce thickens, 3-5 minutes.
Stir in the cheeses, and continue stirring until everything’s melted, evenly combined, and smooth.
Add spinach and mix until well combined. Then stir in the nutmeg and Worcestershire and adjust seasonings to taste. (Add more milk or cream if needed for the desired consistency). Cook for 1-2 minutes more or until heated through.
Remove from stove and serve piping hot.

Notes

Substitute frozen spinach with 2½ pounds of fresh spinach, then saute it in a little oil until it wilts, drain, and proceed with the recipe.
You may substitute all-purpose flour with almond flour, but not coconut flour, as it is more absorbent and will affect the texture of this dish.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition