Creamed Spinach

Leafy greens smothered in a creamy white sauce infused with garlic, onions, Creole seasoning, nutmeg, and melted cheese have never been easier. 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 350kcal

Author Imma

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.

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.

Nutrition