Best-Ever Creamed Spinach

There’s something undeniably comforting about a dish that’s both creamy and green — a rare combination that feels indulgent yet wholesome. This Best-Ever Creamed Spinach is just that. Velvety smooth, bursting with rich flavor, and loaded with tender spinach, it’s the side dish you didn’t know you needed until you take that first luscious bite.

Behind the Recipe

Creamed spinach has always held a nostalgic spot in my kitchen. I first learned to make it from a beloved aunt who swore by using a dash of nutmeg and a whole lot of love. It was one of those recipes she never measured, just made by instinct and taste. Over the years, I’ve adjusted it with better ingredients and technique, but that same soul-satisfying feel remains in every spoonful. It’s the one side dish that always gets seconds — and sometimes steals the show.

Recipe Origin or Trivia

Though spinach dates back to ancient Persia, creamed spinach became particularly beloved in European and American cuisines. French bistros perfected it as a luxurious side, while American steakhouses elevated it to must-have status alongside perfectly grilled meats. Its classic béchamel-style base, blended with spinach, turns a humble green into something silky, elegant, and undeniably rich.

Why You’ll Love Best-Ever Creamed Spinach

Let’s be honest, there are a lot of creamed spinach recipes out there. But this one? It’s unforgettable.

Versatile: Pairs beautifully with meats, pasta, or roasted veggies.

Budget-Friendly: Uses simple pantry staples and frozen or fresh spinach.

Quick and Easy: Comes together in about 20 minutes on the stovetop.

Customizable: Add cheese, spice, or mushrooms for a personal twist.

Crowd-Pleasing: Rich, creamy, and comforting — what’s not to love?

Make-Ahead Friendly: Tastes even better after a night in the fridge.

Great for Leftovers: Reheat easily or mix into eggs, pasta, or casseroles.

Chef’s Pro Tips for Perfect Results

It’s the little things that make this creamed spinach truly the best ever.

• Use a mix of fresh and frozen spinach for depth and texture.
• Always squeeze out extra water from spinach to avoid a watery sauce.
• Stir constantly once the cream goes in to prevent curdling.
• A pinch of freshly grated nutmeg brings out the best in the cream.
• Finish with a touch of grated parmesan for a deeper savory note.

Kitchen Tools You’ll Need

You likely have everything you need already in your kitchen.

Large Skillet or Sauté Pan: For cooking down the spinach and making the sauce.

Colander or Cheesecloth: To drain spinach thoroughly.

Wooden Spoon or Silicone Spatula: Great for stirring and scraping without sticking.

Grater: For nutmeg and optional cheese.

Measuring Cups and Spoons: To keep the balance just right.

Ingredients in Best-Ever Creamed Spinach

Each ingredient brings something special, working together for that creamy magic.

1. Fresh or Frozen Spinach: 1 pound — The star of the show, earthy and vibrant.
2. Butter: 2 tablespoons — Adds richness and helps form the roux.
3. Garlic: 2 cloves, minced — Infuses the dish with warm, savory depth.
4. All-Purpose Flour: 2 tablespoons — Thickens the creamy base.
5. Whole Milk: 1 cup — The liquid foundation for the sauce, creamy and smooth.
6. Heavy Cream: 1/2 cup — Takes the richness to the next level.
7. Grated Parmesan Cheese: 1/4 cup — Adds salty umami flavor.
8. Nutmeg: 1/8 teaspoon — A subtle spice that enhances the creamy notes.
9. Salt and Black Pepper: To taste — Essential for balancing the flavors.

Ingredient Substitutions

No need to run to the store — here’s how to adapt.

Spinach: Use kale or Swiss chard, just cook it a bit longer.

Milk: Any unsweetened plant-based milk can work — oat milk is especially creamy.

Heavy Cream: Use more milk plus 1 tablespoon of cream cheese.

Parmesan: Try aged cheddar or nutritional yeast for a dairy-free option.

Flour: Cornstarch or gluten-free flour works just fine for thickening.

Ingredient Spotlight

Spinach: Packed with iron, vitamin K, and fiber, spinach is a nutritional powerhouse that becomes even more irresistible when folded into a creamy base.

Nutmeg: Just a pinch goes a long way. Its warm, slightly sweet flavor adds that “what is that?” magic to rich, dairy-based sauces.

Instructions for Making Best-Ever Creamed Spinach

This dish comes together easily — just a few steps and you’ve got something restaurant-worthy.

1. Preheat Your Equipment:
   Set a large skillet over medium heat and have your ingredients ready.
2. Combine Ingredients:
   Melt butter in the skillet, then add garlic. Sauté until fragrant, about 1 minute.
3. Prepare Your Cooking Vessel:
   Sprinkle in the flour and stir constantly for 1–2 minutes to cook off the raw flavor.
4. Assemble the Dish:
   Slowly pour in milk, whisking to create a smooth sauce. Add cream, nutmeg, salt, and pepper. Simmer until thickened.
5. Cook to Perfection:
   Add the spinach, stirring to combine. Cook for 5–7 minutes until spinach is tender and well coated in sauce.
6. Finishing Touches:
   Stir in parmesan, adjust seasoning, and remove from heat once creamy and thick.
7. Serve and Enjoy:
   Spoon into a serving dish, garnish with extra cheese or a dash of nutmeg, and enjoy hot.

Texture & Flavor Secrets

This creamed spinach nails that dreamy texture — not too thick, not too loose. The spinach stays soft but not mushy, held together by a luxurious cream sauce that coats each leaf. The flavor hits a perfect balance between garlicky, nutty, and cheesy, with just enough warmth from the nutmeg to keep things interesting.

Cooking Tips & Tricks

Small tweaks make this dish shine even more.

• Squeeze spinach dry to keep the sauce thick and rich.
• Stir constantly after adding flour and milk to avoid lumps.
• Taste as you go — the right salt level brings it to life.
• Double the batch — it reheats like a dream.

What to Avoid

Here’s how to keep your creamed spinach smooth and delicious.

• Don’t skip the draining step — watery spinach ruins the sauce.
• Avoid overheating once cheese is added — it can curdle.
• Don’t rush the roux — cook the flour properly for the best flavor.

Nutrition Facts

Servings: 4
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

Creamed spinach keeps wonderfully. You can make it up to two days ahead and store it in an airtight container in the fridge. To reheat, warm gently over low heat and add a splash of milk or cream if it thickens too much. It also freezes well for up to a month — thaw overnight and reheat slowly.

How to Serve Best-Ever Creamed Spinach

Serve hot in a shallow dish with a sprinkle of extra parmesan or a dash of nutmeg. It’s a perfect pairing with roast chicken, grilled steak, or even baked salmon. For a veggie-forward meal, spoon it over mashed potatoes, pasta, or even roasted sweet potatoes.

Creative Leftover Transformations

This dish is even more versatile the next day. Try these ideas.

• Stir into scrambled eggs or omelets.
• Mix into mac and cheese for a green twist.
• Use as a creamy base for lasagna or casseroles.
• Spread on toast and top with a fried egg.

Additional Tips

Want to really impress? Try this.

• Add sautéed mushrooms for extra umami depth.
• Stir in a spoonful of cream cheese for ultra-silkiness.
• Top with breadcrumbs and broil for 3 minutes for a crunchy gratin-style finish.

Make It a Showstopper

Presentation matters even for a humble side. Serve in a vintage white baking dish with a swirl of cream on top and a sprinkle of freshly cracked pepper. Add a tiny herb sprig or edible flower if you’re feeling fancy — it’ll look like it came straight from a bistro menu.

Variations to Try

• Cheesy Spinach Gratin: Top with mozzarella and bake until bubbly.
• Spicy Creamed Spinach: Add red pepper flakes or a dash of cayenne.
• Vegan Creamed Spinach: Use dairy-free butter, plant-based milk, and nutritional yeast.
• Garlic Lovers’ Version: Double the garlic for more bite.
• Mushroom & Spinach Combo: Sauté mushrooms before adding spinach for extra texture.

FAQ’s

Q1: Can I use frozen spinach?

Yes, just thaw and drain it very well before using.

Q2: Can I make it ahead of time?

Definitely — it stores and reheats beautifully.

Q3: What’s the best cheese to use?

Parmesan is classic, but gruyere or white cheddar also work well.

Q4: Can I use low-fat milk?

Yes, but the sauce won’t be as rich or thick.

Q5: Is this gluten-free?

Not by default, but you can use gluten-free flour or cornstarch.

Q6: Can I freeze it?

Yes, in an airtight container for up to 1 month.

Q7: How do I reheat leftovers?

Warm gently on the stove with a splash of milk or cream.

Q8: Can I add protein to this?

Sure — chopped bacon, tofu, or shredded chicken all work.

Q9: Does it work as a pasta sauce?

Absolutely — just thin with a bit of pasta water.

Q10: Can I make it spicy?

Add chili flakes, cayenne, or even a touch of hot sauce for heat.

Conclusion

Best-Ever Creamed Spinach is everything a side dish should be — creamy, flavorful, and surprisingly easy to pull off. Whether it’s a holiday feast or a weeknight dinner, this comforting green gem deserves a spot on your table. Trust me, you’ll be finding excuses to make it again and again.

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