Easy Creamed Spinach Recipe (Rich, Smooth, and Foolproof)
Creamed spinach is one of those side dishes that quietly steals the show. Soft spinach leaves coated in a smooth, creamy sauce turn a simple green into something comforting and satisfying. This easy creamed spinach recipe keeps things straightforward, using basic ingredients and clear steps so anyone can make it at home. It’s rich without being heavy, flavorful without being complicated, and perfect for both everyday meals and special dinners.
Why You’ll Love This Recipe
You’ll love this recipe because it balances comfort and simplicity. The spinach stays tender, not watery, and the cream sauce turns silky instead of thick or gluey. Everything cooks in one pan, which means less mess and better flavor control. The recipe is flexible too. You can make it lighter, richer, or add subtle extras without ruining the base. Best of all, it tastes like a restaurant-style side dish but comes together easily in your own kitchen.
Ingredients List
Here’s everything you need to make easy creamed spinach. These quantities serve about four people as a side dish.
- Fresh spinach: 500 grams (about 1 pound), washed and trimmed
- Unsalted butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Garlic: 3 cloves, finely minced
- All-purpose flour: 1 tablespoon
- Whole milk: ¾ cup
- Heavy cream: ½ cup
- Salt: ¾ teaspoon (adjust to taste)
- Black pepper: ½ teaspoon
- Nutmeg: a small pinch (optional but recommended)
- Grated Parmesan cheese: ¼ cup (optional, for extra richness)
Step-by-Step Instructions
Step 1: Prepare the Spinach
Bring a large pot of lightly salted water to a boil. Add the spinach in batches if needed and blanch it for about 30 to 45 seconds, just until wilted. Immediately transfer the spinach to a bowl of cold water to stop the cooking. Once cooled, drain well and squeeze out as much excess water as possible. Chop the spinach roughly and set it aside.
Step 2: Start the Flavor Base
Heat a wide pan or skillet over medium heat. Add the butter and olive oil together. Once the butter melts and starts to foam gently, add the minced garlic. Stir constantly for about 30 seconds until fragrant. Do not let the garlic brown, as it can turn bitter.
Step 3: Make the Roux
Sprinkle the flour evenly over the garlic butter mixture. Stir continuously for 1 minute. This step cooks out the raw flour taste and forms the base that will thicken the sauce. The mixture should look smooth and slightly paste-like.
Step 4: Build the Cream Sauce
Slowly pour in the milk while whisking to prevent lumps. Once smooth, add the heavy cream. Continue stirring and let the sauce simmer gently for 2 to 3 minutes. It should start to thicken but still remain pourable.
Step 5: Season the Sauce
Add salt, black pepper, and a pinch of nutmeg. Stir well and taste the sauce. Adjust seasoning if needed. The nutmeg adds warmth and depth but should never overpower the spinach.
Step 6: Add the Spinach
Add the chopped spinach to the sauce. Stir until the spinach is fully coated and evenly distributed. Let it cook for another 2 to 3 minutes so the flavors can blend together.
Step 7: Finish and Serve
If using Parmesan cheese, stir it in at the end and let it melt into the sauce. Remove the pan from heat. The creamed spinach should be creamy, smooth, and well-balanced, not watery or overly thick.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 9 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 420 mg |
| Calcium | 150 mg |
| Iron | 3 mg |
Values are approximate and may vary depending on ingredients used.
Helpful Tips
Always remove as much water as possible from the spinach. Excess moisture is the most common reason creamed spinach turns watery. Using both butter and olive oil improves flavor and prevents burning. Keep the heat moderate when making the sauce, as high heat can cause dairy to separate. If the sauce thickens too much, add a splash of warm milk and stir gently until smooth again.
Variations
For a lighter version, replace heavy cream with extra milk or use half-and-half. If you enjoy bold flavors, sauté finely chopped onions or shallots before adding the garlic. For a richer taste, stir in a small amount of cream cheese at the end. You can also add a pinch of red chili flakes for gentle heat or swap Parmesan with Gruyère for a deeper, nuttier flavor.
How to Serve
Creamed spinach pairs beautifully with grilled steak, roasted chicken, or baked fish. It also works well alongside mashed potatoes or rice for a comforting vegetarian plate. For holiday meals, serve it warm in a shallow dish so the sauce stays creamy. You can even spoon it over toast or baked potatoes for a simple, satisfying meal.
Storage Instructions
Let the creamed spinach cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring often. Add a small splash of milk if the sauce has thickened. Freezing is not recommended, as dairy-based sauces can separate after thawing.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out all excess water before using.
Why is my creamed spinach watery?
This usually happens when the spinach isn’t drained properly or the sauce didn’t simmer long enough to thicken.
Can I make this ahead of time?
Yes, you can make it a day in advance and reheat gently before serving.
Is nutmeg necessary?
No, but a small pinch adds warmth and enhances the creamy flavor without standing out.
Can I make this dairy-free?
You can use plant-based butter and unsweetened non-dairy milk, but the texture and flavor will be slightly different.
Conclusion
This easy creamed spinach recipe proves that simple ingredients can create a deeply satisfying dish. With tender spinach, a smooth cream sauce, and balanced seasoning, it delivers comfort without effort. Whether you serve it for a weeknight dinner or a special gathering, this recipe is reliable, adaptable, and always delicious. Once you try it, it’s likely to become a regular part of your side dish rotation.
