So, you’ve decided to make creamed spinach? Bold move. It’s the dish that makes you feel like you’re being healthy because—hey, it’s spinach—but then you drown it in cream, butter, and cheese. Basically, it’s the culinary version of saying “I’ll just have a salad” and then ordering fries on the side. Spoiler: nobody regrets it.
Why This Recipe is Awesome
For starters, it’s stupid easy. Spinach wilts faster than your willpower at a bake sale, so this dish takes like, 15 minutes tops. Also, it’s the perfect sidekick to steak, chicken, turkey, or even just a spoon straight into your face. And let’s not forget—it’s a sneaky way to get your greens in while making them taste like comfort food. Popeye would be proud.
Ingredients You’ll Need
- 2 tablespoons butter (aka flavor glue)
- 1 small onion, finely chopped (don’t cry, it’s worth it)
- 2 cloves garlic, minced (your kitchen perfume)
- 2 tablespoons all-purpose flour (to thicken the cream party)
- 1 cup whole milk (or half-and-half if you like it richer)
- 1/2 cup heavy cream (because why not?)
- 1/2 cup grated Parmesan cheese (your salty, cheesy BFF)
- 1/4 teaspoon nutmeg (optional, but it makes you seem fancy)
- 1 pound fresh spinach (or frozen, no shame)
- Salt and black pepper, to taste
Step-by-Step Instructions
- Melt the butter in a large skillet over medium heat. Add onion and cook until soft and slightly golden. Add garlic and cook for another 30 seconds. Smells amazing, right?
- Sprinkle in the flour and whisk for a minute to form a paste (this is your “roux”—fancy word alert).
- Slowly pour in the milk and cream while whisking. Cook until thickened, about 3–4 minutes.
- Stir in Parmesan, nutmeg, salt, and pepper. Taste and adjust seasoning—don’t skimp.
- Add spinach in batches, stirring until wilted. If using frozen spinach, thaw and squeeze the heck out of it first or your sauce will be sad and watery.
- Simmer everything together for a couple of minutes until creamy, dreamy, and ready to serve.
Common Mistakes to Avoid
- Not draining frozen spinach properly. Seriously, squeeze it like it owes you money.
- Overcooking the spinach. You want it creamy, not a swamp.
- Skipping the nutmeg. It sounds weird, but it adds that subtle “oh wow, this tastes legit” vibe.
- Using low-fat dairy. This is creamed spinach, not “slightly creamy sadness.”
Alternatives & Substitutions
- No Parmesan? Swap in Gruyère or cheddar for a different cheesy twist.
- Dairy-free? Use olive oil, plant-based milk, and nutritional yeast. It won’t be the same, but it works.
- Want extra indulgence? Stir in some cream cheese.
- Feeling bougie? Add a sprinkle of crispy bacon or toasted breadcrumbs on top.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yep! Store in the fridge and reheat gently on the stove. Add a splash of milk if it thickens too much.
Can I freeze creamed spinach?
Not really. The dairy separates when thawed, and nobody likes sad, grainy spinach.
Fresh or frozen spinach—which is better?
Fresh tastes lighter, frozen is convenient. Both work as long as you handle them right.
Is this healthy?
It’s spinach swimming in butter and cream. You do the math.
Can I use light cream?
You can, but you’ll lose that luxurious texture. Go big or go home.
What does nutmeg even do here?
It adds warmth and depth. You won’t taste “nutmeg,” you’ll just taste “wow.”
Final Thoughts
Creamed spinach is proof that vegetables don’t have to be boring. It’s fast, indulgent, and guaranteed to disappear off the table faster than you can say “who wants seconds?” Whether you’re serving it with a steak dinner or just craving something cozy, this dish delivers every time.
So grab some spinach, channel your inner Popeye, and get creamy.