Name: Creamed Spinach
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound fresh spinach (or one 10-ounce package frozen chopped spinach, thawed); 2 tablespoons butter; 2 cloves garlic (minced); 2 tablespoons all-purpose flour; 1 cup whole milk or half-and-half; ½ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon ground nutmeg; ¼ cup grated Parmesan (optional)

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Creamed spinach is the steakhouse side that’s surprisingly easy to make at home. Wilted spinach is folded into a quick garlic cream sauce with a pinch of nutmeg, and the whole thing is done in about 20 minutes.

It’s a good one for the budget, too. Frozen spinach works every bit as well as fresh here and usually costs less, and the sauce is just butter, flour and milk.

Serve it with Top Round Roast Beef, Pineapple-Honey Glazed Ham or Pan-Seared Chicken Thighs.

Ingredients and Swaps

Spinach: One pound of fresh spinach or one 10-ounce package of frozen chopped spinach. A pound of fresh looks like a mountain, but it cooks down to about a cup.
Milk or cream: Whole milk makes a lighter sauce. Half-and-half or cream makes it richer. Half milk and half cream is a good middle ground.
Nutmeg: A small pinch is the classic seasoning. Leave it out if you don’t have it.
Parmesan: Optional, but a few tablespoons add a savory, salty finish.

Tips for Thick, Creamy Spinach

Squeeze out the water. This is the step that matters most. Wet spinach thins the sauce. Press cooked or thawed spinach in a colander, or wring it out in a clean kitchen towel.
Cook the flour. Whisking the flour in the butter for a full minute removes the raw taste.
Add the milk slowly. Pour it in a little at a time while whisking to keep the sauce smooth.

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Creamed Spinach

Spinach folded into a quick garlic cream sauce with a pinch of nutmeg. A classic steakhouse-style side made in one skillet.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

1 pound fresh spinach or one 10-ounce package frozen chopped spinach, thawed
2 tablespoons butter
2 cloves garlic minced
2 tablespoons all-purpose flour
1 cup whole milk or half-and-half
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
¼ cup grated Parmesan optional

Method

Cook the fresh spinach in a large skillet over medium heat with a splash of water, tossing, for 3–4 minutes, until wilted. Work in batches if needed. (If using thawed frozen spinach, skip this step.)
Drain the spinach in a colander and press out as much liquid as you can. Roughly chop it and wipe out the skillet.
Melt the butter in the skillet over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
Slowly whisk in the milk. Simmer for 2–3 minutes, whisking, until the sauce thickens.
Stir in the spinach, salt, pepper and nutmeg. Simmer for 2–3 minutes, until hot and creamy. Stir in the Parmesan, if using.

Notes

Use half milk and half cream for a richer sauce.
A tablespoon of finely chopped onion or shallot cooked with the garlic adds extra flavor.
Chopped kale or Swiss chard can replace the spinach. Cook it a few minutes longer.

Make-Ahead, Storage and Reheating

Make ahead: Creamed spinach can be made a day ahead and refrigerated.
Refrigerate: Leftovers keep for up to 3 days.
Reheat: Warm gently on the stove over low heat with a splash of milk, stirring often.
Freeze: Not recommended. The sauce can separate when thawed.

Creamed Spinach Questions

Can I use frozen spinach?

Yes. Thaw a 10-ounce package, squeeze it very dry and skip the wilting step. Stir it into the finished sauce.

Why is my creamed spinach watery?

The spinach wasn’t squeezed dry enough. Simmer it uncovered for a few extra minutes, stirring, until the extra liquid cooks off.

Can I make it without flour?

Yes. Skip the flour, use ¾ cup of heavy cream in place of the milk and simmer until it reduces and thickens. Two ounces of cream cheese stirred in also thickens it.