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Creamed spinach in a serving bowl

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  1. 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.)
  2. Drain the spinach in a colander and press out as much liquid as you can. Roughly chop it and wipe out the skillet.
  3. 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.
  4. Slowly whisk in the milk. Simmer for 2–3 minutes, whisking, until the sauce thickens.
  5. 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.