This homemade creamed spinach is one of my favorite sides. Serve it over rice, noodles, baked potatoes, grits, or just by itself. This recipe calls for fresh spinach, onions, and garlic in an easy-to-make cream sauce that starts with a roux.
I am a huge spinach fan. I like it sauteed, in salads, in souffles, and even canned. As much as I eat, you would think I am related to Popeye. If you like spinach as much as I do, try asparagus-stuffed chicken with spinach and sundried tomatoes, hot spinach dip, and spinach-stuffed chicken.
Ingredients Needed and Substitutions
- Butter: salted or unsalted, everything tastes better with a bit of butter
- Shallots: 1/2 large yellow onion can be substituted if needed
- Baby spinach: regular spinach can be used, but remove the large stems
- Milk: preferably whole or 2%
- Ground nutmeg: optional but highly recommended
- Salt and pepper: freshly ground is always best
- Heavy cream: or whipping cream
How to Make Creamed Spinach
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Melt a couple of tablespoons of butter in a large skillet over medium heat. Add the shallot and saute until soft. Reduce the heat to low and add the garlic and spinach. Cook for a couple of minutes or until the spinach is wilted, stirring several times.
Meanwhile, melt the remaining butter in a separate large skillet over medium heat. Sprinkle in the flour and whisk to combine. Cook for 2-3 minutes while whisking. Slowly add the milk while whisking and continue cooking until thickened. Stir in the sauteed spinach mixture, nutmeg, and heavy cream. Season with salt and freshly ground pepper to taste.
Preparation Tips and Storage
- Use fresh baby spinach, which has fewer stems and is more tender.
- Season to taste with plenty of salt and pepper. Add a couple of pinches of cayenne or crushed red pepper if you like a little heat.
- This recipe is best served as soon as it is done, but sometimes, coordinating everything to be served is difficult. You can keep it over low heat for a short period, stirring frequently. If the sauce becomes too thick, add a quarter cup of milk at a time until you reach the desired consistency.
- Store in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.
Serving Suggestions
More Spinach Recipes
- Spinach quiche
- Spinach salad with warm honey mustard dressing
- Sauteed spinach
- Hot spinach artichoke dip
- Strawberry spinach salad
Creamed Spinach
Ingredients
- 5 tablespoons butter unsalted or salted
- 2 shallots finely chopped
- 2 cloves garlic minced
- 16 ounces baby spinach
- 3 tablespoons all purpose flour
- 1 1/4 cups milk whole or 2%
- 1/4 teaspoon nutmeg
- 3 tablespoons heavy cream
- salt and freshly ground black pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shallot and saute until soft, about 5 minutes.
- Reduce the heat to low and add the garlic and spinach. Cook for 1-2 minutes. or until the spinach is wilted, stirring several times.
- Meanwhile, melt the remaining butter in a separate large skillet over medium heat. Sprinkle in the flour and whisk to combine. Cook for 2-3 minutes while whisking.
- Slowly add the milk while whisking and continue cooking until thickened. Stir in the sauteed spinach mixture, nutmeg, and heavy cream. Season with salt and freshly ground pepper to taste.
Notes
- Use fresh baby spinach, as it has fewer stems and is more tender.
- Season to taste with plenty of salt and pepper. If you like a little heat, add a couple of pinches of cayenne or crushed red pepper.
- This recipe is best served as soon as it is done, but sometimes coordinating everything to be served is difficult. You can keep it over low heat for a short period of time, stirring frequently. If the sauce becomes too thick, add a quarter cup of milk at a time until you reach the desired consistency.
- Store in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Trang
Amazing! Such a delicious homey comfort food side. I actually never thought of adding this with my grits until suggested.
Linda Scarchuk
I have made this several time and it is wonderful. We all love it, like many of Small Town Woman’s recipes…
Beth Pierce
Thanks so much! Thanks Linda! That is so sweet!!
Jill
What a great way to enjoy spinach. Looks fabulous.
Caitlyn Erhardt
WOW! This was so creamy and flavorful. Thank you for a great recipe!
Anita
One of the most requested spinach dish at home. So yummy. 🙂
Becky Hardin
The best recipe ever!! So easy and so good.
April
Creamed spinach is a favorite of mine! I actually love it over some noodles.
Steph
Easy and delicious…exactly what I need when I’m making dinner!
Sommer
My husband loves it when I make this!
Jamielyn
One of my favorite holiday sides! So creamy and delicious!
Jen
This is our favorite to serve with steaks. Makes us feel like we’re at a high end steakhouse but for a more budget friendly date night in.
Taylor
Such a classic! Looks so creamy and delicious!
Becky
Delicious! Creamed Spinach is definitely one of my favorites.
Rachael
Love this recipe! So good!
Katerina
mmm…I love creamed spinach!! This looks incredibly delicious!
Sommer
Adding this to my Easter menu! Yum.