If you’ve ever loved that rich, luscious side dish at a steakhouse, you’re in for a treat. This Creamed Spinach Recipe is a classic comfort food staple, combining tender spinach with a velvety, cheesy sauce that’s perfect any time you want to add a bit of indulgence to your meal. It’s quick, easy, and so worth making from scratch—you’ll notice it’s far better than any jarred mix!

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Why You’ll Love This Creamed Spinach Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Creamed Spinach Recipe

This is the kind of recipe that feels fancy but comes together effortlessly. Creamed spinach transforms simple leafy greens into a rich, satisfying dish that pairs beautifully with everything from weeknight chicken to celebratory steaks.

Texture you want: Silky sauce clings perfectly to the tender chopped spinach.
Flavor that pops: Nutty Parmesan and a hint of garlic make it irresistible.
Everyday ingredients: You probably have everything on hand already.
Works for any night: Rustic enough for family dinners, elegant enough to impress guests.

Ingredient Spotlight

Getting familiar with the key ingredients helps you master this Creamed Spinach Recipe. Spinach freshness is crucial, and simple staples like butter and Parmesan elevate the dish without fuss. If you’re thinking about swaps, I’ll offer you some easy alternatives too.

Fresh Spinach: Choose vibrant green leaves free of wilting for the best flavor and color.
Butter: Real butter gives richness and helps create that smooth roux base.
Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a savory, slightly nutty kick.

Seasonality & Sourcing

Spinach is at its best during cooler months—think late fall through early spring—when the leaves are crisp and sweet rather than bitter. Look for locally grown bunches if you can, but baby spinach works well too and saves chopping time. Frozen spinach is a fallback but tends to hold more water, which can throw off the creaminess in this classic creamed spinach recipe. For budget-friendly options, keep an eye out for seasonal sales or farmers’ markets where quality meets good value.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by bringing a large pot of water to a rolling boil. While you wait, wash your spinach thoroughly and trim any thick stems. Once the water is boiling, blanch the spinach for 2 to 3 minutes until it’s completely wilted and bright green. Don’t skip this step—it softens the leaves perfectly without turning them soggy. Right after, drain the spinach well and roughly chop it. Be careful here; soggy spinach from poor draining can water down your finished sauce.

Step 2 — Cook & Build Flavor

In a large skillet, melt the butter over medium heat. When it starts to foam, whisk in the flour and stir constantly for about a minute—this cooks out the raw flour taste and starts your roux. Slowly whisk in the milk, a little at a time, letting it thicken gently. You’ll want a smooth, creamy base with no lumps. Stir in garlic powder, Parmesan cheese, salt, pepper, and a pinch of nutmeg if you like that warm earthy note. Once your sauce is luscious and thickened, stir in the chopped spinach and cook for 2 or 3 minutes until everything is heated through and combined beautifully.

Step 3 — Finish & Rest

After cooking, remove the skillet from heat and let it rest for a minute or two. This short pause lets the flavors marry and helps the sauce thicken slightly more, so it clings to each bite instead of pooling on the plate. If you notice it’s a touch too thick on resting, just stir in a splash of milk to loosen it back up. This little step makes all the difference in texture for your Creamed Spinach Recipe.

Troubleshooting Creamed Spinach Recipe

If your creamed spinach turns out too dry, add a splash more milk or cream and reheat gently. Too bland? A pinch more salt and a squeeze of lemon brightens it up in a flash. Sometimes the spinach can get watery if not drained well—next time, try squeezing any excess moisture with a clean kitchen towel before cooking. And if the sauce is lumpy, whisk it vigorously over low heat or add a little more butter to smooth things out.

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Pro Tips

From years of making this Creamed Spinach Recipe, I've learned a few tricks that take it from good to restaurant-level great.

Heat control: Keep your heat moderate to avoid scorching the milk or thickening too quickly.
Timing window: Don’t overcook the spinach in the sauce; 2-3 minutes is just right to keep texture.
Make-ahead move: You can prepare the sauce in advance and fold in fresh spinach right before serving.
Avoid this pitfall: Never skip draining the spinach well—it’s the key step for a creamy, not watery, final dish.

Variations & Substitutions

Playing with this Creamed Spinach Recipe is easy and fun. Swap out Parmesan for Romano or even sharp cheddar for a different flavor profile. You can use half-and-half or heavy cream instead of milk for extra richness, or swap butter for olive oil for a dairy-free twist. Crumbled bacon or sautéed onions make delicious add-ins. Even nutmeg is optional—try a pinch of smoked paprika to add a subtly smoky edge.

Great Debates

One classic question: butter or oil? Butter is traditional and adds deep flavor, but olive oil is a lighter, dairy-free option that still carries flavor well. Another debate is the use of fresh versus frozen spinach. Fresh keeps the texture delicate and vibrant, while frozen is convenient but often more watery—choose based on what you need and adjust cooking times accordingly.

Make-Ahead, Storage & Freezing

You can refrigerate leftover creamed spinach in an airtight container for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if it seems dry. For freezing, I recommend portioning out into smaller containers; creamed spinach freezes well for up to 2 months. Thaw overnight in the fridge then gently warm, stirring periodically for best texture retention.

Yield & Conversions

This Creamed Spinach Recipe makes about 4 generous side servings. To double, simply double all ingredients and use a larger pan to maintain even cooking. For half, halve everything but pay close attention to your roux thickness—it may take less time to thicken. Metric conversion: 1 pound spinach = ~450 grams, 1 cup milk = 240 ml, 2 tablespoons butter = 28 grams.

Serving Ideas & Pairings

Creamed spinach is a dream partner for grilled steaks, roasted chicken, or even pan-seared fish. Add a drizzle of browned butter or a sprinkle of crunchy toasted breadcrumbs on top for irresistible texture contrast. Serve alongside mashed potatoes or garlic roasted veggies for a comforting, crowd-pleasing plate.

FAQs

Can I use frozen spinach in this Creamed Spinach Recipe?

Yes, but make sure to thaw it completely and squeeze out all excess water before using—it prevents a watery sauce and preserves creaminess.

What can I substitute for Parmesan cheese?

Romano, Asiago, or even a sharp white cheddar are good substitutes, lending similar salty, nutty flavors.

How do I stop the sauce from being lumpy?

Constantly whisk the flour-butter mixture while adding milk gradually over medium heat; this helps achieve a smooth, thick sauce.

Can this Creamed Spinach Recipe be made dairy-free?

Absolutely. Use olive oil instead of butter and swap milk with unsweetened plant-based milk, choosing a thicker variety like oat or cashew milk works best.

Notes, Tools & Special Equipment

A large nonstick or heavy-bottomed skillet is ideal for even heat distribution when making the sauce. Use a whisk for the roux to avoid lumps, and a fine mesh strainer can help drain the spinach thoroughly if needed. No fancy gadgets needed—just keep these simple tools nearby to make your Creamed Spinach Recipe smooth and successful.

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