Name: Creamed Spinach Recipe: Rich and Comforting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 lbs fresh spinach (or 16 oz frozen, thawed); 2 tbsp unsalted butter; 1 small onion (finely diced); 2 cloves garlic (minced); 2 tbsp all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup grated Parmesan (optional); Optional: Extra Parmesan (nutmeg); Suggested Pairings: Crusty bread (red wine)

Introduction

Table of Contents

Creamed Spinach is a classic, indulgent side dish, perfect for holiday dinners, family meals, or special occasions. This rich, velvety blend of tender spinach and creamy béchamel sauce delivers a comforting, savory flavor that pairs beautifully with roasted meats or festive mains. Presented in a white ceramic dish, garnished with a sprinkle of nutmeg or grated Parmesan, this Creamed Spinach offers a warm, inviting aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a luxurious, crowd-pleasing side that brings sophistication and warmth to any meal.

Ingredients

For the Creamed Spinach:

1.5 lbs fresh spinach (or 16 oz frozen spinach, thawed and drained)
2 tbsp unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese (optional)

For Serving:

Optional: Extra grated Parmesan, pinch of nutmeg
Suggested Accompaniments: Crusty bread, roasted potatoes
Suggested Pairings: Red wine, sparkling water
Suggested Aesthetic: Serve in a white ceramic dish
Suggested Equipment: Large pot, colander, medium saucepan, whisk, wooden spoon, measuring cups/spoons

Step-by-Step Process

Prepare Spinach: If using fresh spinach, wash thoroughly and blanch in a large pot of boiling water for 1–2 minutes until wilted. Drain in a colander, rinse with cold water, and squeeze out excess moisture. Chop coarsely. If using frozen spinach, thaw and squeeze dry.
Make Cream Sauce: In a medium saucepan, melt butter over medium heat. Add onion and cook until softened, about 4–5 minutes. Add garlic and cook for 1 minute until fragrant. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk and heavy cream, stirring constantly until thickened, about 3–4 minutes.
Season Sauce: Add nutmeg, salt, and black pepper to the cream sauce. Stir in Parmesan cheese, if using. Taste the sauce and adjust the seasoning with additional salt (1/8 tsp) or nutmeg (pinch) for a balanced flavor.
Combine: Add chopped spinach to the cream sauce, stirring to coat evenly. Cook for 2–3 minutes until heated through.
Serve: Transfer to a white ceramic dish, garnish with extra Parmesan or a pinch of nutmeg. Serve with crusty bread, roasted potatoes, red wine, or sparkling water.

Tips for Better Creamed Spinach

Squeeze spinach thoroughly to avoid a watery dish; excess moisture dilutes the cream sauce.
Taste the cream sauce before combining with spinach to balance the seasoning, as dairy and spices vary.
Cook the roux until golden to eliminate raw flour taste; whisk constantly to prevent lumps.
Use fresh spinach for vibrant flavor; frozen is a convenient alternative.
Use a white ceramic dish for a warm presentation that highlights the creamy green texture.
Make ahead: Prepare sauce and spinach separately up to 1 day in advance; combine and heat before serving.
Keep the heat low when adding cream to prevent curdling.
Enhance aesthetic: Present in a white ceramic dish with a light sprinkle of nutmeg or Parmesan for a refined, inviting look.

Variations and Customization

Vegan Creamed Spinach: Replace butter with olive oil, milk and cream with coconut milk or cashew cream, and Parmesan with nutritional yeast.
Gluten-Free Creamed Spinach: Substitute all-purpose flour with gluten-free flour or cornstarch (1 tbsp dissolved in 1 tbsp water).
Low-Fat Creamed Spinach: Use low-fat milk instead of whole milk and replace heavy cream with half-and-half; reduce butter to 1 tbsp.
Cheesy Creamed Spinach: Increase Parmesan to 1/2 cup or add 1/4 cup shredded Gruyère for extra richness.
Spicy Creamed Spinach: Add 1/4 tsp red pepper flakes or 1/8 tsp cayenne with the garlic.
Mushroom Creamed Spinach: Sauté 1 cup sliced mushrooms with the onion for earthy flavor.
Bacon Creamed Spinach: Add 2 slices cooked, crumbled bacon with the spinach for smokiness.
Herb-Infused Creamed Spinach: Add 1 tsp fresh thyme or dill to the sauce for a fresh twist.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or microwave, stirring to maintain creaminess.
Freeze for up to 2 months; thaw in the fridge overnight and reheat slowly to prevent separation.
Serve hot or warm for the best flavor and texture; avoid keeping at room temperature for over 2 hours due to the dairy content.
Use leftovers as a filling for omelets, a topping for baked potatoes, or a dip with crackers.
Pair with crusty bread or roasted meats to complement the rich, creamy flavor.
Presented in a white ceramic dish with vibrant garnishes for a refined, inviting charm.

Nutritional Information

Based on 6 servings (1/2 cup each):

Calories: 180 kcal
Total Fat: 14g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 35mg
Sodium: 320mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 3g
Protein: 5g
Vitamin A: 90% Daily Value
Vitamin C: 20% Daily Value
Calcium: 15% Daily Value
Iron: 10% Daily Value

Note: Values vary by brand. Moderate in fat; try low-fat or vegan versions. Pair with vegetables for balance.

Conclusion

This Creamed Spinach recipe offers a rich, comforting side dish, perfect for any occasion, transforming simple ingredients into a luxurious classic. Its straightforward preparation and elegant presentation make it a favorite. The tender spinach, creamy sauce, and warm spices delight every bite. It’s sure to be a cherished recipe, loved for its sophisticated, versatile appeal.