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Creamed Spinach

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Creamed Spinach is a classic steakhouse-style side made with tender spinach, cream, garlic, and cheese. It’s rich, velvety, and surprisingly easy to make. Serve it alongside beef, chicken, or fish—or enjoy it as a cozy vegetarian main!

Ingredients

Scale

  • 2 tablespoons butter

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 3 tablespoons all-purpose flour

  • 1 cup whole milk

  • 1/2 cup heavy cream

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Pinch of ground nutmeg (optional but classic)

  • 1/2 cup grated Parmesan cheese

  • 10 oz fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and squeezed dry)

Instructions

  1. Sauté aromatics:
    In a large skillet over medium heat, melt the butter. Add diced onion and cook for 3–4 minutes until soft. Add garlic and cook for 30 seconds more.

  2. Make the roux:
    Stir in the flour and cook for 1 minute, stirring constantly, to form a paste.

  3. Add milk and cream:
    Slowly whisk in milk and cream, breaking up any lumps. Simmer for 3–5 minutes, stirring often, until thickened.

  4. Season and add cheese:
    Stir in salt, pepper, and nutmeg. Add Parmesan cheese and stir until melted.

  5. Add spinach:
    Stir in fresh spinach a handful at a time until wilted (or add thawed frozen spinach). Cook for 2–3 minutes until well combined and creamy.

  6. Serve:
    Serve warm as a side dish with your favorite mains.

 

Notes

  • Use frozen spinach for convenience, just make sure it’s well-drained.

  • Add a bit of cream cheese for extra richness.

  • Want a little kick? Stir in a pinch of crushed red pepper flakes.

 

Find it online: https://ukfinda.com/creamed-spinach/