This Easy Creamed Spinach is a simple homemade side that’s rich, creamy and full of flavor. Tender wilted spinach is folded into a silky white sauce flavored with sautéed onion and garlic, then finished with grated Parmesan. It’s a cheese lover’s dream and far superior to the average store-bought version.
Unlike creamed spinach that tastes like cream dumped on greens, this version balances the sauce and the spinach for a smooth, well-seasoned side.
Why This Recipe Works
This creamed spinach is ideal for Thanksgiving, weeknight dinners or any time you want a comforting green side. It’s a recipe I grew up with and it pairs beautifully with steaks, roast chicken and roast turkey. The spinach can be cooked two ways: wilted in a pan with butter, or briefly blanched in boiling water and drained. Both methods work well and yield tender spinach ready to be mixed with the smooth sauce.
Ingredients
- Spinach: Fresh baby spinach, washed and dried (or thawed, well-drained frozen spinach).
- Flour: All-purpose flour to thicken the sauce.
- Butter: Unsalted butter for the roux and to wilt the spinach.
- Aromatics: Onion and garlic for a savory base.
- Half-and-half or milk: For a creamy, smooth sauce (half-and-half gives the richest result).
- Seasonings: Nutmeg, cayenne, salt and pepper to taste.
- Parmesan: Freshly grated Parmesan for a salty, cheesy finish.
Note: See the recipe card below for exact measurements and servings.
How to Make Easy Creamed Spinach
This recipe comes together quickly and makes a classic, versatile side. Follow these steps for a smooth sauce and tender spinach.
- Prepare the roux: Melt butter in a medium pot over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden, stirring so it doesn’t burn. Add the chopped onion and cook until translucent, then stir in the garlic and cook until fragrant (about 30 seconds).
- Make the white sauce: Pour in the milk or half-and-half while whisking constantly. Cook and whisk until the sauce thickens, about 4–6 minutes. Season with salt, pepper, a pinch of nutmeg and cayenne if using. If the sauce becomes too thick, whisk in a little more milk to reach the desired consistency.
- Wilt the spinach: In a separate pan, melt the remaining butter over medium heat and add the spinach in batches, wilting each batch before adding more. If the pan dries out, add a tablespoon of water. Alternatively, blanch spinach in boiling water for one minute, then shock in ice water and squeeze out excess liquid.
- Finish and serve: Stir the wilted, well-drained spinach into the white sauce until evenly combined. Adjust seasoning, sprinkle with grated Parmesan and serve immediately.
Serve this creamed spinach alongside grilled steaks, roast chicken, salmon or turkey. It’s a classic side that complements many mains and adds a comforting, creamy green to any meal.
Recipe FAQs
Yes. Use one 16-ounce package of frozen chopped spinach. Thaw completely and squeeze out all excess moisture before adding to the sauce.
Yes. If using regular spinach, give it a rough chop after cooking to achieve a similar texture to baby spinach.
Yes. Stir in cooked bacon bits, shredded chicken, or diced ham for a heartier dish.
Easy Creamed Spinach
Ingredients
- 16 ounces baby spinach leaves washed and dried
- 1/3 cup unsalted butter divided
- 1 onion chopped
- 3 cloves garlic finely chopped or minced
- 4 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- 1 pinch ground nutmeg optional
- 1 pinch cayenne pepper optional
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- 2 tablespoons Parmesan cheese grated, to serve
Instructions
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Melt 1/4 cup butter in a medium pot over medium heat. Whisk in the flour and cook until light golden. Add the chopped onion and cook until translucent, about 2–3 minutes, then add the garlic and cook until fragrant, about 30 seconds.
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Pour in the milk or half-and-half, whisking constantly until the sauce thickens, about 5 minutes. Season with salt, pepper, nutmeg and cayenne if using. If too thick, whisk in another 1/4 cup milk until you reach the desired consistency.
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For the spinach: melt the remaining butter in a separate pan and add the spinach in batches, wilting each batch before adding more. Add a splash of water if the pan becomes too dry. Alternatively, blanch spinach for one minute, shock in ice water, then squeeze out excess water.
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Season the sauce if needed, fold the wilted spinach into the cream sauce, sprinkle with Parmesan and serve immediately.
Notes
Nutrition
Nutrition information is an approximation.