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Even the pickiest of eaters will love my Easy Creamed Spinach recipe! It’s lusciously creamy and tasty, and will leave you feeling warm and satisfied. Packed with spinach and thickened with a roux, not heavy cream, this is one creamed spinach you will feel good about making. Ready in just 20 minutes!
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Recipe for Creamed Spinach
I have to admit it; when I was a kid, I was the weird one: I loved creamed spinach. It’s so creamy and tasty, great as a dip or as a side dish for just about any protein.
My kids were a little more picky than I was, though. So, I spent years developing the perfect creamed spinach recipe (this one, of course!) to get them to eat more spinach. It’s good for you, after all!
Thankfully, my hard work paid off. Not only do my kids love this easy creamed spinach recipe to this day, but they also love my sauteed spinach, too. I have no doubt that my grand kids will wind up loving this creamed spinach just as much as they do. It’s just that good!
Needless to say, this is a great recipe for introducing picky eaters to greens they might enjoy… or, you know, just enjoying a delicious side of creamed spinach with your favorite dinner! This is even the type of creamed spinach recipe steakhouses serve. It’s so versatile, you really can’t go wrong.
Creamy Spinach Recipe Ingredients
- Butter: Unsalted butter works best for making creamed spinach. You can use salted butter if it’s what you have on hand, but be sure to cut back on added salt.
- Flour: You can use all-purpose flour, or gluten-free flour at a 1:1 ratio, depending on your needs.
- Garlic: Fresh minced garlic works best. You can also use a garlic smasher, or use garlic paste (my go-to). I don’t recommend using garlic powder for this recipe, but you can if you don’t have any fresh garlic on hand.
- Milk: Whole milk works best for this recipe, though any percent will do. You can also use half and half if you don’t have any milk. I recommend avoiding heavy cream, but as a last resort it works.
- Spinach: Fresh or frozen baby leaf spinach is what I’m using for this recipe. I recommend avoiding canned spinach as if often includes additives.
- Balsamic Vinegar: You can season your creamed spinach however you like, but a little balsamic vinegar tastes incredible in this dish.
- Salt and Pepper: Kosher salt and freshly cracked black pepper work best.
Isabel’s Top Tip
You can make creamed spinach with fresh spinach or frozen spinach. For frozen spinach, I recommend thawing the bag of spinach in a bowl of cold water. It should thaw quickly. Never thaw frozen food in hot water. If you don’t have the time to wait, microwave to thaw for about 4-5 minutes on high.
How to Make Creamed Spinach
- Set a medium saucepan or skillet over medium heat. Add four tablespoons of butter, then the flour once melted, and mix well.
- Stir the melted butter and flour mixture and cook until it forms a golden brown roux, about 5 minutes. Then, add in the minced garlic, and stir for one more minute.
- Slowly pour in the milk, whisking constantly. Cook for another five minutes until hot and well thickened.
- In a large skillet, melt the remaining butter. Add the spinach in increments until it wilts enough to fit in the pan, and cook until all wilted, about 5 minutes. Don’t overcook- you want it wilted, not soggy!
- Season the cream sauce with salt and pepper, then add in the wilted spinach and the balsamic vinegar, stirring until combined.
- Serve immediately and enjoy!
I am a huge spinach lover. My go-to is my quick and easy Sauteed Spinach; when I want to indulge and impress my guests with a luscious creamy spinach dish, this is it! It never disappoints!
What to Serve with Creamed Spinach
Expert Tips
- You can use frozen spinach to make this easy creamed spinach recipe. Just thaw it and drain it before adding it to the sauce. Avoid canned spinach; it’s too soft and liquidy.
- Add the fresh spinach to the pan slowly; it will shrink down until it all fits.
- Don’t overcook your spinach leaves. They should be just wilted, not soggy!
- Got leftovers? Add creamed spinach into soups, sauces, or top toast with it! It’s a great addition to all sorts of other recipes!
Storing Leftover Creamed Spinach
- Creamed spinach lasts three days in the fridge in an airtight container and does not freeze well due to the dairy content.
- I recommend using it up quickly or adding leftovers to soups, sauces, and pasta dishes. It even tastes amazing over mashed potatoes. So many meals can easily be spruced up with leftover creamed spinach!
Reheating
You can reheat creamed spinach in a pot on the stove over low heat or in 30-second bursts in the microwave, stirring each time. The spinach is already wilted, so you won’t need to worry about wilting it more!
Spinach Cream Sauce Variations
- To add flavor, try dicing up a medium onion and adding it to the butter to saute before adding the flour!
- For a twist, try swapping out the vinegar for ¼th teaspoon nutmeg.
- A pinch of cayenne or red pepper flakes adds the perfect spice level.
- Adding cheese to this dish is a great option, especially for pickier eaters. Try adding cream cheese, Parmesan cheese, mozzarella cheese, or even provolone cheese. Any cheese that melts well will work well, but these cheeses usually pair the best with spinach cream sauce.
- If you’re a fan of spinach artichoke dip, try adding some artichokes to achieve a similar flavor!
Creamed Spinach Recipes FAQ
Despite being a thick and creamy dish, creamed spinach does not need to contain cheese! The creamy nature comes from a mixture of a simple roux and milk. This mild sauce allows the flavor of the spinach to shine. However, you can add cheese if you like.
Yes! Thaw the frozen spinach first. You can thaw the frozen spinach by placing it in the refrigerator overnight or by using the microwave. A typical starting point is to microwave for 2-3 minutes. After thawing, place the spinach in a fine-mesh strainer or clean kitchen towel and squeeze out as much excess water as possible. You want the spinach to be as dry as you can make it.
Spinach Recipes
- Spinach Puffed Pastry
- Chorizo and Spinach Cheese Dip
- Strawberry Spinach Salad
- Mushroom Spinach Pasta
Try this dish with my Blistered Tomatoes!
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Recipe
Easy Creamed Spinach
Equipment
Ingredients
- 1 stick Unsalted butter divided into two halves
- 3 Tablespoons Flour
- 3 cloves Garlic finely chopped
- 2 cups Milk
- 20 oz Baby spinach or frozen
- 1 teaspoon Balsamic vinegar
- Salt and pepper to taste
Instructions
- Set a medium saucepan or skillet over medium heat. Add four tablespoons of butter, then the flour once melted and mix well.1 stick Unsalted butter, 3 Tablespoons Flour
- Stir the melted butter and flour mixture and cook until golden brown, about 5 minutes.
- Add in the minced garlic and stir for one more minute.3 cloves Garlic
- Slowly pour in the milk, whisking constantly. Cook for another five minutes until hot and well thickened.2 cups Milk
- In a large skillet, melt the remaining butter. Add the spinach in increments until it wilts enough to fit in the pan, and cook until all wilted, about 5 minutes. Don't overcook- you want it wilted, not soggy!20 oz Baby spinach
- Season the cream sauce with salt and pepper, then add in the wilted spinach and the balsamic vinegar, stirring until combined.1 teaspoon Balsamic vinegar, Salt and pepper
- Serve immediately and enjoy!
Video
Notes
- To add extra flavor, try dicing up a medium onion and adding it to the butter to saute before adding the flour!
- For a twist, try swapping out the vinegar for ¼th teaspoon of nutmeg.
- I like using frozen spinach for this recipe- just thaw and drain it before adding it to the sauce!
- Add the fresh spinach to the pan slowly; it will shrink down until it all fits.
- Got leftovers? Add creamed spinach into soups, sauces, or top toast with it! It’s a great addition to all sorts of other recipes!
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