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Even picky eaters love my easy recipe for Creamed Spinach with Fresh Spinach! It's lusciously creamy and tasty, and will leave you feeling warm and satisfied. Thickened with a roux instead of heavy cream, this is a creamed spinach recipe you can feel good about. Ready in 20 minutes, and you can use frozen spinach!
Jump to:
- Creamed Spinach with Milk
- Steakhouse Creamed Spinach Ingredients
- Can I make creamed spinach with frozen spinach?
- How to Make Creamed Spinach
- What to Serve with Creamed Spinach
- Tips for Making Creamed Spinach
- Storing Leftover Creamed Spinach
- Creamy Spinach Recipe Variations
- Creamed Spinach Recipes FAQ
- Spinach Recipes
- Creamed Spinach with Fresh Spinach
- Reviews
Creamed Spinach with Milk
When I was a kid, I was the weird one—I loved creamed spinach. It's so creamy and flavorful and you can enjoy it as a side dish or as a dip. I'd happily gobble up creamed spinach with any meal!
Growing up, my kids were more picky than I was. But, I wanted them to love creamed spinach as much as I do, so I put in the work to develop an easy creamed spinach recipe using milk that even my kids would love, basing it off of my favorite steakhouse creamed spinach recipes. Spinach is good for you, after all!
My hard work paid off. Not only do my kids love this fresh creamed spinach recipe to this day, they also love my sauteed spinach with garlic. There is no doubt in my mind that my grand kids will love this dish too. It's just that good!
Having said all that, this is a great side or appetizer for getting picky eaters to eat their greens. Give it a try and leave a comment and review at the bottom of the page to let me know what you think!
Steakhouse Creamed Spinach 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 because it 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.
Can I make creamed spinach with frozen spinach?
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 to form a bechamel, 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. Be careful not to 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!
What to Serve with Creamed Spinach
- Prime Rib: This classic prime rib recipe makes an amazing entree for serving with creamed spinach over the holidays.
- Sriracha Ham: For Easter, I love serving ham with creamy spinach on the side. This ham recipe is super easy, and the sriracha glaze is amazing with a creamy side dish like this, but any of my hams will pair well with it!
- Steak and Potatoes: Classic steak and potatoes with creamed spinach on the side will give you a high quality steakhouse meal you can enjoy at home.
- Turkey for Thanksgiving: Try serving creamed spinach for Thanksgiving with your turkey, and I guarantee you will want to make it every year.
- Oven Chicken: For a classic Sunday dinner, serve roasted chicken with my creamy spinach recipe as a side dish. It is so good!
Tips for Making Creamed Spinach
- 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!
Creamy Spinach Recipe 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 ¼ 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
I guarantee my recipe for creamed spinach will have you craving more spinach recipes!
- Spinach Puffed Pastry
- Chorizo and Spinach Cheese Dip
- Strawberry Spinach Salad
- Mushroom Spinach Pasta
- Try this dish with my Blistered Tomatoes!
Creamed spinach is a classic side dish, and this could not be a more perfect method for preparing it. Ready in under 30 minutes using simple ingredients and fresh or frozen spinach, this is the best creamed spinach recipe you'll try. If you enjoyed the recipe, leave a comment and a rating below!
Creamed Spinach with Fresh 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!
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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