Creamed Spinach

This creamed spinach is an easy recipe made from frozen spinach, delivering all the rich, creamy flavor of the steakhouse classic with minimal effort. A tried-and-true crowd-pleaser, it’s the perfect side dish for special dinners, holidays, or a simple weeknight meal.

Course Side Dish

Cuisine American

Keyword spinach

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 261kcal

Author Elizabeth Rodriguez

Ingredients

4 tablespoons Butter divided
1 Small Onion finely diced
2 Garlic Cloves minced
1½ teaspoon Salt plus extra at the end if needed
¼ teaspoon Nutmeg freshly grated is best
¼ teaspoon Black Pepper
2 tablespoons Flour all-purpose works well
2 cups Whole Milk
15 - 16 ounces Frozen Chopped Spinach thawed and squeezed dry
¼ cup Grated Parmesan Cheese

Instructions

Heat 2 tablespoons of butter in a large, nonstick skillet over medium heat. Once melted and foamy, add the onions and cook for 2 minutes, stirring frequently.
Add the spinach, garlic, salt, pepper, and nutmeg. Stir well to combine and cook for 2 to 2½ minutes, stirring frequently.
Add the remaining 2 tablespoons of butter and let it melt.
Sprinkle the flour into the skillet, stirring constantly until fully incorporated. Cook for 1½ to 2 minutes, stirring frequently, to remove the raw flour taste.
Gradually add the milk, stirring vigorously with a wooden spoon until fully incorporated.
Bring the sauce to a simmer; this will take 1 to 2 minutes.
Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
Lower the heat to low, then add the Parmesan cheese and stir until combined.
Taste and adjust the salt, if needed. As a reference, we added a pinch to ours.
Leave the creamed spinach uncovered; it will thicken further as it cools.

Notes

Use a large, nonstick skillet or saucepan to prevent sticking and make cleanup easier.
Thaw spinach per package instructions. Bagged spinach thaws faster in the fridge overnight; boxed spinach takes longer. Place it on a plate or pan to catch leaks.
Drain thoroughly. Squeeze out as much liquid as possible to keep the sauce from getting watery.
Make ahead. This side dish stores and reheats well, perfect for busy weeknights or holiday meals.

Nutrition