Creamed Spinach Recipe: Rich & Velvety Classic Side

The warm, nutmeg-scented cream coating tender spinach leaves, each bite silky and indulgent—creamed spinach transforms humble greens into a side dish people actually crave. This luxurious vegetable preparation became a 1950s favorite when American cooks discovered that a simple cream sauce could make even spinach-resistant children ask for seconds. The secret lies in the velvety béchamel enriched with just a whisper of nutmeg, turning earthy spinach into something so rich it belongs on steakhouse menus. One spoonful proves that vegetables don’t have to be boring.

Recipe Quick Stats

Ingredients You’ll Need

Main Ingredients:

• 2 pounds fresh spinach, washed and stems removed (or 2 10-ounce packages frozen chopped spinach, thawed)
• 2 tablespoons butter
• 1 small onion, finely chopped (about ½ cup)
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk or half-and-half
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons cream cheese or ¼ cup grated Parmesan (optional, for extra richness)

How to Make Creamed Spinach Recipe

Preparing the Spinach

Step 1: If using fresh spinach, bring a large pot of water to a rolling boil. Add spinach leaves and cook for 2 minutes until completely wilted and bright green. Fresh spinach cooks down dramatically—2 pounds will reduce to about 2 cups cooked.

Step 2: Drain spinach in a colander and run cold water over it to stop the cooking. This preserves the bright green color. Once cool enough to handle, squeeze the spinach firmly with your hands or press it in the colander to remove as much moisture as possible. This step is crucial—excess water dilutes the cream sauce. Roughly chop the spinach and set aside.

Step 3: If using frozen spinach, thaw it completely (microwave works well, or leave in the refrigerator overnight). Squeeze out every drop of water you can—frozen spinach holds a surprising amount of liquid. Place it in a clean kitchen towel and twist to wring out moisture. Set aside.

Making the Cream Sauce

Step 4: In a large skillet or sauté pan, melt butter over medium heat. The butter should foam gently but not brown. Add finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. The onion should have no color—if it starts browning, reduce the heat.

Step 5: Add minced garlic and cook for 30 seconds, stirring constantly. The garlic should smell fragrant but must not brown, which creates bitter flavor.

Step 6: Sprinkle flour evenly over the onion mixture. Stir constantly with a wooden spoon for 1 minute. This cooks the raw flour taste away and creates a roux that will thicken the sauce. The mixture will be thick and paste-like.

Step 7: Pour in milk gradually, starting with just ¼ cup while stirring constantly. The mixture will be very thick at first. Continue adding milk slowly, stirring continuously to prevent lumps. Once all the milk is incorporated, continue cooking and stirring for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. The sauce should be smooth and creamy with no floury taste.

Combining and Finishing

Step 8: Add ground nutmeg, salt, and black pepper to the sauce. Nutmeg is the signature flavor in creamed spinach—it adds warmth and complexity without being identifiable. Taste and adjust seasoning. If using cream cheese or Parmesan for extra richness, stir it in now until completely melted and incorporated.

Step 9: Add the prepared spinach to the sauce. Stir thoroughly to coat every bit of spinach with the creamy sauce. Cook for 2-3 minutes until the spinach is heated through and the sauce clings to the leaves. The mixture should be creamy but not soupy—if it seems too thick, add milk 1 tablespoon at a time; if too thin, simmer for another minute or two.

Step 10: Taste and adjust final seasoning with additional salt, pepper, or nutmeg if desired. Transfer to a serving dish and serve immediately while hot.

Why This Is an Easy Creamed Spinach Recipe

Making creamed spinach from scratch takes just 25 minutes and requires basic cooking techniques anyone can master. The white sauce (béchamel) is forgiving—if you stir constantly and add liquid gradually, lumps won’t form. Both fresh and frozen spinach work equally well, so you can use whatever is convenient. No special equipment needed beyond a pot and skillet. The ingredient list is short and contains items most home cooks already have. Even if you’ve never made a cream sauce before, the step-by-step method ensures success.

What Is Creamed Spinach?

Creamed spinach is cooked spinach combined with a rich white sauce (béchamel) made from butter, flour, and milk or cream. The sauce coats the spinach leaves, creating a luxurious, velvety side dish. Unlike plain cooked spinach, creamed spinach has a indulgent texture and mild, nutmeg-scented flavor that appeals even to vegetable skeptics. It’s a classic steakhouse side dish that transforms nutritious greens into something special enough for holidays and celebrations.

Is Creamed Spinach Healthy?

Creamed spinach provides significant nutrition despite its richness. Spinach delivers vitamins A, C, K, folate, iron, and calcium. Two pounds of fresh spinach provides substantial fiber and antioxidants. While the cream sauce adds calories and fat, the portion size is typically small (½ to ¾ cup) compared to the large amount of nutrient-dense spinach consumed. One serving contains approximately 150-200 calories with 5-6 grams of protein and a full serving of vegetables. For a lighter version, use low-fat milk instead of half-and-half, which reduces calories while maintaining creamy texture.

Simple Recipe Tips

1: Squeeze the spinach dry. This is the most important step. Watery spinach creates thin, soupy creamed spinach instead of thick, rich sauce. Use a clean kitchen towel or cheesecloth to wring out every possible drop.

2: Don’t skip the nutmeg. Even though it’s just ¼ teaspoon, nutmeg provides the signature flavor that makes creamed spinach special. Fresh grated nutmeg tastes even better than pre-ground if you have it.

3: Make the sauce smooth by adding milk gradually while stirring constantly. This prevents flour lumps that create grainy texture. Patience during this step ensures restaurant-quality results.

Mistake to Avoid: Don’t let the garlic brown. Browned or burned garlic tastes bitter and will ruin the delicate flavor balance. Add it after the onions soften and cook only until fragrant.

How Do You Thicken Creamed Spinach?

If your creamed spinach is too thin, simmer it uncovered for 2-3 minutes to evaporate excess liquid. Alternatively, mix 1 teaspoon flour with 1 tablespoon cold milk to make a slurry, then stir it into the simmering spinach and cook for 2 minutes. The most common cause of thin creamed spinach is not removing enough water from the cooked spinach—prevention is easier than fixing. For next time, be more aggressive when squeezing the spinach dry.

How to Make Creamed Spinach at Home Like Steakhouses

Steakhouse-style creamed spinach is richer and more indulgent than home versions. Achieve that restaurant quality by using half-and-half instead of milk for extra creaminess. Add 2 tablespoons cream cheese and 2 tablespoons grated Parmesan to the sauce for luxurious richness. Some steakhouses finish with a tablespoon of butter stirred in at the end for glossy texture. The key is generous seasoning—taste and adjust salt until the flavors pop. Serve in individual ramekins or a shallow serving dish that shows off the creamy texture.

Old Fashioned Creamed Spinach: A 1950s Classic

Creamed spinach gained popularity in post-war American kitchens when homemakers sought ways to make vegetables appealing to children raised on convenience foods. The rich cream sauce transformed nutritious spinach into something kids would actually eat, becoming a staple at Sunday dinners and holiday tables. This recipe represents mid-century cooking that valued both nutrition and flavor, using simple techniques to elevate humble ingredients. Before frozen spinach became ubiquitous, cooks used fresh garden spinach, making this dish a spring and summer favorite when spinach was plentiful.

Creamed Spinach Without Cream

Despite its name, creamed spinach doesn’t require heavy cream. This recipe uses whole milk to create a lighter but still creamy sauce. The thickness comes from the flour-thickened béchamel rather than heavy cream. For an even lighter version, use 2% milk—the sauce will be slightly thinner but still delicious. If you’re avoiding dairy, make it with unsweetened almond or oat milk (choose barista blends for best thickness) and vegan butter. Nutritional yeast adds cheesy flavor in dairy-free versions.

Perfect Pairings

Creamed spinach is the classic accompaniment to prime rib, ribeye steaks, or roast beef. The rich, mild sauce complements bold, savory meats beautifully. It pairs equally well with roasted chicken, baked ham, or lamb. Serve alongside our hamburger hash brown casserole for a complete comfort meal, or with our hearty beef barley soup for a warming winter dinner. For holiday meals, it’s perfect next to mashed potatoes and our buttermilk pie for dessert. Find more classic sides in our vegetable dishes collection.

Serving Suggestions

Serve creamed spinach hot in a shallow serving dish that showcases the creamy texture and bright green color. For elegant presentation, portion into individual gratin dishes or ramekins. A sprinkle of freshly grated Parmesan or a dusting of paprika on top adds visual appeal. Serve immediately—creamed spinach tastes best hot from the stove when the sauce is at peak creaminess. For buffet service, keep warm in a slow cooker set on low, stirring occasionally and adding a splash of milk if needed to maintain consistency.

Storage and Reheating Advice

Store cooled creamed spinach in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits—this is normal. Reheat gently on the stovetop over low heat, stirring frequently and adding 2-4 tablespoons of milk to restore the original creamy consistency. The microwave works for quick reheating but use 50% power and stir every 30 seconds to prevent the sauce from separating. Avoid boiling during reheating as high heat can cause the sauce to break or become grainy.

Can You Reheat Creamed Spinach?

Yes, creamed spinach reheats well when done properly. The key is gentle, low heat and added moisture. On the stovetop, place in a small saucepan over medium-low heat, add 2 tablespoons milk per cup of creamed spinach, and stir frequently until heated through. In the microwave, transfer to a microwave-safe dish, add a splash of milk, cover loosely, and heat in 30-second intervals at 50% power, stirring between each interval. The sauce may look broken when cold but will come back together smoothly when heated with a bit of added liquid.

Creamed Spinach for Holidays

This side dish elevates any holiday table from Thanksgiving to Easter. Its rich, luxurious texture signals special occasion cooking while the bright green color provides welcome contrast to brown roasts and golden potatoes. Make it ahead by preparing the spinach and cream sauce separately, refrigerating both, then combining and reheating just before serving. This advance prep reduces holiday cooking stress. The elegant presentation in individual ramekins makes guests feel pampered. Creamed spinach is also naturally gluten-free when you substitute cornstarch for flour (use 1 tablespoon cornstarch instead of 2 tablespoons flour).

Frequently Asked Questions

1. Can I use baby spinach instead of regular spinach?
Yes, baby spinach works perfectly and requires less prep since there are no thick stems to remove. You’ll need the same amount by weight—2 pounds fresh baby spinach.

2. Why does my sauce have lumps?
Lumps form when flour isn’t fully incorporated or milk is added too quickly. Always stir constantly and add milk gradually. If lumps form, whisk vigorously or strain the sauce through a fine-mesh sieve.

3. Can I make this ahead?
Yes. Prepare completely, cool, and refrigerate up to 2 days. Reheat gently with added milk to restore consistency. The flavor actually improves as it sits.

4. Is frozen spinach as good as fresh?
For creamed spinach, frozen works excellently and saves significant prep time. The final dish tastes nearly identical. Choose frozen chopped spinach for easiest prep.

5. How do I make it keto-friendly?
Use heavy cream instead of milk and skip the flour—the cream will be thick enough on its own. Or use a small amount of xanthan gum (¼ teaspoon) to thicken without flour. This creates a richer, lower-carb version.

6. Can I freeze creamed spinach?
Not recommended. Cream sauces often separate when frozen and thawed, creating grainy texture. Make fresh or refrigerate for up to 3 days instead.

7. What’s the difference between creamed spinach and spinach in cream sauce?
They’re essentially the same dish. “Creamed” refers to the preparation method of coating spinach with a thick white sauce rather than using heavy cream specifically.

A Note from the Author

Creamed spinach represents the kind of thoughtful cooking that makes vegetables something to look forward to rather than endure. This recipe connects us to home cooks who understood that proper preparation—a good cream sauce, the right seasonings, careful technique—could transform even the humblest ingredients into something memorable. It reminds us that taking time to cook vegetables well shows respect both for the ingredients and for the people we feed. For more classic vegetable preparations and timeless side dishes, visit our vegetable dishes collection and subscribe to our Vintage Life of USA YouTube channel.

Conclusion

This classic creamed spinach recipe proves that vegetables can be just as craveable as any indulgent side dish. The rich, nutmeg-scented cream sauce transforms nutritious spinach into something that belongs on special occasion tables yet comes together easily enough for weeknight dinners. Whether you’re using fresh spinach from the garden or frozen from the store, this recipe delivers steakhouse-quality results with straightforward technique. Make it this week and discover why generations of families made this their go-to way to serve spinach.

Ready to make vegetables everyone actually wants to eat? This velvety, restaurant-quality side takes just 25 minutes. Find more irresistible vegetable dishes at NostalgicEats.com!