Creamed Spinach

This homemade creamed spinach has been one of my favorite easy side dishes for years. It’s so versatile—you can spoon it over rice, pasta, baked potatoes, or grits, or enjoy it straight from the pan. This recipe uses fresh spinach, onions, and garlic all stirred into a velvety creamy sauce that starts with a simple roux — super easy to make and downright comforting.

I can’t get enough of spinach in any form. From quick sautés and fresh salads to fluffy soufflés or even the classic canned version, spinach always finds a way into my kitchen. Honestly, with how often I eat it, I might as well be related to Popeye!

Quick, Flavorful, and Versatile

What makes this creamed spinach stand out is how packed it is with flavor, yet how fast and simple it comes together. It uses ingredients you probably already have in your pantry. The sauce’s richness and silky feel come from a smooth roux and a splash of heavy cream, while fresh spinach adds brightness. Just a pinch of nutmeg adds a subtle layer of warm spice that really rounds it out. This dish is a kitchen chameleon—you can serve it beside steak, roast chicken, your favorite pasta, or spoon it over rice or grits and feel like a pro. Hosting a crowd? For a similarly creamy, scoopable starter, try this Classic Spinach Dip.

• Fast weeknight side: ready in about the same time as the main dish comes together.
• Everyday ingredients: butter, shallot, garlic, flour, milk, cream — no fancy or hard-to-find stuff here.
• Comfort food made elegant: creamy and rich without any cheese or complicated techniques.
• Super adaptable: swap shallots for onions, use regular spinach trimmed of stems, and easily adjust thickness or creaminess.

This creamed spinach strikes the perfect balance between being effortlessly simple and wonderfully comforting. It’s gorgeously creamy thanks to the roux and cream, but still fresh and lively with spinach and a hint of nutmeg. Plus, it comes together with almost no fuss and gives your meal a little extra love every time. That’s why I keep making it over and over.

• Quick and straightforward: Whip it up while your main is cooking, great for busy nights or sudden company.
• Basic pantry staples: Just butter, shallots or onions, garlic, flour, milk, and cream — no exotic ingredients needed.
• Pairs with almost anything: Delicious alongside steak, roast chicken, pork, or dolloped over pasta, rice, grits, or baked potatoes.
• Comforting yet classy: Creamy texture without cheese or fancy steps — perfect for everyday family dinners or special guests.
• Flexible and forgiving: Easy to swap ingredients and adjust sauce consistency, great for cooking beginners.
• Make-ahead friendly: Holds up well in the fridge for a couple of days and reheats gently with a splash of milk — such a lifesaver for meal prep. For a make-ahead spinach main, try this cottage cheese and spinach crustless quiche.
• A fan favorite: One of my top-rated recipes, loved for being simple, reliable, and always tasty.

To sum it up: minimal effort, simple ingredients, and a crowd-pleasing side dish every single time — exactly what busy home cooks need.

Ingredients and Substitutions

• Butter (salted or unsalted) — a couple tablespoons plus more for the roux
• Shallot (or 1/2 a large yellow onion), finely chopped
• Garlic, minced
• Baby spinach (or regular spinach, just remove large stems)
• Flour
• Milk (whole or 2%)
• Heavy cream (or whipping cream)
• Ground nutmeg (pinch, optional)
• Salt
• Freshly ground black pepper

How to Make It

1. If using regular spinach, trim off large stems or roughly chop leaves; baby spinach can be used as-is.
2. Melt a couple tablespoons of butter in a large skillet over medium heat.
3. Add the shallot and cook until it’s soft and fragrant.

4. Turn heat down to low, add garlic and fresh spinach, and cook, stirring occasionally, until the spinach wilts.
5. If the spinach releases a lot of moisture, drain it in a colander and gently press out as much liquid as you can.
6. While the spinach cooks, melt the rest of the butter in a separate skillet over medium heat.
7. Sprinkle in the flour and whisk constantly, cooking for 2 to 3 minutes to create a smooth roux.

8. Slowly pour in the milk while whisking nonstop, cooking until the sauce thickens and is silky smooth.

9. Fold the sautéed spinach mixture into the thickened sauce.
10. Stir in a pinch of nutmeg and the heavy cream, keeping the heat low.

11. Season with salt and freshly ground black pepper to taste.

    

Tips for Best Results

• Whenever possible, use baby spinach — it wilts quickly and has no tough stems. If using mature spinach, be sure to trim or chop the big stems before cooking.
• Cook the shallot until it’s fully softened, then wilt the spinach just briefly. Overcooking turns it watery and limp, which you definitely want to avoid.
• If your spinach releases lots of liquid, drain it well and gently press with a spoon or wrap it in a towel to squeeze out moisture. This keeps the sauce thick and creamy.
• Make sure to cook your roux for at least 2–3 minutes while whisking—that’s the secret to a smooth, flavor-rich base with no raw flour taste. For a steakhouse-style version that uses this technique, see Ruth’s Chris Creamed Spinach.
• Add the milk slowly while whisking constantly to prevent lumps. If the sauce feels too thick, thin it out with a splash more milk until it’s just right.
• Add the heavy cream last for that extra velvety touch. Keep the heat low after adding cream so it doesn’t break or scorch.
• Season at the end! A pinch of fresh nutmeg really brightens the sauce without overpowering.
• To reheat leftovers, warm gently on the stovetop over low heat, stirring often and adding a splash of milk if needed. The microwave works too—heat at low power, stirring every 20–30 seconds to keep it silky.
• Store creamed spinach in an airtight container in your fridge for 3-4 days. You can freeze it, but the texture may change a bit.

Ways to Customize

• Add meat: Stir in crispy bacon bits or top with seared sausage slices for extra heartiness.
• Try poultry: Fold in shredded cooked chicken or turkey for a quick spinach-and-protein twist.

• Over pasta: Mix creamed spinach with cooked pasta and a sprinkle of parmesan or mozzarella for a simple, cozy meal—see this salmon spinach pasta recipe for inspiration.

Storing, Reheating, and Make-Ahead

• Whenever you can, choose fresh baby spinach—it’s more tender and easier to handle without tough stems.
• Don’t be shy with the seasoning! Salt and pepper bring out the flavors beautifully. If you want a little heat, a pinch of cayenne pepper or crushed red pepper flakes works wonders.
• This creamed spinach is best enjoyed fresh, but if you need to hold it, keep it warm on very low heat. Stir frequently to prevent sticking and add a splash of milk if it starts to thicken too much.
• Keep leftovers in an airtight container in the fridge. When reheating, warm gently on the stove or use the microwave at low power to preserve the creamy texture. Leftovers also make a great base for a party-friendly appetizer—try folding them into our Hot Spinach Dip.

Frequently Asked Questions

• Can I use frozen spinach? Yes! Just thaw it fully and squeeze out as much water as possible (the same thorough drain you’d use for Knorr Spinach Dip (Original Recipe)), and reduce the quantity a bit since frozen spinach is more packed. Add it to your sauce after draining and adjust thickness as needed.
• Can I skip the heavy cream? Absolutely. You can use just milk or swap in half-and-half for a middle ground. The cream adds richness, but the roux and milk make a lovely creamy sauce even without it.
• No shallots on hand — what should I do? No problem! A small sweet or yellow onion finely chopped works fine. Just sauté it until soft before adding garlic and spinach.
• Why is my sauce grainy or too thin? Graininess usually means the roux wasn’t cooked long enough, or you added milk too fast. Always whisk constantly and cook your roux for 2-3 minutes. If it’s too thin, simmer a bit longer or whisk in a little extra roux made from equal parts butter and flour heated briefly, or add milk slowly until just right.
• How long do leftovers last? Store leftover creamed spinach in an airtight container in the fridge and enjoy within 3-4 days. Reheat gently with a splash of milk to keep it creamy.
• Can I make this dairy-free? Yes! Use plant-based butter and an unsweetened, creamy plant milk like oat or soy. Thicken with the roux as usual. The texture and flavor will be slightly different, but still tasty and satisfying.