Description
A rich, creamy, and comforting side dish, this classic creamed spinach blends fresh spinach with a velvety béchamel-style sauce and a touch of nutmeg for warmth. Perfect with almost any main course.
Ingredients
- 24 oz fresh baby spinach
- 1/2 cup salted butter (plus 3 tablespoons for wilting the spinach)
- 1/2 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 cup all-purpose flour (8 tablespoons)
- 2 cups whole milk, warmed
- Pinch of ground nutmeg
- Salt and black pepper, to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Melt 3 tablespoons butter in a large pan over medium heat. Add spinach in batches and cook for 4–5 minutes until wilted. Transfer to a colander and press out as much liquid as possible. Set aside.
- In a medium pot, melt remaining 1/2 cup butter over medium heat. Add flour and whisk to form a roux. Cook for 2–3 minutes until lightly golden.
- Add chopped onion and garlic; cook for 1 minute until fragrant.
- Slowly whisk in warmed milk. Cook about 5 minutes, stirring constantly, until thickened and smooth.
- Season with salt, pepper, and nutmeg.
- Add drained spinach to the sauce and stir gently to combine. Stir in Parmesan if using. Serve warm.
Notes
- Use half-and-half for a richer sauce.
- Substitute two 10-oz packs of frozen spinach (thawed and squeezed dry).
- Add cayenne for subtle heat or Gruyère for extra depth.
- Make ahead and reheat gently with added milk if needed.
- Be sure to squeeze spinach well to prevent watery texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
