Easy Creamed Spinach – A Comforting Side for Any Occasion
Listen, Creamed Spinach Has Always Been My Cozy Zone
So picture this — middle of winter, my dad shivering at the window declaring it’s ‘colder than a witch’s nose’ outside (he actually used another word, but you know) and the rest of us in the kitchen, basically waiting for something, anything, to warm us up. That’s when creamed spinach enters, stage left. Honestly, it was never glamorous, but there’s just something about this dish: it’s rich without feeling fancy, the color’s cheery, and yet it makes even the dullest dinner feel, well, cared for. (I will admit, I once accidentally scorched the bottom and had to pretend it was the ‘smoky’ version. Nobody bought it, but we all ate it anyway.)
Why I’m Always Reaching for Spinach When Comfort Calls
I make this when the fridge is uninspiring and everyone’s tired. Or on those days when I’ve burnt the main dish (not proud, but it happens). My family goes nuts for this because it’s that rare thing: a vegetable side nobody groans about. It’s also a go-to whenever anyone’s feeling under the weather — it’s somehow nourishing and indulgent at the same time. Plus, I can sneak in that half-bag of wilty spinach and pretend it’s all part of my plan. (And, yes, I’m still traumatized from the era when I tried to make everything low-fat. This one is not low-fat, and thank goodness for that.)
What You Need — Substitutions Absolutely Welcome
- Spinach: About 500g fresh baby spinach (I’ve used two frozen bricks in a pinch; just squeeze out the water, or it’ll be a soupy mess)
- Butter: Big tablespoon, maybe two if I’m in a mood (my grandma always insisted on Kerrygold but I’ll grab whatever’s on sale)
- Garlic: 2 cloves minced, but I usually double it… (personal choice!)
- Onion: Half a small one, finely chopped. Or skip it if you can’t be bothered, honestly.
- Flour: A heaping tablespoon to thicken — all-purpose works, but I’ve used gluten-free and it’s fine.
- Milk: One cup. Whole is creamiest, but I once made it with oat milk and nobody noticed (I think)
- Cream or Half-and-Half: About 1/2 cup, optional but kind of excellent.
- Nutmeg: Just a teeny pinch (I once thought it was silly, but it really makes it!)
- Salt & Black Pepper: To taste. Sometimes I add an extra grind of white pepper if I’m feeling fancy.
- Parmesan or Cream Cheese: Grated parm is classic, but I’ve stirred in a dollop of cream cheese or even Boursin when I’m pretending this is dinner.
Casual Instructions — Don’t Sweat It
- First, if you’re using fresh spinach, give it a quick rinse (unless you’re feeling wild, but a bit of grit is not my cup of tea.) Toss the damp leaves in a big pan with just a splash of water. Cook over medium until it’s collapsed (like, emotionally — sorry, I had to). This takes maybe two minutes. Drain well and give it a little squeeze. Chop roughly so nobody gets a whole leaf on their fork later.
- This is where you want to melt the butter in the same pan — don’t bother washing it, spinach residue just adds flavor (probably). Toss in the onion. Stir for maybe three minutes, until soft, then add garlic. I usually stand here, stirring and daydreaming about somewhere sunny.
- Sprinkle the flour over the butter/onion/garlic mixture and keep stirring — it’ll look a bit clumpy, but that’s normal. Cook the flour for a minute so it doesn’t taste chalky.
- Slowly dribble in the milk, whisking so it smooths out. (This is where I sneak a taste — careful, it’ll be hot! Also, don’t worry if it’s thin, it thickens up quick.) Lower the heat to a gentle simmer.
- Add the cream if you’re using it (not essential, just good). Season with nutmeg, lots of black pepper, and a generous pinch of salt.
- Tip in the chopped spinach, stirring so it all gets glossy. If it looks too thick, add a splash of milk; too thin, keep it on the heat a bit longer. (Don’t stress this part, it’s pretty forgiving.)
- Right before serving, stir in a handful of parmesan. Or, actually, one time I threw in whipped cream cheese — that was nice too. Taste, adjust seasoning, and you’re done.
Little Notes I Swear By (Learned the Hard Way)
- If you forget to squeeze the spinach dry, you’ll get soupy creamed spinach. It’s still edible, just a bit sad.
- Using frozen spinach is absolutely fine. Seriously. Just thaw and squeeze. Don’t try using it solid — no joke, it’ll break your spoon.
- Pausing for a quick unrelated tangent: The time I tried to make this with coconut milk because I ran out of everything else — well, just don’t. Not every experiment is a winner.
Variations (or… Mistakes That Turned Out Good)
- I’ve tossed in a spoon of Dijon once; it made everything taste a bit French bistro (at least in my head).
- A handful of crisp bacon bits? Game changer.
- One time, I added blue cheese. It was divisive, so maybe try that only if you know your crowd.
What You’ll Need (And What I Used When I Didn’t Have It)
- Big sauté pan or heavy-bottomed pot — though once I made it in a wok, and it worked fine
- Wooden spoon, or whatever you’ve got for stirring (even a chopstick in a pinch)
- Colander, tea towel, or just your hands for squeezing the spinach dry
- Cheese grater for the parmesan, unless you’re using the pre-grated stuff (no judgment)
How To Store (If There’s Anything Left)
Spoon leftovers (ha, if there are any) into a container and refrigerate. It’ll be fine for a day or two, but honestly, at my place, it never makes it past breakfast—my partner actually likes it cold, which I can’t quite get my head around, but maybe worth trying?
How I Like To Serve This (Your Call Though)
This goes with almost anything — steak, roast chicken, fried eggs (no really, try it for breakfast). I like to scoop it over a baked potato and call it dinner if I’m feeling lazy. Sometimes I’ll scatter crispy fried onions on top if I’m trying to impress anyone.
Pro Tips (Aka, Things I Did Wrong Once)
- Don’t rush the onion-garlic part. I once tried to crank up the heat and ended up with crunchy onions and burnt garlic. Not my best work.
- If it looks weird and separated after adding cheese — just keep stirring. It comes together, usually. Add a dash more milk if not.
I’ve Been Asked… (FAQ Time)
- Can I make this ahead? You can, but if I’m honest, I think it tastes even better the next day. Just reheat gently and add a splash of milk if it seems thick. Or just eat it cold, like my weird cousin does — I won’t judge.
- Will my kids eat this? Mine do, but I usually tell them it’s cheesy sauce so they don’t get suspicious. Plus, see this Serious Eats spinach primer for clever tips on keeping spinach bright green (which helps apparently).
- Can I use kale instead? Uh, sure, but it’ll be a bit tougher. Just cook it longer. Or check out some tweaks on Bon Appetit’s creamed greens if you’re feeling adventurous.
- Is this gluten-free? Not as written, but use a gluten-free flour blend and it’s all good.
- What if I don’t have nutmeg? Just skip it, or a whisper of allspice works in a pinch (though I’m not 100% sold).
And that’s it, mate! Hope you love this as much as we do. Or at least find yourself reaching for one more spoonful when nobody’s watching. If you want to geek out about spinach science, check The Kitchn’s breakdown here. Happy cooking — and keep your onions on low!
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 16 ounces fresh spinach, roughly chopped
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup grated Parmesan cheese
Instructions
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1Melt the butter in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Stir in the garlic and cook for 1 minute more.
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2Sprinkle in the flour and whisk constantly for about 1 minute to form a roux.
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3Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 3-4 minutes.
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4Add the chopped spinach, nutmeg, black pepper, and salt. Stir well and cook, stirring occasionally, until the spinach wilts and the sauce is creamy, about 5 minutes.
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5Remove from heat and stir in the Parmesan cheese until melted and well combined. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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