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Creamed Spinach

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side dishes•american•vegetarian, contains dairy, contains gluten
35 minutes•6 servings•

Ingredients

  • 2 pounds spinach – stems trimmed, rinsed
  • 4 tbsp unsalted butter
  • 1/2 cup shallot – finely chopped (~2.5 medium shallots)
  • 2 cloves garlic – minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper – freshly ground
creamed spinach

Instructions

  1. 1.

    Place the rinsed spinach in a large pot over medium heat with the lid on and cook, stirring once or twice, until just wilted and bright green, 3–5 minutes. Transfer to a colander, cool 2 minutes, squeeze out as much liquid as possible, then coarsely chop.

  2. 2.

    In the same pot, melt the unsalted butter over medium heat until foamy, about 1 minute. Add the finely chopped shallot and cook, stirring, until translucent and tender, 3–4 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.

  3. 3.

    Sprinkle in the all-purpose flour and cook, stirring constantly, until the roux smells nutty and no raw flour remains, 1–2 minutes.

  4. 4.

    Gradually whisk in the whole milk and heavy cream, bring to a gentle simmer, and cook, stirring often, until thick enough to coat the back of a spoon, 4–6 minutes.

  5. 5.

    Season the sauce with the ground nutmeg, kosher salt, and black pepper, then fold in the chopped greens and simmer, stirring, until creamy and heated through, 2–3 minutes.

  6. 6.

    Serve hot, when the creamed mixture is smooth and steamy.

Creamed spinach is a rich, velvety side dish where tender cooked spinach is bound in a creamy, subtly spiced sauce. The texture should be lush and spoonable, with the leaves finely chopped so they cling to the cream without becoming puréed. Gentle aromatics and a hint of nutmeg support the spinach’s sweetness, making it equally at home beside a roast chicken or a seared steak.

Rooted in European cream-sauce traditions, creamed spinach became a hallmark of American steakhouses in the 20th century. The dish reflects French techniques—think roux and a cream reduction—adapted to the American palate and dining culture. Today it endures as a comforting classic, prized for its balance of verdant flavor and indulgent sauce.