Classic Creamed Spinach with Mace
Silky, velvety spinach folded into a rich béchamel sauce, delicately scented with mace. This classic steakhouse side dish transforms humble spinach into something elegant and comforting, ready in under 30 minutes.
For 4 servings
- prep · ~1 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.2.Add spinach and press down to submerge completely.3.Cook until just wilted, about 1 minute.4.Drain immediately in a colander and rinse with cold water to stop cooking.5.Squeeze out as much water as possible with your hands, then roughly chop.TIPDon't skip the ice-cold rinse — it locks in the bright green color. - saute · ~5 min
Sauté the aromatics.
1.Melt butter in a large skillet over medium heat.2.Add minced onion and cook until soft and translucent, about 3-4 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds.TIPKeep heat medium — garlic burns quickly and turns bitter. - saute · ~5 min
Build the béchamel sauce.
1.Sprinkle flour over the onion mixture and whisk continuously for 1 minute to cook out the raw flour taste.2.Slowly pour in the warm milk while whisking constantly to prevent lumps.3.Bring to a gentle simmer and cook until thickened, about 3 minutes.4.Stir in the heavy cream and cook for 1 more minute.TIPWarm the milk before adding — cold milk can make the flour seize and form lumps. - simmer · ~5 min
Combine spinach with the cream sauce.
1.Add the chopped blanched spinach to the skillet and fold into the sauce.2.Season with salt, ground mace, and freshly ground black pepper.3.Simmer gently, stirring occasionally, until everything is heated through and creamy, about 5 minutes.TIPA light hand with mace goes a long way — it's more floral and delicate than nutmeg. - serve
Serve hot.
Transfer to a serving bowl and serve immediately while warm and creamy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the blanched spinach thoroughly in batches to remove excess water, preventing a watery sauce.
- 2Warm the milk before adding it to the roux to ensure a smooth, lump-free béchamel.
- 3Whisk constantly when adding milk to the flour mixture to prevent lumps from forming.
- 4Cook the flour for a full minute to eliminate raw taste and create a stable thickener.
- 5Season the cream sauce with salt and pepper before adding the spinach for balanced flavor.
- 6Add mace at the very end to preserve its delicate floral aroma, as heat can diminish it.
- 7Serve immediately for the creamiest texture; leftover creamed spinach thickens upon standing.
Adapt it for your goals.
Extra-creamy
Swap half the milk for an additional 1/2 cup of heavy cream and stir in 2 tablespoons of cream cheese at the end for an ultra-lush, restaurant-style texture.
Low lactoseLow-lactose
Use lactose-free whole milk and a dairy-free butter substitute (like clarified coconut butter), and replace the heavy cream with full-fat canned coconut milk for a nearly identical velvety consistency.
Nutty crunchNutty crunch
Top the finished creamed spinach with 1/4 cup of toasted panko breadcrumbs mixed with 1 tablespoon of melted butter and a pinch of mace, then broil for 2 minutes until golden and crisp.
VeganVegan
Replace butter with vegan butter or olive oil, use unsweetened oat milk for the milk, and swap heavy cream with full-fat coconut cream; the mace still provides the signature warm aroma.
Why this is on our healthy list.
Rich in Iron & Vitamin K
Spinach supplies a hefty dose of non-heme iron and vitamin K, both essential for healthy blood and bone metabolism.
Calcium from Dairy
Whole milk and heavy cream provide calcium for strong bones, while the moderate portion keeps this side dish indulgent but balanced.
Mace's Anti-Inflammatory Edge
Mace contains compounds like myristicin and elemicin that have mild anti-inflammatory properties, adding a subtle health bonus to the dish.
Low in Added Sugar
This creamed spinach relies solely on natural dairy sugars for sweetness, containing no added sugar for a clean savory profile.
Frequently asked questions
Yes, thaw 600g frozen spinach completely and squeeze it very dry before chopping — skip the blanching step since it's already cooked.
