Creamed Spinach
A velvety steakhouse classic made with fresh spinach folded into a rich, creamy béchamel-based sauce. Hints of nutmeg and garlic round out the dish, and a touch of parmesan gives it a satisfying, savory depth. A comforting side that comes together in about 20 minutes.
For 4 servings
- boil · ~1 min
Blanch the spinach.
Bring a large pot of water to a rolling boil. Add the chopped spinach and cook for 30 seconds until just wilted. Drain immediately in a colander and rinse under cold water to stop the cooking. Squeeze out as much excess water as possible with your hands.
TIPSqueeze the spinach thoroughly — trapped water will thin the cream sauce and make it runny. - saute · ~4 min
Build the aromatic base.
1.Melt the butter in a large skillet over medium heat.2.Add the minced onion and cook until soft and translucent, about 3 minutes.3.Add the minced garlic and sauté until fragrant, about 30 seconds. - saute · ~3 min
Make the roux and cream sauce.
1.Sprinkle the 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 the sauce thickens, about 2 minutes.TIPUse warm milk to avoid a lumpy sauce. Cold milk hitting the hot roux can cause it to seize. - mix · ~2 min
Finish the creamed spinach.
1.Add the blanched, squeezed spinach to the cream sauce and stir to combine.2.Fold in the grated parmesan cheese, salt, black pepper, and nutmeg.3.Cook for 1 more minute until everything is heated through and the cheese has melted.TIPDon't overheat after adding the cheese — simmer gently or it can turn grainy. - serve
Check seasoning and serve warm.
Taste and adjust salt or pepper if needed. Serve immediately as a side dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1After blanching, squeeze the spinach in a clean kitchen towel to remove every drop of excess liquid.
- 2Use whole milk warmed slightly to avoid shocking the roux and creating lumps.
- 3Grate Parmesan from a block, not the pre-shredded kind, for a smoother melt and better flavor.
- 4Add the nutmeg just before serving — its aroma fades quickly with prolonged heat.
- 5Make the base cream sauce up to a day ahead; reheat gently and fold in the spinach just before serving.
- 6If the sauce seems too thick after adding spinach, loosen it with a splash of warm milk.
Adapt it for your goals.
Low-carb / keto
Replace the flour with 1 tablespoon of cream cheese or a low-carb thickener like xanthan gum; use heavy cream instead of milk for a richer, keto-friendly sauce.
dairy freeDairy-free
Use plant-based butter, unsweetened oat or cashew milk, and a dairy-free Parmesan alternative; the roux will still thicken, though the flavor will be lighter.
extra indulgentExtra-indulgent
Stir in 2 tablespoons of crumbled blue cheese or a handful of shredded Gruyère along with the Parmesan for a deeper, more complex cheese profile.
high proteinHigh-protein
Fold in 200g of chopped cooked chicken or pan-seared mushrooms after adding the spinach to turn this side into a complete light meal.
spicySpicy
Add a pinch of red pepper flakes along with the garlic and finish with a drizzle of chili oil for a subtle warmth that cuts through the cream.
Why this is on our healthy list.
Rich in Vitamin A
Spinach is packed with beta-carotene, which your body converts into vitamin A for healthy vision and immune support.
Good Source of Iron
A serving of creamed spinach contributes plant-based iron, important for oxygen transport and energy levels.
Bone-Supporting Calcium
Between the milk, Parmesan, and spinach, this dish provides a solid dose of calcium for bone strength.
Antioxidant Boost from Garlic
Garlic contains allicin, a compound linked to heart health and reduced inflammation.
Frequently asked questions
Yes — thaw a 500g block, squeeze it completely dry, skip the blanching step, and add it directly to the sauce.
