Creamed Spinach

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Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 255kcal

Warm the heavy cream or whole milk in a medium saucepan over low heat. Do not allow it to boil.
In the meantime, melt the butter in a large saucepan over medium heat.
Add the onion and sauté until tender, about 7–10 minutes.
Add the garlic and sauté for another 30 seconds.
Sprinkle in the flour and stir until the onion and garlic are evenly coated. Cook, stirring constantly, for 2 minutes.
Slowly pour in the warm cream or milk, whisking constantly to prevent lumps.
Simmer for 3–4 minutes, stirring frequently, until the sauce has thickened.
Add the drained spinach and stir until evenly coated. Continue cooking for 2–3 minutes, or until the spinach is heated through and the mixture reaches your desired consistency.
Season with salt, black pepper, and nutmeg, if using. Serve warm.

Be sure to thaw and thoroughly drain the spinach before adding it to the sauce. Press out as much excess moisture as possible to prevent watery creamed spinach.
Heavy cream produces the richest, creamiest results. Whole milk can be substituted for a lighter version.
Warm the cream or milk before adding it to the flour mixture. This helps the sauce thicken smoothly and reduces the chance of lumps.
Cook the flour for about 2 minutes before adding the liquid to remove the raw flour taste.
Add the cream or milk gradually, whisking constantly to keep the sauce smooth.
If the creamed spinach becomes too thick, stir in additional warm cream or milk, 1–2 tablespoons at a time, until it reaches your desired consistency.
A small pinch of nutmeg complements the spinach and cream without making the dish taste noticeably like nutmeg.
Season with salt at the end since the spinach will reduce slightly as it heats and the flavors become more concentrated.