Creamed Spinach Recipe

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 2 pounds fresh spinach (or 2 10-ounce packages frozen spinach, thawed and squeezed dry)
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups heavy cream or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup grated Parmesan cheese


Prep the spinach:

  • Fresh spinach: Wash thoroughly, remove thick stems, and roughly chop.
  • Frozen spinach: Thaw completely, then squeeze out as much liquid as possible.

Melt butter:

  • In a large skillet or pot, melt 2 tablespoons of butter over medium heat.

Sauté aromatics:

  • Add the chopped onion and cook until softened and translucent, about 5 minutes.
  • Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Make the roux:

  • Sprinkle the flour over the onions and garlic.
  • Cook, stirring constantly, for about 1-2 minutes until the flour is lightly browned.

Whisk in the cream:

  • Gradually whisk in the heavy cream (or half-and-half) until the mixture is smooth.
  • Bring to a simmer, stirring occasionally, and cook until thickened, about 5 minutes.


  • Add salt, pepper, and nutmeg.
  • Taste and adjust seasonings as needed.

Cook the spinach:

  • In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat.
  • Add the spinach and cook, stirring occasionally, until wilted and heated through, about 3-5 minutes.


  • Add the wilted spinach to the cream sauce and stir until well combined.


  • Stir in the Parmesan cheese until melted. Serve immediately.


  • Fresh vs. frozen: Fresh spinach has a brighter flavor, but frozen is a convenient time-saver. Make sure to squeeze frozen spinach very well to avoid a watery sauce.
  • Customization: Add a pinch of cayenne pepper for a touch of heat, or stir in a bit of cream cheese for extra richness.
  • Make it ahead: You can prepare the cream sauce in advance and refrigerate. Reheat gently and stir in the cooked spinach just before serving.

Enjoy your delicious creamed spinach!


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