Classic Creamed Spinach

Name: Classic Creamed Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 20 oz (two 10-oz packages) (567 g) frozen chopped spinach, thawed, then squeezed very dry by handfuls (about 1½ cups / 340 g after squeezing); 3 tbsp (42 g) unsalted butter; ½ cup (80 g) yellow onion, finely diced (about ¼-inch / 6 mm pieces); 2 cloves (6 g) garlic, minced; 2 tbsp (16 g) all-purpose flour; ½ cup (120 ml) whole milk, at room temperature or slightly warm; ¾ cup (180 ml) heavy cream, at room temperature or slightly warm; ¼ cup (25 g) Parmesan cheese, finely grated; ¼ tsp (½ g) ground nutmeg, freshly grated if possible; ¾ tsp (3 g) kosher salt, plus more to taste; ¼ tsp (½ g) black pepper, freshly ground; 1 tsp (5 ml) lemon juice, freshly squeezed (optional)

From the MyKitchenBank Kitchen

Silky, steakhouse-style creamed spinach built on a quick butter-and-flour base, sweet onion, garlic, and a pinch of nutmeg. Ready in 30 minutes on the stovetop with no baking required.

Prep: 15 min
Cook: 15 min
Wait: 3 min
Total: 33 min
Makes: About 2 cups (4 side servings)

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Ingredients

4 servings

20 oz (two 10-oz packages) (567 g) frozen chopped spinach, thawed, then squeezed very dry by handfuls (about 1½ cups / 340 g after squeezing)
3 tbsp (42 g) unsalted butter
½ cup (80 g) yellow onion, finely diced (about ¼-inch / 6 mm pieces)
2 cloves (6 g) garlic, minced
2 tbsp (16 g) all-purpose flour
½ cup (120 ml) whole milk, at room temperature or slightly warm
¾ cup (180 ml) heavy cream, at room temperature or slightly warm
¼ cup (25 g) Parmesan cheese, finely grated
¼ tsp (0.5 g) ground nutmeg, freshly grated if possible
¾ tsp (3 g) kosher salt, plus more to taste
¼ tsp (0.5 g) black pepper, freshly ground
1 tsp (5 ml) lemon juice, freshly squeezed (optional)

Equipment (6)

12-inch (30 cm) deep skillet or 3-quart (3 L) saucepan
Wooden spoon or heatproof spatula
Whisk
Clean kitchen towel or fine-mesh sieve for squeezing spinach
Microplane or box grater
Measuring cups and spoons

Steps

Before you start

Thaw the frozen spinach in the fridge overnight, or microwave it in a bowl for 3 to 4 minutes until fully thawed.
Squeeze the thawed spinach very dry; excess water is the number one cause of thin, watery creamed spinach.
Measure everything before you begin. The sauce comes together quickly once the onion is cooked.
Grate the nutmeg fresh if you can; it tastes far brighter than pre-ground.

1
Squeeze the spinach
- Place the thawed spinach in a clean kitchen towel or fine-mesh sieve and squeeze hard, a handful at a time, until no more liquid drips out.
- You should have about 1½ cups (340 g) of tightly packed spinach.
- Fluff it apart with your fingers so there are no dense clumps.
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Ready when: Spinach feels like damp, crumbly clumps and no water runs when pressed.
Tip: Wring it in a towel for the driest result; a sieve and spoon leaves more water behind.
2
Prep the aromatics
- Finely dice the onion into ¼-inch (6 mm) pieces, mince the garlic, and grate the Parmesan and nutmeg.
- Measure the milk and cream together in a single cup so they are ready to pour.
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Tip: Cold dairy can make the sauce lumpy, so let it sit out while you prep.
3
Soften the onion
- Melt the butter in the skillet over medium heat until foaming.
- Add the onion and ¼ teaspoon of the salt.
- Cook, stirring often, for 4 to 5 minutes until soft and translucent with no browning.
- Add the garlic and stir for 30 seconds until fragrant.
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Ready when: Onion is translucent and soft; garlic smells fragrant but is not brown.
Tip: If the garlic browns it turns bitter, so lower the heat if the pan sizzles hard.
4
Cook the flour
- Sprinkle the flour over the onions and stir constantly for 1 minute to form a thick paste and cook off the raw flour taste.
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Ready when: Paste looks pale blond and smells slightly nutty.
5
Whisk in the dairy
- Slowly pour in the milk and cream while whisking constantly, scraping up the paste from the bottom of the pan.
- Raise the heat to medium-high and bring to a gentle bubble, whisking, for 2 to 3 minutes.
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Ready when: Sauce is smooth and thick enough to coat the back of a spoon, and a finger drawn across leaves a clear line.
Tip: Add the liquid in a thin stream at first to prevent lumps.
6
Add the spinach
- Reduce the heat to medium-low.
- Add the squeezed spinach, the remaining ½ teaspoon salt, the pepper, and the nutmeg.
- Stir well to break up the spinach and coat it evenly in sauce.
- Simmer gently, stirring often, for 4 to 5 minutes.
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Ready when: Spinach is hot throughout, evenly coated, and the sauce clings in a thick, creamy layer.
Tip: If it gets too thick, stir in 1 to 2 tablespoons of milk.
7
Finish with cheese
- Remove the pan from the heat.
- Stir in the Parmesan until fully melted.
- Add the lemon juice if using.
- Taste and add more salt, a pinch at a time, until the flavors taste bright and balanced.
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Ready when: Cheese is melted with no visible strands and the sauce is glossy and spoonable.
Tip: Adding cheese off the heat keeps it from turning grainy or oily.

Good to know

Tips

Squeeze the spinach until it is truly dry; this is the key to a thick, creamy sauce rather than a watery one.
Keep the onion pale. Browning changes the flavor from classic and delicate to sweet and roasted.
Season at the end, since the Parmesan adds salt, and the sauce reduces as it sits.
Serve right away, or keep warm over very low heat with a splash of milk to loosen it.

Make ahead

"Make up to 2 days ahead through step 7, cool completely, and refrigerate in an airtight container. Reheat gently over low heat with a splash of milk, stirring until hot."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 2 months, though the texture will be slightly looser after thawing. Reheat in a saucepan over low heat, stirring and adding a splash of milk or cream, until steaming hot, or microwave in 30-second bursts, stirring between each."

Substitutions

frozen chopped spinach → 1½ lb (680 g) fresh spinach, wilted and squeezed dry. Cook in batches in a dry pan until wilted, cool, squeeze very dry, and chop. It should yield about 1½ cups.
heavy cream → Half-and-half or additional whole milk. The sauce will be lighter and slightly thinner; simmer an extra minute to thicken.
Parmesan cheese → Gruyère or cream cheese (2 oz / 55 g). Gruyère adds nuttiness; cream cheese makes it extra rich and tangy. Stir in off the heat.
all-purpose flour → Cornstarch (1 tbsp). Mix with the milk before adding to the pan for a gluten-free option; simmer until thickened.