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Creamed spinach in a round bowl viewed from above
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Creamed Spinach Recipe

Chopped spinach in a smooth milk-and-cream sauce with onion, garlic, and a subtle pinch of nutmeg.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 side servings
Calories: 170.1
Ingredients Equipment Method Video Notes

Ingredients
  

  • 20 ounces plain frozen chopped spinach 567 g
  • 2 tablespoons unsalted butter 28 g
  • 1/2 cup yellow onion 80 g, finely diced
  • 2 cloves garlic 6 g, minced
  • 2 tablespoons all-purpose flour 16 g
  • 1 cup whole milk 244 g
  • 1/2 cup heavy cream 119 g
  • 1/4 teaspoon fine salt 1.5 g
  • 1/4 teaspoon black pepper 0.6 g
  • 1/8 teaspoon ground nutmeg 0.25 g

Equipment

  • 1 Saucepan 3-quart
  • 1 Fine-mesh strainer
  • 1 Whisk

Method
 

  1. Cook the frozen spinach according to package directions. Drain, let cool enough to handle, and press firmly in a strainer to remove excess liquid.
  2. Meanwhile, melt the butter in a 3-quart saucepan over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic for 30 seconds.
  3. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cream. Bring to a gentle simmer, stirring, and cook for 3–4 minutes until the sauce lightly coats a spoon.
  4. Fold in drained spinach, salt, pepper, and nutmeg. Simmer gently for 3–5 minutes, stirring, until hot throughout. Add a tablespoon of milk if too thick. Serve hot.

Video

Notes

Follow the frozen spinach package cooking directions. Cool just enough to handle and press out liquid before folding into the sauce. Refrigerate within 2 hours, or 1 hour above 90°F; use within 3–4 days. Reheat leftovers to 165°F, stirring frequently. Contains milk and wheat.
Video credit: Chef Jean-Pierre. His video illustrates a roux-thickened creamed spinach; this recipe uses frozen spinach and its own milk-to-cream ratio.
Nutrition is an estimate per sixth of the batch. Drainage and brands affect values.