I’m excited to share a classic side that never fails to impress—this comforting, luscious Creamed Spinach Recipe. It’s perfect anytime you want a warm, satisfying vegetable dish that feels a little fancy but is surprisingly easy to pull off. Whether you’re off to a dinner party or just craving something cozy with your weeknight meal, this creamed spinach has your back.

Creamed Spinach Recipe - Recipe Image — Creamed Spinach, creamed spinach side dish, easy creamed spinach, creamy vegetable side, classic creamed spinach

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In the Kitchen
Ingredients at a Glance
How to Make Creamed Spinach Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

This Creamed Spinach Recipe is a go-to for turning simple ingredients into a silky, flavorful dish that elevates any meal. It’s a brilliant way to enjoy spinach’s nutrition without sacrificing taste or texture.

Juicy and Tender Every Time: Blanching spinach just right keeps it vibrant and prevents sogginess.
Golden, Satisfying Finish: Cooking the roux before adding milk ensures a rich, silky sauce.
Simple Ingredients, Big Impact: Minimal pantry staples come together for maximum comfort.
Weeknight to Weekend Ready: Fast enough for busy nights, elegant enough for guests.

Ingredients at a Glance

To make this Creamed Spinach Recipe sing, it pays to use fresh, vibrant spinach and good-quality Parmesan cheese. These ingredients are small in number but big on flavor, so choosing well really shows.

Fresh spinach: Look for bright green leaves without yellow or slimy spots—it’s the backbone of this dish.
Butter: Adds richness; unsalted butter lets you control seasoning better.
All-purpose flour: Thickens the sauce perfectly without lumps.
Milk: Whole milk is ideal for creaminess, but 2% works fine too.
Garlic powder: Gives warmth without overpowering the spinach.
Parmesan cheese: Opt for freshly grated if you can—it melts smoother and tastes fresher.
Nutmeg (optional): A pinch adds subtle depth, just don’t overdo it!

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Creamed Spinach Recipe

Step 1 — Blanch and Chop the Spinach

Start by bringing a large pot of water to a rolling boil. Toss in your fresh spinach and let it blanch for 2 to 3 minutes until just wilted. You’ll notice its bright green color intensify—that’s the cue to drain it immediately. Rinse under cold water if you want to stop it from cooking further, then squeeze out as much water as you can. Chop it coarsely; this helps it blend beautifully later without turning into mush.

Step 2 — Make a Smooth and Creamy Sauce

In a skillet, melt butter over medium heat. Once it’s foaming, sprinkle in the flour and whisk continuously for about a minute—this cooks off the raw flour taste. Slowly pour in your milk while whisking, preventing lumps from forming. Keep stirring gently until the sauce thickens to a rich, velvety consistency, which usually takes around 3 to 5 minutes. It’s the perfect canvas for your seasonings.

Step 3 — Stir in Flavor and Spinach

Now the magic happens—add your garlic powder and a good handful of freshly grated Parmesan. Season with salt, pepper, and a pinch of nutmeg (if you’re using it). Stir well so everything melds. Then fold in the chopped spinach, making sure every leaf is coated in the luxurious sauce. Warm it through for 2 to 3 minutes, letting those flavors combine and the whole dish get toasty and inviting.

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Things to Remember

Getting your creamed spinach right is all about timing and textures. A little attention makes it shine every time and keeps the sauce smooth and the spinach tender.

Doneness Cue: Look for a thick, creamy sauce that clings to the spinach without being watery.
Temperature Trick: Keep the heat on medium to avoid scorching the roux or curdling the milk.
Make-Ahead Move: Prep the sauce and spinach separately, then combine and reheat gently before serving.
Common Pitfall: Overcooking spinach during blanching can make it mushy—short blanching is key.

Ways to Serve It

Finishing Touches

I love sprinkling a little extra Parmesan or even some crispy fried shallots on top just before serving. It adds a toasty crunch and a pop of flavor that contrasts beautifully with the creamy spinach. A dash of fresh cracked pepper right before plating always brightens things up too.

Plays Well With

This creamed spinach pairs wonderfully with roasted meats, grilled fish, or hearty steaks. It also makes a cozy companion to creamy mashed potatoes or a slice of crusty bread to soak up every last bit of that indulgent sauce. I often serve it alongside a roast chicken or seared salmon for a balanced, elegant meal.

Simple Plating Upgrades

Try serving the creamed spinach in small ramekins for a fancy touch during dinner parties. Garnish with a fresh parsley leaf or a sprinkle of smoked paprika for color and aroma. Even a drizzle of olive oil adds a fresh gloss that looks as good as it tastes.

Make-Ahead & Keeping Fresh

Storing Leftovers

Keep leftover creamed spinach in an airtight container in the fridge for up to 3 days. The texture holds up well but tends to thicken, so you might want to stir in a splash of milk when reheating to loosen it back up and keep that creamy feel.

Freezing Tips

This recipe freezes fairly well, though fresh spinach’s texture softens a bit after thawing. Freeze in a freezer-safe container for up to 2 months. To thaw, pop it in the fridge overnight and reheat gently on the stovetop, adding a little milk to refresh the sauce.

Reheating Creamed Spinach Recipe Without Drying Out

The best way to reheat is low and slow: use medium-low heat on the stove while stirring frequently. Add a tablespoon or two of milk or cream to keep it from drying out. You can also reheat in the microwave in short bursts, stirring in between. Avoid high heat or overcooking—it can separate the sauce or make the spinach rubbery.

Frequently Asked Questions

Can I use frozen spinach for this Creamed Spinach Recipe?

Absolutely, frozen spinach works in a pinch and saves time, but be sure to thaw and squeeze out excess water well to prevent a watery sauce.

What can I substitute for Parmesan cheese?

Pecorino Romano or Asiago are great alternatives, offering a similar sharp, salty flavor that melts smoothly into the sauce.

Is there a dairy-free way to make creamed spinach?

Yes, use vegan butter and a plant-based milk like oat or cashew, and nutritional yeast in place of Parmesan for a delicious dairy-free version.

How do I prevent lumps in the sauce?

Whisk constantly when adding milk to the roux, and add it gradually. Using room temperature milk also helps create a smooth sauce.

Final Thoughts

I’ve been making this Creamed Spinach Recipe for years, and it’s one of those simple pleasures that never gets old. With its creamy texture, fragrant garlic, and cheesy richness, it turns humble spinach into something truly special. You’ll enjoy how effortlessly it comes together and how often you’ll reach for it to brighten up dinners. Give it a try, and I bet it becomes a favorite in your kitchen too!

Full Printable Recipe