How Do I Cook Creamed Spinach

ByLily

Creamed spinach starts with a simple béchamel sauce and fresh or frozen spinach cooked until just wilted. If your wondering how do i cook creamed spinach at home, this guide walks you through every step. It is easier than most people think, and you only need a handful of basic ingredients.

The dish comes together in about 25 minutes. You can serve it as a side with steak, roast chicken, or fish. Lets get started.

What You Need Before You Start

Good creamed spinach depends on two things: thick spinach and a smooth, creamy sauce. Get those right and the rest is simple.

Ingredients List

  • 2 pounds fresh spinach, or 20 ounces frozen chopped spinach
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 1/2 small onion, finely grated (optional)
  • 1 garlic clove, minced
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/3 cup grated Parmesan or Gruyere (optional)

Equipment You Will Need

  • A large skillet or pot
  • A colander or strainer
  • A whisk
  • A clean kitchen towel or paper towels

How Do I Cook Creamed Spinach

Follow these steps in order. Timing matters more than technique here.

Step 1: Prepare The Spinach

If using fresh spinach, rinse it well. You do not need to dry it fully because the water helps it wilt.

If using frozen spinach, thaw it first. Then squeeze out as much water as you can. This step is important. Wet spinach makes a watery sauce.

Step 2: Wilt The Spinach

  1. Heat a large skillet over medium heat.
  2. Add the damp spinach in batches.
  3. Stir for 2 to 3 minutes until it collapses and turns bright green.
  4. Transfer to a colander and let it cool slightly.
  5. Squeeze out the extra liquid with your hands or a towel.
  6. Chop the spinach roughly and set it aside.

Do not overcook it here. The spinach will cook again in the sauce.

Step 3: Make The Béchamel Sauce

The sauce is the heart of this dish. Keep the heat at medium and stir constantly.

  1. Melt the butter in the same skillet.
  2. Add the grated onion and garlic. Cook for 1 minute.
  3. Whisk in the flour. Cook for 1 to 2 minutes to remove the raw taste.
  4. Pour in the warm milk in a slow stream, whisking the whole time.
  5. Add the cream and keep whisking until the sauce thickens.
  6. Season with nutmeg, salt, and pepper.

The sauce should coat the back of a spoon. If it is too thick, add a splash more milk. If it is too thin, simmer it a bit longer.

Step 4: Combine Spinach And Sauce

  1. Add the chopped spinach to the sauce.
  2. Stir until everything is well mixed.
  3. Fold in the cheese if you are using it.
  4. Taste and adjust the salt and pepper.
  5. Simmer on low for 3 to 5 minutes.

Serve it hot right away. It also holds well on a warm plate for a short time.

Tips For The Best Creamed Spinach

Watch The Water Content

Watery creamed spinach is the most common mistake. Squeeze the spinach hard. Let the sauce thicken before you add the greens.

Use Whole Milk And Cream

Low-fat milk can make the sauce thin and grainy. Whole milk and a little cream give you a rich, smooth texture.

Add A Little Nutmeg

Nutmeg sounds odd in a savory dish, but it works. A small pinch brings out the flavor of the spinach and cream.

Do Not Skip The Flour Cook Time

Raw flour tastes like paste. Cook it in the butter for at least one minute before adding the milk.

Make It Ahead

You can prep this dish a day in advance. Store it in the fridge in a covered dish. Reheat it on low heat with a splash of milk to loosen it up.

Common Questions About Creamed Spinach

Can I Use Frozen Spinach?

Yes. Frozen chopped spinach works great and saves time. Just thaw and squeeze it very dry before use.

Can I Make It Without Cream?

Yes. Use all milk instead of cream. The sauce will be lighter but still creamy.

How Long Does It Last?

Store leftovers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Can I Add Other Ingredients?

Sure. Crispy bacon, sauteed mushrooms, or a pinch of red pepper flakes all work well. Add them when you combine the spinach and sauce.

Final Thoughts

Creamed spinach is a classic side that fits almost any meal. The key steps are simple: wilt the greens, squeeze them dry, and build a smooth béchamel. Once you master the sauce, you can adjust the cheese, spices, and add-ins to suit your taste.

Give this recipe a try this week. It takes less than half an hour and tastes like a steakhouse side made at home.

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