Creamed spinach is a delicious and popular side dish that is made from fresh spinach leaves cooked with a creamy sauce. The dish is known for its rich, smooth texture and savory flavor. It is commonly served as an accompaniment to various main courses, particularly steak or roasted meats.

Creamed Spinach

Recipe by caion


Prep time


Cooking time



To make creamed spinach, the process typically involves the following steps:


  • 1 lb (450g) fresh spinach leaves, washed and stems removed

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • 1 small onion, finely chopped

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan cheese (optional, for extra creaminess)

  • Pinch of nutmeg (optional)

  • Salt and pepper to taste


  • Prepare the spinach: Rinse the spinach leaves thoroughly under cold water to remove any dirt. Pat them dry with a paper towel, and if the leaves are large, chop them into smaller pieces.
  • Blanch the spinach: Bring a large pot of water to a boil. Add the spinach leaves and blanch them for about 1-2 minutes, just until wilted. Drain the spinach and immediately plunge it into a bowl of ice water to stop the cooking process. Drain again and set aside.
  • Make the creamy sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes soft and translucent, about 2-3 minutes.
  • Create the roux: Sprinkle flour over the sautéed onions and garlic, stirring continuously until a smooth paste (roux) forms. This will help thicken the sauce.
  • Add the heavy cream: Slowly pour in the heavy cream while stirring constantly to avoid lumps. Let the mixture simmer gently until it thickens, about 3-4 minutes.
  • Add the cheese (optional): If using grated Parmesan cheese, stir it into the cream sauce until it melts and incorporates fully. This will add extra creaminess and flavor to the dish.
  • Season and spice it up: Season the sauce with salt, pepper, and a pinch of nutmeg, if desired. Adjust the seasonings to your taste.
  • Combine the spinach and sauce: Add the blanched spinach to the creamy sauce, stirring well until all the spinach is coated in the sauce.
  • Serve hot: Transfer the creamed spinach to a serving dish and serve it immediately as a side dish with your favorite main course.

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