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Easy Creamed Spinach (15 minutes)

Quick and easy creamed spinach, laced with onion and garlic, is one of the yummiest comfort side dishes ever. Make it as decadent or light as you like.

At its core, creamed spinach is a simple Béchamel or white sauce mixed with spinach and seasonings. That’s it. The whole dish takes about 15 minutes. Either frozen or fresh spinach can be used.

Creamed Spinach in a serving bowl sitting on a plate

It’s a wonderfully nutritious side dish for just about anything. I love it with Marinated Flank Steak, Sous Vide Turkey Breast and Salmon Stuffed With Lemon Ricotta.

Facts About Spinach

  • Nutrition: Spinach is a super  healthy food, packed with iron, calcium and vitamin K.
  • Which is better – frozen or fresh spinach? Actually, frozen spinach is healthier as it retains nutrients better than fresh spinach. And frozen spinach will last months in the freezer.
  • Measurements and Portions: A 10 ounce package of frozen spinach is equivalent to 1 1/2 cups cooked/drained spinach and makes about 4 servings. The equivalent of fresh spinach would be about 15 cups fresh spinach or 1 1/2 pounds.

Tailor To Your Taste

  • Make this dish as light – low calorie – as you want by using mostly skim 0% milk. Or, rich and decadent with heavy cream. I use a combination.
  • Vary the flavors with onion, garlic and Parmesan or by adding nutmeg. The nutmeg, perhaps an acquired taste, really gives it a unique taste and aroma.
  • Use fresh or frozen spinach. Instructions for both are in the recipe.

Make Ahead 

  • Keep the creamed spinach in the fridge for a couple of days and rewarm it on the stove or in the microwave when needed. You may need to add additional milk to thin it to the consistency you like.

How to use creamed spinach as a filling in puff pastry

  • You can use the recipe as a filling in puff pastry, similar to our recipe for Super Easy Knishes. Just substitute the potatoes with creamed spinach and make the bechamel sauce a bit thicker (using less milk). Scrumptious!

How to make easy creamed spinach

frozen spinach, butter, oil, flour, salt, pepper, garlic powder, nutmeg, milk, cream
Ingredients: frozen spinach, butter, oil, flour, salt, pepper, garlic powder, nutmeg, milk, cream 
sauteed onions in butter in pot
Saute green onions in butter and oil.
white sauce in pot
Add flour, milk, cream and seasonings to make bechamel (white) sauce.
cooked spinach draining in strainer
Cook spinach in microwave for 3 minutes. Drain well and squeeze out water.
Spinach added to cream sauce in a pot
Stir spinach into white sauce.

 

creamed spinach in pot
Taste and adjust seasonings

Creamed Spinach in a serving bowl sitting on a plate 2

Creamed Spinach in a serving bowl sitting on a plate f
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5 from 6 votes

Easy Creamed Spinach

Quick and easy creamed spinach, laced with onion and garlic, is one of the yummiest comfort side dishes ever. And super healthy. Make it as decadent or light as you like. 
Prep Time4 mins
Cook Time10 mins
Total Time14 mins
Course: Side Dish
Cuisine: American
Servings: 4
Author: Cheryl

Ingredients

  • 1 10 oz package chopped frozen spinach (or 15 cups fresh baby spinach, about 1 1/2 lbs or 16 oz,, roughly chopped)
  • 3 tablespoon butter and oil, any combination (eg. 2 tbsp butter + 1 tbsp oil)
  • 1/4 cup finely chopped green onions or onion (about 1/2 medium onion)
  • 1 teaspoon minced garlic - about 1 clove (or 1/4 tsp garlic powder)
  • 2 tablespoon flour
  • 1 1/2 cups milk or cream, any combination (I use 1 cup 0-2% and 1/2 cup half&half 10% cream)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

optional

  • 1/4 teaspoon nutmeg (optional)
  • 1/4 cup Parmesan cheese or more, to taste (optional)

Instructions

  • COOK SPINACH: Cook frozen spinach in microwave as per package instructions. I add a teaspoon of water and microwave covered 3.5 minutes on High. Drain in strainer, squeezing out as much liquid as possible. It's ok if a little bit remains. Note 1 for using fresh spinach.
  • MAKE CREAM SAUCE: Heat butter and/or oil on medium in a medium saucepan. Add onions and saute gently for a few minutes. Add garlic and saute another 30 seconds. Mix in flour to make a roux. Stir for a couple of minutes until it turns pale brown. Add any combination of milk and cream that you like to equal 1.5 cups. I use mostly skim milk and about 1/4 cup cream. Stir until thickened, about 5 minutes. Add salt, pepper and nutmeg (if using) to your taste.
  • COMBINE: Stir in cooked well-squeezed spinach. Add Parmesan cheese if using. If mixture is too thick, add more milk until desired consistency is reached. Adjust seasonings. Serve immediately. Note 2 to make ahead.

Notes

  1. To cook fresh spinach: Boil in water for 1-2 minute, drain and squeeze out water. You can use the same pot to make the cream sauce. 
  2. Make Ahead: The creamed spinach can be kept in fridge for a couple of days and rewarmed on the stove or in the microwave when needed. You may need to add additional milk to thin it to the consistency you like. 
 
Nutrition Values include 2% milk for this recipe and do not include the optional Parmesan cheese. They will increase if you use cream and/or cheese. 

Nutrition

Nutrition Facts
Easy Creamed Spinach
Amount Per Serving
Calories 158 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 461mg20%
Potassium 386mg11%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 6g12%
Vitamin A 8726IU175%
Vitamin C 5mg6%
Calcium 205mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

    1. Hi Charles. There is no need to bake the creamed spinach. It’s not a casserole. Just make it on the stove as per the instructions and serve. Hope you like it.

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