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This Creamed Spinach recipe has been my go-to side dish for years now. The way the tender spinach leaves melt into that velvety parmesan cream sauce is pure comfort food magic. I love serving this at our family dinners because it makes any main dish feel extra special whether it's a simple roasted chicken or a fancy steak.
A Simple Dish That Feels Fancy
I've fallen in love with how elegant yet easy this recipe is. The cream sauce hugs every leaf of spinach making each bite rich and satisfying. Whenever I need to impress guests or just want to make dinner feel special this is my secret weapon side dish.
What You'll Need
- Spinach: Fresh spinach gives you those beautiful silky strands when cooked.
- Butter: Creates the base for our sauce and adds such lovely richness.
- Onions: They get so sweet and tender when sautéed.
- Flour: Just enough to make our sauce perfectly thick.
- Whole milk: Helps create that creamy dreamy sauce.
- Whipping cream: Makes everything extra luxurious.
- Parmesan cheese: Adds that perfect salty tang use the good stuff here.
- Salt and white pepper: Simple seasonings that make everything pop.
Let's Cook Together
- Start With The Spinach:
- Steam your spinach in batches just until wilted about 3-4 minutes each batch should do it.
- Prep Those Greens:
- Let it cool then give it a good squeeze to get the water out and chop it up.
- Make The Magic Sauce:
- Melt your butter and cook those onions until soft. Stir in flour salt and pepper then slowly whisk in your milk and cream until it bubbles and thickens.
- Bring It All Together:
- Stir in that parmesan until it melts then fold in your spinach until everything is hot and coated in creamy goodness.
Make It Your Own
- Change Up The Cheese: Sometimes I use bleu cheese or Gruyère for something different.
- Add Some Crunch: A sprinkle of crispy onions or breadcrumbs on top is amazing.
- Frozen Works Too: Just make sure to squeeze out all that extra water first.
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Keep It Fresh
- Try Something New: Adding sautéed leeks with the onions takes it to another level.
- Perfect Partners: This goes beautifully with any meat dish especially steaks.
- Save For Later: Keeps well in the fridge for a few days just heat it slowly and stir well.
- Get Ahead: Make your sauce early then just heat it up and add spinach when you're ready to serve.
Frequently Asked Questions
- → Why is my creamed spinach watery?
Make sure to squeeze all excess water from the spinach after steaming. Skipping this step will make your final dish too watery.
- → Can I use frozen spinach instead?
Frozen spinach works well too. Thaw completely and squeeze out all moisture before adding to the cream sauce.
- → How do I fix lumpy cream sauce?
Whisk constantly when adding flour to butter, and gradually add milk while stirring. If lumps form, strain the sauce before adding spinach.
- → Can I make creamed spinach ahead?
You can make it up to 2 days ahead. Reheat slowly on stovetop or microwave, stirring occasionally. Add a splash of cream if needed.
- → Why did my sauce separate?
Don't let the sauce boil after adding cream. Keep heat medium-low and stir gently when reheating to prevent separation.