This creamed spinach recipe is super flavorful with a combination of onions, garlic and spices. It’s made with frozen spinach instead of fresh making it a convenient side dish. Serve this easy creamed spinach as a thanksgiving side dish, for Sunday dinner or any night of the week.
Making creamed spinach with frozen spinach instead of fresh is easy and convenient. Fresh spinach goes bad quickly. Frozen spinach will keep for a long time and will be ready when you need it.
Another great thing about this creamy spinach recipe is that it comes together in one pan. No need to sauté the spinach and vegetables in one pan and make the sauce in another. We do it all in one, saving a little time with less dishes to wash.
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- Butter – Salted butter is fine, but if you are sensitive to salt use unsalted and adjust the salt at the end, if needed.
- Produce – Onion (use yellow or white) and garlic.
- Spices – Salt, black pepper and nutmeg. Whole nutmeg that is fresh grated is the most flavorful option. It is easy to grate it yourself using a small grater.
- Flour – Use all-purpose flour.
- Milk – For best results use whole milk.
- Spinach – Chopped, frozen spinach. Find it in the supermarket’s frozen vegetable section. It usually comes in a bag or in a box. Keep in mind that the spinach that comes in a bag will defrost a lot faster than the one in a box.
- Parmesan cheese – Fresh grated is best for taste and texture.
Squeeze as much liquid out of the spinach as possible. Use cheesecloth or a clean kitchen towel that is not linty. If you use a kitchen towel don’t use your favorite because the spinach may stain it.
When you are done squeezing the spinach use a fork or your hands to separate it and fluff it up. It will separate easier when added to the skillet.
We use whole milk to make creamed spinach and get the best results. Reduced fat milk also turns out well. I have made it with half and half, and it just did not get the texture I was after. Stick with whole milk to get the best creamy spinach sauce.
Use a non-stick saucepan or large, non-stick skillet or to reduce or eliminate any possibility of sticking.
Thaw the spinach following the package directions. I leave bagged, frozen spinach in the refrigerator overnight and it’s ready the next day. The spinach that comes in a box takes longer to defrost, so I usually stick with the bag.
- Cook the onions in 2 tablespoons of butter over medium heat for 2 minutes until they start to soften.
- Add the spinach, garlic, salt, pepper and nutmeg to the pan.
- Cook the spinach mixture for 2 – 2½ minutes, stirring frequently.
- Add the remaining 2 tablespoons of butter and heat until melted. Then, add the flour and stir constantly until combined. Cook for 1½ – 2 minutes to cook out the raw flour taste, stirring frequently.
- Add the milk while stirring vigorously with a wooden spoon to incorporate. Bring the sauce to a simmer. Lower the heat to medium-low, cover and cook for 5 minutes until thickened. Stir occasionally.
Lower the heat to low and stir in the parmesan cheese. Taste and add salt if needed. As a reference we added a pinch to ours.
Storing and reheating
Store the creamed spinach in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a nonstick skillet or pan and heat over medium-low to low heat until bubbly and steaming, or reheat in the microwave. To loosen the creamed spinach a bit, stir in 1-2 tablespoons of milk, then reheat.
You may also like these easy side dishes that are perfect for a holiday or any day:
- Mushroom Rice Pilaf
- Green Bean Casserole
- Loaded Sweet Potatoes
- Sausage Stuffing
- Garlic Parsley Potatoes
- Cinnamon Apples
- 4 tablespoons Butter divided
- 1 Small Onion finely diced
- 2 Garlic Cloves minced
- 1½ teaspoon Salt plus extra at the end if needed
- ¼ teaspoon Nutmeg fresh grated is best
- ¼ teaspoon Black Pepper
- 2 tablespoons Flour
- 2 cups Whole Milk
- 15 – 16 ounces Frozen Chopped Spinach thawed and squeezed dry
- ¼ cup Grated Parmesan Cheese
- Heat 2 tablespoons of butter in a nonstick saucepan or large skillet over medium heat. When the butter is melted and foamy add the onions. Cook for 2 minutes, stirring frequently.
- Add the spinach, garlic, salt, pepper, and nutmeg, stir well to combine. Cook the spinach mixture for 2 – 2½ minutes, stirring frequently.
- Add the remaining 2 tablespoons of butter and heat until melted.
- Add the flour to the skillet and stir constantly until combined. Cook the flour for 1½ – 2 minutes to cook out the raw flour taste. Stir frequently.
- Add the milk while stirring vigorously with a wooden spoon to incorporate.
- Bring the sauce to a simmer, it will take 1-2 minutes.
- Lower the heat to medium-low, cover and cook for 5 minutes until thickened. Stir occasionally.
- Lower the heat to low and add the parmesan cheese, stir.
- Taste and add salt if needed. As a reference we added a pinch to ours. Leave the creamed spinach uncovered, it will thicken further as it cools.
- When you are done squeezing the spinach use a fork or your hands to separate it and fluff it up. It will separate easier when added to the skillet.
- Use a large, non-stick skillet or saucepan to reduce or eliminate any possibility of sticking.