Easy Creamed Spinach

When it comes to comforting side dishes that feel indulgent but are surprisingly easy to whip up, creamed spinach is hard to beat. Silky, garlicky, and rich with flavor, this easy creamed spinach comes together in under 20 minutes and goes with just about anything. It’s the kind of dish that makes a steak dinner feel complete or turns a simple piece of roasted chicken into something special. Trust me, once you make it from scratch, you’ll never go back to the store-bought kind.

Behind the Recipe

This recipe was born from a weeknight rush. I had a bag of frozen spinach in the freezer, a little milk, and some garlic sitting on the counter. Instead of defaulting to a salad or just steaming the spinach, I decided to elevate it a bit with a quick béchamel-style sauce. What came out was smooth, creamy, and loaded with flavor. Since then, it’s become my go-to when I want a cozy veggie side that feels like it took way more effort than it actually did.

Recipe Origin or Trivia

Creamed spinach has its roots in classic French and American cuisine, where leafy greens are often paired with rich sauces. It became popular in steakhouses and holiday tables, often served alongside prime rib or turkey. This version takes that timeless dish and strips it down to the essentials—no fancy ingredients, just wholesome basics that let the spinach shine through.

Why You’ll Love Easy Creamed Spinach

This one’s a total game-changer for weeknight dinners.

Versatile: Pairs well with meats, fish, or grains—or enjoy it on its own.

Budget-Friendly: Uses basic pantry and freezer ingredients.

Quick and Easy: Ready in about 15 minutes with minimal prep.

Customizable: Add cheese, nutmeg, or cream for richer versions.

Crowd-Pleasing: Even picky eaters tend to love this creamy green side.

Make-Ahead Friendly: Reheats well for meal prep or gatherings.

Great for Leftovers: Use it in omelets, pastas, or wraps.

Chef’s Pro Tips for Perfect Results

Creamed spinach should be smooth, not watery or clumpy. Here’s how to nail it every time:

• Thaw and squeeze out as much moisture as possible from the spinach.
• Cook the garlic gently so it doesn’t burn and turn bitter.
• Use whole milk for a richer result, but 2% works too.
• Stir constantly while adding the milk to avoid lumps.
• Season at the end to adjust saltiness once the flavors have melded.

Kitchen Tools You’ll Need

It doesn’t get simpler than this.

Saucepan or Skillet: For cooking everything in one pan.

Wooden Spoon or Silicone Spatula: For stirring without scraping.

Measuring Cups and Spoons: Precision helps even in simple recipes.

Garlic Press or Knife: To mince or crush garlic evenly.

Strainer or Clean Towel: To squeeze excess water from thawed spinach.

Ingredients in Easy Creamed Spinach

This short list packs a whole lot of flavor into each bite.

1. Frozen Organic Spinach: 16 ounces. Thawed and squeezed dry, it’s the green base of the dish.
2. Flour: 1 tablespoon. Helps thicken the sauce without making it heavy.
3. Butter: 2 tablespoons. Adds richness and helps cook the garlic and flour.
4. Garlic Cloves: 3–4, minced. Adds warmth and depth of flavor.
5. Milk: 1 cup. The creamy backbone of the sauce.
6. Salt and Pepper: To taste. Brings everything together.

Ingredient Substitutions

Need to tweak the recipe? No problem.

Frozen Spinach: Use fresh spinach, sautéed down, if preferred.

Milk: Use half-and-half or cream for extra richness.

Butter: Olive oil or plant-based butter works for dairy-free.

Garlic: Garlic powder in a pinch, but fresh is best.

Flour: Cornstarch or gluten-free flour works too.

Ingredient Spotlight

Frozen Spinach: It’s convenient and just as nutritious as fresh. Just be sure to squeeze it well so your sauce stays creamy, not watery.

Garlic: A few cloves make all the difference in elevating the flavor from basic to deeply savory.

Instructions for Making Easy Creamed Spinach

This comes together so quickly, you’ll be tempted to make it every night.

1. Preheat Your Equipment:
   Place a saucepan or skillet over medium heat.
2. Combine Ingredients:
   Add butter to the pan. Once melted, stir in minced garlic and cook for 1–2 minutes until fragrant. Sprinkle in flour and stir to form a paste.
3. Prepare Your Cooking Vessel:
   Slowly whisk in the milk, stirring constantly to avoid lumps. Let it simmer for 2–3 minutes until slightly thickened.
4. Assemble the Dish:
   Stir in the thawed and well-drained spinach. Mix until evenly combined and heated through.
5. Cook to Perfection:
   Simmer another 2–3 minutes until the mixture is creamy and coats the spinach well.
6. Finishing Touches:
   Season with salt and pepper to taste. Add a pinch of nutmeg if desired.
7. Serve and Enjoy:
   Serve warm as a side dish, or spoon over rice, potatoes, or toast.

Texture & Flavor Secrets

Creamed spinach should be smooth and luscious. The spinach should be tender but not mushy, and the sauce should cling rather than pool. Garlic infuses the base with flavor while the milk and butter add velvety richness. Each bite is creamy, warm, and satisfying without feeling heavy.

Cooking Tips & Tricks

• For thicker sauce, simmer a bit longer or add a touch more flour.
• Add grated parmesan for extra flavor.
• Stir in cream cheese or a splash of heavy cream for richness.

What to Avoid

Watch out for these common slip-ups:

• Leaving water in the spinach. Squeeze it well to prevent watery sauce.
• Rushing the roux. Give the butter and flour time to cook before adding milk.
• Overcooking. It only needs a few minutes after combining everything.

Nutrition Facts

Servings: 4
Calories per serving: 180

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

This dish can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of milk if it thickens too much. Not freezer-friendly, as the sauce may separate.

How to Serve Easy Creamed Spinach

Serve it with:

• Grilled or roasted meats like steak or chicken
• Baked potatoes or mashed cauliflower
• Eggs or toast for a breakfast twist
• Pasta or risotto as a creamy green add-in

Creative Leftover Transformations

Don’t let any go to waste.

• Use in stuffed chicken or pork chops.
• Mix into scrambled eggs or omelets.
• Add to a creamy pasta bake or lasagna.

Additional Tips

• Add a pinch of nutmeg or crushed red pepper for extra flavor.
• Blend for a smoother texture if preferred.
• Let it rest a few minutes before serving for a thicker finish.

Make It a Showstopper

Serve in a shallow white bowl with a swirl of cream or sprinkle of parmesan. Add cracked pepper on top and serve with toasted baguette slices for an elevated presentation.

Variations to Try

• Cheesy Spinach: Stir in shredded mozzarella or cheddar.
• Mushroom Spinach: Sauté mushrooms with the garlic.
• Spicy Version: Add a pinch of cayenne or chili flakes.
• Dairy-Free: Use olive oil and plant-based milk.
• Herbed Spinach: Add chopped parsley or dill at the end.

FAQ’s

Q1: Can I use fresh spinach?
Yes, sauté until wilted and drain well before adding to the sauce.

Q2: Can I use cream instead of milk?
Absolutely. It will make the dish richer and thicker.

Q3: How do I thicken creamed spinach?
Simmer longer or add a touch more flour or cornstarch.

Q4: Can I make it dairy-free?
Yes, use plant-based butter and milk alternatives.

Q5: What if I don’t have garlic?
Garlic powder works, but fresh is best for flavor.

Q6: How do I reheat leftovers?
Gently warm on the stove or in the microwave with a splash of milk.

Q7: Can I freeze creamed spinach?
Not recommended, as the sauce may split when thawed.

Q8: What goes best with creamed spinach?
Steak, grilled chicken, or baked fish are all great pairings.

Q9: Can I make this ahead for a party?
Yes, make it the day before and reheat just before serving.

Q10: Is this keto-friendly?
With a few tweaks—using heavy cream and skipping flour—it can be.

Conclusion

Easy creamed spinach is one of those side dishes that feels fancy but comes together with pantry basics and a few simple steps. It’s rich, cozy, and full of flavor, and once you’ve tried it homemade, you’ll never look at the packaged version the same way again. Let me tell you, it’s worth every spoonful.

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