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Long overhead shot of creamed spinach in a cast iron skillet
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5 from 1 vote

Creamed Spinach

Coated in a smooth, garlic-infused white sauce, this Creamed Spinach recipe is the perfect easy side dish to pair with your next special meal!
Course Side Dish
Cuisine American, Southern
Keyword creamed spinach, creamed spinach recipe
Prep Time 5 minutes
Cook Time 12 minutes
0 minutes
Total Time 17 minutes
Servings 6 - 8 people
Calories 103kcal
Author Blair Lonergan

Ingredients

  • 3 tablespoons butter
  • ¼ cup grated Vidalia onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon minced fresh garlic
  • 1 cup whole milk, half-and-half or cream, plus extra as necessary
  • 15 ounces baby spinach leaves (about 1 ½ large containers), plus extra as necessary
  • Pinch of ground nutmeg
  • Salt and pepper, to taste (I use about ½ teaspoon salt and a dash of pepper)

Instructions

  • Melt butter in a large skillet over medium-high heat. Stir in onion and sauté for about 3-4 minutes.
  • Whisk in the flour and cook for 2 minutes, stirring. Add garlic and cook for 1 more minute. Pour in the milk and whisk constantly until the mixture comes to a simmer, about 1-2 minutes (do not boil).
  • Reduce heat to low; season sauce with nutmeg, salt and pepper; slowly add spinach, stirring until leaves wilt and sauce thickens (about 3-4 minutes). If you prefer more spinach with the sauce, you can add up to 20 ounces; if you like a thinner sauce, add a splash (or more) of milk or cream to reach desired consistency. Adjust the amounts to suit your tastes!

Notes

  • You can use whole milk, half-and-half, or cream for this recipe.
  • This looks like a lot of spinach when it's raw, but the spinach wilts down considerably, so add it to your skillet slowly so that you can fit it all in there!
  • If you prefer more spinach in your cream sauce, add up to 20 ounces (2 large containers) of baby spinach leaves to the pan. If you prefer a thinner sauce, add extra milk or cream to the pan. Adjust the amounts until it reaches your desired consistency!
  • This creamed spinach recipe is not gluten-free (since it includes all-purpose flour).
  • How long does creamed spinach last? This recipe is best when enjoyed right away. That said, you can keep leftovers in the refrigerator for 3-5 days, or at room temperature for up to 2 hours. Allow the leftover spinach to cool completely. Store in an airtight container in the refrigerator.
  • To reheat creamed spinach: Place spinach in a skillet or saucepan over low heat. Warm just until heated through, adding extra milk or cream, as necessary to thin the sauce.
  • This recipe is not low-carb or Keto-friendly, as it includes 8.8 grams of carbohydrates.

Nutrition

Serving: 1/6 of the recipe | Calories: 103kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 124mg | Potassium: 457mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6887IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 2mg