Creamed Spinach

Overall Recipe Rating
Creamed Spinach
3 votes, 4.67 avg. rating (92% score)

Difficulty: Intermediate

Preparation Time: 10min

Yields: 4 Servings

Total Time: 30min

  • 1½ lb baby spinach
  • ½ cup whole milk
  • ½ cup heavy cream
  • ½ onion, ¼” dice
  • 1 Tbs butter
  • 1Tbs flour
  • Pinch of freshly ground nutmeg
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup freshly grated parmesan cheese (pecorino)

Our Creamed Spinach recipe is the perfect side dish for a steak dinner. A grown up version of what Mom use to serve!



In a 12” skillet over medium-high heat, sauté spinach until cooked completely. Remove from pan and let drain in colander. Press with back of a wooden spoon or spatula to remove all excess water. You can use your hands to do this as well. Once you have removed as much water as possible, coarsely chop the spinach. Do not skimp with this important step-spinach that has too much water in it water down your dish.

Heat milk and cream in a saucepan over medium heat until heated through. While the milk-cream mixture is heating, sauté the diced onion and a pinch of salt in the butter in a 3-4 quart saucepan over medium-low heat until translucent and onions have given up their moisture; 4-5 minutes. Whisk flour into onions and cook for an additional 3-4 minutes (this is a roux). Add milk and cream mixture in a steady stream, whisking constantly to prevent lumps. Simmer until sauce (béchamel) thickens; 4-5 minutes. Add in spinach, nutmeg, salt and pepper to taste, stirring until heated through.