For a richer flavor, use heavy cream instead of whole milk. Add a pinch of red pepper flakes for a touch of heat. If you don't have Parmesan, Pecorino Romano or Asiago cheese are excellent substitutes. Make Ahead: The creamed spinach can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave before serving.
Creamed Spinach
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS496
Elevate your side dish game with this luxuriously creamy spinach, infused with aromatic garlic and a hint of nutmeg. Perfect alongside any main course, this recipe transforms humble frozen spinach into a restaurant-worthy delight.
Ingridients
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Nutrition
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Carbohydrate11 g
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Cholesterol17 mg
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Fiber4 g
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Protein9 g
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Saturated Fat4 g
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Sodium221 mg
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Sugar3 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Infuse the Milk: In a microwave-safe container or small saucepan, combine the reserved spinach liquid, whole milk, and minced garlic. Heat until steaming hot (about 3-5 minutes in the microwave or 5-7 minutes on the stovetop). Let stand for 5-10 minutes to allow the garlic to soften and infuse the milk with its aromatic essence.
02 Step
Recipe View Create the Roux: Melt the butter in a Dutch oven or heavy-bottomed saucepan over medium-high heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Be careful not to brown the roux.
03 Step
Recipe View Develop the Sauce: Gradually whisk in the hot milk mixture into the roux, ensuring a smooth and lump-free sauce. Continue whisking until the sauce thickens and comes to a simmer, about 3-5 minutes.
04 Step
Recipe View Incorporate the Spinach: Stir in the squeezed-dry spinach into the sauce. Cook, stirring occasionally, until the spinach is heated through and the sauce is thick and bubbly, about 5 minutes.
05 Step
Recipe View Finish and Serve: Remove from heat and stir in the grated Parmesan cheese and ground nutmeg. Season with salt and freshly ground black pepper to taste. Serve immediately.
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RECIPE REVIEWS
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Briana Donnelly
Apr 16, 2025Made this ahead of time for Thanksgiving and it was a huge hit!
Doug Johns
Feb 21, 2025I used heavy cream and it was incredibly decadent!
Ewell Runolfsdottir
Jan 13, 2025Squeezing the spinach dry is key! Learned that the hard way the first time.
Alena Wehner
Oct 4, 2024The nutmeg adds such a warm and comforting flavor. I'll definitely be making this again.
Myrtie Runolfsdottir
Apr 26, 2024This recipe is a game-changer! So much better than any creamed spinach I've had before.
Cameron Sporer
Nov 3, 2023My kids actually ate their spinach! That's a win in my book.
Darrick Feil
Oct 23, 2023Easy to follow and the results were fantastic. Thank you!
Tessie Friesen
Nov 8, 2022The garlic flavor is perfect - not too overpowering.