Creamed Spinach Recipe

This Creamed Spinach Recipe is a rich and velvety recipe, which features fresh spinach and a hint of nutmeg. It’s the ultimate steakhouse side dish, ready in about 25 minutes.

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Creamed Spinach Recipe Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk, at room temperature
• Kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 2 pounds spinach, tough stems removed
• 1 large egg plus 2 egg yolks
• Freshly ground pepper

How To Make Creamed Spinach Recipe

1. Make the roux: Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, until the mixture lightens in color and smells nutty, about 1 minute.
2. Create the milk base: Remove the pan from the heat. Whisk in the whole milk, 2 teaspoons of salt, and the grated nutmeg. Return the pan to medium heat and bring to a boil, whisking constantly to remove lumps. Remove from the heat again and stir to cool slightly.
3. Wilt the spinach: Heat a deep skillet or pot over medium heat. Add the fresh spinach and 1 teaspoon of salt. Cover and cook for about 3 minutes to steam. Remove the lid and toss with tongs, continuing to cook uncovered for about 2 more minutes until fully wilted.
4. Drain and chop: Transfer the spinach to a colander and let it cool slightly. Squeeze the spinach firmly with your hands or a kitchen towel until it is very dry. Coarsely chop the dried spinach.
5. Enrich the sauce: Gently reheat the white sauce over low heat. In a small bowl, beat the whole egg and the egg yolks together. Whisk the eggs into the warm sauce and cook, stirring constantly, until the sauce thickens (do not let it boil, or the eggs will scramble).
6. Combine and serve: Stir the chopped spinach into the thickened sauce and heat through. Season generously with freshly ground pepper and more salt if needed. Serve hot.

Recipe Tips

• Squeezing is Key: The most crucial step is squeezing the liquid out of the spinach. If you skip this, your creamed spinach will be watery and soupy instead of rich and thick.
• The Egg Technique: Unlike many recipes that use heavy cream or cream cheese, this classic recipe uses a liaison of eggs to thicken and enrich the sauce, giving it a glossy, custard-like finish.
• Fresh vs. Frozen: You can substitute the 2 pounds of fresh spinach with two 10-ounce packages of frozen spinach. Thaw them completely and squeeze them very dry before adding to the sauce (skip the wilting step).
• Nutmeg: Nutmeg is the secret ingredient that enhances the earthy flavor of the spinach and the richness of the dairy. Freshly grated is best.

What To Serve With Creamed Spinach

This is the quintessential side dish for a steakhouse dinner.

• Steak: Grilled Ribeye, Filet Mignon, or Sirloin.
• Roast Chicken: A comforting Sunday roast pairing.
• Pork Chops: Pan-seared or grilled.
• Baked Potato: Use the spinach as a topping for a loaded potato.

How To Store Creamed Spinach Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a saucepan over low heat. You may need to add a splash of milk if it has thickened too much in the fridge.
• Freeze: While you can freeze creamed spinach for up to 3 months, the texture may separate slightly upon thawing due to the dairy and eggs. Stir vigorously when reheating.

Creamed Spinach Recipe Nutrition Facts

• Calories: 180
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 115mg
• Sodium: 600mg
• Total Carbohydrates: 10g
• Dietary Fiber: 3g
• Sugar: 5g
• Protein: 9g

Nutrition information is estimated per serving based on 6 servings.

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