Absolutely the Best Creamed Spinach

There’s something about creamed spinach that always takes me back to my childhood. It wasn’t a dish my mom made often, but when she did, it felt like a special occasion. I remember the rich, comforting aroma filling the kitchen, the way the creamy sauce clung to every leaf, and the satisfying warmth it brought on a chilly evening. It was a simple side dish, but it held so much comfort and flavor, a testament to the magic of transforming humble ingredients into something truly memorable.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 1 lb fresh spinach, bunches, leaves only, well washed (or 2 10-oz boxes frozen spinach)
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup 2% low-fat milk, warmed
• 1⁄4 cup heavy cream
• 1 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄3 cup asadero cheese, shredded (or Queso Quesadilla cheese)
• 1 tablespoon olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced

Equipment Needed

• Large, deep skillet
• Medium saucepan
• Wooden spoon
• Wire whisk
• Colander or salad spinner
• Paper towels
• Heated serving dish with lid

Instructions

1. Prepare the Fresh Spinach (Skip if Using Frozen): If using fresh spinach, heat a very large, deep skillet over medium heat. The skillet needs to be large enough to hold all of the spinach. Add all the spinach with the water still clinging to its leaves. You may have to firmly pack the spinach into the skillet initially.
2. Steam the Spinach: Cover the pan tightly with a lid (weight the lid down if necessary to ensure a good seal). Let the spinach cook for about 2 minutes, then turn it over so that the wilted leaves are on top.
3. Continue Steaming: Cover and repeat the process a few times more, until all the spinach is nicely wilted. Remove the skillet from the heat and allow the spinach to cool to room temperature.
4. Drain and Dry the Spinach: Drain the cooked spinach, reserving the pot in which it was cooked – do not wash or wipe it clean just yet! If you don’t have a salad spinner (or if using frozen spinach), squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves.
5. Blot Dry (if Needed): Use paper towels and gently blot the spinach to help it dry further. Chop the spinach leaves coarsely and set aside.
6. Make the Roux: In a medium saucepan, melt the butter over medium heat. Be careful not to burn the butter.
7. Incorporate Flour: Stir in the flour with a wooden spoon, to make a loose paste. This is the beginning of your roux.
8. Cook the Roux: Cook the roux for about 1 minute, stirring constantly. This cooks out the raw flour taste.
9. Add Warm Milk: As soon as the roux balls up into a paste, exchange the wooden spoon for a wire whisk. In a steady stream, whisk in the warm milk.
10. Simmer and Thicken: Stir slowly, until the roux comes to a simmer, about 2 minutes. Continue stirring continuously until the sauce has thickened to your desired consistency.
11. Add Cream and Seasoning: Add the heavy cream, salt, and white pepper, and stir for 1 minute more.
12. Melt the Cheese: Remove the saucepan from the heat and stir in the shredded cheese until it melts completely and the sauce is smooth and creamy.
13. Sauté Onions and Garlic: In the same skillet where the spinach was cooked (the one you didn’t wash!), heat the olive oil over medium heat.
14. Cook Aromatics: Add the finely diced onion and minced garlic and sauté, stirring occasionally, for about 5 minutes, or until the onions are translucent and fragrant. Be careful not to burn the garlic.
15. Combine Ingredients: Add the cooked spinach and the cheese sauce to the skillet with the onion and garlic mixture.
16. Heat Through: Stir everything together over medium heat until well mixed and heated through.
17. Taste and Adjust Seasoning: Taste the creamed spinach and adjust the seasoning with additional salt and white pepper as needed.
18. Serve Immediately: Transfer the creamed spinach to a heated and covered serving dish. Serve immediately while hot.

Expert Tips & Tricks

• Warming the Milk: Warming the milk helps the sauce come together more smoothly and quickly. You can warm it in the microwave or in a separate saucepan.
• Preventing a Lumpy Sauce: Whisking the milk into the roux gradually and continuously is key to preventing a lumpy sauce. If lumps do form, you can try whisking vigorously or using an immersion blender to smooth it out.
• Cheese Selection: While asadero or queso quesadilla are recommended, you can experiment with other melting cheeses such as Monterey Jack, mozzarella, or even a sharp cheddar for a bolder flavor.
• Don’t Overcook the Spinach: Overcooked spinach can become mushy. Cook it just until it’s wilted and tender.
• Make Ahead Tip: The creamed spinach can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of milk or cream if needed to restore the creamy consistency.

Serving & Storage Suggestions

Creamed spinach makes a fantastic side dish to accompany grilled steaks, roasted chicken, or baked salmon. It’s also a delicious addition to quiches, omelets, or even served as a topping for baked potatoes.

To store leftovers, transfer the creamed spinach to an airtight container and refrigerate for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally, or microwave in short intervals. Add a splash of milk or cream if needed to restore the creamy consistency. Freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	114 kcal	N/A
Calories from Fat	74 kcal	N/A
Total Fat	8.3 g	12%
Saturated Fat	4.3 g	21%
Cholesterol	22.2 mg	7%
Sodium	387.8 mg	16%
Total Carbohydrate	6.8 g	2%
Dietary Fiber	1.6 g	6%
Sugars	2.8 g	N/A
Protein	4.4 g	8%

Variations & Substitutions

• Dairy-Free Creamed Spinach: Substitute the butter with olive oil or a plant-based butter alternative. Use almond milk or soy milk instead of cow’s milk and replace the heavy cream with a dairy-free cream alternative like coconut cream or cashew cream. Use a plant-based shredded cheese alternative for the asadero cheese.
• Spicy Creamed Spinach: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.
• Creamed Spinach with Bacon: Cook 4 slices of bacon until crispy. Crumble the bacon and add it to the creamed spinach along with the spinach leaves.
• Creamed Spinach with Mushrooms: Sauté sliced mushrooms along with the onions and garlic for an earthy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can absolutely use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the recipe.

Q: What if my creamed spinach is too thick?
A: Simply add a little more warmed milk or cream, a tablespoon at a time, until you reach your desired consistency.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the creamed spinach a day or two in advance. Store it in the refrigerator and reheat it gently on the stovetop or in the microwave.

Q: What’s the best way to reheat creamed spinach?
A: Reheat creamed spinach in a saucepan over low heat, stirring occasionally. You can also microwave it in short intervals, stirring in between, until heated through.

Q: Can I add other vegetables to this recipe?
A: Absolutely! Sautéed mushrooms, artichoke hearts, or even roasted red peppers would be delicious additions to creamed spinach.

Final Thoughts

This creamed spinach is more than just a side dish; it’s a comforting and flavorful experience that’s sure to impress. Whether you’re serving it alongside a special occasion meal or simply looking for a delicious way to incorporate more greens into your diet, this recipe is a winner. Don’t hesitate to experiment with different cheeses, spices, or additions to make it your own. I encourage you to give this recipe a try and discover the joy of perfectly creamy and flavorful spinach. Enjoy!