Creamed spinach is one of those rare side dishes that manages to be both sophisticated and deeply comforting. Often associated with high-end steakhouses, it is the perfect velvety companion to a seared ribeye, a roasted chicken, or even a simple baked potato. While it might seem like a complex dish requiring secret chef techniques, learning how to make cream spinach at home is surprisingly straightforward. The key lies in balancing the earthy, slightly metallic notes of the spinach with a rich, aromatic cream sauce that doesn’t overwhelm the greens.
Understanding the Essentials of Great Creamed Spinach
To master this dish, you first need to understand what makes a “great” version versus a mediocre one. A poor creamed spinach is often watery, bland, or resembles a green soup. A great version features vibrant green spinach held together by a thick, luscious sauce that tastes of garlic, nutmeg, and high-quality dairy.
Choosing the Right Spinach
The foundation of the dish is, of course, the spinach. You have three primary options, each with its own set of pros and cons:
- Fresh Mature Spinach: This usually comes in bunches with thick stems. It has the most robust flavor but requires the most work, as you need to trim the stems and wash it thoroughly to remove grit.
- Fresh Baby Spinach: This is the most convenient fresh option. It is tender and wilts quickly, though it has a slightly milder flavor than mature spinach.
- Frozen Spinach: Surprisingly, many chefs prefer frozen chopped spinach for this specific dish. It is picked at peak ripeness, blanched, and squeezed of excess water, which saves you a massive amount of prep time. If you use frozen, just ensure it is completely thawed and squeezed bone-dry.
The Role of the Béchamel Base
Most traditional recipes rely on a light roux-based sauce, known in French cooking as a Béchamel. By whisking flour into melted butter and then slowly adding milk or cream, you create a stable thickening agent. This ensures that the cream stays clingy and rich rather than separating or becoming runny once it hits the plate.
Preparation and Ingredients
Before you turn on the stove, gather your ingredients. Having everything measured out is crucial because the cooking process moves quickly once the spinach hits the pan.
Ingredients List
- 2 pounds of fresh baby spinach (or 20 ounces of frozen chopped spinach, thawed)
- 2 tablespoons of unsalted butter
- 1 small yellow onion or 2 shallots, finely minced
- 3 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 1 cup of heavy cream (or half-and-half for a lighter version)
- 1/2 cup of whole milk
- 1/4 teaspoon of freshly grated nutmeg
- 1/2 cup of grated Parmesan cheese
- Salt and freshly cracked black pepper to taste
Step-by-Step Instructions for Making Creamed Spinach
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Step 1: Prepping the Spinach
If you are using fresh spinach, you need to wilt it first. Place the spinach in a large pot with just a splash of water over medium heat. Cover the pot and let it steam for about 2 to 3 minutes until wilted. Immediately transfer the spinach to a colander and run cold water over it to stop the cooking process and preserve the bright green color.
The most important part of this entire process is removing the moisture. Once the spinach is cool enough to handle, gather it in a clean kitchen towel or a mesh nut milk bag and squeeze with all your might. You will be shocked at how much water comes out. If you skip this, your final sauce will be watery and gray. Once squeezed, roughly chop the ball of spinach so it incorporates easily into the sauce.
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Step 2: Sautéing Aromatics
In a large skillet or saucepan, melt the butter over medium heat. Add the finely minced onion or shallots and sauté for about 3 to 4 minutes until they are translucent and soft. Add the minced garlic and cook for another 60 seconds. You want the garlic to be fragrant but not browned, as burnt garlic will turn the cream sauce bitter.
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Step 3: Creating the Roux and Sauce
Sprinkle the flour over the butter and onion mixture. Use a whisk to stir constantly for about 1 to 2 minutes. This “cooks out” the raw flour taste while creating a paste that will thicken your liquids.
Slowly pour in the milk and heavy cream while whisking vigorously to prevent lumps. Continue to cook over medium heat, stirring frequently, until the sauce begins to bubble and thicken. This usually takes about 5 minutes. The sauce should be thick enough to coat the back of a spoon.
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Step 4: Seasoning and Finishing
Reduce the heat to low. Add the nutmeg, salt, and black pepper. Nutmeg is the “secret ingredient” in creamed spinach; it complements the iron-like flavor of the greens and the richness of the dairy perfectly.
Stir in the Parmesan cheese until melted and smooth. Finally, add your squeezed and chopped spinach to the pan. Use a wooden spoon or spatula to fold the spinach into the cream sauce, breaking up any large clumps of greens. Let it simmer for another 2 to 3 minutes until the spinach is heated through and the flavors have melded.
Pro Tips for the Best Results
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Don’t Overcook the Greens
If you are using fresh spinach, only wilt it until it just collapses. Overcooking spinach at the start leads to a mushy texture and a loss of that beautiful emerald green color.
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Texture Adjustments
Some people prefer a very smooth, almost puréed creamed spinach. If that is your preference, you can pulse the final mixture a few times in a food processor or use an immersion blender. However, the classic steakhouse style usually retains some texture from the chopped leaves.
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Flavor Variations
While the classic recipe is hard to beat, you can customize it to fit your meal. Adding a pinch of cayenne pepper provides a subtle background heat. Alternatively, stirring in some crispy crumbled bacon at the end adds a smoky crunch that pairs wonderfully with the creamy greens. For a tangier profile, some cooks like to add a teaspoon of lemon juice or a dollop of cream cheese for extra thickness.
Serving and Storage
Creamed spinach is best served immediately while the sauce is at its silkiest. It pairs exceptionally well with grilled meats, roasted Thanksgiving turkey, or even as a base for poached eggs (similar to Eggs Florentine).
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat. You may need to add a splash of milk or cream to loosen the sauce, as it will thicken significantly as it cools. Avoid the microwave if possible, as it can cause the dairy to separate and the spinach to overcook.
Frequently Asked Questions
Can I make creamed spinach ahead of time?
Yes, you can prepare creamed spinach up to 24 hours in advance. Simply follow the recipe, let it cool completely, and store it in the refrigerator. Reheat it slowly on the stove over low heat, adding a tablespoon of milk if the sauce has become too thick.
Is creamed spinach healthy?
Spinach itself is a powerhouse of nutrients, including iron, vitamins A, C, and K. However, the traditional “cream” part of the dish adds significant calories and saturated fat from the butter, cream, and cheese. To make a lighter version, you can substitute the heavy cream with whole milk and use a bit more flour to thicken, or use a light cream cheese instead of the roux.
Why is my creamed spinach watery?
Watery creamed spinach is almost always the result of not squeezing the spinach dry enough. Spinach holds an incredible amount of water. Even if it looks dry after draining, you must use a kitchen towel or paper towels to manually squeeze the liquid out. Another cause could be not letting the Béchamel sauce thicken sufficiently before adding the greens.
Can I use kale instead of spinach?
You can certainly use the same method for kale, but keep in mind that kale is much heartier than spinach. You will need to remove the tough center ribs and sauté or steam the kale for much longer (about 10 to 15 minutes) before adding it to the cream sauce. The result will be a “creamed kale” with a much more substantial bite.
What is the best way to reheat creamed spinach without it breaking?
The key to reheating any cream-based sauce is low and slow heat. Place the spinach in a small saucepan over low heat and stir constantly. Adding a tiny bit of liquid, like a teaspoon of water or milk, helps re-emulsify the sauce. Avoid high heat, which can cause the fats in the cream and cheese to separate from the solids, leaving you with an oily mess.