Creamed spinach is one of those rare side dishes that manages to be both humble and incredibly sophisticated. Often associated with high-end steakhouses and festive holiday dinners, it transforms a simple leafy green into a decadent, velvety experience. Many people are intimidated by the idea of making it at home, fearing a watery mess or a bland sauce, but the process is actually quite straightforward once you master the balance of texture and seasoning. Whether you are serving it alongside a perfectly seared ribeye or as a comforting side for a Sunday roast, knowing how to make a creamed spinach that is rich, flavorful, and perfectly thickened is a skill every home cook should possess.
Selecting the Right Spinach for Your Dish
The foundation of any great creamed spinach is, naturally, the spinach itself. While it might seem like any green leaf will do, the variety you choose significantly impacts the final texture.
Fresh vs. Frozen Spinach
One of the most common debates is whether to use fresh or frozen spinach. Fresh spinach, particularly mature bunched spinach, offers a more robust flavor and a slightly more varied texture. However, it shrinks down immensely. If you are cooking for a crowd, you will need what looks like an industrial quantity of fresh leaves to end up with a few cups of finished product.
Frozen spinach is an excellent and often preferred alternative for creamed spinach. It is pre-blanched and chopped, which saves significant prep time. The key with frozen spinach is the moisture content. Because it is frozen with water, you must squeeze every possible drop of liquid out of it before adding it to your cream sauce. If you don’t, your sauce will become thin and greenish-grey rather than white and creamy.
Preparation Techniques for Fresh Leaves
If you choose to go the fresh route, start by washing the leaves thoroughly to remove any grit. For mature spinach, it is best to remove the thick woody stems. You can quickly blanch the leaves in boiling water for about 30 seconds, then immediately plunge them into an ice bath. Once cooled, squeeze the water out using a clean kitchen towel or a potato ricer. This step is non-negotiable for achieving that steakhouse-quality consistency.
Building the Flavor Foundation
A great creamed spinach isn’t just spinach and heavy cream; it starts with aromatics that provide depth.
The Role of Aromatics
Most classic recipes begin with a base of shallots and garlic. Shallots are preferred over standard yellow onions because they offer a subtle, sweet complexity that doesn’t overpower the delicate greens. Finely mince your shallots and sauté them in butter over medium heat until they are translucent and soft, but not browned. Adding garlic toward the end of this process ensures it becomes fragrant without turning bitter.
Choosing Your Fat
Butter is the traditional choice for sautéing your aromatics and building the roux. It adds a richness that oil simply cannot replicate. For a truly luxurious version, use high-quality European-style butter, which has a higher fat content and less water.
Mastering the Cream Sauce
The “creamed” part of the dish usually involves a Béchamel-based sauce or a reduction of heavy cream.
Creating a Roux
To ensure your sauce is stable and thick enough to coat the spinach without running all over the plate, many chefs start with a light roux. After sautéing your shallots in butter, sprinkle in an equal amount of all-purpose flour. Cook this for about two minutes to remove the raw flour taste. The goal is a “blond” roux—you want it cooked, but not darkened in color.
Incorporating the Liquid
Whisk in whole milk or heavy cream slowly. If you want the richest possible result, use 100% heavy cream. If you prefer something slightly lighter but still silky, a mixture of milk and cream works well. Whisk constantly over medium-low heat until the sauce thickens and can coat the back of a spoon.
Seasoning and Secret Ingredients
This is where you move from a basic side dish to a gourmet accompaniment. Spinach is notoriously bland on its own, so aggressive seasoning is necessary.
The Power of Nutmeg
If there is one “secret” ingredient in creamed spinach, it is freshly grated nutmeg. Nutmeg has a natural affinity for dairy and greens. You don’t need much—just a pinch—but it provides an earthy warmth that makes people wonder why your version tastes so much better than theirs.
Cheese and Acid
While not strictly traditional in every recipe, adding a handful of finely grated Parmesan or Gruyère can add a salty, nutty dimension. Additionally, a tiny squeeze of lemon juice or a pinch of cayenne pepper can brighten the dish, cutting through the heavy fat of the cream and butter.
Step-by-Step Instructions for Perfect Creamed Spinach
To bring all these elements together, follow this refined process.
Squeezing and Chopping
Ensure your spinach (whether fresh-cooked or thawed) is bone-dry. Chop it finely so that every piece can be fully encapsulated by the sauce. If the spinach is too long and stringy, it becomes difficult to eat gracefully.
Simmering to Perfection
Once your cream sauce is thickened and seasoned, fold in the dry spinach. Turn the heat down to low. You want to simmer the mixture for about five to ten minutes. This allows the spinach to release its remaining flavor into the sauce and ensures the dish is piping hot throughout. If the mixture becomes too thick, you can thin it out with a tablespoon of milk at a time.
Final Adjustments
Taste your dish right before serving. Spinach absorbs salt like a sponge, so you may find it needs more than you initially thought. Serve it in a warmed bowl to keep the cream from setting too quickly.
Common Mistakes to Avoid
Even seasoned cooks can run into trouble with this dish if they overlook a few key details.
The Watery Mess
As mentioned previously, the number one mistake is failing to dry the spinach. Water is the enemy of a thick cream sauce. If you see a pool of green liquid forming at the bottom of your serving dish, it means the spinach wasn’t squeezed enough or the sauce wasn’t reduced sufficiently.
Overcooking the Greens
While you want the spinach to be tender, you don’t want it to turn into a dark, mushy paste. If using fresh spinach, avoid boiling it for too long during the blanching phase. The goal is a vibrant, deep green color, not a dull olive drab.
Using Pre-Shredded Cheese
If you decide to add cheese to your sauce, grate it yourself from a block. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping in the bag, which can result in a grainy or gritty texture in your smooth cream sauce.
Serving Suggestions and Pairings
Creamed spinach is a heavy side dish, so it pairs best with proteins that have a strong crust or high acidity.
The Steakhouse Classic
There is a reason this dish is a staple in American steakhouses. The creaminess offsets the charred, salty exterior of a grilled steak perfectly. It also pairs beautifully with roasted prime rib or lamb chops.
Holiday Feasts
Because it can be made slightly ahead of time and reheated gently, creamed spinach is a favorite for Thanksgiving or Christmas dinners. It provides a nice textural contrast to crunchy roasted potatoes and lean turkey or ham.
Frequently Asked Questions
Can I make creamed spinach ahead of time?
Yes, you can prepare creamed spinach up to two days in advance. Store it in an airtight container in the refrigerator. When you are ready to serve, reheat it slowly in a saucepan over low heat. You may need to add a splash of milk or cream to loosen the sauce, as it will thicken significantly when cold. Avoid using a microwave if possible, as it can cause the fats in the sauce to separate.
How do I make a vegan version of creamed spinach?
To make this dish vegan, substitute the butter with a high-quality vegan butter or olive oil. Use a roux made with flour and unsweetened cashew milk or full-fat coconut milk. Cashew cream is particularly effective because of its natural thickness and neutral, nutty flavor. Nutritional yeast can be added to provide the savory depth that Parmesan usually provides.
Is creamed spinach healthy?
While spinach itself is a nutritional powerhouse filled with vitamins A, C, and K, as well as iron and folate, the “creamed” portion adds significant calories and saturated fat. To make a lighter version, you can use Greek yogurt or Neufchâtel cheese instead of heavy cream, though the texture and flavor profile will shift toward being more tangy.
Why is my creamed spinach bitter?
Bitterness usually comes from two sources: overcooked garlic or the spinach itself. Mature spinach leaves can sometimes have a bitter edge. To counteract this, ensure you don’t brown your garlic during the initial sauté, and add a tiny pinch of sugar to the sauce to balance the flavors. Proper blanching of fresh spinach also helps remove some of the oxalic acid which contributes to that “fuzzy” or bitter feeling on the teeth.
What is the best way to reheat leftovers?
The best way to reheat creamed spinach is on the stovetop over low heat. Stir frequently to ensure even heating and to prevent the bottom from scorching. If the sauce looks broken or oily, whisking in a teaspoon of warm water or cream can often help emulsify it back together. If you must use a microwave, use 50% power and stir every 30 seconds.