Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Easy Creamed Spinach 4.0 (347) 23 Reviews This classic side dish makes any dinner feel special. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 13, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 30 mins Servings: 4 Jump to recipe Our easy creamed spinach recipe makes it simple to serve the beloved side dish for any meal—and it’s too good to save for special occasions. Despite its name, creamed spinach is not a dish of spinach and cream. It’s usually blanched spinach in a béchamel or white sauce, perhaps with a little cheese added. Our recipe skips the fussy sauce-making; there’s no roux needed to thicken the sauce in this method. Instead, we use one of our favorite shortcut ingredients—cream cheese. Mixed with milk and stirred into sautéed onion and garlic, it creates a creamy foil for the spinach. Our Most Popular Side Dishes of All Time Diana Chistruga What Is Creamed Spinach? Creamed spinach is a classic steakhouse side dish, a staple of the Thanksgiving table, and a great way to get those who don’t always embrace spinach to eat their greens. It’s a comforting, creamy dish that starts with lots of spinach, because spinach wilts when cooked, and its volume reduces dramatically. Typically, creamed spinach is made with cooked spinach and a creamy béchamel sauce. The spinach is wilted and drained, and any moisture is squeezed out. Then, it is chopped and stirred into béchamel (what you may know as a white sauce). The sauce is the tricky part of the dish, as adding milk or cream to the roux (a cooked mixture of flour and butter) can sometimes result in a lumpy sauce. Some renditions also add onion, shallot, or garlic, and some call for bacon. Substitutes for Flat Leaf Spinach Our easy creamed spinach recipe calls for fresh flat-leaf spinach, but you can substitute baby spinach if you like. Washing spinach: When you're ready to prepare spinach, discard any yellow leaves and tough stems. Spinach can be gritty, so to clean it, swish it around in several changes of cool water until there's no grit left at the bottom of the bowl. Cook Mode (Keep screen awake) Ingredients 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned 2 tablespoons butter ½ medium onion, minced 4 garlic cloves, minced 4 ounces bar cream cheese, cut into pieces ½ cup milk Pinch ground nutmeg Coarse salt and ground pepper Directions Diana Chistruga Cook spinach: Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Diana Chistruga Rinse spinach and squeeze: Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible. Diana Chistruga Chop spinach: Coarsely chop spinach, then set aside. Diana Chistruga Cook onion and garlic: In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes. Diana Chistruga Add cream cheese and milk: Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Diana Chistruga Stir in spinach and cook: Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Diana Chistruga Add nutmeg and serve: Add nutmeg; season with salt and pepper, and serve. Diana Chistruga Main Courses to Pair With Creamed Spinach Creamed spinach is a classic side dish to pair with poultry and other meats. Here, we share a few of our favorite main course meals to be accompanied by our easy creamed spinach: Perfect Roast Chicken Chicken Thighs Braised in White Wine Prime Rib Roast Cowboy Ribeye Steak Barbecue Chicken Pepper Crusted Filet Mignon Storing Creamed Spinach Store leftover creamed spinach in the refrigerator for up to three days. Reheating Reheat leftover creamed spinach gently over low heat. In addition to enjoying it as a side dish, try leftover creamed spinach stirred into pasta for an instant sauce, or on top of a piece of toast for a comforting snack. Frequently Asked Questions Can you make creamed spinach ahead? Yes, you can make creamed spinach ahead of time. Simply follow the recipe and transfer the finished spinach to a bowl. Cover the surface with plastic wrap to prevent skin from forming. Let it cool, then refrigerate. When ready to eat, reheat the creamed spinach slowly over low heat. Why does my creamed spinach taste bitter? Your creamed spinach may taste bitter due to oxalic acid. When choosing your spinach, avoid larger, darker leaves because they have a higher concentration whereas young, baby spinach tends to be sweeter. Over-cooking spinach can also cause it to have a more bitter taste. Can I use frozen spinach for creamed spinach? Yes, you can use frozen spinach for our easy creamed spinach recipe. Before cooking, let the frozen spinach thaw and drain it well to remove the excess water. We prefer using fresh spinach, but frozen works well. Can I add other vegetables to the cream spinach? Yes, you can add other vegetables to the cream spinach. We recommend adding mushrooms or artichokes because they pair well with spinach. When cooking, ensure you allow enough time for the other vegetables to become tender and flavorful. Other Easy Vegetable Side Dishes to Try Sautéed Green Beans Wilted Spinach and Cherry Tomatoes Roasted Cabbage Wedges Fried Brussels Sprouts Simple Steamed Asparagus Originally appeared: Everyday Food, April 2007 Rate It PRINT Updated by Peggy Kieran Peggy Kieran Peggy is a writer for MarthaStewart.com.