Creamed Spinach

This made from scratch creamed spinach is one of my favorite sides. Serve it over rice, noodles, baked potatoes or grits.

Course vegetable

Cuisine American

Keyword cooked spinach recipe, creamed vegetable, recipe using baby spinach, spinach, spinach recipe, spinach with cream sauce, vegetable

Prep Time 5

Cook Time 20

Servings

Calories 223kcal

Author Beth Pierce

Melt butter in large skillet over medium heat. Sprinkle flour over the the melted butter and whisk in. Continue cooking and whisking over the heat until the mixture turns a light brown; approximately 7 minutes. Slowly whisk in milk, nutmeg and onion powder. Salt and pepper to taste. Simmer over low heat and stir frequently.
Heat 1 tablespoon of olive oil in extra large skillet over medium heat. Add onion and cook for 3-4 minutes. Add garlic and cook 1 additional minute. Remove to skillet with cream sauce.
Heat 1 tablespoon of olive oil in same skillet over medium heat. Pile in the spinach and cook until wilted; approximately 2-3 minutes. Remove to skillet with cream sauce. Repeat with remaining spinach working in batches that are appropriate for your skillet size.
If desired season with more salt and pepper to taste and serve promptly.

how to make creamed spinach, easy creamed spinach, best creamed spinach

Use fresh baby spinach as it has less stems and it is more tender. Baby spinach makes a smoother creamier Creamed Spinach.
Cook the roux until it is a light brown. This will take about seven minutes and it should be whisked almost continuously. This will give it a little bit of a nutty flavor but still thicken the sauce.
Season the Creamed Spinach to taste. If you like a little heat add a couple pinches of cayenne or crushed red pepper. Some of my readers could eat a jalapeno straight off the vine and some of my readers wince at the thought.
This recipe is best served as soon as it is done but sometimes coordinating everything to be served is difficult. You can keep it over low heat for a short period of time stirring frequently. If the sauce becomes too thick add a quarter cup of milk at a time till you bring it back to a good consistency.