Easy Creamed Spinach

If you search my archives, you’ll find that I love spinach. Fresh, frozen, creamed – you name it, I’ve made it. While frozen spinach is the easiest way to make creamed spinach (imho), using fresh spinach is a pretty close second.

The addition of the egg yolks give this a slightly yellow tint, but that’s what adds to the decadence of this side dish. It would be great next to turkey or a roast at your Christmas dinner.

Easy Creamed Spinach

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1/3 cup unsalted butter, divided
  • 4 tablespoons all-purpose flour
  • 1 an onion, chopped
  • 3 cloves garlic, finely chopped or minced
  • 1 cup whole milk
  • Salt and pepper, to taste
  • 1 pinch ground nutmeg, optional
  • 1 pinch of cayenne pepper, optional
  • 16 ounces baby spinach leaves, washed and dried
  • 2 tablespoons of grated parmesan cheese, to serve


  1. Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
  2. Pour in the milk, whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (if using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
  3. In a separate pan, melt the remaining butter, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (add a small spoon of water if the pan gets too dry.)
  4. Add wilted spinach to the cream sauce, stirring gently to combine.
  5. Sprinkle with parmesan cheese and serve immediately. img_1228_jpg
Original recipe can be found here.

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