Creamed Spinach

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Restaurant quality Creamed Spinach is so easy to make at home - it's definitely worth the effort! This classic dish is beloved for a reason - it's just so dang good!

Prep Time5

Cook Time15

Course: Side Dish

Cuisine: American

Servings:

Author: Chris Joe

Ingredients

2 lbs baby spinach
8 tablespoons butter
1 shallot finely diced
4 cloves garlic minced
1/3 cup flour
1 ¾ cup whole milk
¼ cup grated parmesan cheese
1 tsp kosher salt
¼ tsp black pepper
½ tsp nutmeg freshly ground

Instructions

In a large pot add 2 tbsp of butter in a largepot and heat over medium high until melted. Turn the heat to high and add the spinach and stir until just wilted, and the second half and do the same about 10 minutes. Set aside to let cool.
In a medium sized saucepan, melt the remaining butter over medium heat until melted. Add the shallot and sauté for 1 minute.
Add the flour and mix to combine. Cook for 2-3 minutes to form a roux. Slowly whisk in cold milk so that it is incorporated evenly into the roux and bring to a simmer over medium high heat. Add the whole garlic, nutmeg, salt and pepper. Cook for another 2-3 minutes until thickened. Turn off the heat and fold in the parmesan cheese.
Strain and squeeze out any remaining liquid from the spinach. Add the drained spinach to the roux mixture and stir to combine. Serve in a warmed baking dish and enjoy!

Notes

I recommend using baby spinach (I prefer the size when wilted); you can also use regular sized spinach but consider removing the stems before wilting - I personally did not enjoy how the stems turned tough.

The best Creamed Spinach is creamy and the perfect amount of thickness - NOT runny or watery! To achieve this, you must wilt the spinach and squeeze out all remaining liquid. The spinach needs to be as dry as possible before going into the roux. Do NOT skip this step and make sure to dry out the spinach thoroughly.

Use unsalted butter, as there is kosher salt and parmesan cheese in this dish. You can always add more salt to taste.

If you want to subsitute whole milk with almond milk, you can do so but the results will be less creamy and rich.

I recommend using freshly grated cheese, as this will be whisked into the roux - pre-grated cheese have additives and preservatives to keep the cheese from melting, which in turn will make sauces grainy.

You can substitute parmesan cheese for another type of cheese like gruyere or Pecorino Romano.

Freshly ground nutmeg is my secret ingredient for restaurant quality Creamed Spinach. I find that it adds a vibrance and depth of flavor that warms up any creamy, savory dishes. It's a tiny bit but it makes a world of difference! Make sure to use freshly ground nutmeg for the most aroma and flavor.

I love to serve Creamed Spinach in a warmed baking dish. It keeps the dish warm and slows down the thickening and congealing that inevitably happens with creamy dishes.

There are two ways to warm up a dish - you can fill it with hot water until it's time to serve OR you can pop it into your oven at a low temperature (150-200F max) for 15 minutes.

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