Creamed Spinach

Macrayla Evans


I have never been a fan of cooked spinach until now. I came across this recipe and I cannot believe how good this dish tastes. I have been won over!

★★★★★ 1 vote
30 Min
30 Min


3 lb
baby spinach
1 1/4 c
whole milk
1 c
heavy cream
small onion, finely chopped
1/2 stick
(1/4 cup) butter
1/4 c
all-purpose flour
1/8 tsp
freshly grated nutmeg
2 Tbsp
grated parmesan cheese


1Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
2Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
3When ready to serve, top with the grated Parmesan
4Cooks' note: Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.

About Creamed Spinach

Course/Dish: Vegetables
Dietary Needs: Vegetarian