Creamed Spinach Recipe
Make this Creamed Spinach Recipe now for a silky, bright green side that elevates any meal.
Ingredients
- 2 pounds (900 g) fresh spinach leaves, large tough stems removed, well rinsed and thoroughly drained
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 small yellow onion (about 4 ounces / 115 g), finely minced
- 2 medium garlic cloves, finely minced
- 3 tablespoons (24 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk, cold
- 3/4 cup (180 ml) heavy cream, cold
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cayenne pepper (optional, for gentle heat)
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup (30 g) finely grated Parmesan cheese, plus more for serving (optional)
- 1 ounce (30 g) cream cheese, at room temperature, cut into small cubes (optional, for extra richness)
- 1 tablespoon (15 ml) fresh lemon juice (optional, to brighten flavor)
- 2 tablespoons (8 g) finely chopped fresh parsley or chives, for garnish (optional)
Instructions
Step 1: Prepare and Blanch the Spinach
Work quickly and confidently: after rinsing and draining the leaves, remove any large, tough stems so only tender leaves remain. Bring batches of the spinach to a rolling boil briefly, then plunge immediately into ice water to stop the cooking; drain thoroughly in a colander and squeeze handfuls firmly until the spinach feels dry and forms tight bundles. Transfer those bundles to a cutting board and finely chop until the texture is uniform and easily foldable — the leaves should look vibrant, glossy, and compact, not watery.
Step 2: Build the Aromatic Cream Base
On the work surface set a shallow matte grey ceramic sauté pan (no stove visible) and place a small dish of unsalted butter and a tiny glass cruet of olive oil nearby; melt the butter into the oil so the fat becomes glossy and shimmering. Add finely minced yellow onion and sweat until translucent and tender, then stir in minced garlic until just fragrant — the onions should be soft, slightly glossy at the edges, not browned. Sprinkle the flour evenly over the aromatics and cook briefly until the mixture becomes a pale, thick paste with a satiny sheen; you should see the roux clinging lightly to the spatula.
Step 3: Add Cold Dairy and Whisk to a Silky Sauce
With a steady hand, whisk cold whole milk and then heavy cream into the roux in a slow stream so the texture goes from pasty to silky and fluid without lumps. Bring the mixture to a gentle simmer (visually: small, even bubbles and a cream that coats the back of a spoon) and continue to whisk until the sauce is visibly thickened, velvety, and glossy — the surface should catch the light subtly, showing a soft ripple when the whisk moves. Keep a clean stainless whisk and a wooden spatula nearby for continuity.
Step 4: Season and Enrich with Cheese
Lower the heat and fold in freshly grated nutmeg, a whisper of cayenne if you like gentle heat, salt and black pepper; taste and balance carefully. Stir in finely grated Parmesan so it melts into a satin sheen, and if using, add small cubes of room-temperature cream cheese and stir until the sauce is luxuriously rich and homogeneous — no graininess, only a smooth, thick cream that clings to the spoon. The sauce should look slightly glossy, pale ivory with tiny flecks of spice.
Step 5: Fold in the Spinach, Finish and Serve
Add the finely chopped, tightly squeezed spinach to the warm cream and fold gently until every leaf is evenly coated and the mixture looks uniform — deep herb-green flecks suspended in the pale cream. Simmer off-heat for a few minutes on low warmth to marry flavors, then finish with a squeeze of lemon if desired and a final seasoning check. Transfer the creamed spinach into the same shallow matte grey ceramic serving vessel so the shape and geometry remain consistent; the final portion should be thick, glossy, and spoonable with delicate peaks and a slight sheen.
Notes
- Squeeze blanched spinach tightly to remove excess water for a thicker sauce.
- Whisk cold milk slowly into the roux to avoid lumps.
- Reheat gently over low heat and add a splash of milk if the sauce tightens.
- Substitute cornstarch for flour for a gluten-free option, whisked into cold milk first.
- Taste and adjust salt at the end to prevent over-salting due to Parmesan.