Homemade Creamed Spinach

I grew up in a home where greens were always on the table, but they never caught my attention until the day a relative served a bowl of creamed spinach at a family dinner.

I still remember how quietly it sat among all the louder dishes, yet the moment I took a spoonful, the whole meal shifted for me.

The spinach was soft but not mushy, the sauce silky and rich, and the aroma gentle in a way that made you slow down and actually taste it. From that day, this dish became my quiet pride.

Every time I cook it, I pay attention to the small steps—letting the onions soften slowly, whisking the warm milk long enough to keep it smooth, folding the spinach in until it settles naturally into the cream.

Over time, these little moments in the kitchen started to feel like a pause button in my day.

What I love most is how this bowl brings a sense of calm to the table. It isn’t loud or showy. It’s steady, warm, and dependable.

When it’s done right, it feels like the kind of food that makes you breathe a bit easier.

And once you learn the rhythm of it, you’ll make it again and again with the same quiet satisfaction.

Table of Contents

Creamed Spinach Recipe

Ingredients

600 g fresh spinach (or 450 g frozen chopped spinach, fully thawed and squeezed dry)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, very finely minced
3 garlic cloves, finely minced
3 tablespoons all-purpose flour
1 ½ cups whole milk, warmed
½ cup heavy cream
¼ teaspoon ground nutmeg
½ teaspoon black pepper (plus extra for finishing)
¾ teaspoon salt, or to taste
¼ cup finely grated Parmesan cheese
Fresh parsley for garnish (optional)

Instructions

Wash the fresh spinach thoroughly and shake off excess water. Heat a large pot over medium and add the spinach in batches, allowing it to wilt naturally. Once wilted, transfer it to a bowl to cool. Squeeze out as much liquid as possible, then chop it into small pieces. If using thawed frozen spinach, squeeze it very well before chopping to avoid watery sauce.
In a medium saucepan, melt the butter with the olive oil over medium-low heat. Add the finely minced onion and cook slowly for about 3 to 4 minutes until it becomes soft and translucent. Avoid browning; the flavor should stay mild and sweet.
Stir in the minced garlic and cook for 30 seconds until fragrant. Keep the heat low so the garlic doesn’t turn golden or bitter.
Sprinkle the flour evenly over the onion-garlic mixture. Use a wooden spoon to mix thoroughly, forming a smooth paste. Let this cook for about 1 minute to remove the raw flour taste. Do not skip this step.
Slowly pour in the warm milk while whisking continuously. Whisk until the mixture becomes smooth and starts to thicken. This usually takes 2 to 3 minutes. When it lightly coats the back of a spoon, it’s ready for the next step.
Add the heavy cream and continue stirring gently for another minute. The sauce should be silky, creamy, and free of lumps.
Season the mixture with nutmeg, black pepper, and salt. Add the Parmesan cheese and stir until it melts completely into the sauce. Taste and adjust seasoning as needed.
Add the chopped spinach into the cream sauce. Stir slowly and patiently until every leaf is evenly coated. Let it simmer on the lowest heat for 3 to 4 minutes so the flavors blend and the mixture becomes thick and luxurious.
Remove from heat and allow it to rest for 2 minutes before serving. This resting time allows the spinach to settle into the sauce, giving it the exact smooth finish shown.
Spoon into a bowl and garnish lightly with fresh parsley and a small pinch of cracked black pepper if you like.

What Makes Creamed Spinach Turn Out Smooth And Silky?

A smooth bowl of creamed spinach depends on how you handle the base sauce and the spinach.

Consistent gentle heat: You keep the heat low when cooking the onions, garlic, and flour so the sauce stays smooth instead of grainy.
Warm milk for mixing: Warm milk blends faster with the flour mixture and keeps the sauce from tightening too quickly.
Proper spinach prep: You squeeze out all extra water before adding the spinach to the sauce to avoid thinning the mixture.
Slow stirring: You fold the spinach into the cream patiently so the sauce coats every leaf evenly.

Why Does The Spinach Need To Be Squeezed Dry?

Removing extra water is one of the most important steps in making creamed spinach.

Controls thickness: Spinach naturally holds water, and squeezing it stops that water from thinning the sauce.
Improves flavor: A dry spinach base prevents dilution and keeps the taste rich and balanced.
Helps reheating: When extra moisture is removed early, the dish stays thick even after being stored.

How Do You Keep Creamed Spinach From Becoming Too Thick?

Sometimes the sauce thickens more than expected while cooking or resting.

Add a splash of milk: Warm milk loosens the sauce slowly without breaking it.
Stir slowly: Gentle stirring helps bring the mixture back together.
Heat on low: Low heat keeps the dairy stable while you adjust the texture.

Can You Use Frozen Spinach For Creamed Spinach?

Frozen spinach works well when handled correctly.

Thaw fully first: This allows you to squeeze out the water properly.
Press out water: Removing the moisture keeps the sauce creamy and thick.
Chop finer if needed: Additional chopping helps create a smooth final texture.

What Kind Of Milk And Cream Should You Use For The Best Creamed Spinach?

Your dairy choice affects richness and smoothness.

Whole milk for body: Whole milk gives the sauce a fuller feel.
Heavy cream for thickness: Heavy cream adds the silky texture that makes creamed spinach rich.
Warm dairy before adding: Warm milk and cream blend better and reduce the risk of lumps.

How Do You Fix Creamed Spinach That Turns Grainy?

A grainy texture usually means the dairy or flour heated too fast.

Lower the heat right away: Reducing the heat stops the sauce from tightening further.
Add warm milk slowly: A little warm milk helps smooth out the mixture.
Use a fine whisk: A whisk blends the sauce better than a spoon and can repair some graininess.

How Do You Make Creamed Spinach More Flavorful?

Simple steps add deeper and richer flavor.

Cook onions properly: Slow cooking brings softness and natural sweetness.
Season in layers: Light seasoning during cooking and again at the end builds balanced flavor.
Use nutmeg wisely: A small pinch warms the cream and enhances the spinach.
Add a small amount of cheese: Parmesan blends smoothly and adds depth.

How Can You Serve Creamed Spinach So It Looks Fresh And Appetizing?

Simple touches help the dish look clean and polished.

Use a small serving bowl: A shallow bowl helps the spinach hold its shape neatly.
Add a small herb garnish: A tiny sprig of parsley adds color without overpowering.
Wipe the edges: Cleaning the rim before serving makes the dish look neater.

How Do You Store Creamed Spinach Properly?

Storing it correctly keeps the taste and texture intact.

Cool before storing: Cooling prevents steam from creating water inside the container.
Use an airtight container: A tight lid protects the cream sauce from absorbing odors.
Refrigerate within two hours: This keeps the dish safe and fresh for up to three days.
Freeze in small portions: Flat portions thaw faster and keep the texture even.
Reheat slowly on low heat: Gentle heating prevents the cream from separating.

Why Does Creamed Spinach Taste Better After A Few Minutes Of Resting?

Resting improves both texture and flavor.

Thickens naturally: The sauce settles and coats the spinach more evenly.
Balances flavors: The seasoning spreads through the dish and becomes smoother.
Improves texture: The mixture tightens slightly, making serving easier.