Best Ever Creamed Spinach Recipe

Creamed Spinach Ingredients

This recipe uses fresh spinach! My preference is to buy a big bag of pre-washed baby spinach. It might look like a lot, but it wilts down to a very small amout. Check out the recipe card below for exact measurements for the ingredients in this cream spinach recipe.

Baby Spinach: Fresh spinach is best, but check out my tips below for using frozen spinach. Unsalted Butter: I like to use unsalted butter so I can control the salt flavor. Shallots: Minced shallots add delicious flavor! Garlic: Fresh is always the tastiest. All-Purpose Flour: Thickens the sauce for the roux. Milk: Use any kind of milk! I used 2% milk. Grated Parmesan Cheese: I used freshly grated parmesan cheese. Cream Cheese: The creamiest addition to this recipe! Salt and Pepper: Helps balance and enhance the creamed spinach flavors. Nutmeg: Freshly grated nutmeg is out of this world! Use bottled if you need, but I highly reccommend grating it yourself.

Creamed Spinach Recipe

There are a lot of creamed spinach recipes out there, but I can assure you that this tried and tested recipe is simply the best. Follow my step-by-step instructions below on how to make creamed spinach!

Fresh Spinach: The easiest spinach to use is pre-washed baby spinach, but you can use any spinach you prefer. Baby spinach will result in the least bitter flavor. Make sure to wash your spinach! Frozen Spinach: You may substitute the fresh spinach for frozen spinach. Skip steps 1-3 and instead thaw and drain the frozen spinach, squeezing out the excess liquid. You will need about 15 ounces of frozen spinach to equal the 24 ounces of fresh spinach the recipe calls for. Shallot Substitute: You may substitute white, yellow, or sweet onion for the shallots. Nutmeg: I used fresh nutmeg that I grated on a microplane, but you may use a pinch of ground nutmeg instead.

In the Refrigerator: Leftovers can be stored in the refrigerator for up to 3 days. Store in an airtight container. To Reheat: Reheat gently on the stovetop over medium-low heat, or in the microwave in 20-30 second increments. Make Ahead: Creamed spinach is best served right after being prepared, but you can blanch the spinach up to 48 hours in advance. Follow the recipe through step 3, placing the drained spinach in an airtight container. Store in the refrigerator until you are ready to finish making the dish. Drain off any excess liquid the spinach may release as it sits.