Creamed Spinach Recipe (2024)

When I first had creamed spinach in Switzerland, in the 1950s, I learned that the essential ingredient is a grating of fresh nutmeg

Creamed spinach that I make based on my Mom's recipe is much simpler to make - and I think healthier. For 2 persons, a 10 oz box of fresh baby spinach is enough. In a large deep skillet, heat up 2-3 tablespoons olive oil, add finely chopped garlic (3-6 cloves, depending on taste) to just develop fragrance and become a bit softer. Throw in all spinach, season it with a spiced salt (I use "Jane's Krazy Mixed Salt"), mix well & cover for spinach to wilt fully. Add 2-3 tbs sour cream, mix. Done.

There are lots of people who are vegan or can't have dairy. A really good alternative is an Armenian spinach (or swiss chard) dish, made with one of those greens, well caramelized onions, chickpeas, olive oil and lemon juice...a touch of nutmeg adds a nice touch. The dish is called nivik. Try it. Modify it to your own tastes. Enjoy it!

I agree on the nutmeg. Also, let’s face it, using frozen chopped spinach is way easier.

I used baby spinach with stems and microwaved for 2 minutes. Squeezed out the water like making a snowball. Sautéed the shallot and garlic in butter. Added 4 ounced of gratedI gruyere cheese for 30 seconds to melt. Wisked in a cup of half and half instead of flour and milk or heavy cream. 1/4 tsp of nutmeg. Stirred in half a cup of grated parmesan and added the spinach. Served for Christmas with filet mignon and a plain baked potato.

I always put a good pinch of nutmeg into creamed spinach. Also, I prefer powdered garlic in creamed spinach, because it's easier and milder. If I'm using fresh garlic I put the peeled cloves into a small microwaveable container with just enough water to cover and zap for 40-60 seconds, then drain and mash. I suggest always having chopped frozen spinach on hand. Defrost it and squeeze out the extra water and no one will guess you didn't make the creamed spinach from fresh.

So it doesn't really matter if you have adult, baby or frozen spinach - as long as it adds up to 4C packed. Since others noted a watery spinach, I added another TB of flour to the roux. Turned out perfectly! Make sure you season as you go along - I was surprised at how much salt & pepper it needed. And nutmeg is a wonderful sprinkle. Enjoy!

Why not use two cups of half and half? Save money?

Wow! I've made a lot of creamed spinach over the years as it's a family favorite and this one tops them all. The only thing I did differently was to add some nutmeg to the finished dish. I can see this is a dependable recipe that will always turn out just right. Rich and creamy and the fresh spinach was remarkable. This one's a keeper.

I make this regularly and I always add mushrooms. Serving this over rice with a bit of grated parmasean cheese is a simple dinner.

I always add nutmeg to the creamed spinach. I have now switched from fresh to frozen as it’s easier plus less time consuming. Rather than adding heavy cream I substitute with a half block of cream cheese. Utterly delicious- even the grandchildren had loved it. Today it’s a must on the table

I used this recipe and it was delicious. I’d use a little less heavy cream and milk, half a cup of each or else it is a little soupy. No nutmeg is needed like more traditional creamed spinach, the garlic and shallots added a lot of flavor.

Substituted two tablespoons of cream cheese for the flour, since I don't do any kind of grains or starches and it was absolutely delicious.

So good, and fast! Scales down to one 10 oz bag of baby spinach as such: about a tablespoon of fat, a dusting of granulated garlic, maybe a teaspoon of toasted dried onion, a scant tablespoon of AP flour, big splash (less than a half-cup, surely) of heavy cream. Dump in the spinach, season with salt & pepper, and stir it down. When mostly wilted and sauce is clinging, plop in a couple big spoonsful of plain yogurt. Stir & cook to your liking. Grate over a little hard or semi-hard cheese.

Skip the milk or do one or the other, not both, and always nutmeg.

Good, bland--I made it by request of a potluck host. I used frozen chopped spinach and it tasted good. I added some nutmeg to the spinach, and I put buttered breadcrumbs mixed with parmesan on top and broiled till they were browned.

This recipe made enough to serve 20 people as a side. One pound of spinach would have served 6-8.

I made this recently to go with grilled salmon. I used Half& half, and some left-0ver creme fraiche since there was no sour cream. Still delicious!

Loved this recipe with a few tweaks. Added an extra tablespoon of flour, and a lot of nutmeg at the end per the comments. Used fresh garlic not powder as one comment suggested; flavor is certainly pronounced but not in a bad way. The spinach was not watery at all, but I spent a few extra minutes pressing the water out of the spinach with my hands. Will definitely be making this again. Three pounds of spinach fed seven people with the perfect amount for leftovers.

I make this often using chopped frozen spinach, thawed first. When thickened with butter and flourI find that it is rich enough without the addition of heavy cream -- just add more milk to the consistency you prefer. I like it more stew -like, and add a chopped hard-boiled egg as a topping for each serving.

Pretty good flavor wise and straightforward to make. Could use something to amp it up.

I am making this with prime rib for Christmas dinner. I am thinking about adding some horseradish in an effort to sort of combine a horseradish cream sauce with creamed spinach to pair with the prime rib. Has anyone ever tried something like this or have recommendations on quantities?

Used half the cream recommended and a little chicken stock

Trying to make this for Thanksgiving in a place that doesn’t celebrate. No shallots, not enough garlic on hand, but made up for it with Chachere’s Creole seasoning. Used 1 kilo of chopped frozen spinach and 240 grams heavy cream (about a pint). So good, I wanted to eat the whole thing!

Delicious but needs capers added at the end of the cooking - cook for about 10 minutes, after adding.

This is fantastic. Charles made it with garden kale and Swiss chard.

No nutmeg?!?

My family and I have really taken to using flash-frozen spinach leaves. Much better than those bricks of chopped miscellany, and pretty close to the quality of those tediously picked-over farmer's market purchases (so say we all).

I just made this with sauteed shiitakes to accompany a grilled skirt steak, and I’m so excited. Worth using fresh “adult” spinach and following the recipe to a T. Perfection!

I absolutely love creamed spinach. Whenever I'm having a down day, my husband makes it with lots of curry and other spices, plus feta cheese. A bit of westernisation of my favourite Indian dish,Palak Paneer.Brings my mood right up again!