Recipes > Creamed Spinach

Creamed Spinach


Creamed spinach goes well with beef, chicken or fish. This restaurant-quality side is a great way to get anyone to eat their veggies!
  • Serves: 4 to 6
  • Active Time: 20 mins
  • Total Time: 30 mins
  • Views: 59,427
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Blanching the Spinach

Blanching the Spinach
  • 2 lb fresh spinach
  • salt (1 tsp per L/qt of water)


To prepare the spinach first remove any tough stems and then wash.

Bring a large pot of cold water to a boil. In the meantime, set up an ice bath.

Once the water is boiling, add the salt (1 teaspoon per L/qt of water). In this case, the water should taste a bit salty as the spinach can withstand it.

Blanch the spinach for about 2 minutes (you may have to do this in batches). Using a large, slotted spoon or spider, transfer the blanched spinach to the ice bath to cool.

Once cool, remove from the ice bath. Squeeze as much of the excess water from the spinach as possible. You may find it helpful to squeeze small handfuls of spinach in paper towels.

Note: You can also put the spinach in a colander and place something heavy over top to squeeze out the excess water. Leave overnight in the refrigerator.

Step 2: Chopping the Spinach

Chopping the Spinach


Once the spinach has been completely squeezed of any excess moisture, finely chop it and set it aside.

To chop the spinach, you can either do it by hand or for a finer texture (which we prefer) use the food processor. Pulse until you reach the consistency that you like (fine or roughly chopped).

Step 3: Making the Creamed Spinach

Making the Creamed Spinach
  • 2 to 3 shallots (1/2 cup)
  • 2 tbsp unsalted butter
  • freshly grated nutmeg (to taste)
  • 1 cup heavy cream
  • 1 clove garlic
  • 1 tsp sea salt (or to taste)
  • freshly ground black pepper (to taste)


To make the creamed spinach, finely chop the shallots and mince the garlic. Note: this dish is even good without the shallots and/or the garlic.

Place a pan over medium-low heat and melt the butter. Add the shallots and sweat for about 3 minutes or until translucent. Add the garlic and cook for another minute to release its flavor.

Next, add the cream and reduce by about half. Once it starts to thicken, add the chopped spinach and stir to combine.

Next, add the nutmeg and seasoning. You may need to add a bit more salt as the spinach really seems to soak up the seasoning. Once the spinach is heated all the way through, serve immediately. As the spinach sits it will quickly absorb the cream so you may need to add a touch more to loosen it, if desired.

Chef's Notes

Creamed spinach is great served as a side dish, or even as a spread on something like pizza.


  • Yvonne C
    Yvonne C
    When you squeeze out the water in spinach, are you also removing all the nutrients? I always sautee the spinach to retain its nutrients.
  • Dawn T
    Dawn T
    In this case you maybe squeezing out some of the nutrients but squeezing out the liquid is the only way to achieve the desired end result. For me it's worth it in this case as I absolutely love this side dish. Eating and cooking is also about balance. It's not like I am going to eat this everyday so if I eat this tonight then tomorrow I will eat my broccoli (and hold the cream as well) :-)
  • Scott S
    Scott S
    Thanks Dawn. Made this the other night and it was fantastic. While growing up a commen recipe was with creamed cheese and probably frozen or canned spinich... I did not like it. Now I see what I was missing with this fresh recipe.Even my four year old ate it.
  • Mary C
    Mary C
    Hi, I was wondering why you need to refrigerate the cooked spinach overnight as I was hoping to try this recipe tonight.
  • Kimberley S Rouxbe Staff
    Kimberley S
    The note indicates that you "can" put the spinach in a colander and place something heavy over top. By leaving the spinach overnight, this helps to press out the a lot of the moisture without having to do the work yourself. You don't have to do this...just make sure you squeeze the spinach very well to remove as much moisture as you can before proceeding with the recipe; otherwise it'll be too watery. Cheers!
  • Faye G
    Faye G
    I am wondering would the flavor of the dish be compromise the flavor if frozen spinach is used. What would be the cooking technique if frozen spinach is used?
  • Dawn T
    Dawn T
    Frozen can be used but I prefer to use fresh spinach for this dish as it is a special dish. If using frozen, the cooking process and squeezing out of the liquid would all be the same. Cheers!
  • Stefanie M
    Stefanie M
    I usually cook spinach without adding water (low heat, a little bit of oil and seasoning). There is much less moisture to be removed compared to cooking it in water, so, I am wondering whether the method would work for this recipe...
  • Dawn T
    Dawn T
    Blanching the spinach in water first is done to retains it's color (see the "Cooking Vegetables in Water" lesson for information on blanching and retaining vegetable pigments). If you would like to try your method for cooking the spinach before hand then by all means do so. The best way to really know what works for you is to test both ways and see which way you prefer. Cheers!
  • Rebecca B
    Rebecca B
    I made the creamed spinach as part of the Crepes Florentine recipe. I had no idea that this would taste so good. I will definitely try the creamed spinach with eggs next. I have to admit that I was really dreading implementing this part of the recipe because I was imagining having to set up at least two separate stock pots, 2 separate colanders, and separate ice water stations to evenly process the volume of this spinach. (read: time consuming & messy). However, I found the process far more manageable, and even dare I say enjoyable, by using a round basket strainer ( from my deep fryer pan kit), to blanch in smaller batches, chill in ice water, and then dump in the strainer. It worked great! Thanks for a surprisingly simple, yet delicious, recipe!
  • Angelica R
    Angelica R
    I dind't have any nutmeg on hand and this dish was still delicious. The second batch I made, I included some parm reggiano...out of this world good. Very easy to make. I strained spinach by wrapping it up in cheesecloth and squeezing it out that way.
  • Sunnie S
    Sunnie S
    I've never tried to make creamed spinach before. Tried this today and was pleasantly surprised (in general, I've never loved creamed spinach). I thought it was very good and my husband (who loves creamed spinach devoured it all in a matter of minutes)! I was quite surprised at how much the spinach wilts down after the water is squeezed out! I used cheese cloth to squeeze the water out and used my food processor to chop the spinach. Yet, another great side dish! that I can add to my repertoire. Thank you Rouxbe!
  • Brenda  H
    Brenda H
    Thanks for all these tips. I am going to pick the spinach now , cook and let drain overnight and make the creamed spinach in the morn before serving Eggs Benny with creamed spinach for lunch. I love the nutmeg touch! We've had steamed spinach and lots of spinach salads but I had no idea how spinach can be so versatile until there is a surplus in the garden. Looking forward to the creamed spinach! Thanks for sharing recipes.
  • Lauren L
    Lauren L
    Hi Brenda. That sounds like an awesome plan. Enjoy! Lauren
  • Julia G
    Julia G
    how well does this freeze (if I make it ahead for Thanksgiving)? Thanks
  • Eric W Rouxbe Staff
    Eric W
    Hi Julia, this preparation will freeze fine. But, as with many food items, some shift in texture can be expected through the freeze-thaw cycle. It's possible the sauce can separate a little, too, but can be reincorporated with some mixing. Some people don't mind these changes, but others do. Consider giving it a try to see how you like it! ~Eric

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