Creamed Spinach Recipe

Name: Creamed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt, as needed, plus 3/4 teaspoon; 2 pounds fresh spinach, stemmed, and thoroughly washed; 1 1/2 to 2 cups milk; 1/8 of a small onion, studded with a clove; 1/2 small bay leaf; 1 small sprig fresh thyme; 2 tablespoons unsalted butter, divided; 2 tablespoons all-purpose flour; Pinch of freshly grated nutmeg; Freshly ground black pepper; Copyright 2001 Television Food Network, GP. All rights reserved

Servings: persons

Kosher salt, as needed, plus 3/4 teaspoon
2 pounds fresh spinach, stemmed, and thoroughly washed
1 1/2 to 2 cups milk
1/8 of a small onion, studded with a clove
1/2 small bay leaf
1 small sprig fresh thyme
2 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Freshly ground black pepper
Copyright 2001 Television Food Network, GP. All rights reserved

1
Bring a large pot of water to a boil over high heat, and season generously with salt.
2
Fill a medium bowl with ice water and season with salt, as well.
3
Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
4
Drain and immediately plunge the spinach into the ice water.
5
Drain and squeeze the excess water from the spinach, and finely chop.
6
Set aside in a medium bowl.
7
In a sauce pan, heat 1 1/2 cups of the milk with the onion, bay leaf, and thyme to just below the boiling point.
8
Set aside.
9
In another small sauce pan, melt 1 tablespoon of the butter over medium heat and then sift in the flour.
10
Cook the mixture, stirring constantly with wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes.
11
Remove from the heat and cool slightly.
12
Gradually whisk the milk mixture into the flour mixture.
13
Bring to a boil over medium-high heat while whisking constantly.
14
Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
15
Strain the sauce into the bowl of spinach.
16
Stir to combine.
17
To serve, heat the creamed spinach in a saucepan over medium heat.
18
Season with the 3/4 teaspoon salt, nutmeg, and pepper to taste; add the remaining 1 tablespoon butter.
19
(Adjust consistency with remaining milk, if necessary.)
20
Serve.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, as needed, plus 3/4 teaspoon, 2 pounds fresh spinach, stemmed, and thoroughly washed, 1 1/2 to 2 cups milk, 1/8 of a small onion, studded with a clove, and more.

Yes, Creamed Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamed Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions