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Creamed Spinach Recipe
A luscious, velvety side dish featuring fresh spinach smothered in a dreamy creamy sauce – fast, healthy, and perfect next to any main course.
Let me explain why this creamed spinach recipe holds a special place in my heart. When I was a girl, my grandmother served this at every holiday gathering, and honestly, that warm, garlicky aroma still takes me right back to her cozy kitchen. But this isn’t just nostalgia on a plate. Fresh spinach brings a pop of color and loads of nutrients—iron, vitamins A and C—while the creamy sauce, made with whole milk Greek yogurt and just a hint of butter, keeps things light yet indulgent. Whether you’re cooking for busy weeknights or looking for a healthy side dish that even picky eaters will dig, this easy recipe delivers every time.
Why You’ll Love This Recipe
- No oven needed—stove-top magic in 25 minutes.
- Ready in under half an hour—perfect easy recipe for weeknights.
- Vegetarian-friendly—a great green side for plant lovers.
- Healthy side dish—over 100% RDI of vitamin K per serving.
- Creamy sauce without heavy cream—Greek yogurt swap for fewer calories.
- Versatile—pairs beautifully with steak, chicken, or roasted veggies.
- Crowd-pleaser—even spinach skeptics get seconds.
- Pantry-friendly—most ingredients you already have.
- Seasonal twist—swap spinach with kale or Swiss chard in winter.
Ingredients
– 2 pounds fresh spinach, tough stems removed (≈8 cups packed)
– 2 tbsp unsalted butter (or vegan butter for dairy-free)
– 1 small yellow onion, finely chopped (≈½ cup)
– 3 garlic cloves, minced (bright, aromatic flavor)
– ½ cup plain whole milk Greek yogurt (or sour cream)
– ¼ cup low-fat milk (or almond milk unsweetened)
– 2 tbsp all-purpose flour (gluten-free blend if needed)
– ¼ tsp freshly grated nutmeg (brings out sweetness)
– ½ tsp salt (adjust to taste)
– Pinch of red pepper flakes (optional, for a little kick)
Tips on ingredients
- Choose baby spinach leaves for tender texture.
- Brands like Fage or Chobani add extra richness.
- Unsalted butter lets you control sodium.
- For a lighter twist, swap half the butter for olive oil.
Directions
-
Wilt and drain the spinach
Heat a large skillet over medium heat, add spinach in batches—it wilts fast! Stir until bright green and tender, about 2 minutes per batch. Transfer to a colander and press out excess water with the back of a spoon (or a clean kitchen towel). -
Sauté the aromatics
In the same skillet, melt butter until foaming. Add onion, cook 3 minutes until translucent; stir in garlic and red pepper flakes, cooking 30 seconds more until fragrant. Here’s the thing: don’t let garlic burn—it turns bitter quickly. -
Create the roux
Sprinkle flour over onions and garlic, whisking for 1 minute so there’s no floury taste. The paste should look golden and smooth. -
Stir in liquids
Gradually pour in milk, whisking constantly, then fold in Greek yogurt. Bring to a gentle simmer so the sauce thickens. Season with nutmeg, salt, and pepper. If the sauce feels too thick, add a splash more milk. -
Finish with spinach
Return drained spinach and any juices to skillet. Stir to coat every leaf in that creamy sauce. Taste and tweak seasonings. Remove from heat. -
Serve and garnish
Scoop into a warmed bowl, sprinkle extra nutmeg or a grating of Parmesan (if you like). Enjoy immediately—best hot, velvety, and fragrant.
Servings & Timing
Makes 6 side-dish servings
Prep Time: 10 minutes (washing and chopping spinach)
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
– Cheesy Upgrade: Stir in ¼ cup grated Gruyère or sharp cheddar at the end.
– Vegan Version: Use coconut oil, almond milk, and dairy-free yogurt.
– Spicy Spinach: Add a dash of cayenne or chopped jalapeño.
– Herby Twist: Fold in fresh dill or chives before serving.
– Bacon Bits: Top with crispy turkey bacon or pancetta for smoky flavor.
– Citrus Zing: A squeeze of lemon brightens the creamy sauce.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended—spinach texture can get watery once thawed.
Reheat: Warm gently on the stove over low heat, stirring in a splash of milk to revive creaminess.
Make-Ahead: Prepare sauce up to step 4, cool, cover and chill; finish with spinach just before serving.
Notes
Here’s a personal tip: if your spinach seems bitter, a quick rinse in cold water after wilting smooths out the flavor. I’ve tested this creamed spinach recipe in high-altitude kitchens and sea-level homes—consistent results every time. For an extra-silky sauce, blend the yogurt and milk mixture before adding it to the pan. That little trick really up-levels the texture.
FAQs
Q: Can I use frozen spinach?
A: Definitely—thaw and drain thoroughly, then skip the wilting step. You may need less milk since frozen spinach releases more water.
Q: Is this recipe gluten-free?
A: Use a gluten-free flour blend instead of all-purpose, and you’re set.
Q: How can I make it dairy-free?
A: Swap butter for olive oil, milk for almond or oat milk, and Greek yogurt for coconut yogurt.
Q: My sauce is too thin—what now?
A: Simmer a bit longer to reduce liquid, or whisk in an extra teaspoon of flour mixed with cold milk.
Q: Can I double the recipe?
A: Absolutely—use a larger pan, and wilt spinach in batches so it cooks evenly.
Q: Why does my spinach taste bland?
A: Amp up garlic, add a pinch of crushed red pepper, or finish with a squeeze of lemon for brightness.
Q: What’s the best pan to use?
A: A heavy-bottomed skillet or stainless steel ensures even heating without hot spots.
Q: Can kids help make this?
A: For sure—little ones love squeezing out the water and stirring the sauce (with supervision, of course).
Conclusion
This creamed spinach recipe brings together fresh spinach and a creamy sauce for a vegetarian-friendly side dish that feels indulgent yet healthy. It’s simple, fast, and perfect for holiday tables or casual dinners alike. Give it a whirl, then drop a comment—what’s your favorite twist on this classic? And hey, while you’re here, check out my roasted cauliflower steaks for another veggie delight!
Creamed Spinach Recipe
Ingredients
- 2 pounds fresh spinach tough stems removed (≈8 cups packed)
- 2 tbsp unsalted butter (or vegan butter for dairy-free)
- 1 small yellow onion finely chopped (≈½ cup)
- 3 garlic cloves minced (bright, aromatic flavor)
- ½ cup plain whole milk Greek yogurt (or sour cream)
- ¼ cup low-fat milk (or almond milk unsweetened)
- 2 tbsp all-purpose flour (gluten-free blend if needed)
- ¼ tsp freshly grated nutmeg (brings out sweetness)
- ½ tsp salt (adjust to taste)
- Pinch red pepper flakes (optional, for a little kick)
Instructions
- Heat a large skillet over medium heat, add spinach in batches—it wilts fast! Stir until bright green and tender, about 2 minutes per batch. Transfer to a colander and press out excess water with the back of a spoon (or a clean kitchen towel).
- In the same skillet, melt butter until foaming. Add onion, cook 3 minutes until translucent; stir in garlic and red pepper flakes, cooking 30 seconds more until fragrant.
- Sprinkle flour over onions and garlic, whisking for 1 minute so there’s no floury taste. The paste should look golden and smooth.
- Gradually pour in milk, whisking constantly, then fold in Greek yogurt. Bring to a gentle simmer so the sauce thickens. Season with nutmeg, salt, and pepper. If the sauce feels too thick, add a splash more milk.
- Return drained spinach and any juices to skillet. Stir to coat every leaf in that creamy sauce. Taste and tweak seasonings. Remove from heat.
- Scoop into a warmed bowl, sprinkle extra nutmeg or a grating of Parmesan (if you like). Enjoy immediately—best hot, velvety, and fragrant.
