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.
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.
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.
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