Creamed Spinach Recipe

Prepare and wilt spinach

Wash the baby spinach thoroughly and remove any tough stems. In a large saute pan or skillet, melt 1 tablespoon of the butter over medium heat. Add half of the diced sweet onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach in batches, letting each batch wilt before adding more. Cook, stirring, until all spinach is wilted, about 3–4 minutes total. Transfer the wilted spinach to a colander and press gently with the back of a spoon to remove excess liquid. Chop the wilted spinach roughly and set aside.

Caramelize remaining onion

Return the same pan to medium-low heat and add the remaining 1 tablespoon of butter. Add the remaining diced sweet onion and cook, stirring occasionally, until deeply softened and starting to brown, 10–12 minutes. This adds sweetness and depth to the creamed spinach.

Sprinkle the all-purpose flour over the caramelized onions and stir for 1 minute to cook the raw flour taste. Gradually whisk in the whole milk and heavy cream, starting slowly to avoid lumps, then bring the mixture to a gentle simmer. Cook, stirring frequently, until the sauce begins to thicken, about 4–6 minutes.

Add the softened cream cheese to the sauce and whisk until fully melted and smooth. If the sauce is too thick, adjust with up to 2 tablespoons additional milk to reach a creamy but coat-the-back-of-a-spoon consistency.

Lower the heat to low and stir in the crumbled blue cheese and grated Parmesan until the blue cheese is mostly melted and integrated into the sauce, leaving some small flavorful pockets of blue. Taste and season with the pinch of nutmeg, salt, and freshly ground black pepper. If you prefer a milder blue-cheese presence, start with 2 ounces and add more to taste.

Fold the chopped wilted spinach into the cream and cheese sauce, stirring until evenly combined and heated through, about 2–3 minutes. If the mixture seems watery, simmer very gently to reduce until desired thickness.

Remove from heat and stir in lemon zest and a pinch of red pepper flakes if using. Adjust seasoning with additional salt and pepper as needed. Let rest for 2 minutes so flavors meld before serving.

Serve warm as a side dish. Leftovers will keep in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of milk if necessary to loosen the sauce.