Creamed Spinach Recipe

Blanch and drain

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add the spinach in batches, blanching 30–45 seconds until wilted. Using a slotted spoon or tongs, transfer spinach to an ice bath to stop cooking. When cool, drain well and squeeze out as much water as possible (use hands or press in a fine-mesh strainer). Roughly chop the drained spinach and set aside.

Sweat onion and garlic

In a wide sauté pan over medium heat, melt 3 tablespoons unsalted butter. Add the finely diced yellow onion (about 1/2 cup) and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant, careful not to brown.

Make roux

Sprinkle 2 tablespoons all-purpose flour over the softened onion and garlic and stir to coat. Cook the flour for 1–2 minutes, stirring continuously, to remove the raw flour taste but do not let it brown.

Add dairy and thicken

Gradually whisk in 1 cup whole milk, scraping up any bits from the pan. Bring to a gentle simmer, whisking so the mixture thickens smoothly. Once it begins to thicken, stir in 1/2 cup heavy cream. Simmer gently for 2–3 minutes until the sauce is velvety and coats the back of a spoon.

Finish sauce

Stir in 1/2 cup grated Parmesan cheese until melted. Season the sauce with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon ground nutmeg (start with 1/4 tsp if you prefer subtler nutmeg; adjust to taste). Taste and adjust seasoning as needed.

Add the drained, chopped spinach to the cream sauce and gently fold to combine. Cook over low heat for 2–3 minutes so spinach absorbs the sauce and heats through. If the mixture is too thick, add up to 2 tablespoons milk to loosen to desired consistency.

Finish with 1 teaspoon lemon juice to brighten the flavors and, if using, 1/4 teaspoon crushed red pepper flakes for a touch of heat. Stir to combine and re-taste for seasoning; add more salt or pepper if needed.

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