Creamed Spinach Recipe

Wilt and Drain Spinach

Heat a large, wide skillet or sauté pan over medium-high heat and add 1 teaspoon olive oil or butter. Add the fresh baby spinach in batches, tossing until just wilted (about 2 minutes per batch). Transfer wilted spinach to a colander and let cool slightly. Once cool enough to handle, press or squeeze spinach to remove excess liquid and roughly chop. You should end up with about 2 cups packed cooked spinach.

Warm Dairy

In a small saucepan or the same skillet set to low, combine the whole milk and heavy cream and warm gently until steaming but not boiling (about 3–4 minutes). Remove from heat and set aside.

Add cream cheese and Parmesan: when you finish the sauce (see Aromatics & Seasoning section), stir in the cream cheese and grated Parmesan to melt into the sauce, then fold in the drained chopped spinach and finish cooking as directed below.

Cook Aromatics

In the same large skillet used to wilt the spinach, melt 3 tablespoons unsalted butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Make Roux

Sprinkle 2 tablespoons all-purpose flour over the softened onions and garlic. Stir constantly for 1–2 minutes to cook the flour and form a pale roux; this will thicken the sauce. If the pan looks dry, add a small splash (1–2 tablespoons) of the warmed milk/cream to loosen the mixture while stirring.

Finish Sauce

Gradually whisk in the warmed milk and cream mixture into the roux a little at a time, ensuring a smooth sauce. Bring to a gentle simmer over medium-low heat and cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 3–5 minutes. Stir in the cream cheese and Parmesan until fully incorporated and silky. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, and optional 1/8 teaspoon crushed red pepper flakes. Taste and adjust seasoning as needed.

Combine: Add the drained, chopped spinach to the finished cream sauce and stir until spinach is heated through and evenly coated (about 2 minutes). If the mixture is too thick, stir in up to 2 tablespoons additional milk or cream to reach desired consistency.

Finish with lemon: remove from heat and stir in 1 teaspoon lemon juice to brighten the flavors. Adjust salt and pepper to taste.

Serve: Transfer creamed spinach to a warm serving dish. Optionally sprinkle an additional tablespoon of grated Parmesan on top and a pinch of freshly ground black pepper. Serve immediately.

Make-ahead & Reheat: To make ahead, cool completely, cover, and refrigerate up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen if needed.