Creamed Spinach Recipe

Blanch and drain

Bring a large pot of water to a rolling boil and add 1 teaspoon kosher salt. Add the spinach in batches if needed and blanch for 30–45 seconds until wilted but still bright green. Immediately transfer spinach to a large bowl of ice water to stop cooking.

Once cooled, drain the spinach in a colander, then squeeze out as much water as possible using your hands or by pressing with the back of a spoon. For drier creamed spinach, wrap spinach tightly in a clean kitchen towel or cheesecloth and wring out—aim to remove at least 70–80% of the water. Roughly chop and set aside.

Sauté aromatics

In a wide skillet over medium heat, melt 3 tablespoons unsalted butter. Add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant, taking care not to brown it.

Make roux

Reduce heat to medium-low and sprinkle 2 tablespoons all-purpose flour over the softened shallot and garlic. Stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux; it should be pale, not browned.

Add dairy

Gradually whisk in 1 cup whole milk until smooth, then add 1/2 cup heavy cream. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently to avoid lumps. Simmer until slightly thickened, about 3–4 minutes.

Season the cream with 1 teaspoon ground nutmeg and 1/2 teaspoon freshly ground black pepper. Taste and add salt to your preference (start with 1/4 teaspoon) because Parmesan will add saltiness later.

Incorporate spinach

Add the well-drained, chopped spinach to the cream sauce and stir to combine. Cook together over medium-low heat for 2–3 minutes so the flavors meld and excess moisture reduces.

Enrich and thicken

Stir in 1/2 cup finely grated Parmesan and 2 tablespoons softened cream cheese (if using) until fully melted and incorporated. If the mixture seems too thin, simmer gently a few more minutes, stirring, until desired consistency is reached. If too thick, adjust with up to 2 tablespoons of milk or cream.

Finish seasoning

Remove from heat and stir in 1 tablespoon extra butter and 1 teaspoon fresh lemon juice to brighten the flavors. Taste and adjust salt and pepper as needed.

Serve immediately as a warm side, or keep covered in a low oven (200°F / 95°C) for up to 30 minutes. Creamed spinach will thicken as it rests; rewarm gently with a splash of milk to loosen before serving if necessary.