Easy Creamed Spinach Recipe in 20 Minutes

Get perfect creamy, flavorful creamed spinach in just 20 minutes with this simple recipe. No canned soup required, minimal cleanup, and foolproof technique for rich flavor without watery results - ideal for beginners and weeknight dinners.

Craving that classic creamy side dish but intimidated by complicated recipes? This easy creamed spinach recipe delivers restaurant-quality results with pantry staples and just five core ingredients. Forget the canned soup versions that leave your spinach watery and bland - our method uses fresh spinach and a simple béchamel base for consistently rich, velvety texture every time.

Why This Easy Creamed Spinach Recipe Works

Most home cooks struggle with two common issues: watery texture and lackluster flavor. Our technique solves both by addressing the science behind spinach preparation. According to the USDA Food Safety and Inspection Service, proper wilting and moisture control are critical for vegetable-based dishes. We've perfected a two-step process that removes excess water while preserving nutrients and flavor.

Traditional Method Problems	Our Solution
Watery texture from improper spinach handling	Double-drain technique with paper towels
Bland flavor relying on canned soup	Fresh garlic and nutmeg for depth
Long preparation time	20-minute total cooking time

Ingredients You'll Need

This quick creamed spinach side dish requires just six simple ingredients, most of which you likely already have in your pantry:

• 16 oz fresh spinach (about 10 cups packed)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup whole milk (or half-and-half for extra richness)
• 1/4 tsp freshly grated nutmeg (essential for authentic flavor)
• Salt and white pepper to taste

Pro tip: While fresh spinach yields the best texture, you can substitute frozen spinach. Just be sure to thaw completely and squeeze out all excess water using a clean kitchen towel - this prevents the watery results that plague most frozen spinach recipes.

Step-by-Step Instructions

Phase 1: Prepare the Spinach (5 minutes)

1. Wash fresh spinach thoroughly in cold water to remove any grit
2. In a large pot, combine spinach with just the water clinging to leaves after washing
3. Cook over medium heat, stirring occasionally, until spinach wilts (2-3 minutes)
4. Immediately transfer to a colander and run under cold water to stop cooking
5. Critical step: Squeeze spinach firmly with clean hands to remove excess moisture (you should extract 1/4-1/2 cup liquid)

Phase 2: Make the Cream Sauce (7 minutes)

6. Melt butter in same pot over medium heat
7. Add minced garlic and cook until fragrant (about 30 seconds)
8. Whisk in flour to create a smooth paste (roux)
9. Gradually add milk while whisking constantly to prevent lumps
10. Cook until sauce thickens enough to coat the back of a spoon (4-5 minutes)
11. Stir in nutmeg, salt, and white pepper

Phase 3: Combine and Finish (3 minutes)

12. Add squeezed spinach to sauce, stirring to combine thoroughly
13. Cook for 2-3 minutes to allow flavors to meld
14. Taste and adjust seasoning as needed
15. Serve immediately while hot

Avoid These Common Mistakes

Even easy creamed spinach recipes can go wrong without these critical tips:

• Skipping the squeezing step: This is the #1 cause of watery creamed spinach. Proper moisture removal ensures rich texture.
• Using pre-shredded cheese: Contains anti-caking agents that prevent smooth melting. Freshly grated works best if adding cheese.
• Overcooking the sauce: The FDA recommends dairy-based sauces shouldn't exceed 165°F (74°C) for food safety. Our method stays well below this threshold while achieving perfect consistency.
• Adding salt too early: Salt draws out moisture from spinach. Wait until after squeezing to season properly.

Serving Suggestions

This versatile creamed spinach without cream of mushroom soup pairs beautifully with:

• Grilled steak or chicken
• Baked salmon or other seafood
• As a filling for omelets or savory pastries
• Alongside roasted potatoes for a comforting meal

Nutritionally, one serving (about 1/2 cup) provides approximately 90 calories, 6g fat, 5g carbohydrates, and 4g protein according to USDA FoodData Central analysis. The spinach delivers significant vitamin K, vitamin A, and folate, making this more than just a tasty side dish.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating creamed spinach as healthy side dish, add a splash of milk to restore creaminess. The USDA recommends reheating dairy-based dishes to 165°F (74°C) for safety, but not exceeding this temperature to prevent curdling.

Variations for Special Diets

Dairy-Free Creamed Spinach

Substitute butter with olive oil, use coconut milk instead of dairy milk, and add 1 tbsp nutritional yeast for cheesy flavor. This easy creamed spinach recipe for beginners remains just as creamy without dairy.

Keto-Friendly Version

Replace milk with heavy cream and skip the flour roux. Instead, thicken with 1 tsp xanthan gum whisked into the cream. This maintains the rich texture while keeping carbs low.

Extra-Flavorful Restaurant Style

Add 1/4 cup grated Parmesan cheese during the final mixing stage and top with toasted breadcrumbs before serving for that classic steakhouse presentation.

Frequently Asked Questions

Can I make creamed spinach ahead of time?

Yes, you can prepare creamed spinach up to 24 hours in advance. Store in the refrigerator and reheat gently with a splash of milk to restore creaminess. For best results, undercook slightly before chilling as it will continue to cook when reheated.

Why is my creamed spinach watery?

Watery creamed spinach typically results from insufficient moisture removal. After wilting, you must squeeze the spinach firmly to extract excess water. Frozen spinach requires even more thorough squeezing - use a clean kitchen towel to press out every drop of liquid before adding to the sauce.

What's the secret ingredient in restaurant creamed spinach?

Most restaurants use freshly grated nutmeg, which enhances the spinach flavor without being overpowering. The small amount (1/4 tsp for this recipe) makes a significant difference in achieving that authentic, complex flavor profile you recognize from steakhouse versions.

Can I use frozen spinach instead of fresh?

Absolutely. Use 10-12 oz frozen chopped spinach, thawed completely. The critical step is squeezing out ALL excess water - you should be able to form a dry spinach ball with your hands. This prevents the watery texture that commonly ruins frozen spinach recipes.

How can I make creamed spinach healthier?

For a lighter version, substitute half the milk with unsweetened almond milk and use light butter. You'll still get creamy texture with fewer calories. The spinach itself is packed with nutrients - one serving provides over 100% of your daily vitamin K needs according to USDA nutritional analysis.