In just 15 short minutes, you can whip up this side dish the whole family will love. With fresh spinach and a few other simple ingredients, you will achieve the creamiest, most savory and easy creamed spinach recipe ever!

You can always substitute frozen spinach if you’d like. But fresh spinach will improve the color, taste and consistency of this dish, making it awesome! Sixteen ounces of fresh spinach may seem like a lot, but once it’s cooked and the liquid is pressed out, it only yields about one cup of greens.

The best way to remove the liquid is to press the spinach against the sides of the strainer with the back of a spoon, removing as much liquid as possible. This is an important step—if you’re not thorough with this process, the final product will be watery and less flavorful.

The key to making this savory side is low heat settings, constant stirring and patience. If the heat is too high or if you get side-tracked and forget to stir, you take a chance on scorching your cream sauce and making it lumpy.

A little patience goes a long way! Make sure to heat the spinach all the way through and make the sauce the consistency you desire. It’s easy to adjust—if it appears too thick, simply add a little milk to thin it out. However you like your sauce, our easy creamed spinach recipe is sure to please you and the kids.

Einkorn RecipeMake creamed spinach using einkorn flour!

Flavorful and easy creamed spinach recipe

Easy Creamed Spinach Recipe

This easy creamed spinach recipe with garlic and Parmesan cheese is so good—even the kids will like it! See the tips to make its tasty sauce successful.

Ingredients
 

Yield: 4 servings
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  • 16 oz baby spinach
  • 1/4 cup water
  • 2 Tbsp unsalted butter
  • 2 Tbsp onions, finely minced, or shallot
  • 1 clove garlic, minced
  • 2 Tbsp all-purpose flour
  • 1 1/4 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Add spinach and water to a skillet, place over medium heat and cook approximately 3−4 minutes, tossing occasionally—just until the spinach is wilted and bright green. Remove from heat, transfer spinach to a colander or strainer then press it against the sides of the strainer, using the back of a spoon to remove as much liquid as possible.
  • Next, move the spinach to a cutting board, chop coarsely then set aside.
  • Return the skillet to medium-low heat and melt the butter. Add onion or shallot and garlic, and cook approximately 3−4 minutes until tender and translucent. Add flour, stir until dissolved in the butter, cook 1 minute then add milk. Stir until the flour is completely dissolved. Add salt and pepper then heat until the mixture begins to bubble and thicken. Add Parmesan cheese and stir until the cheese is melted and completely incorporated. Reduce heat to low and simmer approximately 2 minutes, stirring constantly.
  • The last thing to do is to add the chopped spinach to the cream sauce. Stir to incorporate then cook until the spinach is heated through and the dish reaches the desired consistency.
  • Transfer to a serving dish and enjoy!

Notes

If your finished product is too thick, just add a little milk until you get the desired consistency. Delish!
Calories: 184kcal, Carbohydrates: 12g, Protein: 10g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 34mg, Sodium: 587mg, Potassium: 781mg, Fiber: 3g, Sugar: 4g
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