Creamed Spinach Made Simple

Creamed spinach may be a steakhouse staple, but it also makes a cozy, nutrient-packed side dish you can easily prepare at home. With a smooth, savory base and tender spinach folded in, this version adds an extra level of richness thanks to a blend of whole egg and yolks. Whether you're making it for a holiday spread or as a weeknight indulgence, this creamy dish delivers on both flavor and comfort.

Why Creamed Spinach Deserves a Spot on Your Table

Spinach is more than just a leafy green it’s a nutritional powerhouse. Just one cup of cooked spinach offers more than 50% of your daily vitamin A needs, and it's rich in vitamin K, folate, and iron. Plus, when prepared in a creamy, egg-enriched sauce, it transforms into a satisfying dish even picky eaters will love.

Unlike versions overloaded with cream cheese or heavy cream, this recipe relies on a simple milk-based roux and egg to create a luscious, velvety texture without going overboard on fat.

What You’ll Need

• 3 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 1/2 cups whole milk (at room temperature)

• 2 teaspoons kosher salt (plus more to taste)

• 1/2 teaspoon freshly grated nutmeg

• 2 pounds fresh spinach, stems removed

• 1 large egg

• 2 egg yolks

• Freshly ground black pepper

How to Make It

1. Start the Sauce:
   In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth and lightly golden about 1 minute. Remove from heat briefly and slowly whisk in the milk, salt, and nutmeg. Return to heat and bring to a boil, whisking constantly until thickened. Remove from heat again and let it cool slightly.

2. Prepare the Spinach:
   In a deep skillet over medium heat, add the spinach and 1 teaspoon salt. Cover and steam for 3 minutes. Uncover, toss with tongs, and cook for 2 more minutes until fully wilted. Transfer to a colander, cool slightly, and squeeze out excess moisture. Chop coarsely.

3. Finish the Sauce:
   Gently reheat the sauce over low heat. Whisk in the egg and yolks and continue to stir until the sauce thickens further, about 2–3 minutes. Do not boil once the eggs are added.

4. Combine:
   Fold the chopped spinach into the sauce and heat through. Season with additional salt and freshly ground pepper to taste.

Pro Tip:
If you’re short on time, use frozen chopped spinach just be sure to thaw and drain it thoroughly before adding to the sauce.

Nutrient Bonus: This dish delivers a solid dose of magnesium, calcium, and antioxidants important nutrients that support bone health, reduce inflammation, and may even help regulate blood pressure.

Serving Suggestions

Creamed spinach pairs beautifully with roasted chicken, seared salmon, or as a rich side to your favorite grain bowl. It also makes a delicious addition to baked pasta or stuffed mushrooms for a vegetarian-friendly entrée.

Celebrating whole ingredients and home-cooked simplicity, this creamed spinach recipe proves that comfort food can also be nourishing.

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