Prepare to transform ordinary spinach into a restaurant-worthy side dish that will have your family and guests begging for seconds! This creamed spinach recipe is not just another vegetable side - it's a velvety, decadent culinary experience that elevates fresh spinach into a creamy, nutmeg-kissed masterpiece. Whether you're looking to impress at a dinner party or simply want to make vegetables irresistibly delicious, this recipe is your secret weapon to turning humble spinach into a show-stopping dish that even picky eaters will love.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound fresh spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Thoroughly wash the fresh spinach leaves under cold running water to remove any dirt or debris. Drain well and pat dry with clean paper towels.
- Trim off any tough stems from the spinach leaves and roughly chop the leaves into large pieces.
- In a large skillet or sauté pan, melt the butter over medium heat until it becomes foamy and starts to slightly bubble.
- Add the all-purpose flour to the melted butter, whisking continuously to create a smooth roux. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly to prevent burning.
- Gradually pour in the milk, whisking steadily to prevent lumps from forming. Continue stirring until the mixture thickens and becomes a smooth, creamy sauce.
- Sprinkle in the nutmeg, salt, and pepper, stirring to distribute the seasonings evenly throughout the sauce.
- Add the chopped fresh spinach to the sauce, stirring gently to coat the leaves with the creamy mixture. Cook for 3-4 minutes until the spinach wilts and becomes tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and transfer the creamed spinach to a serving dish. Serve immediately while hot and creamy.
Tips
- Always use fresh spinach for the best flavor and texture - pre-washed bagged spinach can work in a pinch, but fresh gives superior results.
- Pat the spinach completely dry after washing to prevent a watery final dish. Excess moisture can make your cream sauce too thin.
- Whisk continuously when making the roux and adding milk to ensure a smooth, lump-free sauce. Slow, steady whisking is key.
- Don't overcook the spinach - you want it just wilted and tender, which typically takes only 3-4 minutes.
- For extra richness, consider using half-and-half or heavy cream instead of milk, though this will increase the calorie content.
- A pinch of freshly grated nutmeg makes a huge difference - pre-ground nutmeg loses its potency quickly, so freshly grated is best.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 5g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
