Breakfast • Christmas

Easy Creamed Spinach

Name: Easy Creamed Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 lb fresh spinach or 20 oz frozen chopped spinach, thawed; 3 tbsp unsalted butter, divided; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 2 tbsp all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream plus 1/2 cup grated parmesan; 1/4 tsp ground nutmeg plus salt, pepper, and 1/2 cup breadcrumbs

Silky creamed spinach with garlic, nutmeg, and parmesan under a golden crumb topping for the holiday table.

Updated: Oct 7, 2026

⏱ 30 mintotal

6servings

240 kcalper serving

Easylevel

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Why you'll like it

Ready in about 30 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Easy Creamed Spinach recipe takes 30 min and makes 6 servings. Creamed spinach is a steakhouse-style Christmas side dish in American holiday cooking, pairing wilted greens with a smooth garlic cream sauce and a savory crumb topping.

Helpful guides

Instructions

Step 1

Bring a large pot of salted water to a boil and wilt the fresh spinach in batches for one minute until bright green and tender. Drain in a colander, cool slightly, then squeeze handfuls completely dry so the cream sauce stays thick and coats every leaf.

Step 2

Melt two tablespoons of butter in a large skillet over medium heat and cook the diced onion five minutes until soft and translucent. Add the garlic and cook one minute more until fragrant, stirring constantly so it softens without browning or turning bitter.

Step 3

Sprinkle the flour over the onions and cook two minutes, stirring, until the raw taste disappears and the mixture looks pale and pasty. Pour in the milk gradually while whisking so the sauce stays smooth, then add the cream and simmer three minutes until thick enough to coat a spoon.

Step 4

Fold the squeezed spinach into the sauce with the nutmeg, one teaspoon of salt, half a teaspoon of pepper, and half the parmesan. Simmer two minutes, stirring, until heated through and evenly creamy, then taste and adjust salt so the greens taste seasoned but not sharp.

Step 5

Transfer to a buttered baking dish and top with breadcrumbs tossed in the remaining melted butter plus the rest of the parmesan. Broil three to four minutes until the crumbs turn golden and the edges bubble, watching closely so the topping browns without scorching.

Step 6

Rest five minutes so the sauce sets slightly, then serve hot directly from the dish with a large spoon. Pair with roast meats and dinner rolls, and refrigerate leftovers promptly within two hours so the dairy base stays safe for later meals.

Troubleshooting — fixes, not repeats

If the sauce turns watery, the spinach held too much liquid. Squeeze handfuls until no more drips fall, and simmer the sauce fully thick before folding in the greens.
If the sauce tastes floury, the roux cooked too briefly. Cook the flour in butter two full minutes until nutty, then whisk milk in slowly and simmer until it coats a spoon.
If garlic turns bitter, the heat ran too high. Cook onion on medium heat and add garlic only for the final minute, stirring so it softens gently without browning.
If the topping browns before the center bubbles, the broiler ran too close. Move the dish to a lower rack and broil in short checks until golden at the edges.

Make it your way

Spicier version: Serve either style hot from the dish.
Old Dhaka style: For a bacon version, fold in four slices of cooked crumbled bacon with the spinach and use smoked cheddar instead of parmesan.
For a lighter version, replace cream with half-and-half and use two tablespoons of butter total, keeping the flour the same for thickness.
Keep the squeeze-dry step unchanged so the sauce stays creamy across versions.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat in a saucepan over low heat with a splash of milk, stirring to one hundred sixty-five degrees.

Freeze up to one month, though the cream may separate slightly; whisk well while reheating.

FAQ

Can I use frozen spinach?
Yes, thaw twenty ounces of frozen chopped spinach overnight in the refrigerator, then squeeze it completely dry in batches. Frozen spinach releases more water than fresh, so press firmly until no drips remain. Use it exactly like fresh in the sauce, keeping milk, cream, and seasoning amounts the same.

How do I keep the sauce from breaking?
Keep heat at medium or lower once dairy is added and avoid hard boiling, which curdles cream sauces. Whisk milk in gradually, simmer gently until thick, and serve promptly. When reheating, warm slowly with a splash of milk while stirring instead of microwaving on high.

Can I make it ahead?
Assemble the creamed spinach without the crumb topping up to one day ahead and refrigerate covered. Add fresh buttered crumbs just before broiling so they stay crisp. Reheat the base gently to steaming, top, and broil until golden and bubbling at the edges.