Creamed Spinach

Introduction

Creamed spinach is a versatile side dish that takes 15 minutes start to finish and works equally well alongside roasted chicken, grilled fish, or mashed potatoes. You have two straightforward approaches: whole spinach leaves finished with cream for a lighter texture, or chopped spinach thickened with flour and milk for something more substantial. Either version relies on proper draining to prevent a watery dish.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

Variation I – Whole spinach

• 500 g fresh spinach (or whole frozen spinach leaves)
• 2 dl water
• ½ dl cream or 1 tbsp butter
• ½ tsp salt
• Black pepper

Variation II – Chopped spinach

• 400 g of chopped spinach, fresh or frozen
• 1 ½ tbsp flour
• 1 dl milk
• ½ tsp salt
• Black pepper

Instructions

Variation I – Whole spinach

1. Boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box.
2. Drain away the water, and let the spinach dry for a minute or so.
3. Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
4. Add salt and pepper to taste.

Variation II – Chopped spinach

1. Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan.
2. Mix the flour with the chopped spinach in the pan, and add the milk.
3. Bring the spinach to the boil, and simmer gently for 3-5 minutes.
4. Add salt and pepper to taste.

Variations

Use butter instead of cream (Variation I): This reduces richness and cuts fat while keeping the dish light; the spinach will have a cleaner vegetable flavor and thinner consistency.

Add nutmeg or garlic: A pinch of nutmeg deepens the earthiness of spinach, or crush a small clove of garlic into the pan just before adding the cream or milk for savory depth.

Substitute half the milk with broth (Variation II): Swapping 0.5 dl of milk for vegetable or chicken broth adds savory complexity without heaviness.

Mix in grated cheese: Stir 50 g grated Parmesan or Gruyère into either variation just before serving for a sharp umami boost and richer mouthfeel.

Use frozen spinach from the start: Both variations work with frozen spinach; simply thaw it gently in the pan with a little water, then proceed—this saves prep time and produces equally creamy results.

Tips for Success

Drain thoroughly after boiling. Excess water is the enemy of a good creamed spinach; after draining, let the spinach sit in the colander for a full minute and press gently with the back of a spoon to release trapped moisture.

Don’t skip the drying step in Variation I. Returning wet spinach to the pan dilutes the cream, so a brief rest makes a noticeable difference in texture and richness.

Whisk the flour smoothly into cold spinach (Variation II). Mix the flour with the chopped spinach in the cool pan before adding milk to prevent lumps; the cold spinach helps the flour disperse evenly.

Simmer gently, don’t boil hard. Once cream or milk is added, keep the heat at medium-low; vigorous boiling can cause the milk to separate and the texture to become grainy.

Taste and season at the very end. Add salt and pepper only after cooking is complete, since boiling concentrates flavors and early seasoning often results in over-salting.

Storage and Reheating

Store creamed spinach in an airtight container in the refrigerator for up to 3 days. It does not freeze well; the cream or milk base separates and the texture becomes grainy when thawed.

Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of milk or cream if the mixture has thickened too much. Microwave reheating is fast but uneven; if you use it, heat in 30-second bursts and stir between each one.

FAQ

Can I make this ahead and reheat it? Yes, both variations reheat well on the stovetop for up to 3 days in the fridge, though the texture is creamiest the day it’s made.

What’s the main difference between Variation I and Variation II? Variation I stays lighter and brighter because cream simply coats the leaves; Variation II is thicker and more substantial because flour creates a binding sauce that clings to chopped spinach.

Can I use fresh spinach that’s already been packed in bags? Absolutely—pre-packed fresh spinach works identically to loose spinach; just measure by weight and follow the cooking times as written.

The spinach turned out watery. What went wrong? You likely didn’t drain it thoroughly enough after boiling, or you skipped the drying step. Next time, press the spinach gently in the colander and let it rest before returning to the pan.