Creamed Spinach

  • Active Time 15m
  • Total Time 15m

Serves 6-8

Frozen spinach works beautifully in this simple side dish, as long as you remember to let it thaw, then dry it out well before sautéing. Using a blender ensures a delicately smooth and creamy consistency. Creamed spinach is delicious served alongside fried chicken with a side of fried green tomatoes.


  • 2 tablespoons unsalted butter
  • 4 packages frozen chopped spinach, thawed and squeezed dry
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup milk or half and half
  • 1/2 teaspoon salt
  • Pinch of freshly ground pepper
  • Pinch of ground nutmeg


In a large frying pan with high sides over medium heat, melt the butter. When the foam subsides, add the spinach and sauté, stirring to break it up, just until wilted, 4-5 minutes. Add the garlic and sauté for 1 minute longer.

Sprinkle the flour over the spinach, stir to incorporate and sauté until the spinach is cooked and slightly thickened, about 2 minutes. Add 1/2 cup of the milk or half-and-half and cook until the liquid is absorbed, about 1 minute longer.

In a blender, combine the spinach mixture with the remaining 1/2 cup milk or half-and-half. Blend until puréed, 1-2 minutes. (Using a rubber spatula, push down 2 or 3 times to purée it evenly.)

Transfer the puréed spinach to a saucepan over medium heat and stir in the salt, pepper and nutmeg. Heat to bubbling, spoon into a warmed serving dish and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2243

nutrition information per serving

79 calories; 4g total fat; 10mg cholesterol; 266mg sodium; 8g carbohydrates; 4g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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