Are you ready to master one of the most beloved, elegant, and completely irresistible side dishes of all time? A classic steakhouse favorite so rich, so creamy, and so deeply satisfying, it will elevate any meal into a special occasion? This incredible, from-scratch Classic Creamed Spinach is that perfect recipe. We’re talking tender, chopped spinach, suspended in a luscious, velvety, and rich-as-can-be cream sauce, finished with a hint of warm, freshly grated nutmeg.
This isn’t just another side dish recipe; it’s your definitive guide to creating a truly restaurant-quality classic at home. We’ll show you the simple but brilliant professional secrets to a flawless, from-scratch Béchamel sauce and the non-negotiable technique that guarantees your creamed spinach is never watery. This is a show-stopping side that is perfect for a holiday feast or your next steak night.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy & Decadent Side Dish
What makes this Creamed Spinach so spectacularly delicious is its incredible, luxurious texture and its wonderfully rich, yet simple, flavor. This recipe is a masterpiece of classic, comfort food cooking. The heart and soul of the dish is the from-scratch Béchamel sauce, a classic French “mother sauce” made from a simple butter and flour roux, whisked with whole milk. The real magic, however, comes from the brilliant step of enriching this classic sauce with egg yolks, which is the secret that creates an unbelievably rich, custardy, and velvety consistency. This beautiful sauce is then combined with perfectly cooked spinach and finished with the warm, aromatic kiss of freshly grated nutmeg.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Simple Luxuries: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and savory flavor.
- The Spinach: For the best, most vibrant flavor and texture, it is highly recommended to use fresh spinach. You will need a lot—about two pounds—as it cooks down significantly.
- The Sauce (The Secret to Luxury!):
- The Béchamel Base: A classic and simple foundation of unsalted butter, all-purpose flour, and whole milk. Using room temperature milk is a fantastic trick that will help you achieve a smoother, lump-free sauce.
- The Egg Yolk Enrichment: This is the brilliant, restaurant-quality secret to an incredibly rich and luxurious sauce! By whisking in a whole egg and two additional egg yolks, you are transforming a simple Béchamel into a much richer, more custardy, and more elegant sauce.
- Fresh Nutmeg: It is absolutely essential to use freshly grated nutmeg. The warm, sweet, and nutty aroma you get from a whole nutmeg grated on a microplane is a world away from the pre-ground dust and is the signature, classic flavor of a perfect creamed spinach.
The Steakhouse Secret Masterclass: The Keys to Perfect Creamed Spinach
The number one, non-negotiable secret to a perfect, rich, and creamy (never watery!) creamed spinach is moisture control.
- Squeeze That Spinach!: This is the single most important step in the entire recipe. Spinach is made up of over 90% water. After you have wilted your spinach, you must let it cool slightly and then use your hands to squeeze out as much of the excess liquid as you possibly can. This is the crucial, non-negotiable key that will prevent your beautiful, rich cream sauce from breaking and becoming a sad, watery mess.
- Temper Your Eggs: To prevent your egg yolks from scrambling when you add them to the hot Béchamel sauce, you must temper them. This is a simple but brilliant professional technique where you slowly whisk a small amount of the hot sauce into your eggs first. This gently raises the temperature of the eggs, which is the secret that will allow you to then stir the egg mixture back into the main saucepan for a perfectly smooth, rich, and seamless sauce.
Step-by-Step to the Best Creamed Spinach
This elegant, one-pan side dish is a joy to prepare.
Part 1: The Art of the Perfect Béchamel Sauce
In a medium saucepan, melt your 3 tablespoons of unsalted butter over a medium heat. Whisk in the 1/4 cup of all-purpose flour until it is smooth and cook, stirring, for about 1 minute.
Remove the pan from the heat and gradually whisk in your 2 1/2 cups of room temperature milk until the mixture is completely smooth. Whisk in 2 teaspoons of salt and the 1/2 teaspoon of freshly grated nutmeg.
Return the saucepan to a medium heat and bring the mixture to a boil, whisking frequently. Once it has boiled and thickened, remove it from the heat again.
Part 2: Prepare the Spinach
Step 1: In a large, deep skillet over a medium heat, add your 2 pounds of fresh spinach and 1 teaspoon of salt. Cover the skillet and let the spinach cook for about 3 minutes to begin to wilt.Step 2: Uncover the skillet, toss the spinach with tongs, and continue to cook for 2 more minutes, until all the spinach has wilted.Step 3 (The Most Important Step!): Drain the spinach in a colander and let it cool slightly. Then, using your hands, squeeze the spinach very firmly to remove as much of the excess liquid as possible. Coarsely chop the squeezed spinach.
Part 3: Enrich the Sauce and Finish the Dish
Step 1: In a small bowl, whisk together your 1 large egg and 2 egg yolks.Step 2 (The Tempering Secret!): Gently reheat your Béchamel sauce. Once it is warm, slowly whisk about a half-cup of the warm sauce into your bowl with the eggs.Step 3: Pour this tempered egg mixture back into the main saucepan with the rest of the sauce. Cook over a low heat, stirring constantly, until the sauce has thickened.Step 4: Stir in your prepared, chopped spinach and let it heat through. Give the creamed spinach a final taste and season with any more salt and pepper to your taste. Serve hot.
Creamed Spinach (A Steakhouse Favorite!)
A classic and rich recipe for Creamed Spinach, a perfect side dish for a holiday meal or steakhouse dinner. The dish starts with a homemade béchamel sauce made from butter, flour, and whole milk, seasoned with freshly grated nutmeg. The sauce is then enriched and thickened with eggs. Fresh spinach is wilted, squeezed very dry to remove excess moisture, coarsely chopped, and finally folded into the creamy sauce to create a decadent and flavorful vegetable side.
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, at room temperature
- Kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 2 pounds fresh spinach, tough stems removed
- 1 large egg plus 2 egg yolks
- Freshly ground black pepper
Instructions
- Make the Béchamel Sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Remove from the heat and gradually whisk in the milk, 2 teaspoons of salt, and the nutmeg until smooth.
- Return the saucepan to medium heat and bring the sauce to a boil, whisking constantly. Once it boils, remove it from the heat.
- Cook the Spinach: In a separate deep skillet over medium heat, add the spinach and 1 teaspoon of salt. Cover and cook for about 3 minutes to wilt. Uncover and continue to cook for 2 more minutes.
- Drain the cooked spinach, let it cool slightly, and then squeeze it with your hands to remove as much liquid as possible. Coarsely chop the dry spinach.
- Finish the Dish: Gently reheat the sauce. Whisk in the whole egg and the two egg yolks; continue to cook, stirring constantly, until the sauce thickens from the heat.
- Stir in the chopped spinach and heat through. Season to taste with salt and pepper before serving.
Notes
- This is a classic steakhouse-style side dish that pairs wonderfully with roasts and steaks.
- The key to a thick, not watery, creamed spinach is to squeeze the cooked spinach until it is as dry as possible before adding it to the sauce.
- Enriching the béchamel sauce with egg yolks is a classic technique that adds richness and helps to thicken the final dish.
- It’s important to whisk the eggs into the warm (not boiling) sauce to prevent them from scrambling.
What to Serve With Your Creamed Spinach
This beautiful and decadent creamed spinach is the quintessential accompaniment to a classic, American steakhouse dinner or a holiday feast.
- The Classic Pairing: It is an absolute must-have served alongside a beautiful, perfectly cooked steak, like a Ribeye or a Filet Mignon.
- A Holiday Feast: It is also the perfect, elegant side dish for a large, roasted centerpiece, like a Prime Rib, a Holiday Ham, or a Roasted Turkey.
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Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive side dish, you can prepare the entire dish up to 2 days in advance.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat creamed spinach is to do so gently in a saucepan on the stovetop over a low heat, stirring frequently, until it is just warmed through. You may need to add a small splash of milk to loosen it up.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a creamed spinach that is not watery?
The secret is to squeeze your cooked spinach as dry as you possibly can. After you have wilted your spinach, you must use your hands (or a clean kitchen towel) to wring out every last drop of excess liquid. This is the non-negotiable key that will guarantee a rich, thick, and creamy final result.
Q2: Can I use frozen spinach instead of fresh?
Yes, absolutely! Frozen spinach is a fantastic and convenient shortcut. For this recipe, you will need about two, 10-ounce packages of frozen, chopped spinach. Be sure to thaw it completely and then follow the same crucial step of squeezing it as dry as you possibly can before you add it to your sauce
Q3: My Béchamel sauce is lumpy, what did I do wrong?
There are two main secrets to a perfectly smooth, lump-free Béchamel. First, after you have cooked your butter and flour roux, be sure to remove the pan from the heat before you begin to add your milk. Second, you must add your milk gradually, in a slow and steady stream, while whisking constantly
Q4: Can I make this with a different kind of green?
Yes! This classic cream sauce is also fantastic with other hearty greens, like chopped kale or Swiss chard. You will need to cook these heartier greens for a bit longer to ensure they are tender.
Q5: Can I add any other flavorings to my creamed spinach?
Of course! For a delicious variation, you can sauté some finely chopped shallots or garlic in the butter before you add the flour. A generous handful of a salty, nutty Parmesan cheese stirred in at the very end is also a fantastic and classic addition.