Creamed Spinach

Method

1. Blanch fresh spinach for 30 seconds in boiling water. Shock in ice water. Squeeze completely dry. (Skip if using frozen — just thaw and squeeze.)

   Bring the water to a full rolling boil before adding the food. Starting in cold water leads to uneven cooking and waterlogged results.

   Bring the water to a full rolling boil before adding the food. Starting in cold water leads to uneven cooking and waterlogged results.

2. Make the béchamel by melting butter, cooking garlic 30 seconds, whisking in flour for 2 minutes, then streaming in warm milk. Simmer 5 minutes until thick. Add cream and nutmeg.

   A simmer means small bubbles gently breaking the surface — not a rolling boil. Aggressive boiling toughens proteins and causes sauces to reduce too quickly, concentrating flavors unevenly.

   A simmer means small bubbles gently breaking the surface — not a rolling boil. Aggressive boiling toughens proteins and causes sauces to reduce too quickly, concentrating flavors unevenly.

3. Add the spinach and stir to coat. Cook 2-3 minutes until heated through. Season with salt and white pepper. Add Parmesan if using.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

4. Serve alongside steak, roasted chicken, or any protein that benefits from a rich, creamy side.

   Roasting at high heat creates caramelization on the surface while the interior cooks gently. Don't crowd the pan — overcrowding traps steam and prevents browning.

   Roasting at high heat creates caramelization on the surface while the interior cooks gently. Don't crowd the pan — overcrowding traps steam and prevents browning.

Equipment

• Stockpot (for blanching) Also good: Winware Stainless Steel 16-Qt Stockpot
• Saucepan Recommended: Cuisinart Chef's Classic 3-Quart Saucepan
• Whisk Recommended: OXO Good Grips 11-Inch Balloon Whisk

Chef Notes

• The most important thing: Squeeze ALL the water out of the spinach. Whether using fresh (blanched) or frozen (thawed), wrap it in a clean towel and wring until no more liquid comes out. Watery spinach makes watery creamed spinach.
• Fresh spinach needs blanching first — 30 seconds in boiling water, then ice bath. This sets the color and wilts the volume down (2 lbs fresh = about 2 cups cooked).
• The béchamel should be thick before adding the spinach. The spinach releases some moisture even after squeezing, so the sauce needs to start thick.
• Nutmeg is essential — it's the flavor that makes creamed spinach taste like a steakhouse. Use freshly grated, not pre-ground.

Common Substitutions

Ingredient	Substitution	Notes
Fresh spinach	Frozen spinach (thawed, squeezed)	Easier — skip the blanching step
Heavy cream	More milk	Lighter — sauce will be thinner
Nutmeg	Omit	Loses the steakhouse flavor but still good
Spinach	Swiss chard or kale	Both need longer cooking — blanch 2-3 min

What You're Practicing

Creamed spinach is béchamel + vegetable — the same technique behind creamed corn, creamed peas, and any vegetable in white sauce. Visit Mother Sauces for the béchamel technique.