Creamed Spinach


Creamed Spinach

Appetizers or side dishes. We can’t think of anything better. If we’re being honest, if we could have an entire meal with just appetizers, we would. Simple, simple, simple… yet so incredibly good. The dash of nutmeg with the creaminess of the milk and butter really pulls the dish together.


6 pounds fresh bunch spinach or 3 lbs frozen chopped spinach

1 quart milk

4 tablespoons butter

4 tablespoons flour

I shallot minced

1 garlic clove minced

Salt, pepper, and nutmeg to taste


1. If using fresh spinach, place a large pot on the stove on high heat with sated water, bring to a boil.

2. While the pot is coming to a boil, cut off the ends of the spinach and discard, rough chop the fresh spinach and wash thoroughly to remove all dirt and grit.

3. Set up an ice bath, blanch the spinach until cooked, leaves turn a darker green but still look vibrant, once cooked immediately shock in an ice bath to arrest cooking.

4. Thoroughly drain spinach from water and then place spinach in a towel. Twist ends together and presses out as much water as possible. If using frozen spinach, thaw spinach and press out as much liquid as possible using the method above

5. Coarse chop the drained and pressed spinach one more time.

6. In a medium pot (4 quart or larger) melt the butter

7. Sweat the shallot and the garlic until fragrant

8. Add the four stir until combined, add the milk whisk roux until thoroughly mixed, continuously whisk on medium heat until sauce thickens and comes to a gentle boil

9. Fold the spinach into the sauce and continue to cook until spinach is heated through. Season to taste with salt, pepper, and nutmeg

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