There’s something so satisfying about creating a meal from what’s growing right in your very own garden. And when the spinach in our garden started growing faster than we could keep up with, it was time to get creative.
Enter: this creamed spinach recipe. I’d never made it before, but wow, now it’ll be a go-to. It’s silky, flavorful, and such a delicious way to enjoy fresh greens. It paired perfectly with seared scallops – like something you’d be served in a fancy restaurant. 🤤
Why You’ll Love This Creamed Spinach Recipe:
- It’s a delicious way to use up garden (or farmers market!) spinach
- Pairs beautifully with scallops or other seafood, chicken, or steak
- Very nutrient-dense
- Creamy, cozy, and customizable
Let’s Make It!
Creamed Spinach Recipe from Scratch
Yields about 4 servings as a side or a base under protein
Ingredients:
- Approximately 8 cups loosely packed baby spinach (or regular spinach, stems removed)*
- 2 tablespoons butter
- 2-3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ¾ cup milk
- ¾ cup half and half
- ¼ teaspoon nutmeg
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ cup Parmesan cheese
*Note: I used about 8 cups of baby spinach from our garden, and it worked beautifully for this dish! Feel free to scale up or down depending on what you have — the sauce is rich and flavorful enough to adapt easily.
Instructions:
1. Blanch the Spinach:
Bring a large pot of water to a boil and salt it.
Add spinach and cook for 30–45 seconds, just until wilted.
Drain and transfer to an ice bath (or rinse with cold water) to stop cooking.
Squeeze out as much water as possible, then roughly chop. Set aside.
2. Make the Cream Base:
In a large skillet or saucepan, melt the butter over medium heat.
Add the garlic and sauté for 30 seconds until fragrant — don’t let it brown.
Whisk in the flour and cook for about 1 minute to form a light roux.
3. Add Milk and Half-and-Half:
Slowly pour in the milk and half-and-half, whisking constantly to prevent lumps.
Continue stirring until the sauce thickens, about 3–4 minutes.
4. Season and Combine:
Add salt, pepper, nutmeg, and Parmesan if using.
Stir in the chopped spinach and cook for another 2–3 minutes until creamy and heated through.
5. Taste and Adjust:
Add more salt, pepper, or nutmeg to your liking.
Too thick? Loosen with a splash of milk. Too thin? Simmer a little longer.
To Make It a Meal:
I served this creamed spinach topped with scallops seared in butter and finished with that same buttery pan sauce poured right over the top. It was… phenomenal.
You could also serve it as a side with chicken, salmon or other fish, shrimp, steak, or veggies.
I hope you love it!
