Creamed spinach is one of those sides that instantly makes dinner feel a little more special. It’s warm, cheesy, and spoonable in the best way, and it pairs perfectly with steak, chicken, or honestly anything you’re serving that night. This is my go to version when I want that classic steakhouse vibe at home, but with a smoother, silkier sauce and real flavor in every bite.
It starts simple with butter, onion, and garlic, then a quick roux to give the sauce body. From there, frozen chopped spinach goes right in. I love using frozen spinach here because it’s easy, consistent, and it gives you that perfect creamed spinach texture without any extra steps. The flavor comes from gruyere and parmesan, a tiny pinch of nutmeg, a little red pepper flake, and fresh black pepper.
The biggest tip is low heat when the cheese goes in. Keeping it gentle is what makes the sauce glossy and creamy instead of grainy. Finish with a little lemon zest to brighten everything up, then serve it hot and watch it disappear, enjoyyy! ❤️
12 ounces frozen chopped spinach
2 garlic cloves, finely minced
1/2 small onion, finely chopped
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
1 cup whole milk
1/16 teaspoon ground nutmeg
1/8 teaspoon red pepper flakes
1 and 1/2 teaspoons kosher salt
3/4 cup freshly grated parmesan cheese
Zest of 1/2 lemon
1/8 teaspoon ground black pepper
7 ounces gruyere cheese, grated
👨🍳 Instructions 👨🍳
1) Place a large pot over medium heat and add the unsalted butter. Once melted, add the chopped onion, minced garlic, and 1 teaspoon of the kosher salt. Cook for 3 to 5 minutes, stirring often, until the onion turns slightly translucent. Do not brown the onion or garlic. If you see browning, lower the heat.
2) Sprinkle in the all-purpose flour and whisk or stir constantly until the flour is fully absorbed into the butter and looks like a thick paste. Cook for 3 to 5 minutes, stirring frequently, to remove the raw flour taste.
3) Add the frozen chopped spinach directly to the pot. Stir to combine and continue cooking over medium heat, stirring frequently, until the spinach is fully heated through and has released its liquid.
4) Pour in the whole milk and stir until fully incorporated.
5) Add the ground nutmeg, red pepper flakes, and the remaining 1/2 teaspoon kosher salt. Stir well and allow the mixture to gently heat through.
6) Reduce the heat to the lowest setting. Add the grated gruyere cheese and stir until fully melted and smooth. Keep the heat low as overheating at this point can cause the cheese to separate and create a grainy texture.
7) Once the gruyere is fully incorporated, stir in the black pepper, lemon zest, and parmesan cheese. Turn off the heat and continue stirring until all cheese is melted and the creamed spinach is glossy and cohesive.
8) Serve hot alongside steak, chicken, or fish. Optional garnish: extra parmesan or buttery toasted breadcrumbs.
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