Creamed Spinach

  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 6 to 8 servings
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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 spinach, tough stems removed

1 large egg plus 2 egg yolks

Freshly ground pepper


  1. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
  2. Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.
  3. Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.

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