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  • Writer's pictureNicole Kuhn

Creamed Spinach




PREP: 10 min. COOK: 10 min. TOTAL: 20 min.



  • 16 oz. baby spinach, washed and dried

  • 1/3 cup butter, divided

  • 1 onion, chopped

  • 3 cloves of garlic, minced

  • 4 tbsp. flour

  • 1 cup milk

  • 3 pinches of cayenne pepper

  • salt and pepper, to taste

  • grated parmesan cheese, to serve


  • Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a few minutes until light golden.

  • Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds). 

  • Pour in the milk, whisking constantly until the white sauce thickens (about 5 minutes).

  • Season with salt, pepper, and cayenne. If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.

  • For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.)

  • Add wilted spinach to the cream sauce, stirring gently to combine.

  • Sprinkle with parmesan cheese and serve immediately.

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