Creamed Spinach

$2.93 recipe / $0.73 serving
by Beth - Budget Bytes
5 from 6 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

I had been looking for a reason to make creamed spinach again and this week’s Rosemary Garlic Beef Stew gave me the opportunity. Creamed spinach is the perfect side dish to the beef stew which already offers a protein, vegetables and starch (it’s served over rice). The creamed spinach brings some ooey-gooey, creamy goodness to the plate plus some healthful dark greens.

I made creamed spinach once before but this time I changed it up a bit and found an easier method with a tastier result. The price per serving is a bit higher but I upped the serving size a smidgen so the total recipe gives you four larger servings rather than six smaller servings. Of course, serving size is subjective.

The differences between the old recipe and the new recipe are as follows: I had some grated parmesan on hand so I melted that into the cream sauce (YAY FOR CHEESE!), I used loose frozen chopped spinach rather than the box of packed frozen spinach (gives a better texture), I used minced garlic from the jar instead of chopping an onion and garlic (so much easier), and I added a bit of nutmeg for a more classic alfredo taste. The results were fantastic and I haven’t stopped eating it (or Egg Florentine Quesadillas) since!

Creamed Spinach

Creamed Spinach on leafy greens placed on white plate

Share this recipe

Creamed Spinach

5 from 6 votes
 Rich creamed spinach is quick and easy to make with just a few simple ingredients.
Servings 4
Cook 20 mins
Total 20 mins

Ingredients

  • 1 lb. frozen spinach, chopped ($1.27)
  • 4 Tbsp butter ($0.20)
  • 1 Tbsp minced garlic ($0.25)
  • 1/4 cup all-purpose flour ($0.13)
  • 2 cups whole milk ($0.70)
  • 1/4 cup grated parmesan ($0.23)
  • salt and pepper to taste ($0.05)
  • 1/8 tsp nutmeg ($0.05)

Instructions 

  • Melt the butter in a large skillet with the minced garlic over medium/high heat. Once it is melted and sizzling, whisk in the all-purpose flour. Continue to cook and whisk for 2 minutes (to cook out the floury taste). The flour should not turn brown during this step. If it begins to, lower the heat slightly.
  • Whisk in the 2 cups of milk until all of the flour/butter clumps have dissolved. Let the liquid come up to a simmer while whisking. This sauce should thicken quickly once it simmers. Once it is thickened, you can add the parmesan cheese. Whisk it in until it is melted and thoroughly incorporated.
  • After adding the parmesan, stir in the frozen spinach (I didn’t even bother thawing or draining). Keep stirring until the mixture is heated through (5-7 minutes).
  • Season the mixture with salt, freshly cracked black pepper and ground nutmeg. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1ServingCalories: 264.68kcalCarbohydrates: 17.78gProtein: 10.38gFat: 18.1gSodium: 735mgFiber: 3.55g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

How to Make Creamed Spinach – Step By Step Photos

garlic and butter in pan on stove top melting
Melt together the butter and garlicky goodness.

flour added to garlic and butter and mixed in
Add in the flour and whisk until all of the flour is evenly mixed into the melted butter. Continue to cook and whisk for 1-2 minutes.

add milk and parmesan to mixture and whisk
Add the milk and bring to a simmer while whisking. Once the sauce has thickened, whisk in the parmesan cheese (pictured).

add frozen spinach (pictured bag of frozen spinach)
Stir in the bag of loose, chopped, frozen spinach. Stir and cook until heated through. Season with salt, pepper and nutmeg.

Creamed Spinach on top of leafy greens placed on white plate

Share this recipe

Posted in: , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. I don’t suppose I could slap this creamed spinach on a breadier more breakfast-style pizza crust with a few eggs? I know you have an eggs Florentine breakfast pizza recipe (or two? Idr.) but this particular one keeps calling me. Pizza, it says. It looks a bit too wet for that though. Thoughts?

    1. Yeah, it’s probably a little too wet as written, but you could always just reduce the amount of milk used. :)

  2. First off, the recipe tasted AMAZING! I have been using it for my omelettes, quesadillas, and as a dip for tortilla chips! However, mine came out very green and not white like in the picture. Feels like I ham having something served on Dr. Sues Day in elementary school. Does anyone know why this would be? I did use fresh spinach as a substitute and washed well.