Creamed Spinach


I had a bunch of spinach to use up, so I adapted a recipe I found at It’s not something I could eat every day, or even eat a lot of, but it was pretty good.  The cream sauce is more like a cream gravy, so if you’re looking for an easy cream gravy give this one a try. This would also make a tasty side dish for Thanksgiving.

  • 16 oz fresh spinach leaves
  • 5 TBSP butter, divided
  • 3 TBSP flour
  • 1 c. hot milk
  • 1 tsp. salt
  • 1/4 tsp. pepper


  1. Melt 2 TBSP of butter in a large pan over medium high heat; add the spinach and cover until spinach is just wilted.
  2. Meanwhile, in a medium saucepan, melt the remaining 3 TBSP butter over medium high heat; add the flour and whisk until flour is incorporated, about 2 minutes, and this is your roux.  Whisk the hot milk into the roux, and continue whisking until all lumps are removed. Season with salt and pepper.
  3. Add the cream sauce to the spinach, and toss to coat.

Creamed Spinach:


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