1. Prepare the Spinach

If using fresh spinach, rinse it thoroughly to remove any dirt or grit. Spinach can hold a lot of moisture, so be sure to dry it as much as possible using a salad spinner or a clean kitchen towel. Once the spinach is dry, roughly chop the leaves to make them easier to incorporate into the sauce.

If you are using frozen spinach, ensure that it is thoroughly thawed and that all excess water is squeezed out. This is important to prevent the creamed spinach from becoming too watery.

2. Cook the Onion and Garlic

In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent and soft. The onion adds a nice sweetness to the dish and provides a flavor base for the cream sauce.

Add the minced garlic and cook for another 30 seconds to a minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

3. Make the Roux

Once the onion and garlic are softened and fragrant, it’s time to create the base for the creamy sauce. Sprinkle the flour over the butter, onion, and garlic mixture. Stir the flour in well to combine, and cook for about 2 minutes, stirring constantly. This will create a roux, which will thicken the sauce. Be sure to cook it for a couple of minutes to eliminate the raw flour taste.

4. Add the Milk and Cream

Slowly add the whole milk while whisking constantly. This helps to create a smooth, lump-free sauce. Continue whisking as the mixture thickens, about 3-5 minutes. Once the sauce begins to bubble and thicken, stir in the heavy cream to add richness. If you prefer an even richer flavor, you can add a bit of half-and-half in place of the milk or in addition to the milk.

Keep stirring to ensure the mixture is smooth and creamy.

5. Season the Sauce

Season the creamy sauce with salt, pepper, and the optional nutmeg. The nutmeg adds a subtle warmth that complements the spinach, so it’s worth considering. Adjust the seasoning to taste, adding more salt or pepper if needed.

6. Add the Spinach

Once the sauce has thickened, add the prepared spinach (fresh or thawed frozen) to the pan. Stir the spinach into the creamy sauce, ensuring that each leaf is coated with the creamy mixture. The spinach will release some moisture, so continue stirring for about 5-7 minutes, allowing it to fully incorporate into the sauce and wilt down.

If you’re using fresh spinach, it may seem like a lot at first, but the spinach will cook down significantly as it wilts in the sauce.

7. Add Cheese for Extra Creaminess

Once the spinach is well mixed into the creamy sauce, stir in the Parmesan cheese. The cheese will melt into the sauce, adding a rich, nutty flavor and helping to thicken the mixture further. For even more creaminess, you can add a quarter cup of cream cheese at this point, which will enhance the smooth texture of the dish.

Stir until the cheese is fully melted and the mixture is smooth and creamy.

8. Adjust Seasoning and Serve

Give the creamed spinach a final taste test and adjust the seasoning if necessary. If you prefer a thicker consistency, you can let the sauce simmer for a few more minutes until it reaches your desired thickness. Once everything is well mixed and the spinach is tender, your creamed spinach is ready to serve!

Spoon the creamed spinach into a serving dish, and it’s ready to be enjoyed.