Easter Recipe Easy Creamed Spinach

When it comes to holiday feasts, you want to fill the sideboard with as many classic dishes as you can—and nothing is as classic as creamed spinach!

We leaned into what makes this dish so good: plenty of cream and butter, and just a touch of spice from nutmeg and cayenne. Your dinner guests are sure to head back for seconds! 





Kosher salt and freshly ground black pepper
3 lb. 
baby spinach
3 tbsp. 
unsalted butter
yellow onion, chopped

cloves garlic, chopped
2 tbsp. 
all-purpose flour
1 c. 
whole milk
1 c. 
heavy cream
Pinch cayenne pepper
Pinch freshly grated nutmeg


  1. Step 1Bring a large pot of salted water to a boil. Cook spinach, in batches, until wilted and bright green, about 30 seconds. Use a spider to transfer to a colander. Once cool enough to handle, transfer to a clean dishtowel and squeeze out as much water as possible; coarsely chop. 
  2. Step 2Melt butter in a large skillet over medium heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until onion is soft, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and cream. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Stir in spinach, cayenne and nutmeg and cook until warmed through, 1 minute. Season with salt and pepper.
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