How do I store leftovers?

Store leftover creamed spinach in an airtight container in the fridge for up to 3 days. When ready to enjoy again, reheat on the stove over low heat.

Can I use frozen spinach?

You sure can! Thaw a 10-ounce package or frozen spinach or brick of frozen spinach. Thaw and drain well. Make the cheese sauce and add the thawed, drained spinach until heated through.

Can this be made ahead?

This is a great make ahead dish! Prepare dish according to recipe card, place in an airtight container, and store in the fridge up to 3 days. When ready to reheat, gently stir in a non-stick skillet or saucepan over medium-low heat until steaming hot - being sure to not overheat it.

Can this be made gluten-free?

Yes, this dish can easily be made gluten-free. For a gluten-free alternative, make a slurry with 1 1/2 teaspoons cornstarch with three tablespoons of the milk. Skip adding the flour to the saucepan, add the milk. When it is steaming hot, whisk in the cornstarch slurry. Bring it to a boil while whisking to prevent it from clumping.

Can I use another type of green for this recipe?

A quick cooking green such as swiss chard would work well. Kale is tougher though so it would not soften as nicely.

The Best Creamed Spinach with Cheese

Name: Homemade Creamed Spinach with Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 tablespoons unsalted butter; 1 tablespoon avocado oil; 1 1/2 tablespoon minced garlic; 1/3 cup flour; 2 1/4 cup low-fat milk; 3/4 teaspoon salt; ¼ teaspoon ground pepper, preferably white pepper; pinch nutmeg; 15-ounces baby spinach, washed and spun dry; 1 ½ cup, 6 ounces shredded sharp cheddar

Description

If you need an easy spinach side dish, this recipe for classic steak-house creamed spinach with delicious sharp cheddar cheese is the perfect one to try. It is made in one pan in less than 15 minutes with simple grocery store ingredients and pantry staples!

Ingredients

Units Scale

1 1/2 tablespoons unsalted butter
1 tablespoon avocado oil
1 1/2 tablespoon minced garlic
1/3 cup flour
2 1/4 cup low-fat milk
3/4 teaspoon salt
1/4 teaspoon ground pepper, preferably white pepper
pinch nutmeg
15–ounces baby spinach, washed and spun dry
1 1/2 cup, 6 ounces shredded sharp cheddar

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Instructions

Melt butter in a large Dutch oven or soup pot with avocado oil over medium heat. Add garlic and cook, stirring until the garlic is fragrant and lightly browned, 30 seconds to 1 minute. Add flour and stir to form a paste.
Remove from heat and whisk in milk until smooth. Add salt, pepper and nutmeg. Return to medium-high heat and bring to a simmer, whisking often.
Add spinach, in batches, covering and allowing to wilt so it can fit, until it is completely wilted.
Remove from the heat and stir in cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
When ready to reheat, gently stir in a non-stick skillet or saucepan over medium-low heat until steaming hot – being sure to not overheat it. Alternatively, reheat leftovers in an oven-proof baking dish at 350 for 30 minutes.
Feel free to use a 10-ounce package of frozen spinach in this recipe. Thaw and drain well. Make cheese sauce and the thawed, drained spinach and heat through.
To make gluten-free, omit flour slurry and instead use a slurry with 1 1/2 teaspoons cornstarch with 3 tablespoons of milk.
Feel free to swap out another quick-cooking green such as swiss chard in this recipe.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/2 cup each
Calories: 233
Sugar: 5 g
Sodium: 536 mg
Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 12 g