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close-up of creamed spinach with cheese in serving platter

Cheesy Creamed Spinach

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Description

Easy recipe for classic steak-house creamed spinach with a cheddar twist.


Scale

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

Instructions

  1. 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.
  2. 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.
  3. Add spinach, in batches, covering and allowing to wilt so it can fit, until it is completely wilted.
  4. 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. 

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
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