Creamed Spinach

Creamed Spinach
courtesy of


White Sauce

  • 6 tablespoons butter
  • 4 cloves garlic, grated or minced
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon grated nutmeg
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2 cups half-and-half


  • 2 tablespoons butter
  • 1/2 small sweet onion, finely diced
  • 2-1/2 lbs. (40 oz.) fresh spinach, steamed, drained, and finely chopped
  • 1 teaspoon ground black pepper
  • 1/2 cup sour cream
  • 1/2 cup grated parmesan cheese


In a saucepan melt butter over medium low heat until sizzling. Add garlic, cayenne pepper, and nutmeg; saute for about 1 minute, but do not brown the garlic. Whisk in the flour and salt until creamed together and smooth. Stir in the half and half a little at a time and constantly whisk until the mixture becomes thick and smooth. Remove from heat; set aside.

Melt 4 tablespoons butter in large saucepan over medium heat; add the minced onion, and cook until transparent. Add spinach to pan, lower the heat, and saute for another minute. Add the pepper, prepared white sauce, sour cream, and parmesan cheese. Stir well, and simmer until completely blended. Season with more salt and pepper, as needed.


This was the best creamed spinach in the history of creamed spinach. It really does taste just like the Boston Market stuff, which is what made me fall in love with creamed spinach in the first place. So so so good, I could almost eat a big bowl for dinner on its own.

Pro tip: can easily be doubled without changing any ratios. Comes out just the same.


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