Thanksgiving Creamed Spinach is a silky, savory side dish that adds comfort and color to the holiday table. I still remember my grandmother serving a steaming dish of creamy spinach alongside the turkey—it was her secret weapon for getting everyone to eat their greens. Velvety cream, garlic, and Parmesan turn simple spinach into an indulgent yet easy side dish that perfectly complements rich Thanksgiving flavors.
Groceries
Ingredients
2 lbs fresh spinach, washed and trimmed
2 tbsp unsalted butter
1 small onion, finely chopped
3 garlic cloves, minced
2 tbsp all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
½ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
Pinch of nutmeg (optional)
Instructions
- Bring a large pot of salted water to boil, blanch spinach for 1–2 minutes, then drain and squeeze out excess water. Chop and set aside.
- In a saucepan, melt butter over medium heat. Add onion and garlic, sauté until softened.
- Stir in flour to make a roux, cook 1 minute. Slowly whisk in milk and cream until smooth and thickened.
- Add Parmesan, salt, pepper, and nutmeg, stirring until melted.
- Fold in chopped spinach and cook for 2–3 minutes until heated through.
- Serve hot, garnished with a sprinkle of Parmesan or nutmeg.
Substitutions
Use frozen spinach (thawed and drained) if fresh isn’t available.
Replace Parmesan with Gruyère or cream cheese for a richer flavor.
Swap heavy cream with half-and-half for a lighter version.
Add red pepper flakes for a slight kick.
Equipment
Large pot
Colander
Saucepan
Whisk
Sharp knife
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended as cream sauces may separate.
Reheating: Warm gently on the stove, stirring to restore creaminess.
Top Tips
Squeeze spinach very well to avoid watery sauce.
Add cream slowly and whisk constantly for a smooth texture.
Freshly grated Parmesan gives the best flavor and melt.
Make ahead and reheat gently for easy entertaining.
FAQs
Can I make creamed spinach ahead of time?
Yes, prepare up to 2 days in advance and reheat gently before serving.
Why is my creamed spinach watery?
The spinach wasn’t drained properly or the sauce was too thin.
Can I use kale instead of spinach?
Yes, blanch kale longer until tender for a hearty twist.
Is creamed spinach gluten-free?
Not with flour, but you can use cornstarch or gluten-free flour for the roux.