Ina Garten’s Creamed Spinach Recipe: Velvety Smooth Side Dish

This creamed spinach delivers the velvety smooth texture that makes it irresistible as a side dish. I’ve refined the method to ensure rich flavor without heaviness, using simple techniques that anyone can master.

The key is cooking the spinach just until wilted, then blending it with a creamy sauce made from butter, flour, and warm milk. A touch of nutmeg adds depth, while Parmesan cheese gives it that signature Ina Garten richness.

What you get is a side dish that’s creamy yet balanced, with just the right amount of seasoning to complement any main course. It’s elegant enough for holiday meals but easy enough for a weeknight dinner.

Serve it hot, garnished with a sprinkle of extra Parmesan for a finishing touch.

Ingredients for Creamed Spinach Recipe Ina Garten

Fresh spinach, creamy dairy, and warm spices create a luxurious side dish with signature Ina Garten richness.

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The spinach should be the freshest you can find—Whole Foods or a farmers market often have the best bunches. For the Parmesan, Parmigiano-Reggiano is non-negotiable for that authentic, nutty flavor. The milk and cream should be whole-fat (trust me on this), as lower-fat versions won’t give you that velvety texture. Nutmeg is the secret here—freshly grated makes a noticeable difference over pre-ground.

No fresh spinach? Frozen chopped spinach works in a pinch—just thaw and drain it thoroughly (squeeze out every last drop of water). Swap heavy cream for half-and-half, but the texture won’t be quite as rich. If nutmeg isn’t your thing, a pinch of white pepper adds a subtle warmth. The butter must be unsalted so you can control the seasoning precisely.

This keeps 3-4 days in the fridge, though it’s best served fresh. Reheat gently on the stovetop with a splash of milk to loosen the sauce. Doesn’t freeze well—the cream tends to separate. Always garnish with extra Parmesan just before serving (that’s the Ina touch).

Step-by-Step Instructions for Creamed Spinach

This method ensures a rich, velvety sauce with perfectly wilted greens every time.

Step 1: Wilt and Drain the Spinach

Heat the 1 tbsp Olive Oil in a large pot over medium heat. Add the 2 lb Fresh Spinach in batches, stirring as it wilts. This prevents overcrowding and ensures even cooking. You’ll notice the spinach reduces dramatically in volume.

Once all the spinach has wilted—after about 5-7 minutes—transfer it to a colander. Press down firmly with a spoon to remove as much liquid as possible. This step is crucial; excess water will thin your sauce. Set the drained spinach aside while you prepare the roux.

Step 2: Create the Roux Base

In the same pot, melt 4 tbsp Unsalted Butter over medium heat. Add the 0.5 whole Onion, finely diced, and cook for 3-4 minutes until soft and translucent. Stir in the 2 cloves Garlic Cloves, minced, and cook for 30 seconds until fragrant—don’t let it brown.

Sprinkle the 3 tbsp All-Purpose Flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook the flour, which removes its raw taste. The mixture should bubble gently and turn a light golden color, forming the base of your sauce.

Step 3: Build the Creamy Sauce

Slowly pour in the 1.5 cups Whole Milk, whisking continuously to prevent lumps. The mixture will thicken as it comes to a simmer. Stir in the 0.5 cup Heavy Cream and let the sauce cook for 3-4 minutes until it coats the back of a spoon.

Reduce the heat to low and add the 0.75 cup Parmesan Cheese, 0.25 tsp Nutmeg, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir until the cheese is fully melted and the sauce is smooth. The nutmeg adds a subtle warmth that balances the richness of the cream.

Step 4: Combine and Finish

Add the drained spinach to the sauce, stirring gently to combine. Cook for an additional 2-3 minutes until everything is heated through and the spinach is tender. The sauce should be thick enough to cling to the spinach without being overly heavy.

Taste and adjust seasoning if needed. If the mixture seems too thick, add a splash of warm milk to loosen it. For a velvety finish, stir in the remaining Unsalted Butter one tablespoon at a time. Serve immediately while hot and creamy.

Essential Equipment for Great creamed spinach recipe ina garten

Essential Pot

I always use a 5-6 quart heavy-bottomed pot like my Le Creuset Dutch oven for this recipe. The heavy base prevents hot spots that can scorch the milk. A wide surface helps the spinach wilt evenly without steaming itself. 🔥

Whisking Tool

A flat-bottomed wooden spoon or silicone whisk is ideal for stirring the roux and sauce. I prefer a OXO silicone whisk because it doesn’t scratch my pot and reaches every corner. Avoid metal whisks with nonstick pans.

Cheese Grater

For the Parmesan, use a Microplane grater to get fine, fluffy shreds that melt smoothly into the sauce. I’ve found that pre-grated cheese contains anti-caking agents that can make the sauce grainy. Always grate from a Parmigiano-Reggiano wedge for best results.

Colander for Draining

A large stainless steel colander is essential for draining the wilted spinach. I use a Cuisinox colander that fits perfectly over my sink. Press down on the spinach firmly to remove every drop of liquid—this prevents a watery final dish.

Measuring Tools

Accurate measurements matter for the roux. I use OXO measuring cups and spoons for the flour, milk, and cream. A 2-cup glass measuring cup with a spout makes pouring the warm milk into the roux much easier and cleaner.

Garlic Press

For the garlic, a Zyliss garlic press gives me perfectly minced cloves in seconds. If you don’t have one, finely mince with a chef’s knife. The garlic should be very fine so it distributes evenly throughout the sauce without overpowering any single bite.

Frequently Asked Questions