Do you love classic side dishes? The Martha Stewart Creamed Spinach Recipe is a true winner. This Martha Stewart Creamed Spinach Recipe brings elegance to your dinner table.
You will learn how to make Martha Stewart Creamed Spinach Recipe easily today. It is creamy, rich, and very healthy too.
Many people enjoy this iconic vegetable dish during the holidays. It uses fresh ingredients for the best flavor possible. Your family will surely ask for second helpings tonight.
What Makes This Recipe Special
This dish is famous for its silky texture. The spinach stays bright green and very fresh. It tastes rich because of the heavy cream. You get a hint of nutmeg and garlic in every single bite.
It is very easy to cook at home. You only need about twenty minutes in total. It feels like a fancy steakhouse side dish.
However, it is simple enough for a busy weeknight. This recipe is a perfect balance of health and comfort.
Equipment List
- Large Pot: Use this to boil your fresh spinach leaves. It must hold plenty of water for even cooking.
- Colander: You need this to drain the cooked spinach well. It helps remove all the excess water quickly.
- Large Skillet: Use this to make your creamy sauce base. A heavy skillet helps distribute the heat very evenly.
- Whisk: This tool helps you mix the flour and milk. It ensures your sauce is smooth and lacks lumps.
- Chef’s Knife: You need a sharp knife to chop spinach. Small pieces make the texture much more pleasant.
- Measuring Cups: Use these to measure your cream and butter. Accuracy is key for a perfect sauce every time.
Ingredients You Need for Martha Stewart Creamed Spinach Recipe
- Fresh Spinach: This is the main star of your dish. It provides vitamins and a lovely earthy flavor.
- Unsalted Butter: Butter adds a rich and nutty taste here. It helps create a smooth roux for the sauce.
- All-Purpose Flour: This ingredient thickens your cream sauce perfectly. It ensures the dish is not too watery.
- Heavy Cream: This makes the spinach very silky and luxurious. It provides a deep and comforting dairy flavor.
- Garlic Cloves: Fresh garlic adds a wonderful savory aroma. It pairs perfectly with the green leafy vegetables.
- Nutmeg: Just a pinch adds a warm and nutty scent. It is the secret ingredient in classic creamed spinach.
- Salt and Pepper: These basic spices enhance all other flavors. Use them to suit your personal taste buds.
How to Assemble
Step 1:
Wash your fresh spinach leaves in very cold water. Remove any thick or tough stems from the leaves. Pat them dry with a clean kitchen towel now.
Step 2:
Bring a large pot of salted water to boil. Drop the spinach into the water for one minute. This will wilt the leaves but keep them green.
Step 3:
Drain the spinach in a large colander immediately. Rinse it with ice-cold water to stop the cooking. Squeeze the spinach hard to remove all the liquid.
Step 4:
Chop the squeezed spinach into very small pieces now. Set it aside on a clean cutting board. Mince your garlic cloves into tiny bits as well.
Step 5:
Melt your butter in a skillet over medium heat. Add the minced garlic and cook for one minute. Do not let the garlic turn brown or burnt.
Step 6:
Whisk in the flour to create a thick paste. Cook this roux for about two minutes slowly. This removes the raw flour taste from the sauce.
Step 7:
Pour the heavy cream into the skillet very slowly. Keep whisking until the sauce becomes thick and bubbly. Add the salt, pepper, and a pinch of nutmeg.
Step 8:
Stir the chopped spinach into the hot cream sauce. Mix well until every leaf is coated in cream. Serve the dish warm to your hungry guests.
Recipe Success Tips
- Squeeze the spinach very dry to avoid a watery sauce.
- Use fresh nutmeg for a much stronger and better aroma.
- Do not overcook the spinach or it will turn grey.
- Whisk the sauce constantly to prevent any flour lumps forming.
- Add a little parmesan cheese for extra salty flavor.
How To Store Leftover
You can store leftovers in an airtight plastic container. Keep the creamed spinach in the fridge for three days. To reheat it, use a small saucepan on low heat.
Add a splash of milk if it looks too thick. Do not freeze this dish as the cream separates. It tastes best when eaten within twenty-four hours.
Sides & Pairings Suggestions
This recipe pairs perfectly with a juicy grilled steak. It also tastes great alongside roasted chicken or turkey. For a vegetarian meal, serve it with baked potatoes.
The creamy texture complements crusty bread very well too. You can even use it as a topping for fish. It is a versatile side for any big dinner.
Nutritions
| Nutrient | Value |
| Calories | 185 kcal |
| Total Fat | 14g |
| Carbohydrates | 6g |
| Protein | 4g |
| Fiber | 2g |
FAQs about Martha Stewart Creamed Spinach Recipe
Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach if needed. Thaw it completely and squeeze out all the water first. Use about ten ounces of frozen spinach instead.
What can I use instead of heavy cream?
You can use half-and-half or whole milk instead. The sauce will be thinner and less rich though. You might need more flour to thicken it up.
How do I make this recipe vegan?
Use vegan butter and a thick coconut milk instead. Nutritional yeast can add a nice cheesy flavor too. It will still be very creamy and delicious.
Why is my creamed spinach watery?
You likely did not squeeze the spinach dry enough. Always press the water out using a clean kitchen cloth. This keeps the sauce thick and very rich.
Final Thoughts
The Martha Stewart Creamed Spinach Recipe is a timeless classic. It turns a simple vegetable into a gourmet side dish. You now know the secrets to a perfect cream sauce.
I hope you enjoy cooking this for your family. It is a great way to eat more greens. Please check out more healthy side dish ideas online soon. Happy cooking to everyone in your kitchen!
More Amazing Recipes
- Martha Stewart Biscuits Recipe
- Martha Stewart Pulled Pork Recipe
- Martha Stewart Mulled Wine Recipe
- Martha Stewart Pecan Squares Recipe
Martha Stewart Creamed Spinach Recipe
Equipment
- Large pot
- Colander
- Large skillet
- Whisk
- Chef's knife.
- Measuring Cups
Ingredients
- 1 lb FRESH SPINACH
- 2 tbsp UNSALTED BUTTER
- 2 tbsp ALL-PURPOSE FLOUR
- 1 cup HEAVY CREAM
- 2 cloves GARLIC
- 1 pinch NUTMEG
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Wash your fresh spinach leaves in very cold water. Remove any thick or tough stems from the leaves. Pat them dry with a clean kitchen towel now.
- Bring a large pot of salted water to boil. Drop the spinach into the water for one minute. This will wilt the leaves but keep them green.
- Drain the spinach in a large colander immediately. Rinse it with ice-cold water to stop the cooking. Squeeze the spinach hard to remove all the liquid.
- Chop the squeezed spinach into very small pieces now. Set it aside on a clean cutting board. Mince your garlic cloves into tiny bits as well.
- Melt your butter in a skillet over medium heat. Add the minced garlic and cook for one minute. Do not let the garlic turn brown or burnt.
- Whisk in the flour to create a thick paste. Cook this roux for about two minutes slowly. This removes the raw flour taste from the sauce.
- Pour the heavy cream into the skillet very slowly. Keep whisking until the sauce becomes thick and bubbly. Add the salt, pepper, and a pinch of nutmeg.
- Stir the chopped spinach into the hot cream sauce. Mix well until every leaf is coated in cream. Serve the dish warm to your hungry guests.
Notes
- Squeeze the spinach very dry to avoid a watery sauce.
- Use fresh nutmeg for a much stronger and better aroma.
- Do not overcook the spinach or it will turn grey.
- Whisk the sauce constantly to prevent any flour lumps forming.
- Add a little parmesan cheese for extra salty flavor.
I’m Bella Rose, and I’m here to rescue your busy weeknights with quick, delicious, and easy family recipes. From comforting classics to simple, seasoned dishes your kids will actually eat, find everyday meal inspiration that saves you time without sacrificing flavor.