Creamed Spinach Recipe by Alton Brown That’s Silky and Rich

Check out the world of creamed spinach, a luxurious green symphony that transforms humble leafy vegetables into a gourmet sensation.

This velvety delight dances on your palate with an elegant blend of rich cream and tender spinach leaves.

Butter and garlic whisper sophisticated flavors that elevate this classic side dish beyond ordinary expectations.

Home cooks and professional chefs alike swoon over its simplicity and depth of character.

Every forkful promises a creamy embrace that melts seamlessly into your culinary memories.

Nutrition meets indulgence in this irresistible recipe that turns spinach from mundane to magnificent.

You’ll fall in love with this decadent vegetable masterpiece that proves comfort food can be both wholesome and exquisite.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 209 kcal

Servings: 4

Alton Brown’s Creamed Spinach Ingredient List

• Unsalted Butter: Select high-quality, fresh butter with rich golden color for smooth texture.
• All-Purpose Flour: Choose finely milled flour without lumps for perfect consistency.

• Garlic, Onion: Pick firm, aromatic fresh produce with no soft spots or sprouting.

• Whole Milk: Select full-fat milk for creamy, luxurious sauce texture.

• Fresh Spinach: Choose vibrant green leaves without wilting, dark spots, or yellowing edges.

• Nutmeg, Black Pepper, Kosher Salt: Select whole nutmeg for grinding fresh, coarse kosher salt for balanced flavor, and freshly cracked black pepper for robust taste.

Tools for Preparing Creamed Spinach

• Large Pot: Heavy-bottomed cooking vessel for creating roux and cream sauce.
• Whisk: Essential tool for smooth blending and preventing lumps in the sauce.
• Wooden Spoon: Perfect for stirring and preventing sauce from sticking to the pot.
• Sharp Knife: Needed for precise mincing of garlic and dicing onions.
• Cutting Board: Clean surface for preparing ingredients.
• Measuring Cups: Accurate measurement of milk and other ingredients.
• Second Pot: Separate cooking vessel for preparing spinach.
• Microplane or Grater: Required for grating fresh nutmeg.
• Spatula: Helpful for folding spinach into cream sauce.

Directions for Creamed Spinach

• Craft Creamy Base

Warm butter in a large pot, then sprinkle flour while whisking smoothly. Stir constantly over medium heat until the mixture transforms into a golden, silky blend that smells nutty and rich.

• Build Flavor Layers

Toss minced garlic and diced onion into the base, letting them dance and release their aromatic essence. Pour milk slowly, whisking continuously until the sauce becomes luxuriously thick and velvety.

• Transform Spinach

In a separate pan, gently melt butter and introduce fresh spinach. Let the greens soften and release their vibrant color, cooking just until they become tender and glossy without losing their bright character.

• Harmonize Flavors

Sprinkle hints of nutmeg, black pepper, and a touch of salt into the creamy mixture. Tenderly fold the wilted spinach through the sauce, creating a seamless, elegant dish that promises comfort and deliciousness. Serve immediately while the sauce is warm and inviting.

Flavor Tips for Spinach Recipe

• Roux Mastery: Create a perfectly smooth base by whisking flour and butter slowly, preventing lumps from forming.
• Spinach Selection: Choose fresh, crisp spinach leaves with deep green color for maximum flavor and nutritional benefits.
• Temperature Control: Keep heat moderate when developing sauce to prevent burning or creating unwanted skin on top of the cream mixture.
• Seasoning Secrets: Layer flavors gradually by adding nutmeg and pepper incrementally, tasting as you go to achieve balanced deliciousness.

Serving Advice for Creamed Spinach

• Elevate with Garnish: Sprinkle fresh chopped parsley or chives on top to add a pop of color and fresh herbal notes.
• Pair with Protein: Serve alongside grilled chicken breast or seared salmon for a complete and satisfying meal.
• Create Texture Contrast: Add toasted pine nuts or sliced almonds for a delightful crunch that complements the creamy spinach sauce.
• Bread Companion: Offer crusty French bread or garlic crostini on the side to soak up the rich, velvety sauce.

Best Storage for Alton Brown’s Spinach Dish

• Maximize Meal Prep: Prepare the creamy spinach sauce in advance and store in an airtight container for up to 3 days, refrigerated. Reheat gently on the stovetop, adding a splash of milk to restore smooth consistency.
• Freeze with Finesse: Transfer cooled sauce to freezer-safe containers, leaving slight space for expansion. Properly sealed, the sauce maintains quality for 1-2 months. Thaw overnight in the refrigerator before reheating.
• Portion Control Prowess: Divide sauce into individual serving sizes using small containers or silicone ice cube trays. Perfect for quick meal additions or single-serving side dishes during busy weeknights.
• Freshness Preservation Strategy: Keep spinach crisp by storing unwashed leaves in a breathable produce bag within the refrigerator's crisper drawer. Consume within 5-7 days for optimal flavor and nutritional value.

Silky Alton Brown Creamed Spinach Recipe

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4.7 from 22 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Alton Brown’s creamed spinach elevates this classic side dish with rich, tangy flavors. Sautéed spinach melds with cream cheese, sharp cheddar, and a hint of nutmeg, creating a luxurious accompaniment you’ll crave at every meal.

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Ingredients

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• 24 oz (680 g) baby spinach
• 2 cups (480 ml) milk
• 8 tbsps (120 g) flour
• ½ medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 pinch ground nutmeg
• ½ cup (120 ml) plus 3 tbsps (45 ml) butter, divided
• Salt, to taste
• Pepper, to taste

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Instructions

1. Roux Creation: Melt butter in a heavy-bottomed saucepan over medium heat, then gradually whisk in flour. Cook for 4-5 minutes until the mixture turns light golden and develops a nutty fragrance, stirring continuously to prevent lumping.
2. Aromatic Infusion: Introduce minced garlic and diced onions to the roux, sautéing for 60-90 seconds until the aromatics become translucent and release their fragrant essence.
3. Sauce Development: Gradually stream milk into the roux, whisking constantly to achieve a velvety smooth base. Simmer for 5-6 minutes, allowing the sauce to thicken and develop a luxurious, creamy consistency.
4. Spinach Preparation: In a separate pan, melt remaining butter and add spinach leaves. Cook for 3-4 minutes until the leaves wilt while maintaining their vibrant green color and delicate texture.
5. Seasoning and Finishing: Enhance the cream sauce with freshly grated nutmeg, ground black pepper, and kosher salt. Gently fold the wilted spinach into the sauce, ensuring uniform distribution of flavors. Serve immediately while the creamed spinach remains warm and indulgently creamy.

Notes

• Butter Quality Matters: Use high-quality unsalted butter for the richest, most authentic flavor profile in your cream sauce.
• Roux Technique: Continuously whisk flour and butter to prevent lumps and develop a golden, nutty base that enhances the overall sauce texture.
• Spinach Selection: Choose fresh, crisp spinach leaves for maximum color, nutrition, and a vibrant green appearance in the final dish.
• Temperature Control: Maintain medium heat throughout cooking to prevent burning and ensure smooth, consistent sauce development.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 209
• Sugar: 2 g
• Sodium: 530 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 45 mg