Creamed Spinach

Spinach and bacon in a homemade cream sauce


  • 2 pounds spinach, for instructions on washing spinach see this post
  • 3 tablespoons butter
  • 2 tablespoons minced onion
  • 1 clove garlic, minced (many Old Ladies would leave this out, though.)
  • 3 tablespoons flour
  • 3/4 cup milk
  • Salt and Pepper to taste (I like cayenne pepper, too!)
  • Grated nutmeg
  • Optional, for topping: 3-6 strips cooked, crumbled bacon (How much does your inner Old Lady like bacon?)


  1. Chop the spinach finely.
  2. Melt the butter over medium heat and saute the onion and garlic a few minutes until beginning to brown.
  3. Add the flour and combine to make a thick paste (“roux”). Reduce heat and cook 2-3 minutes over medium-low until the flour begins to smell toasty.
  4. Add the milk and whisk quickly to make a thick sauce.
  5. Add the spinach and cover.
  6. Steam 2 minutes, then stir. Continue to cook, stirring frequently, until the spinach is done to your liking. (I like to stop when it’s still bright green, but you can keep going until it’s real cooked.)
  7. Taste for salt and pepper.
  8. Top with a grating of nutmeg and some bacon bits.
  9. Serve HOT.


*You can make this a couple days ahead of time, waiting to add the nutmeg and bacon until you serve. Reheat over low heat or in the microwave.


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