Martha Stewart Creamed Spinach Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart creamed spinach is the steakhouse side I make at home when I want something rich and comforting next to a simple protein. Tender spinach gets folded into a silky béchamel sauce made with butter, flour, whole milk, and heavy cream, then finished with Parmesan and a whisper of nutmeg. The texture is velvety rather than watery, and the flavor is savory with a subtle sweetness from the onion. This version is an original adaptation inspired by Martha Stewart, built to be practical in a home kitchen.

It takes about 40 minutes from start to finish, with 15 minutes of prep and 25 minutes of cooking, and most of that time is hands-off simmering. The method is straightforward stovetop work that any home cook can handle. Serve it for a weeknight dinner, a holiday table, or a potluck where you want a side that feels special without much fuss.

Why This Martha Stewart Creamed Spinach Works

The biggest factor is squeezing the spinach completely dry after blanching. Wet spinach turns the sauce thin and gray, so take the extra minute to press it out in a clean kitchen towel. Chopping it coarsely afterward gives you pleasant bites instead of a purée.

The béchamel is built slowly, with the flour cooked for a full minute before the milk goes in. Adding the dairy gradually while whisking keeps the sauce smooth and lump-free. A small amount of nutmeg rounds out the cream without announcing itself.

What You’ll Love About It

It delivers steakhouse flavor with supermarket ingredients, the sauce comes together in one pan, and it holds up well for a crowd. The optional broiled butter topping gives you a golden, bubbly surface that looks impressive on any table.

Ingredients

This makes 6 servings and uses 12 ingredients, most of which you likely already have.

• 2 pounds (907g) fresh baby spinach — washed and dried
• 4 tablespoons (57g) unsalted butter
• 1 medium yellow onion — finely chopped, about 1 cup
• 2 cloves garlic — minced
• 1/4 cup (31g) all-purpose flour
• 1 1/2 cups (360ml) whole milk — whole milk gives the richest sauce
• 1/2 cup (120ml) heavy cream
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (28g) unsalted butter, melted — for topping, optional

Equipment

• Large pot — for blanching the spinach
• Colander — for draining
• Large skillet or saucepan — deep enough to hold the sauce and spinach
• Whisk — for a lump-free béchamel
• Kitchen towel — for squeezing out the spinach
• 1 1/2-quart (1.4L) baking dish — only if you plan to broil the top

How to Make Martha Stewart Creamed Spinach

Step 1: Blanch and Squeeze the Spinach

Place the spinach in a large colander and rinse under cold water. Bring a large pot of water to a boil, add the spinach in batches, and blanch for 30 seconds until just wilted. Drain immediately and transfer to a bowl of ice water to stop the cooking, then squeeze out as much water as possible using your hands or a clean kitchen towel. Chop the spinach coarsely and set aside. Alternatively, you can steam the spinach until wilted, about 3 minutes.

Step 2: Soften the Onion and Garlic

In a large skillet or saucepan, melt the 4 tablespoons (57g) butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant. Don’t let the garlic brown, or it will turn bitter.

Step 3: Cook the Flour Base

Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute to eliminate the raw flour taste. The mixture will look like a thick paste. Keep the heat at medium so the flour doesn’t scorch on the bottom of the pan.

Step 4: Build the Creamy Sauce

Gradually whisk in the milk and heavy cream. Cook, whisking constantly, until the mixture thickens and bubbles gently, about 5 to 7 minutes. It should coat the back of a spoon, which tells you the béchamel is ready to hold the spinach.

Step 5: Season the Sauce

Stir in the 1/4 teaspoon nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed. Remember that the Parmesan will add saltiness, so go easy on additional salt.

Step 6: Fold In the Spinach

Add the chopped spinach and cook, stirring, until heated through and well combined, about 3 minutes. The mixture should be thick and creamy; if it seems too thick, stir in a splash more milk. Break up any clumps of spinach as you stir.

Step 7: Melt In the Parmesan

Stir in the 1/2 cup (50g) grated Parmesan cheese until melted and smooth. Remove from heat. Taste once more and adjust the salt if the cheese needs a little help.

Step 8: Broil the Optional Topping

If desired, transfer the creamed spinach to a 1 1/2-quart (1.4L) baking dish, drizzle with the 2 tablespoons (28g) melted butter, and broil for 2 to 3 minutes until the top is golden and bubbly. Watch carefully to prevent burning, since the broiler works fast. Serve hot.

What to Serve With It

This pairs beautifully with roast chicken, a grilled steak, or baked salmon, and it rounds out a holiday spread alongside mashed potatoes and green beans. A simple roast chicken makes it a full weeknight meal. Keep the rest of the plate light, since the spinach is already rich.

Tips for the Best Results

• Dry thoroughly — squeeze the spinach hard so the sauce stays thick.
• Warm the milk — gently heat it first so the béchamel blends faster.
• Whisk constantly — steady whisking keeps the sauce smooth and lump-free.
• Grate fresh cheese — freshly grated Parmesan melts better than pre-shredded.
• Watch the broiler — stay at the oven; the topping browns in seconds.
• Taste at the end — adjust salt after the Parmesan goes in.

Easy Variations

• Cheese swap — use 1/2 cup (50g) Gruyère in place of the Parmesan for a nuttier flavor.
• Extra garlic — add 1 more minced clove for a bolder, sharper kick.
• Spicy finish — stir in 1/4 teaspoon red pepper flakes with the nutmeg.
• Creamier texture — add 2 more tablespoons (30ml) heavy cream to the sauce.

Storing and Reheating

• Fridge storage — keep leftovers in an airtight container for up to 3 days.
• Skip freezing — freezing is not recommended because the dairy may separate.
• Make ahead — prepare through step 7 and refrigerate for up to 2 days.
• Reheat gently — warm on the stovetop over low heat until it reaches 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients.

FAQs

Can I make this Martha Stewart creamed spinach recipe ahead of time?

Yes. Prepare it through step 7, cool it, and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, stirring often, or in a 350°F (175°C) oven for 15 to 20 minutes until hot.

Why is my creamed spinach watery?

The usual cause is spinach that wasn’t squeezed dry enough after blanching. Press it firmly in a clean kitchen towel, and if the finished dish still looks loose, simmer it a few minutes uncovered to thicken.

Can I use frozen spinach instead of fresh?

Yes. Use about 2 pounds (907g) frozen spinach, thawed and squeezed very dry, in place of the fresh. Skip the blanching step entirely and continue from step 2.

Where did creamed spinach come from?

Creamed vegetables have long roots in European cooking, and creamed spinach became a staple of American steakhouse menus in the early to mid-20th century. It is still served alongside steak today as a classic steakhouse side.

Martha Stewart-Inspired Creamed Spinach

Print Recipe

This is an original adaptation inspired by Martha Stewart’s classic steakhouse-style creamed spinach. Tender spinach is folded into a silky béchamel enriched with heavy cream and a whisper of nutmeg, then finished with Parmesan for a rich, comforting side dish. The texture is velvety and the flavor is savory with a subtle sweetness from the onion and a hint of warmth from the nutmeg.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 6 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 pounds (907g) fresh baby spinach, washed and dried
• 4 tablespoons (57g) unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1/4 cup (31g) all-purpose flour
• 1 1/2 cups (360ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (28g) unsalted butter, melted (for topping, optional)

Instructions

1. Place the spinach in a large colander and rinse under cold water. Bring a large pot of water to a boil, add the spinach in batches, and blanch for 30 seconds until just wilted. Drain immediately and transfer to a bowl of ice water to stop the cooking, then squeeze out as much water as possible using your hands or a clean kitchen towel. Chop the spinach coarsely and set aside. (Alternatively, you can steam the spinach until wilted, about 3 minutes.)
2. In a large skillet or saucepan, melt the 4 tablespoons (57g) butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant. Do not let the garlic brown or it will turn bitter.
3. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute to eliminate the raw flour taste. The mixture will look like a thick paste.
4. Gradually whisk in the milk and heavy cream. Cook, whisking constantly, until the mixture thickens and bubbles gently, about 5 to 7 minutes. It should coat the back of a spoon.
5. Stir in the nutmeg, kosher salt, and black pepper. Taste and adjust seasoning if needed. Remember that the Parmesan will add saltiness, so go easy on additional salt.
6. Add the chopped spinach and cook, stirring, until heated through and well combined, about 3 minutes. The mixture should be thick and creamy; if it seems too thick, stir in a splash more milk.
7. Stir in the grated Parmesan cheese until melted and smooth. Remove from heat.
8. If desired, transfer the creamed spinach to a 1 1/2-quart (1.4L) baking dish, drizzle with the melted butter, and broil for 2 to 3 minutes until the top is golden and bubbly. Watch carefully to prevent burning. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the dairy may separate upon thawing. Make-ahead: Prepare the creamed spinach through step 7, cool, and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, stirring often, or in a 350°F (175°C) oven for 15 to 20 minutes until hot. If broiling, do so just before serving.

Nutrition

• Calories: 260
• Sugar: 4g
• Sodium: 420mg
• Saturated Fat: 12g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 55mg

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