Creamed spinach has long been at home alongside steaks and seafood in New Orleans fine dining, including classic restaurants such as Pascal's Manale, where this recipe finds its inspiration. My version builds layers of flavor with shallots, garlic, Romano cheese, Creole seasoning, and nutmeg, then adds a buttery Romano breadcrumb topping and a quick trip under the broiler. The best part? It starts with frozen spinach.
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Keys to Great Creamed Spinach
This is a straightforward recipe for cooks of any experience level. Three things make the biggest difference:
- Squeeze the spinach very dry. Excess moisture can thin the cream sauce.
- Keep the sauce pale and creamy. Cook the shallots, garlic, and roux without browning, and let the sauce thicken before adding the spinach.
- Finish carefully. Broil only until the topping is golden, then allow the dish to rest for 10 minutes before serving.
Here's What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Spinach: Frozen chopped spinach makes this recipe convenient and consistent. Fresh spinach can also be used; substitute about 2½ pounds baby spinach or 3 pounds mature leaf spinach with the stems removed.
- Butter: I used salted butter, but unsalted works fine. Taste before adding additional salt.
- Shallots and garlic: Shallots provide mild onion flavor and natural sweetness. Yellow onion can substitute. Fresh garlic is preferred, but ¼ teaspoon granulated garlic can replace 1 teaspoon minced fresh garlic.
- Half-and-half: This provides richness without making the sauce overly heavy. Whole milk, heavy cream, or a 50/50 blend can substitute; milk produces a lighter sauce and cream a richer one.
- Romano cheese: Romano adds a sharp, salty flavor that balances the cream sauce. Parmesan is a good substitute but is somewhat milder.
- White pepper and nutmeg: White pepper adds gentle heat without dark flecks, while a small amount of nutmeg complements both spinach and dairy without becoming a dominant flavor.
- Creole seasoning and salt: Creole seasoning adds savory depth to this New Orleans-inspired preparation. Le Bon Papa Creole Seasoning is salt-free, but many commercial blends are not. Butter, chicken stock, breadcrumbs, and Romano may contribute salt, so adjust the added kosher salt to taste.
Cookware
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The entire dish can be prepared and served in a 9- to 10-inch cast-iron skillet, or transfer the creamed spinach to a shallow baking or gratin dish before adding the topping and broiling.
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Here's What You Do
First…you have a beer. Read the recipe all the way through, gather the ingredients and equipment, and complete your mise en place before you begin.
Mise en Place
Build the Flavor Base and Pale Roux
What happens in this step? Shallots and garlic provide mild sweetness and savory depth, while flour and butter form the light roux that will thicken the cream sauce.
Lagniappe Tip: Keep the shallots, garlic, and roux from browning. The goal is a delicate cream sauce rather than the deeper flavor of a browned roux.
Make the Cream Sauce and Add the Spinach and Romano
What happens in this step? Stock loosens the roux, half-and-half creates the cream sauce, and gentle simmering thickens it enough to coat the spinach. Romano and seasonings complete the flavor.
Lagniappe Tip: Remove as much water as possible from the cooked spinach before adding it. Wet spinach can thin the sauce and keep it from clinging properly.
Lagniappe Tip: Taste after adding the Romano. The butter, cheese, and stock contribute salt, so wait until they are incorporated before making the final seasoning adjustment.
Make the Romano Breadcrumb Topping
What happens in this step? Melted butter coats the breadcrumbs and Romano so the topping browns quickly while remaining loose enough to develop crisp, irregular edges.
Lagniappe Tip: Moisten the crumbs evenly but do not pack or compress them. A loose topping exposes more edges to the broiler and produces a crisper finish.
Transfer, Top, Broil, and Rest
What happens in this step? A shallow dish exposes more topping to the broiler, creating a crisp golden surface over the creamy spinach.
Lagniappe Tip: The spinach is already cooked, so there is no need to bake it. Broil only long enough to brown the topping, watching the color closely because broilers vary.
Lagniappe Tip: Let the finished dish rest for 10 minutes. The sauce will settle and tighten slightly, making the spinach easier to serve.
Hints and Tips (FAQ)
Yes. Use about 2½ pounds baby spinach or 3 pounds mature leaf spinach with the stems removed. Wilt or blanch the spinach, drain it thoroughly, squeeze it dry, and chop if necessary before adding it to the cream sauce.
Yes. Prepare the creamed spinach through the stovetop stage, cover, and refrigerate for 1 to 2 days. When ready to serve, reheat it, add the freshly made breadcrumb topping, and broil as directed.
It shares the rich, creamy character associated with steakhouse creamed spinach, but its inspiration is broader. Creamed spinach also has a place in classic New Orleans restaurant cooking, including traditional Creole white-tablecloth restaurants.
Serving Suggestions
This creamed spinach pairs especially well with simply prepared beef, pork, chicken, lamb, or seafood. Serve it family-style from the shallow baking dish or cast-iron skillet after the 10-minute rest.
Serving Tip: For a more casual presentation, finish and serve the creamed spinach directly from an oven-safe cast-iron skillet.
Sweet Daddy D Loves Creamed Spinach. Try these!
Leftover Tips
Refrigerating: Store leftover creamed spinach promptly in a shallow airtight container and use within 3 to 4 days. Reheat thoroughly. The oven can restore some crispness to the topping, while the microwave works well for individual portions.
Freezing: For best quality, freeze for up to 2 months, preferably without the breadcrumb topping. Thaw overnight in the refrigerator, reheat the creamed spinach in a skillet, add a fresh topping, and broil before serving. The finished dish can also be frozen, although the sauce may separate slightly and the topping will lose some crispness.
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Recipe
Creamed Spinach with Frozen Spinach
Here's What You Need
- 20 ounces frozen chopped spinach 2 @ 10-ounce packs
- 7 tablespoons butter divided.
- ½ cup shallots finely minced
- 1 teaspoon garlic minced
- 3 tablespoons all-purpose flour
- ½ cup chicken stock
- 1½ cups half-and-half
- 1 teaspoon Creole seasoning
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon white pepper
- ½ teaspoon freshly grated nutmeg
- ¾ cup Romano cheese freshly grated, divided
- ½ cup seasoned breadcrumbs
Here's What You Do
- Cook the frozen spinach according to the package directions. Drain thoroughly, then squeeze out as much moisture as possible. Set aside.
- Melt 4 tablespoons butter in a 9- to 10-inch cast-iron skillet over medium heat. Add the shallots and cook until softened but not browned, about 4 to 5 minutes. Add the garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the shallots and garlic. Cook, stirring constantly, for about 2 minutes without browning.
- Gradually whisk in the chicken stock until smooth, then slowly whisk in the half-and-half. Increase the heat to bring the sauce to a gentle simmer, about 2 to 3 minutes. Adjust the heat as necessary to maintain a gentle simmer and cook for about 5 minutes, stirring frequently, until thickened.
- Stir in the Creole seasoning, kosher salt, white pepper, and nutmeg.
- Fold the well-drained spinach into the sauce until evenly coated. Stir in ½ cup Romano cheese and cook for another 2 to 3 minutes, until the cheese has melted and the spinach is thoroughly heated. Taste and adjust the seasoning.
- Preheat the broiler.
- Melt the remaining 3 tablespoons butter. Combine the breadcrumbs, remaining ¼ cup Romano cheese, and melted butter, mixing until the breadcrumbs are evenly moistened.
- Spread the breadcrumb mixture evenly over the spinach without pressing it into the surface.
- Place the skillet under the broiler and broil for 2 to 5 minutes, watching carefully, until the topping is evenly golden brown.
- Remove from the broiler and rest for 10 minutes before serving.
Recipe Notes
Nutrition Estimate
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