Creamed spinach is a classic side dish that can be enjoyed with a variety of meals. However, sometimes it can turn out a little too watery. This can be frustrating, but don’t worry, there are a few things you can do to thicken it up.
Common Causes of Watery Creamed Spinach
There are a few reasons why your creamed spinach might be watery:
- Using too much liquid: This is the most common cause. Be sure to follow the recipe instructions carefully and don’t add any extra milk or cream.
- Not squeezing the spinach dry enough: After cooking the spinach, it’s important to squeeze out as much excess water as possible. This will help to prevent the creamed spinach from being watery.
- Using frozen spinach: Frozen spinach can contain a lot of water, so it’s important to thaw it and squeeze out the excess water before using it.
- Not cooking the roux long enough: The roux is a mixture of flour and butter that helps to thicken the sauce. If it’s not cooked long enough, it won’t thicken properly.
Ways to Thicken Creamed Spinach
If your creamed spinach is already watery, there are a few ways to thicken it up:
- Cook it longer: This will allow some of the water to evaporate.
- Add a cornstarch slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Then, whisk it into the creamed spinach and cook until thickened.
- Add a roux: Make a roux by melting 2 tablespoons of butter in a saucepan and whisking in 2 tablespoons of flour. Cook for a few minutes until the roux is smooth and golden brown. Then, whisk it into the creamed spinach and cook until thickened.
- Add grated cheese: Grated cheese will help to thicken the sauce and add a rich flavor.
- Add bread crumbs: Bread crumbs will also help to thicken the sauce and add a bit of texture.
Tips for Preventing Watery Creamed Spinach
Here are a few tips to help prevent your creamed spinach from being watery in the first place:
- Use fresh spinach: Fresh spinach contains less water than frozen spinach.
- Squeeze the spinach dry: After cooking the spinach, be sure to squeeze out as much excess water as possible.
- Follow the recipe instructions carefully: Don’t add any extra milk or cream.
- Cook the roux long enough: The roux is a key ingredient in thickening the sauce, so be sure to cook it until it’s smooth and golden brown.
Creamed spinach is a delicious and easy side dish that can be enjoyed with a variety of meals. However, sometimes it can turn out a little too watery. By following the tips above, you can prevent this from happening and enjoy a perfectly thickened creamed spinach.
Frequently Asked Questions
Why is my creamed spinach so watery?
There are a few reasons why your creamed spinach might be watery. The most common reason is using too much liquid. Be sure to follow the recipe instructions carefully and don’t add any extra milk or cream.
Another reason for watery creamed spinach is not squeezing the spinach dry enough. After cooking the spinach, it’s important to squeeze out as much excess water as possible. This will help to prevent the creamed spinach from being watery.
Finally, using frozen spinach can also contribute to watery creamed spinach. Frozen spinach contains a lot of water, so it’s important to thaw it and squeeze out the excess water before using it.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach instead of fresh. However, it’s important to thaw it and squeeze out the excess water before using it. This will help to prevent the creamed spinach from being watery.
Does creamed spinach freeze well?
While others have successfully frozen creamed spinach, I find that it tends to separate when thawed. I recommend preparing and eating it fresh!
How do I make creamed spinach in advance?
This recipe is best (and creamiest!) when served fresh. If you must make it in advance, store it in the refrigerator in an airtight container for 1-2 days. You may notice some separation occurs, this is fine. To reheat, heat over medium/low heat until smooth and creamy and warmed through.
How do I make creamed spinach without cream cheese?
You can omit the cream cheese from this recipe if you prefer. However, it does add a richness and depth of flavor to the dish.
How do I make creamed spinach without milk?
You can substitute the milk in this recipe with vegetable broth or water. However, the creamed spinach will not be as rich and creamy.
How do I make creamed spinach without butter?
You can substitute the butter in this recipe with olive oil or another type of cooking oil. However, the creamed spinach will not be as flavorful.
How do I make creamed spinach vegan?
To make this recipe vegan, substitute the butter with vegan butter, the cream cheese with vegan cream cheese, and the milk with plant-based milk.
How do I make creamed spinach gluten-free?
To make this recipe gluten-free, use gluten-free flour to make the roux.
How do I make creamed spinach healthier?
To make this recipe healthier, use low-fat milk and cream cheese, and reduce the amount of butter. You can also add chopped vegetables, such as broccoli or mushrooms, to the dish.
How do I make creamed spinach for a crowd?
This recipe can easily be doubled or tripled to feed a crowd.
How do I serve creamed spinach?
Creamed spinach is a delicious side dish that can be served with a variety of meals, such as roasted chicken, salmon, or steak. It can also be served as a dip with crackers or bread.
Additional Resources
- Creamed Spinach Recipe: https://sugarspunrun.com/creamed-spinach-recipe/
- How to Make Creamed Spinach: https://www.allrecipes.com/recipe/23379/creamed-spinach/
- The Best Creamed Spinach Recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-creamed-spinach-recipe-3681685
Quick Creamed Spinach Recipe (Using Fresh or Frozen Spinach!)
Whether you’re hosting a gathering at your house or going to a friend’s, you should probably start planning your holiday meal preparation now! The meal will probably consist of some of the traditional dishes, like stuffing and turkey with cranberry sauce, homemade rolls, creamed spinach, and pumpkin pie for dessert, if you’re a pumpkin lover.
One of my favorite Thanksgiving side dishes is creamed spinach, so I figured it was time to post my own recipe on the blog. Although this recipe is a great way to sneak in some veggies, it’s actually very rich, creamy, and decadent and can’t be considered a health food.
My version can easily be doubled for a larger gathering and is ready in less than 30 minutes. It has the ideal balance of cream to compliment rather than overpower the spinach. I genuinely believe you will enjoy this one and am eager for you to give it a try!
My creamed spinach recipe is super easy. Here’s what you need:
- Spinach. Although chopped frozen spinach would work just as well, I suggest using fresh baby spinach. If you use frozen spinach, be sure to fully defrost and drain it before incorporating it into the cream mixture. Cooking the spinach beforehand is not necessary.
- Onion & garlic. We’ll cook the onion and garlic in butter before making a roux for incredibly flavorful results. Make sure you finely chop your onion because we want it to disappear almost completely.
- Flour. Flour, used in a roux, thickens the cream portion of this recipe. Use all-purpose flour here–no need to get fancy.
- Milk & cream. To make this creamed spinach recipe nice and creamy without being overly rich, we’ll use an equal amount of milk and cream. You could substitute an equal amount of half-and-half.
- Salt. To brighten the flavor, add some salt. While regular table salt is adequate, fine sea salt is preferable for enhanced flavor.
- Spices. The flavor of the spinach isn’t very strong, so I add paprika, black pepper, and a tiny bit of cayenne pepper for flavor (and a very subtle heat).
- Cream cheese. Cream cheese not only gives the creamed spinach a wonderful depth of flavor, but it also increases the creaminess and richness of the dip without making it overly rich.
- Parmesan cheese. Parmesan infuses a subtle nuttiness and saltiness. It really rounds out the whole dish–don’t skip it! .
Recall that this is only a summary of the components I used and my rationale. Please read all the way to the bottom of the post for the recipe!
How to Make Creamed Spinach
- Just wilt your spinach by melting a small amount of butter in a large pot and cooking half the spinach at a time.
- Chop! Transfer the thoroughly rinsed spinach to a chopping board, allow it to cool slightly, then roughly chop and reserve. Before moving forward, I like to remove any remaining spinach residue from the pot at this point.
- Begin your base. Add the garlic and cook until fragrant after softening and translucent the onion in the remaining butter.
- To make a roux, sprinkle flour over the onion and garlic and stir until lump-free and well combined. Stir and cook for an additional few seconds to lightly toast the flour. Drizzle in the milk.
- Season & thicken. Add seasonings and stir until the mixture is thickened. When using a spoon or spatula, make sure the sauce leaves a trace behind and is sufficiently thick to cover the spoon’s back.
- Once the cheeses have melted, add the cooked spinach and stir until everything is well combined and warm. I like to taste it again to make sure there’s no salt or pepper needed, then serve right away.
Sam’s Tip: This recipe works well as a spinach dip, too, but I also have a great spinach artichoke dip recipe. Just add some chopped artichokes and double the amount of milk and cream to make a dip. Serve in a bread bowl with lots of crackers, chips, and veggies for dipping.
After cooking spinach, it’s crucial to squeeze out all of the water; otherwise, the water will end up in your pot. If this occurs, you can either continue cooking until the water evaporates and the mixture thickens, or you can stir in some cornstarch while it’s cooking.
Yes! You can use 16 oz. of chopped frozen spinach. Just make sure to thoroughly drain and thaw before proceeding with step 10 of the recipe.
Although some people have frozen creamed spinach with success, I’ve noticed that it tends to separate when thawed. I recommend preparing and eating it fresh!.
How to Make Cream Thicken for Creamy Spinach : Spinach Recipes
FAQ
How do you make spinach less watery?
How do you reheat creamed spinach?
How long can creamed spinach sit out?
What is creamed spinach made of?
How do you make creamed spinach?
This creamed spinach begins with a simple white sauce, which begins with a roux, which is a cooked mixture of butter and flour, which is the basis of a cream sauce, which, when bumped up a notch by finely diced onions and garlic, is one of the best things you’ll ever learn to make. Which, which, which. I’m done. Here’s how you make it.
How does one eat spinach?
Spinach can be eaten raw, sautéed, in salads, in pies, with fruit juice, in omelets, in soups and broths, and as your creativity allows.
What can I add to creamed spinach?
For different tastes and differences try some of these ideas and combinations! Herbs and spices – Nutmeg, oregano, and thyme are all great additions to creamed spinach with a boost of flavor from each of them. Cheese – Try other cheeses like Gruyere cheese or feta creamed spinach for more flavors.
Can cream spinach be used as a dip?
Fold everything together smoothly, and allow it to come up to a simmer. Traditionally, cream spinach is served as a side dish, and it’s a terrific way to accompany just about any type of protein and round out your meal with a tasty green vegetable. But this recipe cooks up so thick and flavorful, I think it could work really well as a dip too.