To make creamed spinach for Thanksgiving, wilt the spinach, squeeze it very dry, and fold it into a garlic cream sauce. It is a steakhouse-style side that sits just as well next to turkey as it does next to how to cook prime rib for Thanksgiving; for doneness on that roast, see what temperature prime rib should be. You can make the sauce a day ahead and reheat it gently. More side-dish help is in Thanksgiving side dishes and the Thanksgiving guide.
Wilt the spinach and squeeze it dry
For 6 side servings, use 2 pounds fresh spinach, or two 10-ounce packages of frozen chopped spinach, thawed. If you use fresh leaves, wash them, then wilt them in a wide pot with just the water clinging to the leaves, in batches, until collapsed. Cool them, then squeeze out as much liquid as you can in a clean towel or colander — leftover water is what makes the sauce watery. Chop the spinach roughly. In a saucepan, melt 2 tablespoons butter, cook 1 minced shallot or small onion and 2 minced garlic cloves until soft, then whisk in 2 tablespoons flour and cook 1 minute. Whisk in 1 1/4 cups milk or a mix of milk and cream and simmer until the sauce thickens.
Fold, season, and make it ahead
Stir the dry spinach into the sauce with 1/4 cup grated Parmesan if you like, a pinch of nutmeg, salt, and pepper. Taste and add a squeeze of lemon if it tastes heavy. Serve it as soon as it is hot, or cool it, refrigerate it, and reheat it gently with a splash of milk so it loosens. You can also spoon it into a small baking dish, cover, and reheat at 350°F until bubbling. Egg-free cream sauces do not have a 160°F egg target, but leftovers still follow USDA leftovers guidance: refrigerate within 2 hours and use in 3 to 4 days. If you hold it for the buffet, keep it at 140°F or above.
Frequently asked questions
Can I use frozen spinach?
Yes. Thaw it completely and squeeze it dry. Frozen chopped spinach is often easier for a crowd than wilting several pounds of fresh leaves.
Can I make creamed spinach the day before?
Yes. Cool it, refrigerate it, and reheat it gently with a splash of milk, or bake it covered until it is bubbling hot.
Does it only belong with steak or prime rib?
No. It is a natural match for prime rib, but it also works on a turkey table as a rich green next to lighter sides.
Helpful kitchen tools
- OXO Good Grips 8-Inch Double Rod Strainer — A colander helps you drain and squeeze the spinach so the sauce is not watery.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk keeps the milk sauce smooth as it thickens.
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A baking dish with a lid is handy if you reheat the spinach in the oven.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A bowl holds the squeezed spinach until the sauce is ready.
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