Creamed Spinach

Serving Size: 4
Prep Time:
Total Time:

Name any vitamin and there’s a good chance it’s found in spinach. Packed full of nutrients like calcium, folate, and protein, it makes sense that Popeye achieved superhuman strength after chugging down a can of these leafy greens. Put our creamy spinach on the menu, and an impromptu arm wrestling contest might break out before dessert. “My first word was Popeye, which means I was destined to love spinach. It’s the perfect side dish for any meal, but I always serve it at Thanksgiving.” —Logan


  • 16 Ounce package frozen chopped spinach, thawed
  • 2 slices bacon, chopped
  • 0.5 medium yellow onion, chopped
  • 1 clove garlic, grated
  • 2 Tbsp flour
  • 0.25 tsp seasoned salt (e.g., Lawry's)
  • 0.25 tsp pepper
  • 0.25 tsp freshly grated nutmeg
  • 1 cup whole milk


  1. Defrost spinach according to package. Drain in a colander over a sink and press a wooden spoon against the leaves in the strainer to squeeze out as much water as possible.
  2. In a sauté pan over medium heat, cook bacon and onion until tender, about 6 minutes. Then add garlic and cook for 2 more minutes.
  3. Add flour, salt, pepper and nutmeg to bacon mixture in the pan and stir.
  4. Once well mixed, slowly add the milk into the pan and cook until thickened. Then add the spinach. Cook, stirring the mixture for about 2 minutes, until well combined and heated through. Transfer to a serving dish and serve warm.

TIP: Freezing bacon before you slice it make it easier to cut. If you want to keep the recipe vegetarian, omit the bacon and cook the onions in 1 tablespoon extra-virgin olive oil.

Helpful Tools: chef’s knife, zester/grater, colander, sauté pan

This recipe originally appeared in The Kitchen Decoded by Logan Levant and Hilary Hattenbach.