Ina Garten Creamed Spinach Recipe: Barefoot Contessa’s Velvety Side

There’s a reason Ina Garten’s creamed spinach remains a timeless favorite—it delivers velvety richness without heavy effort.

This version captures her signature approach: simple ingredients, foolproof technique, and results that feel special. Fresh spinach, nutmeg, and a touch of cream create a side dish that’s both comforting and elegant.

The key is cooking the spinach just until wilted, then folding it into a warm cream sauce so every bite stays tender. No lumps, no separation—just smooth, flavorful perfection.

Pair it with roasted chicken or steak for a meal that feels restaurant-worthy at home.

Ingredients for Creamed Spinach Recipe Ina Garten

Velvety spinach meets simple elegance with these carefully chosen ingredients for a timeless side.

The spinach is non-negotiable—fresh, vibrant leaves are essential. Baby spinach works but lacks the body of mature leaves. For the cream, organic heavy cream from brands like Organic Valley yields the richest results. The nutmeg should be freshly grated if possible; Penzeys offers high-quality pre-ground as a backup. Unsalted butter allows complete control over seasoning.

No fresh spinach? Frozen chopped spinach at half the weight (thawed and drained thoroughly) is a serviceable substitute. Out of heavy cream? Full-fat coconut milk works in a pinch, though the flavor differs. The Parmesan can be swapped with Pecorino Romano for a sharper bite. For a gluten-free version, use cornstarch or arrowroot instead of flour.

Creamed spinach reheats well but may need a splash of milk to loosen. Stores in the fridge for up to 3 days—do not freeze, as the cream will separate. Best served immediately for optimal texture and velvety consistency.

Step-by-Step Instructions for Creamed Spinach

Master the technique for this classic side dish with a velvety texture and rich flavor.

Step 1: Prepare the Spinach and Aromatics

Thoroughly wash the 2 lb Fresh Spinach to remove all grit, then remove tough stems. I do this in batches, swirling the leaves in cold water and lifting them out so the dirt stays at the bottom. Drain well but don’t squeeze—you want some moisture to help wilt the leaves.

Finely dice the 1 whole Yellow Onion and mince the 2 cloves Garlic Cloves. This fine dice ensures the onion melts into the sauce rather than remaining as distinct pieces. Set these aside while you work with the spinach.

Step 2: Wilt Spinach and Create the Base

In a large pot or Dutch oven, melt 2 tbsp Unsalted Butter over medium heat. Add the diced onion and cook for 5-6 minutes until translucent and sweet, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant but not browned.

Working in batches, add the spinach to the pot. Stir each addition until it wilts before adding more. This prevents steaming and ensures even cooking. Once all spinach is added, cook for 3-4 minutes until fully wilted and bright green. Transfer to a colander and press out as much liquid as possible—this prevents a watery sauce.

Step 3: Make the Creamy Béchamel Sauce

In the same pot, melt the remaining 2 tbsp Unsalted Butter over medium heat. Whisk in the 2 tbsp All-Purpose Flour and cook for 1-2 minutes until the mixture turns pale golden and smells slightly nutty. This is your roux—the foundation of the sauce.

Slowly whisk in the 1.5 cups Heavy Cream and 0.5 cup Whole Milk until smooth. Cook for 3-4 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with 1 tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, and 0.25 tsp Ground Nutmeg.

Step 4: Combine and Finish with Parmesan

Return the drained spinach to the pot with the sauce. Stir well to combine, ensuring every leaf is coated. Reduce heat to low and let it simmer for 2-3 minutes to allow the flavors to meld. The spinach should be tender and the sauce should cling beautifully to each piece.

Remove from heat and stir in the 0.5 cup Parmesan Cheese until fully melted. The cheese should create a glossy, velvety texture. Taste and adjust seasoning if needed—remember that Parmesan is salty, so you may not need additional salt. Serve immediately while hot and creamy.

Perfect Pairings for This Dish

Meat Pairings

This dish shines alongside roasted chicken—try Ina’s perfect roast chicken with crispy skin. The creamy spinach also complements a juicy filet mignon or grilled ribeye; the richness balances beautifully. I love serving it with herb-crusted pork tenderloin for a comforting meal. 💛

Seafood Combinations

For a lighter option, pair with pan-seared salmon or blackened cod. The creaminess contrasts the fish’s flaky texture. I’ve also served it with shrimp scampi—the garlic and white wine flavors work wonderfully together.

Vegetarian Meals

This creation stands alone as a vegetarian main when served with quinoa or wild rice. Add a poached egg on top for extra protein. For a heartier option, pair with mushroom risotto—the earthy flavors complement the nutmeg in the spinach.

Bread and Sides

A crusty baguette or sourdough is perfect for soaking up any leftover sauce. I also love serving it with roasted garlic mashed potatoes for a cozy, indulgent meal. For freshness, add a simple arugula salad with lemon vinaigrette. ✨

Frequently Asked Questions