Creamed Spinach for Thanksgiving: Silky, Garlicky and Make-Ahead

Creamed spinach is the steakhouse side dish that has quietly earned a place on the Thanksgiving table: spinach cooked in a silky, garlicky white sauce with a little Parmesan and nutmeg. It tastes rich and savory rather than “green”, and it brings welcome colour next to beige turkey, stuffing and potatoes. With the holiday about three weeks away, now is a good time to settle your side dishes, and this one can be made a day ahead.

Why this version works

Many creamed spinach recipes turn out watery because spinach holds a lot of moisture. The fix is simple: use frozen chopped spinach, thaw it, and squeeze it very dry in a clean kitchen towel. Then build a quick sauce from butter, flour, milk, cream and cream cheese. The cream cheese keeps the sauce smooth and slightly tangy, and it will not split when you reheat it.

Tips for the best texture

• Squeeze hard. You should end up with a dense ball of spinach. This one step decides whether the dish is creamy or soupy.
• Cook the flour for a minute. Stirring it into the butter for 60 seconds removes the raw flour taste.
• Add milk slowly. Pour it in a little at a time while whisking so the sauce stays lump-free.
• Season at the end. Parmesan is salty, so taste before adding more salt.
• Fresh nutmeg is classic. If you only have ground nutmeg, use a small pinch; it is strong.

Variations

• Fresh spinach: use about 1 kg (2.2 lb), wilt it in batches in a large pot, cool, then squeeze dry and chop.
• Baked and bubbly: top with 40 g (1/3 cup) grated mozzarella and a handful of breadcrumbs and bake at 200°C (400°F) for 10 minutes.
• Spicy: add a pinch of red pepper flakes with the garlic.
• Lighter: swap the heavy cream for more whole milk. The sauce will be a little thinner but still tasty.
• Persian-inspired: stir in a spoonful of strained yogurt and a few chopped walnuts at the end, in the spirit of borani esfenaj.

Make-ahead and storage

Cook the spinach up to two days ahead and refrigerate it in a baking dish. On Thanksgiving, reheat covered at 175°C (350°F) for 20 to 25 minutes, stirring once, or warm it gently in a pan with a splash of milk. Leftovers keep for 3 days in the fridge. Freezing is possible but the sauce may loosen slightly, so whisk it as it warms.

Serving ideas

Serve it alongside roast turkey, ham, prime rib or a mushroom Wellington for a vegetarian main. It is also lovely spooned over baked potatoes or folded into pasta the next day. Because the oven is usually crowded on Thanksgiving, this stovetop dish is a handy one to have ready.

Note: Parmesan is traditionally made with animal rennet, so choose a vegetarian-labelled hard cheese if that matters to your guests.