As the weather cools off, I like to make this rich spinach dish to complement simple entrees. While it may be an oldy, it is still a recipe for modern times.

This is one of those recipes where using frozen spinach works beautifully. The important thing to remember is to simply defrost and dry out the spinach before sauteing for a successful creamed spinach. You can place the defrosted spinach in a tea towel and wring out all the additional liquid over the sink until it is dry.

Adding just a touch of flour gives the spinach a thicker foundation and makes the dish lighter than other versions. (You can also add a few tablespoons of freshly grated Parmesan cheese, if you like.) This is a treasured side dish for holiday entrees like prime rib, steak, turkey or chicken.

Creamed Spinach

Serves 6 to 8

2 tablespoons unsalted butter

4 (10 ounce) packages frozen chopped spinach, defrosted

1 clove garlic, minced

1 tablespoon all-purpose flour

1 cup milk or half and half

1/2 teaspoon salt

Pinch freshly ground black pepper

2 pinches of ground nutmeg

2 to 3 tablespoons freshly grated Parmesan cheese, optional

1. In a large, 12-inch skillet with high sides, melt the butter on medium heat and saute the spinach just until it is wilted, about for 4 to 5 minutes, stirring constantly with a large fork to break up the spinach so it cooks evenly. Add the garlic and saute another minute.

2. Sprinkle the flour in and mix to incorporate for about 2 minutes or until it has cooked through (the spinach will have no traces of white flour, and it will be thicker). Add 1/2 cup of milk and cook for another minute or until the milk has absorbed into the spinach.

3. Transfer to a blender or food processor and combine the spinach mixture with another 1/2 cup of the milk and blend until pureed, about 1 to 2 minutes. (Push down the spinach mixture intermittently to puree the spinach evenly.) Transfer to a medium saucepan and add the salt, pepper and a pinch of nutmeg. Add the optional Parmesan cheese. Heat until bubbling on medium high heat. Taste for seasoning. Transfer to a side bowl and garnish with the remaining pinch of nutmeg Serve immediately.

Make ahead: This can be made a day ahead, covered well and refrigerated. Remove from refrigerator and gently reheat on medium heat until hot. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.