This creamed spinach is easy to make and comes together in minutes.

Modernizing Grandma’s Creamed Spinach

Things have changed since Grandmothers day.

The spinach liquid and cream are thickened with beurre manie (butter and flour) and flavored with mustard.

A skillet with Homemade Creamed Spinach and a serving spoon set on a wood table.

Sally Vargas

My grandmother only used nutmeg, but adding mustard to the sauce is a nice upgrade.

Back into the pan goes the spinach and it’s done in mere minutes!

It will melt into the sauce and thicken it.

Homemade Creamed Spinach and a serving spoon.

Sally Vargas

At the end of the day, creamed spinach is a classic you will want to revive!

In a large (12-inch) skillet over medium heat, melt the remaining 2 tablespoons butter.

Add the onions, stir occasionally, and cook for 3 to 4 minutes, or until they soften.

Finely shopped onions sauteed in butter to show how to make creamed spinach.

Sally Vargas

Add the salt, pepper, and 2 tablespoons water to the pan.

Cook, turning the spinach with tongs, until the leaves have wilted.

Remove the pan from the heat.

A non-stick skillet filled with fresh spinach to make Spinach in Creamed Mustard Sauce.

Sally Vargas

Set the bowl aside.

Whisk into the pan the cream, buerre manie, and mustard.

Return the pan to medium heat and bring the sauce to a boil.

Sauteed spinach in the bottom of a non-stick skillet to make the Best Creamed Spinach.

Sally Vargas

Taste and add more salt and pepper, if you wish.

Fold in the spinach to coat in the sauce and reheat.

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Sauteed spinach in a metal bowl for Easy Creamed Spinach.

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Sauce ingredients in the bottom of the skillet for a Homemade Creamed Spinach recipe.

Sally Vargas

A non-stick skillet with a cream sauce at the bottom to show how to make creamed spinach.

Sally Vargas

A saucepan with the Best Creamed Spinach in a skillet.

Sally Vargas