boston market creamed spinach recipe

Written BySheba G Updated On
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The Best boston market creamed spinach recipe

I love this Boston Market creamed spinach recipe because it brings that restaurant taste right into my own kitchen. It is one of those side dishes that my whole family actually gets excited about, even my kids who usually avoid greens. This creamy spinach is packed with nutrients like iron and vitamin K, so I feel good serving it alongside our Sunday roast or a simple weeknight chicken dinner. It is rich and comforting without being too heavy, and it always gets compliments when I bring it to potlucks or holiday meals.

Boston Market Creamed Spinach

4.9 from 944 votes

This copycat recipe recreates the rich and creamy spinach side dish from Boston Market. It uses a simple roux base with heavy cream and Parmesan cheese for a smooth, indulgent texture.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Spinach

20 oz frozen chopped spinach, thawed and drained
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of nutmeg

👨‍🍳Directions

1Thaw the frozen spinach and squeeze out as much water as possible using a clean kitchen towel or paper towels.
2In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
3Gradually pour in the heavy cream and milk, whisking continuously until the sauce thickens, about 3 to 4 minutes.
4Stir in the Parmesan cheese, garlic powder, onion powder, salt, pepper, and nutmeg until the cheese is melted.
5Add the drained spinach to the skillet and stir to coat evenly. Cook for 2 to 3 minutes until heated through. Serve warm.

🔧Equipment

Large skillet or saucepan
Colander
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 420mg🌾Total Carbs: 10g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 9g

📝Notes

For a lighter version, you can use half and half instead of heavy cream. Make sure to squeeze the spinach very dry to avoid a watery sauce.

Watch Video Of How Boston Market Creamed Spinach Works

This Boston Market creamed spinach recipe is a keeper because it is easy to make and tastes just like the original. It is always a good idea for family dinners, holiday feasts, or any time you want a comforting vegetable side that everyone will actually eat. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Boston Market Creamed Spinach

1. Can I use fresh spinach instead of frozen?

Yes, you can. You will need about 1.5 pounds of fresh spinach. Wilt it in a hot pan with a little butter, then chop it and squeeze out the excess water before adding to the sauce.

2. How do I make this recipe dairy free?

Use dairy free butter, unsweetened almond milk or oat milk, and a dairy free cream cheese or nutritional yeast instead of Parmesan. The texture will be slightly different but still creamy.

3. Can I prepare this dish ahead of time?

Yes, you can make it a day ahead. Reheat it gently on the stovetop over low heat, adding a splash of milk or cream to loosen it up if needed.

4. Why is my creamed spinach watery?

This usually happens if the spinach is not drained well enough. Make sure to squeeze out as much liquid as possible after thawing. Also, let the sauce simmer until it thickens properly before adding the spinach.

5. What can I serve with this creamed spinach?

It pairs wonderfully with roasted chicken, steak, meatloaf, or grilled fish. It also works as a topping for baked potatoes or stirred into pasta.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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