Creamed Spinach with Toasted Panko Breadcrumbs
This post may contain affiliate links. Please read our disclosure policy.
This decadent creamed spinach recipe with toasted panko breadcrumbs is an easy and elegant side dish that’s ready in minutes. Made with fresh spinach, butter, garlic, and cheese.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
And perfect for holidays like Easter and Christmas, or for special occasions like date nights at home, birthdays, anniversaries… or anytime you’re in the mood for a simple indulgence.
Easy to make ahead, it’s a beautiful and delicious side to serve alongside dinner.
Creamed Spinach
You likely know that creamed spinach is a steakhouse favorite, long been popular at Ruth’s Chris. It’s also a southern classic dish and a German favorite.
Packed with flavor from shallots and garlic, this spinach side dish is cooked in, essentially, a roux-based French béchamel sauce. Much like my Peas in Béchamel recipe, which you may also like.
I can’t tell you how utterly wonderful this dish is. It’s a quick and easy side dish, equally perfect with hearty steaks or with the delicate flavors of seafood. It’s as versatile as it is delicious!
Creamed Spinach Ingredients
These simple ingredients will make the most indulgent dish. The exact measurements are in the recipe card at the bottom of this post.
- Baby spinach leaves
- Butter
- Panko bread crumbs
- Shallots
- Garlic cloves
- All-purpose flour
- Ground nutmeg
- Salt and pepper
- Half and half
Kitchen Tools
While the ingredients are simple, the preparation and tools are equally simple. All you will need is a large, deep skillet that can handle one pound of baby spinach leaves.
How to Make Creamed Spinach
In a skillet, melt 1 tablespoon of butter. Stir in panko bread crumbs and toast, stirring, for 2 to 3 minutes or until golden. Transfer to a bowl and set aside.
In a large skillet, melt the remaining butter over medium-low heat. Add the shallots and cook until soft and translucent; about 4 minutes. Add the garlic and cook for another minute. Be careful not to let them brown.
Stir in the flour, salt, pepper, and nutmeg and let cook for 30 seconds. Gradually add the half and half, stirring constantly, and bring to a gentle simmer. Let cook, uncovered and stirring occasionally until the sauce thickens and coats the back of a wooden spoon. Stir in the parmesan cheese.
When the sauce is ready, stir in the baby spinach leaves and cook until wilted and combined with the sauce. Taste and adjust seasoning as needed. Serve warm, topped with toasted panko bread crumbs.
More Recipes You May Also Enjoy
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Easy Creamed Spinach Recipe
Ingredients
- 5 tablespoons butter
- 1/2 cup panko bread crumbs
- 1/2 cup finely minced shallots
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 1/3 cup half and half
- 1 lb fresh baby spinach leaves or 3 (5-oz) bags
Instructions
- In a skillet, melt 1 tablespoon of butter. Stir in panko bread crumbs and cook, stirring, for 2 to 3 minutes or until golden. Transfer to a bowl and set aside.
- In a large skillet, melt the remaining butter over medium-low heat. Add the shallots and cook until soft and translucent; about 2 to 3 minutes. Add the garlic and cook for another minute. Be careful not to let them brown.
- Stir in the flour, salt, pepper, and nutmeg and let cook for 30 seconds. Gradually add the half and half, stirring constantly, and bring to a gentle boil. Let cook, uncovered and stirring occasionally until the sauce thickens and coats the back of a wooden spoon. Stir in the parmesan cheese.
- When the sauce is ready, stir in the baby spinach leaves and cook until wilted and combined with the sauce. Taste and adjust seasoning as needed. Serve warm, topped with toasted panko bread crumbs.
Video
Notes
To Make Creamed Spinach Ahead
Creamed Spinach can be made and refrigerated up to a day ahead. It's easy to reheat in the microwave, stirring every 30 seconds or so, until hot. It won't be quite as creamy, but it will still be incredibly delicious.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.