Boston Market Creamed Spinach is a CopyKat Recipe Original. With this dish, you might even win over a few people to spinach. Some of us have grown up not liking spinach. Canned spinach has never been terribly appealing. I love Boston Market Creamed Spinach. Boston Market Creamed Spinach is a wonderfully creamy, and savory dish.
Making Boston Market Creamed Spinach at Home
Some of us have grown up not liking spinach, and it must be said that canned spinach has never been terribly appealing. However, I love Boston Market Creamed Spinach. It’s so wonderfully creamy and savory that you might even win over a few people to spinach.
About Boston Market
Boston Market set out to create awesome rotisserie meals. In fact, Boston Market began with just three items – fire, a spit, and chicken. These days you can swing by Boston Market for a complete homemade-style family meal or a little extra something to complete your home dining. As they say, at Boston Market, dinner is always ready. They serve real food made by hand.
Take Popeye’s Advice and Eat More Spinach
It really is true – studies have found that consuming nitrates from vegetables like spinach can really give you strong muscles just like Popeye’s. Apart from muscles, spinach is good for your brain.
Spinach has substances called phytochemicals that research has shown can prevent or delay cognitive decline in people. Read more about the many health benefits of spinach.
Here’s what you need to make creamed spinach:
- Frozen chopped spinach, drained
- All-purpose flour
- Whole Milk
- Sour Cream
How to Make Boston Market Creamed Spinach
- Melt butter in a small-sized saucepan over medium-low heat.
- Add flour and 1/4 teaspoon of salt and stir until combined together.
- Add milk a little at a time and constantly stir with a whisk until the mixture becomes thick and smooth.
- Melt butter in a separate medium-sized saucepan on medium heat.
- Add onions and cook until the onions are transparent.
- Place spinach in the pan and add water. Lower the heat and place lid on the pan.
- Stir several times until the spinach is almost completely cooked then add salt.
- When spinach is almost done, add white sauce and sour cream. Stir well and simmer until completely blended.
Thanks to all my readers who sent in ideas:
- For a gluten-free creamed spinach, substitute the flour for about half the amount of cornstarch, mix together 1 tablespoon of cornstarch to 3 tablespoons of water.
- If you have someone who is lactose intolerant, you can use soy milk instead of regular whole milk.
- Make a low-fat version using low-fat yogurt and low-fat milk.
- To sneak in some extra veggies, add some finely chopped carrots and celery.
- You can add some garlic if you desire.
- Add a little cream cheese to makes it even more creamy and luscious.
- If you don’t have any sour cream on hand, you can use 1/4 cup Greek yogurt and 1/4 cup cream cheese.
Can’t get enough of Boston Market? Try these recipes
- Sweet Potato Casserole
- Boston Market Mac & Cheese
- Dill Potato Wedges
- Zucchini Cornbread Casserole
- Jiffy Cornbread and Cake Mix Recipe
- Meatloaf with Diced Tomatoes
Popular Side Dish Recipes
- Red Potatoes Recipe
- Cheesy Cauliflower
- Corn Meal Mush
- Boiled Carrots
- Broccoli Rice Casserole
- Fried Zucchini
- Greek Style Potatoes
There’s more! Take a look at my easy homemade side dishes and the best fast food copycat recipes.
Boston Market Creamed Spinach
- 20 ounces spinach chopped, frozen, drained
- 1/2 cup Sour Cream
- 1 teaspoon Salt
- 2 tablespoon Butter
- 2 tablespoon chopped onion
- 1/4 cup Water
- 3 tablespoon Butter
- 4 tablespoon Flour
- 1/4 teaspoon Salt
- 1 cup Whole Milk
- Prepare the white sauce using a medium-low setting melt butter in a saucepan add flour and 1/4 teaspoon of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth. Place butter in a 2-quart saucepan on medium heat, add onions.
- Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.
- Want to make this creamed spinach extra creamy? Add two or three tablespoons of cream cheese to the sauce!
- You can use a couple of paper towels to help you squeeze out some of the excess water in the frozen spinach.
- To make this extra savory, consider adding a tablespoon or two of blue cheese into the sauce!
This reminds me of my childhood, and creamed spinach was and still is one of my faves!!
Okay but not quite BM taste.
I add 1/4 c Parmesan to the white sauce (when done)… and a tablespoon of minced garlic to pan after onions are cooked.
As a vegan I no longer make this as I used to but years ago I found that Barilla Three Cheese Alfredo sauce added to the frozen (squeeze the water out) spinach came wonderfully close to the creamed spinach I loved at Boston Market.
Would you add all the other items or just the frozen spinach and alfredo sauce
Made this for my family and they liked it?better then Boston Markets. Can you use fresh spinach instead of frozen?
I always add 1/4 tsp of freshly grated Nutmeg. Gives it a great flavor. Add 1/2 cup of shredded mozzerala with some cream cheese. Also add fresh grated or slice parmesan cheese. At the end.
Followed the recipe exactly, and it tastes great! It’s my husband’s favorite side from Boston Market. I made it in advance to reheat for Christmas dinner tomorrow, I hope he enjoys it!
Can I use low fat sour cream and fat free (skim) milk? If yes, are any adjustments needed?
Terri, you could use them, it will change the recipe quite a bit. I don’t know the adjustments that are needed, I don’t use either ingredient, but without the fat, it is not going to set up the same. You would need to thicken the sauce more if you wanted it to have the same texture.