Growing up, Boston Market’s creamed spinach was always my Mom’s secret weapon for getting kids to eat their vegetables. There was something magical about that velvety, rich sauce that transformed ordinary spinach into a dish they’d request for dinner. After years of trial and error, I’ve finally cracked the code to recreate this beloved side dish at home, and I’m excited to share it with you.
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What Makes Boston Market Creamed Spinach So Good?
This mouthwatering creamed spinach will remind you so much of the Boston Market side dish that you know and love. Making it from scratch doesn’t get any easier than this.
With a velvety homemade white sauce and buttery undertones, it doesn’t even feel like you’re eating vegetables because it is so indulgent. The diced onions also add a simple but nice touch and provide a contrasting texture.
Why You’ll Love This Recipe
Easily customizable for dietary restrictions
- Ready in under 30 minutes
- It uses convenient frozen spinach
- Made with pantry staples
- Perfect make-ahead side dish
Ingredients
Here’s what you need to make creamed spinach:
- Frozen chopped spinach – The star ingredient, providing nutrition and texture
- All-purpose flour – Works with butter to form a roux, thickening the sauce
- Salt – Enhances overall flavor and balances the richness
- Onion – Adds subtle sweetness and texture contrast
- Butter – Creates the base for the roux and adds rich flavor
- Whole Milk – Provides the creamy liquid base for the sauce
- Water – Helps steam the spinach and prevent sticking
- Sour Cream – Adds tanginess and creates a silky texture
How to Make Boston Market Creamed Spinach
These are the simple steps for making this copycat recipe:
- Drain the spinach and squeeze out the excess liquid.
- Melt butter in a small-sized saucepan over medium-low heat.
- Add flour and 1/4 teaspoon of salt and stir until combined.
- 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 with the onions, and add water. Lower the heat and place the lid on the pan.
- Stir several times until the spinach is almost completely cooked, then add salt.
- When the spinach is almost done, add white sauce and sour cream. Stir well and simmer until thoroughly blended.
Dietary Modifications
Gluten-Free Version
- Replace flour with 1 tablespoon cornstarch mixed with 3 tablespoons cold water
- Ensure all other ingredients are certified gluten-free
Dairy-Free Version
- Use plant-based butter
- Substitute soy milk for whole milk
- Replace sour cream with dairy-free yogurt
Low-Fat Version
- Use reduced-fat milk
- Substitute Greek yogurt for sour cream
- Reduce butter by half and replace with olive oil
Common Questions and Troubleshooting
Q: Why is my creamed spinach watery? A: Make sure to thoroughly squeeze out excess liquid from the spinach before cooking.
Q: Can I use fresh spinach instead of frozen? A: Yes! Use 2 pounds of fresh spinach, chopped and steamed until wilted.
Q: Why did my sauce become lumpy? A: Add milk gradually and whisk constantly to prevent lumps from forming.
What to Serve Creamed Spinach with
Creamed spinach is perfect for enjoying with classic comfort foods – think proteins like baked lemon pepper chicken, pork chops, or smoked steak. It also tastes great with fish.
Regarding other sides, couple it with different vegetables, such as roasted potatoes or sauteed carrots. And if you serve garlic bread or dinner rolls with the meal, you can top them with some creamed spinach for a savory treat.
How to Store Leftover Creamed Spinach
Once the creamed spinach cools down, you can transfer any leftovers to an airtight container! Keep it in the refrigerator and enjoy it within 3-4 days for the best quality. It tastes even better the next day because all the flavors marry overnight.
Unfortunately, this dish changes the texture slightly when frozen and reheated due to the dairy content. However, if this doesn’t bother you, it can be frozen for up to three months and thawed overnight in the fridge before reheating.
What is the Best Way to Reheat Creamed Spinach?
There are two ways I recommend reheating this dish. First, you can take the quick route and reheat it in the microwave. With this method, I suggest dampening a paper towel and placing it over the bowl or container while you warm it up. This way, it prevents the creamed spinach from drying out.
You can also heat it on medium-low on the stovetop. Cover it with a lid to retain moisture, and occasionally stir until thoroughly heated.
About Boston Market
Boston Market set out to create excellent rotisserie meals. 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.
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
Ingredients
- 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
White Sauce
- 3 tablespoon Butter
- 4 tablespoon Flour
- 1/4 teaspoon Salt
- 1 cup Whole Milk
Instructions
- 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.
Video
Notes
- 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!
kath
can I use fresh spinach, not frozen?
Stephanie Manley
You could put your would need to blanch it, and then use it. I am not 100& of how much fresh you would need.
DaJa
I followed these exact instructions and this dish came out perfect!
Milli Williams
This reminds me of my childhood, and creamed spinach was and still is one of my faves!!
Rachel
Okay but not quite BM taste.
Daniel D
I add 1/4 c Parmesan to the white sauce (when done)… and a tablespoon of minced garlic to pan after onions are cooked.
Jan Patrick
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.
Chloe
Would you add all the other items or just the frozen spinach and alfredo sauce
Ann
Made this for my family and they liked it?better then Boston Markets. Can you use fresh spinach instead of frozen?
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Susan Seals
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.
Brittany
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!
Terri Abofsky
Can I use low fat sour cream and fat free (skim) milk? If yes, are any adjustments needed?
Stephanie
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.