Creamed Spinach Like Boston Market: The Ultimate Copycat Recipe
A step-by-step guide to recreating Boston Market's iconic creamed spinach at home with expert tips and kitchen-tested results.
Boston Market’s creamed spinach stands as a beloved side dish in American comfort dining—a welcome blend of creamy, savory flavors paired with the nutrition of spinach. Recreating this at home is not only possible but invitingly easy, thanks to accessible ingredients and straightforward steps. This comprehensive, kitchen-tested guide reveals everything needed to produce delicious creamed spinach that rivals the Boston Market original. Whether you’re planning a holiday meal or elevating a weeknight dinner, this recipe delivers lush texture and pure satisfaction.
Table of Contents
- Introduction to Creamed Spinach
- Ingredients & Alternatives
- Step-by-Step Instructions
- Tips for Creamy Success
- Serving Suggestions
- Nutritional Highlights
- Popular Variations
- Frequently Asked Questions
Introduction to Creamed Spinach
Creamed spinach is a classic American side dish celebrated for its velvety cream sauce and gentle seasoning. At Boston Market, this dish has earned legendary status—a creamy blend that complements roast chicken, turkey, or even a vegetarian menu. Making it at home lets you adjust the flavors and texture for your personal palate while enjoying a restaurant-style dish at a fraction of the cost.
Ingredients & Alternatives
Below is a break-down of the key ingredients needed to produce creamed spinach in the iconic Boston Market style. Where suitable, alternatives are also suggested for specific dietary needs or preferences.
| Ingredient | Amount | Notes / Substitutions |
|---|---|---|
| Spinach (frozen, chopped, drained) | 20 oz | Or use fresh spinach, cooked and chopped |
| Butter | 2 tbsp + 3 tbsp | Divided: for sautéing onions and for the white sauce |
| White Onion (minced) | 2-3 tbsp | Add more for extra flavor |
| Flour (all-purpose) | 4 tbsp | For thickening the sauce; can be replaced with gluten-free flour |
| Whole Milk | 1 cup | Can use half-and-half or cream for richer sauce |
| Sour Cream | 1/2 cup | For extra creaminess; can substitute Greek yogurt |
| Salt | 1 tsp + 1/4 tsp | To taste; start with less, then adjust |
| Water | 1/4 cup | To help steam spinach |
| Cream Cheese (optional) | 4 oz | For added richness (variation) |
| Minced Garlic (optional) | 1 tbsp | Adds depth to the flavor |
For authentic flavor, it’s recommended to use both sour cream and a good quantity of butter. Cream cheese and garlic are optional, providing extra body and complexity if desired.
Step-by-Step Instructions
- Make the White Sauce (Roux):
- In a saucepan, melt 3 tablespoons butter over medium heat.
- Whisk in 4 tablespoons flour and 1/4 teaspoon salt.
- Gradually pour in 1 cup whole milk, whisking constantly to prevent lumps.
- Continue stirring until the mixture thickens and forms a smooth, creamy sauce (3-5 minutes).
- Set aside off heat.
- Prepare the Spinach:
- In a separate large skillet or saucepan, melt 2 tablespoons butter over medium heat.
- Add 2-3 tablespoons minced onion (and garlic, if using), sauté until translucent and fragrant—about 2 minutes.
- Add 20 ounces chopped, frozen spinach (previously thawed and drained well), along with 1/4 cup water.
- Cover and cook for 4-5 minutes, stirring occasionally, until the spinach is completely heated through.
- Combine and Finish:
- Stir the prepared white sauce into the cooked spinach mixture.
- Mix in 1/2 cup sour cream for added richness. If using, also add 4 ounces cream cheese at this stage and stir until melted and completely blended.
- Adjust seasoning with additional salt as needed. For a tangier note, add a dash more sour cream.
- Cook over low heat, stirring gently, until all ingredients are well combined and the mixture is smooth and hot (2–3 minutes).
- Serve:
- Spoon creamed spinach into a warm serving dish. Garnish with a sprinkle of black pepper or a hint of nutmeg if desired.
This method reliably produces a lush, creamy spinach dish reminiscent of Boston Market’s best offerings.
Tips for Creamy Success
- Drain spinach thoroughly to avoid a watery sauce. Squeeze frozen spinach with a clean kitchen towel for best results.
- For ultra-smooth sauce, whisk the milk in slowly and monitor the heat to prevent burning or lumps.
- Don’t skip the onions: gently sautéed onions add essential sweetness and depth to the base.
- If using fresh spinach, blanch, chop, and drain it well prior to sautéing.
- Rest the cooked spinach for a few minutes before serving to allow flavors to meld.
Serving Suggestions
Creamed spinach is best served hot and makes an excellent companion to a range of main courses. Here are some classic pairings:
- Roast chicken, turkey, or rotisserie meats
- Prime rib or steak entrées
- Alongside mashed potatoes, macaroni and cheese, or stuffing
- On toasted sourdough or rustic bread for a comforting snack
- As a filling for puff pastry or savory tartlets
For a vegetarian meal, pair creamed spinach with nut-based loafs or roasted vegetables. It also works wonderfully in brunch spreads as an alternative to hollandaise-based dishes.
Nutritional Highlights
While creamed spinach is undeniably rich, spinach itself is an excellent source of vitamins A, C, and K, iron, and dietary fiber. Using low-fat milk or Greek yogurt can lighten the dish without significant flavor sacrifice, making it adaptable for various diets.
| Serving Size | Calories | Protein | Fat | Fiber | Main Vitamins |
|---|---|---|---|---|---|
| 1/2 cup | 170–210 | 4 g | 13 g | 3 g | A, C, K |
*Values are approximate depending on the quantity and type of cream and cheese used.
Popular Variations
- Extra Cheesy: Add grated Parmesan or mozzarella during the final mixing for a cheesy twist.
- Low-Fat Option: Use low-fat milk, skip the cream cheese, and use light sour cream or Greek yogurt.
- Flavor Boosters: Stir in a dash of nutmeg, cayenne, or smoked paprika for deeper flavor.
- Mushroom Creamed Spinach: Sauté sliced mushrooms with onions before adding spinach.
- Vegan: Replace dairy with plant-based butter, cashew cream, and unsweetened oat or soy milk.
Frequently Asked Questions
Q: Can I use fresh spinach instead of frozen?
A: Yes, substitute with an equal weight of fresh spinach, cooked and chopped. Fresh spinach will require more time for prepping and draining excess water.
Q: How can I make the sauce thicker?
A: If your sauce is too thin after combining, let it simmer for several minutes on low heat or add a small extra spoonful of flour to the roux stage and cook thoroughly.
Q: How do I keep leftovers?
A: Store creamed spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk as needed to restore creaminess.
Q: Can I freeze creamed spinach?
A: Technically yes, but texture may suffer due to the dairy content. It’s best enjoyed fresh or refrigerated.
Q: Is this creamed spinach gluten-free?
A: The original recipe uses flour for thickening. For gluten-free results, replace with a gluten-free flour blend or cornstarch slurry made with milk.
Pro Tips for the Perfect Copycat Creamed Spinach
- Always taste and adjust salt and seasonings at the end. Spinach can sometimes be bland if not sufficiently seasoned.
- If you want a smoother consistency, use an immersion blender for a few seconds before serving—this breaks down the spinach even more and thickens the sauce.
- For a fancy touch, finish with freshly grated nutmeg or a light dusting of Parmesan.
- For party prep, make creamed spinach a day ahead; flavors will continue to blend and deepen overnight.
Conclusion
Creamed spinach like Boston Market is a timeless favorite that is surprisingly simple to replicate at home. With basic, widely available ingredients and a few expert techniques, any cook can recreate this restaurant classic. Try the base recipe, adjust to taste, and enjoy as a hearty side or comforting main component. Bon appétit!
