Creamed Spinach

Yields 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes



  • 2 pounds frozen baby spinach, defrosted
  • 4 tablespoons (½ stick) unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • 1½ cups heavy cream
  • ½ teaspoon nutmeg, freshly grated
  • 1 cup Parmesan cheese, finely grated
  • Salt & pepper, to taste


  1. SQUEEZE as much water as you can out of the spinach, preferably with a dry kitchen towel or cheesecloth. Set aside.
  2. SELECT Sauté, adjust the temperature to 325°F, and press Start/Cancel. Wait until the multicooker has heated up.
  3. MELT the butter, add the onion and garlic, and cook for 5 minutes.
  4. SPRINKLE the flour over the onion mixture, creating a roux. Cook the roux, stirring frequently, for 3 minutes. Stir in the milk and cream.
  5. STIRRING slowly and continuously, cook the sauce until it comes to a boil and thickens enough to coat the back of the spatula, about 2 minutes.
  6. MIX in the spinach, nutmeg, and Parmesan cheese.
  7. SEASON to taste with salt and pepper.