Making Microwave Creamed Spinach
Microwave creamed spinach is a quick side dish for two, and it works with either fresh or frozen spinach. The main trick is to remove excess water before the spinach goes into the sauce. A simple butter-and-flour base thickens the milk, while adding cheese after the sauce is smooth helps keep it creamy instead of greasy or grainy.
This small-batch recipe takes about 15 minutes. It makes roughly two generous servings and needs no oven. The optional crunchy topping is toasted separately, since a microwave warms breadcrumbs but won’t brown them reliably.
Microwave Creamed Spinach for Two
Makes: 2 generous servings
Preparation: About 10 minutes
Cooking: About 5 minutes
Ingredients
- 8 ounces fresh spinach, or 10 ounces frozen chopped spinach
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ½ cup milk
- 2 tablespoons cream cheese, softened
- ¼ cup finely grated Parmesan
- ⅛ teaspoon garlic powder, or 1 small garlic clove, finely minced
- ⅛ teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- A small pinch of ground nutmeg, optional
Optional crunchy topping:
- 2 tablespoons panko breadcrumbs
- 1 teaspoon butter or olive oil
Instructions
- Prepare the spinach. For fresh spinach, rinse it and leave a little water clinging to the leaves. Place it in a large microwave-safe bowl, cover loosely with a microwave-safe lid or plate, and microwave on high for 2 minutes. Stir, then microwave in 30-second intervals until wilted. For frozen spinach, thaw it in the microwave according to the package directions, stirring once or twice.
- Drain thoroughly. Let the spinach cool enough to handle. Squeeze out excess liquid by the handful, or press it in a fine-mesh strainer with the back of a spoon. Chop the fresh spinach if the leaves are large. Set aside.
- Make the sauce. In a medium microwave-safe bowl, melt the butter. Stir in the flour until it forms a smooth paste. Microwave for 20 to 30 seconds, then whisk in the milk a little at a time. Microwave at 70 percent power for 30 seconds, whisk, and repeat until the sauce thickens, usually 1 to 2 minutes total. Stop to whisk every 30 seconds.
- Finish the sauce. Whisk in the cream cheese until smooth. Stir in the Parmesan, garlic, salt, pepper, and nutmeg, if using. Add the spinach and mix until coated. If the sauce is too thick, stir in milk a teaspoon at a time.
- Heat and serve. Microwave for 30 to 60 seconds, stirring once, until hot throughout. Taste and adjust the salt and pepper.
- Add the topping, if desired. Melt the butter or warm the oil in a small skillet over medium heat. Add the panko and stir until golden, about 2 to 3 minutes. Sprinkle over the spinach just before serving.
Microwave strength varies, so use the times as a guide and check the food between intervals. Use a bowl with room for the spinach to expand as it wilts, and take care when lifting the cover: trapped steam can burn.
Why draining matters
Spinach releases a surprising amount of water as it cooks. If that water goes straight into the sauce, it can thin the cream mixture and leave liquid at the bottom of the dish. This is especially common with frozen spinach, which holds water among its chopped leaves.
For fresh spinach, cook it just until wilted, then let it cool briefly and squeeze it firmly. For frozen spinach, thaw it completely before squeezing. A clean kitchen towel works well, though it may stain; paper towels or a fine-mesh strainer are alternatives. The spinach should feel damp, not waterlogged.
Avoid trying to cook the spinach until it looks completely dry in the microwave. Long heating can make it limp and dull in flavor, while still leaving moisture trapped between the leaves. Cooking it just until wilted, followed by squeezing, gives you better control.
The amounts in the recipe are interchangeable by type, not by weight after cooking. Eight ounces of fresh spinach shrinks considerably, while a 10-ounce package of frozen spinach is already chopped and compact. Either amount provides enough spinach for two servings once drained.
Getting a smooth microwave cream sauce
A microwave cream sauce needs frequent stirring because the edges of the bowl heat faster than the center. The butter-and-flour paste gives the milk something to thicken around. Whisking the milk in gradually helps prevent flour lumps, and short heating intervals let you catch the sauce as it thickens.
If you see small lumps, whisk firmly before heating again. If they persist, press the sauce through a fine-mesh strainer or use an immersion blender briefly. Don’t add the spinach until the sauce is smooth, since the leaves make it harder to reach any lumps.
The sauce should be thick enough to cling to a spoon but still easy to stir. It will tighten slightly as it cools and as the Parmesan melts into it. If it becomes too thick, loosen it with a small splash of milk.
Cream cheese gives the sauce body and helps it stay smooth. Parmesan adds savory flavor and salt, so taste before adding extra salt. For a milder result, use less Parmesan and add a little more cream cheese. If you want a richer flavor, replace 1 tablespoon of the milk with heavy cream.
Keeping the sauce from separating
A split or oily sauce usually comes from overheating, especially after cheese has been added. Heat the milk mixture in short bursts and whisk between them. Once the sauce has thickened, stir in the cream cheese and Parmesan, then heat only long enough to warm the spinach.
Don’t let the finished dish boil. Hard bubbling can make the cheese oily and the sauce grainy. If it looks slightly loose or uneven, stir in a teaspoon of warm milk and let it stand for a minute. Gentle stirring often brings the sauce back together.
Grated Parmesan melts more evenly than thick shreds or large pieces. Freshly grated cheese is a good choice, but finely grated packaged Parmesan also works. If using pre-shredded cheese, add it gradually and stir until each addition melts before adding more.
Seasoning and variations
Spinach has a mild flavor, so a little seasoning goes a long way. Start with the measured salt, then taste after the Parmesan has melted. Add black pepper and, if you like, a pinch of nutmeg. Garlic powder is convenient in a quick microwave cream sauce; minced garlic gives a sharper flavor and should be finely chopped so it softens evenly.
For a more pronounced cheese flavor, add another tablespoon of Parmesan. A small spoonful of sour cream can add tang, but stir it in after the sauce has cooled slightly and avoid bringing the mixture back to a boil. You can also leave out the Parmesan for a simpler cream-style spinach, though you may need a little more salt.
To make the dish with fresh spinach, use tender baby spinach or remove thick stems from larger leaves. Chopping the wilted spinach gives the finished side dish a more even texture. Frozen chopped spinach is convenient and needs no chopping once thawed.
Serving and storage
Serve creamed spinach as soon as it is hot, with the breadcrumb topping added at the table. It pairs well with roasted chicken, fish, steak, or a simple grain dish. For a small meal, spoon it over a baked potato or serve it with toast.
Refrigerate leftovers in a covered container within 2 hours. They keep for 3 to 4 days. Reheat a portion in the microwave in 30-second intervals, stirring between bursts. Add a teaspoon or two of milk if the sauce has thickened in the refrigerator. Heat until steaming hot throughout; for food-safety guidance, leftovers should reach 165°F.
The topping will soften after storage, so keep any extra breadcrumbs separate and add them after reheating. If you don’t have a skillet, you can serve the spinach without a topping. A crunchy finish is optional, and the dish is still satisfying with its smooth cheese sauce and tender spinach.
With either fresh or frozen spinach, the method is straightforward: wilt or thaw the leaves, squeeze out the water, thicken the milk sauce in short microwave intervals, and fold in the cheese without boiling. That makes this small batch a practical vegetable side when you want creamed spinach without turning on the oven.
