Boston Market Creamed Spinach Recipe


I love veggies – Especally Boston Market creamed spinach! As a kid I always ate my vegetables before any meat. But let’s be honest, the reason why so many people don’t like certain vegetables is because of the way it was served when they were young.  

For example, the only vegetable dish I never used to like was creamed spinach. My aunt always made creamed spinach which was swimming in water and blander than an unseasoned chicken. It resonated into my adulthood and I struggled to even look at it without having flashbacks.

But then, one fateful day, I went to Boston Market with friends. Not wanting to seem rude or wasteful, I ate the ordered creamed spinach and my life changed forever.

It was absolutely divine and now I do not make any other recipe as nothing comes close. The texture is perfect, the consistency is on point and the flavor is out of this world.

Boston Market Creamed spinach

The recipe consists of two parts; the white sauce and the spinach. Making a white sauce from scratch might sound daunting, but if you know and follow the rules, it is extremely easy and you will have this fundamental culinary skill forever.

If you have the sauce down, all you do is add some spinach and you are done. The recipe has a ton of variations so you will never get bored of it. You can also easily make it healthier and adapt it to meet certain dietary requirements.

I wish I had this recipe in my life sooner as it is a game-changer. It perfectly accompanies roasted meats, bakes or any other main dish you are serving, without overpowering it.

How To Make Boston Market Creamed Spinach

Prepare your white sauce by melting the butter in a saucepan. Remove the saucepan from the heat and add your flour. Whisk until the flour is fully incorporated. Slowly add the warm milk and whisk after each addition so the milk is fully incorporated.

Place the sauce back on the heat and continue whisking until it becomes thick. Season according to taste and set aside until ready to use.

To make the spinach, melt butter in a pan and add the onions. Sauté until they become translucent, about 3-4 minutes.

Add the spinach and water and cover the pan with a lid. Stir every minute to ensure the spinach doesn’t stick. After about 5 minutes, add the white sauce and sour cream and mix until incorporated.

Serve immediately and enjoy! There you go! A deliciously creamy and tasty side dish that is ready to be devoured!

Boston Market Creamed Spinach

4 from 300 votes
Recipe by Laura Ritterman Course: Side DishCuisine: AmericanDifficulty: Easy


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This Boston Market creamed spinach recipe has all the fundamental components of a perfect side dish; great consistency, perfect texture and a wonderfully balanced flavor that doesn’t overpower the main dish. Creamed spinach has never tasted this good.


  • For the White Wine
  • 3 tablespoons 3 butter

  • 4 tablespoons 4 flour

  • 1 cup 1 whole milk, warm

  • ¼ teaspoon salt

  • For the Spinach
  • 2 tablespoons 2 butter

  • 2 tablespoons 2 onion, chopped

  • 20 ounces 20 spinach, chopped, frozen, squeezed dry

  • ¼ cup water

  • 1 teaspoon 1 salt

  • ½ cup sour cream


  • Start by preparing your white sauce. Melt the butter over medium heat in a medium-sized saucepan. Remove the pan from the heat and add your flour. Using a whisk, combine the melted butter and flour until it forms a roux (a thick paste of flour and butter).
  • Then, still off the heat, add 2 tablespoons of milk at a time while whisking well to incorporate the milk. If you add the milk too fast, your white sauce will have lumps. Rather take your time to create a beautiful smooth sauce.
  • Continue adding the milk and whisking until all the milk has been incorporated. Add the liquid back onto low to medium heat and whisk continuously, scraping the sides and corners of the pan. The sauce is ready when it is completely smooth and thick. Season it with salt to your liking. Place saran wrap on the surface of the sauce and set aside until ready to use.
  • To make the spinach mixture, melt the 2 tablespoons butter in a large pan on medium heat. Add the onions and sauté for 3-4 minutes. Add the spinach and water to the onions and reduce the heat.
  • Place a lid on the pan and cook the spinach until it is completely soft, about 5 minutes. Stir every minute to prevent the spinach from sticking. The water should be completely evaporated before adding the sauce.
  • Lastly, add the white sauce and sour cream. Fold them into the spinach until completely incorporated.


  • Adding 3 tablespoons of cream cheese makes this creamed spinach even creamier. You can also add grated cheddar cheese for a thicker and cheesier consistency. A few tablespoons of blue cheese will also completely change the flavor of this creamed spinach.

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Tips & Tricks

  • If you still feel like making this creamed spinach even more mouth-watering, add some chopped vegetables such as carrots, corn kernels or small garden peas.
  • The sour cream can be substituted with ¼ cup plain yogurt and ¼ cup cream cheese.
  • You can make this recipe gluten-free by substituting the flour with corn starch. Mix 1 tablespoon corn starch with 3 tablespoons water before adding it to the melted butter in the white sauce.
  • A delicious option, that will also accommodate lactose-intolerant guests, is to use almond or soy milk.


Now you never have to skip spinach again. The reason that this recipe is different from all the others is mainly due to the method, but the spinach to sauce ratio is extremely important.

This creamed spinach recipe is the perfect way to change the mind-set of both kids and adults towards vegetables. It has the best smooth and creamy mouth-feel and a wonderful flavor.

Take Pop-eyes advice; eat more spinach! It is so healthy and hopefully you will use this recipe to show people it can be delicious too.


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