Creamed Jalapeno Spinach

A Moveable Feast: Creamed Jalapeño Spinach

A spicy Southern side dish everyone will love! If you don't like spicy or aren't sure of your audience, you may want to dial it back to 3/4 cup of jalapeño (approximately 3 jalapeños).
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Author With Two Spoons


  • 2 10 ounce clamshells of baby spinach
  • 1 teaspoon olive oil
  • 1 shallot finely chopped (about ½ cup)
  • 1 cup jalapeño finely diced about 4 jalapeños
  • 4 garlic cloves finely minced
  • 4 tablespoons butter 1/2 stick
  • ¼ cup all-purpose flour
  • 2 cups skim milk
  • ¾ cup parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg


  1. In a large skillet, over high heat, sauté the spinach for 2-3 minutes. This will need to be done in batches.
  2. When spinach is wilted, remove to a plate and set aside.
  3. Repeat with the next batch of spinach.
  4. After all of the spinach is sautéed, heat the olive oil in the large skillet.
  5. Add the shallots and jalapeños to the hot pan and cook until shallots are soft, approximately 6 minutes.
  6. Add garlic and sauté for an additional 1 minute.
  7. Add the butter and flour, stirring and cooking for 2 minutes.
  8. Slowly add milk, while continuously stirring.
  9. Bring mixture to a gentle boil and continue stirring as mixture thickens.
  10. Remove from heat and stir in the parmesan cheese, salt and nutmeg.
  11. Add spinach to the cream sauce and stir to combine.
  12. Serve warm.