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Creamed Lemon Spinach

Lemons, garlic and spinach combine in this creamy dish that’s so easy to love. It makes a full-bodied side dish for a roast, and it’s easy to make it a vegan dish with a few substitutions for a main dish (see the notes for ideas).
Course Main Dish, Side Dish
Cuisine American


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds spinach
  • 1 shallot chopped
  • 3 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons flour
  • 1 cup milk
  • 1 lemon zest & juice
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
  • Pepper to taste


  • Heat 1/2 tablespoon of the olive oil in a skillet at a medium-low setting.
  • Chop the spinach roughly and rinse quickly, leaving a few droplets of water on the leaves. Add the spinach to the skillet and saute until it wilts.
  • Strain any extra liquid from the spinach.
  • Heat another tablespoon of oil in the skillet at a medium setting and saute the shallots for 5 to 7 minutes, until soft.
  • Add the mustard and garlic, and continue to saute for another 2 to 3 minutes.
  • Stir in the flour until it coats everything, and then the milk. Season with salt and pepper to taste.
  • Cook until the sauce bubbles and thickens, stirring constantly.
  • Add the chopped spinach, lemon juice and zest, and stir into the sauce.
  • Add the Parmesan, and season with salt and pepper to taste.


Notes: To make this a vegan dish, substitute the milk for full-fat coconut cream, the flour for a cornstarch (made into a paste with as much water), and use vegan Parmesan cheese.
Keyword Lemons
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