Creamed Spinach

Why You’ll Love This Recipe

Creamed spinach is the ultimate combination of comfort and sophistication. It transforms simple spinach into a luxurious, creamy dish that feels indulgent yet is easy to prepare. Whether served on a holiday table or as a cozy weeknight side, its smooth texture and bold flavor make it an instant favorite. Plus, it’s a great way to sneak more greens into your meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh spinach (or frozen, thawed and drained)
• Butter
• Garlic
• Onion or shallot
• Heavy cream
• Milk (optional, to adjust consistency)
• Cream cheese (optional, for added richness)
• Grated Parmesan cheese
• Salt
• Black pepper
• Nutmeg (optional, for a subtle warm flavor)

Directions

1. Cook the spinach: In a large skillet or saucepan, sauté fresh spinach over medium heat until wilted, then transfer to a colander and press out excess moisture. If using frozen spinach, thaw and squeeze out all the water.
2. Sauté aromatics: In the same pan, melt butter and sauté finely chopped onion or shallot until soft. Add minced garlic and cook for another 30 seconds.
3. Make the cream sauce: Stir in heavy cream (and milk, if using) and bring to a simmer. Add cream cheese if desired, stirring until melted and smooth.
4. Add cheese and seasoning: Stir in grated Parmesan, salt, pepper, and a pinch of nutmeg. Let the sauce thicken slightly.
5. Combine with spinach: Add the cooked spinach back into the pan and stir until fully coated and heated through.
6. Serve: Serve hot, garnished with a bit of extra Parmesan if desired.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes from start to finish.

Variations

• Cheesy version: Add shredded mozzarella or Gruyère for extra melty richness.
• Bacon twist: Stir in crispy bacon bits for a smoky flavor boost.
• Lighter option: Use half-and-half or whole milk instead of cream.
• Vegan alternative: Use plant-based butter, non-dairy milk, and vegan cheese.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce.

Storage/Reheating

Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently on the stovetop or in the microwave, stirring frequently. Add a splash of cream or milk if the mixture is too thick.

FAQs

Can I use frozen spinach?

Yes, just make sure to thaw and thoroughly squeeze out the water before adding it to the sauce.

What kind of cream should I use?

Heavy cream is ideal for richness, but you can use half-and-half or whole milk for a lighter version.

How do I keep it from being watery?

Make sure to squeeze out as much moisture as possible from the spinach before adding it to the cream sauce.

Can I make it ahead of time?

Yes, creamed spinach can be made a day ahead. Reheat gently and stir well before serving.

Is this dish gluten-free?

Yes, as written it contains no flour. Always check ingredient labels to be sure.

Can I use other greens?

Yes, kale or Swiss chard can be used, but cook them longer to ensure tenderness.

What’s the best cheese for flavor?

Parmesan adds great depth and saltiness. You can also try aged cheddar or Gruyère for a different twist.

Why add nutmeg?

Nutmeg adds a subtle warmth and depth to creamy dishes—it’s a classic touch in creamed spinach.

Can I bake it?

Yes, transfer to a baking dish, top with more cheese, and bake until bubbly and golden.

What goes well with creamed spinach?

It pairs beautifully with steak, roast chicken, grilled salmon, or as a holiday side.

Conclusion

Creamed spinach is a timeless side dish that’s rich, creamy, and full of flavor. Whether you’re serving it at a special dinner or alongside a weeknight meal, it brings a touch of comfort and elegance to the table. With a few simple ingredients and easy steps, this classic favorite is always a welcome addition to any menu.

Creamed Spinach

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Creamed spinach is a classic, indulgent side dish made with tender spinach in a rich, cheesy cream sauce. It’s flavorful, comforting, and pairs perfectly with meats or holiday mains.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 pound fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion or shallot
• 3/4 cup heavy cream
• 1/4 cup milk (optional, to adjust consistency)
• 2 ounces cream cheese (optional)
• 1/3 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• Pinch of ground nutmeg (optional)

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Instructions

1. If using fresh spinach, sauté it in a large skillet over medium heat until wilted. Transfer to a colander and press out excess moisture. If using frozen spinach, thaw and squeeze out all water.
2. In the same skillet, melt butter over medium heat. Add chopped onion or shallot and cook until softened, about 3–4 minutes. Add garlic and sauté for 30 seconds more.
3. Pour in the heavy cream (and milk if using) and bring to a simmer. Stir in cream cheese, if using, and whisk until melted and smooth.
4. Add Parmesan cheese, salt, pepper, and nutmeg. Simmer gently until the sauce thickens slightly, about 3–5 minutes.
5. Return the spinach to the pan and stir until fully coated and heated through.
6. Serve hot, garnished with extra Parmesan if desired.

Notes

• Squeeze spinach well to prevent a watery sauce.
• Use half-and-half for a lighter version if preferred.
• Add more cheese for extra richness or bake with a cheesy topping for a gratin-style dish.
• This dish reheats well and can be made ahead.
• Nutmeg adds a subtle depth—use sparingly.

Nutrition

• Serving Size: 1/2 cup
• Calories: 190
• Sugar: 2g
• Sodium: 280mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg