Why You’ll Love This Recipe

Creamed Spinach is quick to prepare, incredibly flavorful, and made with simple ingredients. The creamy sauce perfectly complements the earthy spinach, while garlic and Parmesan add savory depth. It’s a versatile side dish that’s easy enough for weeknights yet elegant enough for holiday feasts and dinner parties.

Ingredients

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

Fresh spinach or frozen chopped spinach
Butter
Olive oil
Onion or shallot, finely chopped
Garlic, minced
Heavy cream
Cream cheese
Parmesan cheese, grated
Nutmeg
Salt
Black pepper
Red pepper flakes (optional)

Directions

If using fresh spinach, wash it thoroughly and remove any tough stems. If using frozen spinach, thaw it completely and squeeze out as much excess moisture as possible.
Heat the butter and olive oil in a large skillet over medium heat.
Add the onion or shallot and cook until softened, about 3–4 minutes.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the spinach and cook until wilted if using fresh spinach, or heat through if using frozen spinach.
Reduce the heat to low and stir in the cream cheese until melted.
Pour in the heavy cream and stir until smooth.
Add the grated Parmesan cheese, nutmeg, salt, black pepper, and red pepper flakes if using.
Simmer for 3–5 minutes, stirring occasionally, until the sauce is thick and creamy.
Taste and adjust the seasoning as needed.
Serve immediately while hot.

Servings and timing

This recipe serves 4–6 people.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Cheesy version: Add shredded mozzarella or Gruyère for extra richness.
Lighter option: Replace the heavy cream with half-and-half or evaporated milk.
Mushroom addition: Sauté sliced mushrooms with the onions.
Spicy twist: Add extra red pepper flakes or a pinch of cayenne pepper.
Herb-infused: Stir in fresh thyme, parsley, or chives before serving.

Storage/Reheating

Store leftover Creamed Spinach in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally. Add a splash of cream or milk if the sauce becomes too thick. Freezing is possible for up to 2 months, although the cream sauce may separate slightly after thawing.

FAQs

Can I use frozen spinach?

Yes. Frozen chopped spinach works very well. Just thaw it completely and squeeze out as much liquid as possible.

Is fresh spinach better than frozen?

Both work well. Fresh spinach has a brighter flavor, while frozen spinach is convenient and saves preparation time.

Why do I need to remove excess moisture?

Removing excess water keeps the sauce thick and creamy instead of watery.

Can I make Creamed Spinach ahead of time?

Yes. It reheats well, making it an excellent make-ahead side dish.

Can I use milk instead of heavy cream?

Yes, but the sauce will be lighter. You may need a little extra cream cheese or Parmesan to maintain a creamy consistency.

What cheese works best?

Parmesan adds classic flavor, but Gruyère, mozzarella, or white cheddar are also delicious.

Is Creamed Spinach gluten-free?

Yes, this version is naturally gluten-free as long as all packaged ingredients are certified gluten-free.

What main dishes pair well with Creamed Spinach?

It pairs wonderfully with steak, roasted chicken, turkey, pork chops, salmon, shrimp, or grilled vegetables.

Can I make this recipe vegetarian?

Yes. The recipe is already vegetarian if you use vegetarian Parmesan cheese.

How do I thicken the sauce?

Simmer it for a few extra minutes or add a little more cream cheese or grated Parmesan until it reaches your desired consistency.

Conclusion

Creamed Spinach is a classic comfort food that transforms simple spinach into a rich, creamy, and flavorful side dish. Whether served alongside steak, chicken, seafood, or your favorite holiday meal, this easy recipe delivers a perfect balance of creamy texture and savory flavor. Once you try this homemade version, it’s sure to become a staple at your dinner table.

Creamed Spinach

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Creamed Spinach is a rich, creamy, and comforting side dish made with tender spinach, garlic, butter, and a velvety cream sauce. Perfect alongside steaks, roasted chicken, seafood, or holiday meals, this classic recipe is easy enough for weeknights and elegant enough for special occasions.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4–6 servings
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

If using fresh spinach, wash thoroughly and remove any tough stems. If using frozen spinach, thaw completely and squeeze out as much excess moisture as possible.
Heat the butter and olive oil in a large skillet over medium heat.
Add the onion or shallot and cook until softened, about 3–4 minutes.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the spinach and cook until wilted if using fresh spinach, or heat through if using frozen spinach.
Reduce the heat to low and stir in the cream cheese until melted.
Pour in the heavy cream and stir until smooth.
Add the Parmesan cheese, nutmeg, salt, black pepper, and red pepper flakes if using.
Simmer for 3–5 minutes, stirring occasionally, until the sauce is thick and creamy.
Taste and adjust the seasoning as needed.
Serve immediately while hot.

Notes

Frozen chopped spinach is a convenient substitute; be sure to remove excess moisture.
Add mozzarella, Gruyère, or white cheddar for an extra cheesy version.
Sauté mushrooms with the onions for additional flavor.
Use half-and-half or evaporated milk for a lighter sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat gently with a splash of cream or milk if the sauce thickens too much.

Nutrition

Serving Size: 1 serving
Calories: 230 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 55 mg