Why You’ll Love This Recipe

I love this Creamed Spinach because it turns a simple leafy vegetable into a creamy and satisfying side dish. The combination of garlic, Parmesan, and cream gives the spinach plenty of flavor while still allowing its freshness to come through.

I also appreciate how quickly I can make it. The entire recipe takes about 20 minutes, so it works just as well for a weeknight dinner as it does for a special occasion.

I can also easily adjust the consistency. I leave the sauce a little thicker when I want a rich steakhouse-style side, or add a splash of milk or cream when I prefer a looser texture.

Ingredients

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

Fresh spinach
Unsalted butter
Fresh garlic
All-purpose flour
Heavy cream
Milk
Freshly grated Parmesan cheese
Salt
Black pepper
Ground nutmeg, optional

Directions

I wash the spinach thoroughly and remove any tough stems. I dry the leaves well before cooking.
I melt a small amount of butter in a large skillet over medium heat. I add the spinach in batches and cook until it wilts.
I transfer the wilted spinach to a colander and let it cool slightly. I press out as much excess moisture as possible, then roughly chop it.
In the same skillet, I melt the remaining butter over medium-low heat. I add the minced garlic and cook for about 30 seconds, just until fragrant.
I sprinkle in the flour and whisk it into the butter. I cook the mixture for about 1 minute to remove the raw flour taste.
I slowly add the milk and heavy cream while whisking continuously. I let the sauce simmer gently for a few minutes until it begins to thicken.
I stir in the Parmesan cheese until it melts into the sauce.
I return the chopped spinach to the skillet and stir until it is evenly coated with the creamy sauce.
I season with salt, black pepper, and a small pinch of nutmeg if desired.
I cook everything together for another 2 to 3 minutes, then serve the Creamed Spinach warm with extra Parmesan if I want a cheesy finish.

Servings and Timing

I usually make enough Creamed Spinach for about 4 servings.

Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 20–25 minutes
Servings: 4

Variations

For an extra-cheesy version, I add more Parmesan or stir in a little cream cheese. Cream cheese also makes the sauce thicker and richer.

When I want a lighter version, I use more milk and less heavy cream. I can also reduce the amount of butter while still keeping the dish creamy.

I sometimes add finely chopped onion or shallot and sauté it in the butter before adding the garlic. This gives the sauce a slightly sweeter and more savory flavor.

For a little heat, I add crushed red pepper flakes or a small pinch of cayenne pepper.

I can also use frozen spinach instead of fresh spinach. I thaw it completely and squeeze out as much liquid as possible before adding it to the sauce.

Storage/Reheating

I let leftover Creamed Spinach cool before transferring it to an airtight container. I store it in the refrigerator for up to 3 to 4 days.

To reheat it, I place the spinach in a saucepan or skillet over low heat and stir frequently until warmed through. If the sauce has become too thick, I add a small splash of milk or cream.

I can also reheat individual portions in the microwave in short intervals, stirring between each interval for even heating.

I prefer refrigeration over freezing because cream-based sauces can sometimes separate after thawing. If I do freeze leftovers, I expect to whisk or stir them thoroughly during reheating to help restore the creamy texture.

FAQs

Can I use frozen spinach for Creamed Spinach?

Yes. I can use frozen chopped spinach instead of fresh spinach. I thaw it completely and squeeze it very well before adding it to the cream sauce because excess water can make the finished dish too thin.

Why is my Creamed Spinach watery?

I usually find that excess moisture in the spinach is the main cause. After wilting or thawing the spinach, I press out as much liquid as possible before combining it with the sauce.

How can I thicken Creamed Spinach?

I let the sauce simmer gently for a few extra minutes so some of the liquid evaporates. The flour and Parmesan also help thicken it. If necessary, I can add a little extra Parmesan or cream cheese.

Can I make Creamed Spinach ahead of time?

Yes. I can prepare it ahead and refrigerate it in an airtight container. When I am ready to serve it, I reheat it gently on the stovetop and add a splash of milk or cream if needed.

What can I serve with Creamed Spinach?

I love serving Creamed Spinach with steak, roasted chicken, pork, turkey, salmon, or other roasted meats. I also like including it with mashed potatoes and other classic holiday side dishes.

Conclusion

Creamed Spinach is one of my favorite ways to transform fresh spinach into a rich and comforting side dish. I love the combination of tender greens, garlic, Parmesan, and a silky cream sauce, and I can prepare everything in about 20 minutes. Whether I serve it alongside steak for a steakhouse-inspired dinner or add it to a holiday spread, this easy Creamed Spinach makes a flavorful addition to the meal.

Creamed Spinach Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamed Spinach is a rich and comforting side dish featuring tender spinach in a silky garlic, cream, and Parmesan sauce. Ready in about 20 minutes, it pairs beautifully with steak, chicken, roasted meats, and holiday dinners.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: 20–25 minutes
Yield: 4 servings
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Wash the spinach thoroughly, remove any tough stems, and dry the leaves well.
Melt a small amount of butter in a large skillet over medium heat. Add the spinach in batches and cook until wilted.
Transfer the wilted spinach to a colander and let it cool slightly. Press out as much excess moisture as possible, then roughly chop the spinach.
In the same skillet, melt the remaining butter over medium-low heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Sprinkle in the flour and whisk it into the butter. Cook for about 1 minute to remove the raw flour taste.
Slowly add the milk and heavy cream while whisking continuously. Simmer gently for a few minutes until the sauce begins to thicken.
Stir in the freshly grated Parmesan cheese until melted and smooth.
Return the chopped spinach to the skillet and stir until evenly coated with the creamy sauce.
Season with salt, black pepper, and a small pinch of ground nutmeg if desired.
Cook for another 2 to 3 minutes until hot and creamy, then serve warm with additional Parmesan if desired.

Notes

Press as much moisture as possible from the cooked spinach to prevent the finished dish from becoming watery.
For extra richness, add additional Parmesan or stir in a little cream cheese.
For a lighter variation, use more milk and less heavy cream and reduce the amount of butter if desired.
Finely chopped onion or shallot can be sautéed in the butter before adding the garlic for extra savory flavor.
Add crushed red pepper flakes or a pinch of cayenne pepper for gentle heat.
Frozen chopped spinach can replace fresh spinach. Thaw it completely and squeeze out excess liquid before adding it to the sauce.
If the sauce is too thin, simmer it a little longer or add extra Parmesan or cream cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently over low heat, adding a splash of milk or cream if the sauce becomes too thick.
Freezing is possible, but refrigeration is preferred because cream-based sauces can separate after freezing and thawing.

Nutrition

Serving Size: 1 serving
Calories: 260 kcal
Sugar: 3 g
Sodium: 410 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 65 mg