Creamed Spinach

This creamed spinach is a rich, creamy side dish made with heavy cream, parmesan cheese, and perfectly seasoned spinach. Quick to prepare and full of comforting flavors, it’s an easy addition to family dinners or holiday meals.

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Creamed spinach brings a velvety richness to your table that’s hard to resist. This recipe doesn’t just stop at creamy—it uses a blend of heavy cream, parmesan cheese, and a touch of ground nutmeg to add depth to the sauce, creating a side dish that’s anything but ordinary. We developed this version with simplicity in mind, so whether you’re planning a quick weeknight dinner or a special holiday meal, you can make this classic steakhouse side dish in just ten minutes with no fuss.

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What You Need To Know

• MAIN INGREDIENTS: frozen cut leaf spinach, unsalted butter, shallots, minced garlic, all-purpose flour, heavy cream, salt, black pepper, ground nutmeg, parmesan cheese
• QUICK STEPS: drain spinach, sauté butter with shallots and garlic, add flour and cook briefly, stir in heavy cream and seasonings, add spinach and parmesan, cook until creamy
• TOTAL TIME AND YIELD: 15 minutes, 4 servings

Why This Recipe

• We’ve carefully selected ingredients like ground nutmeg and black pepper to complement the richness of the heavy cream and parmesan cheese. This combination adds a unique depth and subtle warmth that enhances the spinach without overpowering it.
• Our recipe brings the same quality you’d find in a high-end restaurant, without the extra cost. By fine-tuning ingredient amounts and preparation techniques, we’ve created a side dish that feels special enough for any occasion.
• This creamed spinach works wonderfully alongside pork chops, chicken thighs, or your favorite protein.

Creamed Spinach Ingredients

Creamed Spinach Substitutions and Additions

Shallots: Use onion or green onions if you’re out of shallots. Onion adds a stronger flavor, while green onions provide a milder, more subtle taste.

Add Red Pepper Flakes: For a touch of spice, sprinkle in a small amount of red pepper flakes. This will give the creamed spinach a bit of heat that contrasts nicely with the creamy sauce.

How To Make Creamed Spinach

STEP ONE: Place the frozen cut leaf spinach into a strainer over a bowl to drain. Use a large spoon to press down on the spinach, pushing out as much excess liquid as possible. This step is important to prevent a watery sauce, so take your time pressing out any remaining moisture.

Set the drained spinach aside.

STEP TWO: In a medium skillet (about ten inches), melt the unsalted butter over medium-high heat. Add the finely chopped shallots and minced garlic, cooking for one to two minutes.

Sauté until the shallots are tender and the garlic is fragrant, but be careful not to let the garlic burn, as it can add a bitter taste.

STEP THREE: Sprinkle the all-purpose flour evenly over the butter, shallots, and garlic in the skillet. Cook for 30 seconds, stirring constantly, until the flour becomes a light blond color and fully absorbs the butter.

This step builds a base for the sauce and removes any raw flour taste.

STEP FOUR: Pour in the heavy cream slowly, stirring continuously to keep the mixture smooth and prevent lumps. Continue stirring until all the cream is incorporated and the sauce begins to thicken slightly.

STEP FIVE: Add salt, black pepper, and a pinch of ground nutmeg to the cream sauce. Stir well to combine and cook for another two to three minutes until the sauce is bubbling and reaches the desired thickness.

STEP SIX: Add the drained spinach to the skillet, stirring well to combine it with the sauce. Make sure the spinach is evenly coated in the creamy mixture for the best texture and flavor.

STEP SEVEN: Finally, sprinkle in the parmesan cheese and stir to combine. This will help thicken the sauce further and add a rich, savory taste to the dish. Continue stirring until the cheese is fully melted and the sauce is smooth.

STEP EIGHT: Once the sauce is thick and creamy, remove the skillet from the heat. Taste and adjust the seasonings if needed.

Troubleshooting This Creamed Spinach Recipe

The sauce turns out too watery.
Make sure to drain the spinach thoroughly before adding it to the sauce. Press down with a spoon to remove as much excess water as possible.

The sauce has lumps after adding the cream.
Pour the heavy cream slowly while stirring continuously. If possible, use room temperature cream to reduce the chance of lumps forming.

The spinach clumps together in the sauce.
Separate the spinach slightly with a fork before adding it to the skillet. Stir well to evenly distribute the spinach in the sauce.

The sauce is too thin and doesn’t coat the spinach well.
Let the sauce simmer for a few extra minutes to thicken. Adding an extra tablespoon of parmesan cheese can also help create a creamier texture.

The sauce curdles after adding the cream.
Warm the heavy cream slightly before adding it, or take the skillet off the heat briefly to cool it down. This prevents sudden temperature changes that can cause curdling.

The parmesan cheese doesn’t melt smoothly.
Use freshly grated parmesan cheese for the best melting consistency, as pre-grated cheese may not blend as well due to anti-caking agents.

When To Serve This Homemade Creamed Spinach

This creamed spinach is a versatile side dish that fits into various meals and events, bringing rich, creamy flavors to any gathering. Here are some ideal occasions for serving it:

Family Dinner: A comforting option for a weeknight meal, creamed spinach pairs well with classic main dishes like meatloaf or baked chicken.

Holiday Gatherings: A perfect addition to holiday meals like Thanksgiving or Christmas, creamed spinach complements traditional dishes like turkey breast, ham, and mashed potatoes.

Potluck Parties: This dish works well for potlucks, where it can be served in a casserole dish and enjoyed warm or at room temperature.

Date Night at Home: Create a cozy, restaurant-quality dinner by serving creamed spinach with steak bites or grilled salmon.

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How To Store Creamed Spinach

Storing this creamed spinach is straightforward, and it holds up well whether made in advance or stored as leftovers. Here are the best methods to keep it fresh, whether you’re making it ahead or planning to reheat for another meal.

MAKE AHEAD: You can make creamed spinach a day in advance if needed. Prepare the dish up to the point before adding the parmesan cheese, then refrigerate it in an airtight container. When ready to serve, reheat gently on the stove and stir in the cheese just before serving for the best texture and flavor.

IN THE FRIDGE: Store leftover creamed spinach in an airtight container in the fridge for up to three days. This helps preserve the creamy texture and flavor. Allow the dish to cool fully before refrigerating.

IN THE FREEZER: For longer storage, freeze the creamed spinach in a freezer-safe container for up to two months. When reheating, thaw in the fridge overnight before warming on the stove. Note that freezing may slightly affect the texture, so stir well while reheating to blend any separated ingredients.

REHEATING: To reheat, place the spinach in a saucepan over medium-low heat and stir occasionally until warmed through.

For microwave reheating, transfer to a microwave-safe dish, cover, and heat in short increments, stirring between each interval until hot. Avoid high heat, as this may cause the sauce to separate.

Why This Easy Creamed Spinach Recipe Is The Best

This creamed spinach recipe has become a favorite for its simplicity and delicious results. It’s not just about the creamy texture; it’s also about the versatility, ease, and unique touches that make this dish a must-have side.

Quick and Easy: With just a handful of steps, it’s a simple recipe that can be whipped up in mere minutes.

Versatile Pairing: This creamed spinach works with everything from steak to roast chicken, making it a go-to for nearly any main dish.

Restaurant Quality at Home: It captures the taste of a classic steakhouse side dish without needing fancy ingredients or equipment.

This creamed spinach is a simple, satisfying side dish that brings rich, creamy flavor to any meal. Whether for a family or holiday dinner, it’s a versatile addition that’s easy to make and enjoy.

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Creamed Spinach

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This creamed spinach is a rich, creamy side dish made with heavy cream, parmesan cheese, and perfectly seasoned spinach. Quick to prepare and full of comforting flavors, it’s an easy addition to family dinners or holiday meals.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

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Ingredients

  

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• 15 ounces frozen cut leaf spinach, thawed and drained of all excess liquids
• 2 tablespoons unsalted butter
• ¼ cup finely chopped shallots
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 1 ¼ cups heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• 1 cup grated parmesan cheese

Instructions

 

• Place the thawed cut leaf spinach into a strainer, placed over a bowl, and allow all the excess moisture from the spinach to drain into the bowl. You can use a large spoon to gently press the spinach to push out as much liquid as possible. Set aside.
• To a medium (10 inch) skillet, over medium-high heat, add the unsalted butter, shallots and garlic. Cook for 1-2 minutes or until shallots are tender and the garlic is fragrant.
• Sprinkle the all-purpose flour into the skillet and cook for another 30 seconds until the flour is a light blond color and has been completely absorbed by the butter.
• Slowly pour in the heavy cream, while stirring constantly, until all the heavy cream has been added and no lumps of flour remain. Stir in the salt, black pepper and ground nutmeg to the sauce and cook for 2-3 minutes or until the sauce is bubbling and starts to thicken. Be sure to stir constantly while the sauce is thickening to avoid clumps or burning of the sauce.
• Once the sauce has thickened, add the drained cut leaf spinach and grated parmesan cheese. Stir to combine all the ingredients. Remove the creamed spinach from the heat.

Notes

• You can substitute fresh spinach for the frozen in this recipe. You will need approximately 1 ½ pounds of fresh spinach leaves to wilt down to approximately the 15 ounces thawed frozen cut leaf spinach. Once you wilt the fresh spinach, you will need to squeeze out as much excess liquids from the spinach as possible just like you need to do for the frozen spinach option.
• If your skillet is too hot when you add the heavy cream, you will want to turn down the heat to medium or medium-low, so as to not burn the heavy cream while thickening the sauce.
• Grated pecorino-romano is a great alternative to the grated parmesan cheese in this creamed spinach recipe.
• A finely minced sweet yellow onion, such as a vidalia onion, can be used as a substitute for the shallot. Shallots are small, mild onions that pair well with the garlic and spinach in this recipe.
• The small amount of ground nutmeg gives the cream sauce a wonderful flavor. Do not add too much as it can be overpowering. Freshly grated nutmeg is a wonderful option if you have whole nutmegs.

Nutrition

Calories: 467kcal | Carbohydrates: 16g | Protein: 14g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 830mg | Potassium: 550mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13952IU | Vitamin C: 8mg | Calcium: 419mg | Iron: 3mg

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