Creamed Spinach is a classic, comforting side dish made with fresh or frozen spinach simmered in a rich, creamy sauce. Silky, cheesy, and full of flavor, it’s the perfect accompaniment to steak, roast chicken, or holiday meals.
Why You’ll Love This Recipe
Creamed spinach is a restaurant favorite that’s surprisingly easy to make at home. It’s creamy, savory, and satisfying without being overly heavy. Whether you’re serving it for a holiday feast or just looking to upgrade your weeknight veggies, this dish adds elegance to any meal. Plus, it’s a great way to sneak more greens into your menu in the most delicious way.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh spinach (or frozen, thawed and drained)
- Unsalted butter
- Garlic, minced
- Shallot, finely chopped
- All-purpose flour
- Whole milk or heavy cream
- Cream cheese (optional, for added richness)
- Grated Parmesan cheese
- Salt
- Black pepper
- Nutmeg (optional)
directions
- If using fresh spinach, blanch it in boiling water for 30 seconds, then transfer to an ice bath. Drain and squeeze out excess moisture. Roughly chop and set aside.
- In a large skillet, melt butter over medium heat. Add chopped shallot and garlic, and sauté until soft and fragrant, about 2–3 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in the milk or cream, stirring constantly to avoid lumps. Simmer until the sauce thickens, about 2–3 minutes.
- Stir in cream cheese (if using) and Parmesan. Continue stirring until melted and smooth.
- Add the spinach, salt, pepper, and a pinch of nutmeg. Stir until everything is evenly coated and heated through.
- Taste and adjust seasoning as needed. Serve warm.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Cheesy twist: Add mozzarella or Gruyère for a stretchier, cheesier version.
- Low-carb version: Use heavy cream only, skip the flour, and reduce the sauce longer to thicken naturally.
- Spicy version: Add a pinch of crushed red pepper flakes for subtle heat.
- Vegan option: Use plant-based butter, almond milk, and dairy-free cheeses.
- Baked creamed spinach: Transfer to a baking dish, top with breadcrumbs and cheese, and broil until golden.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed to loosen the texture.
Creamed spinach does not freeze well due to the dairy-based sauce separating upon thawing.
FAQs
Can I use frozen spinach?
Yes. Thaw completely and squeeze out as much liquid as possible before adding to the sauce.
What’s the best cheese for creamed spinach?
Parmesan adds great umami, but you can also use Gruyère, mozzarella, or cream cheese for extra creaminess.
How do I thicken the sauce without flour?
Use more cream and let the mixture simmer longer to naturally thicken, or add a cornstarch slurry if needed.
Can I make it ahead of time?
Yes. You can make it up to a day in advance. Reheat gently before serving.
Is creamed spinach gluten-free?
Use cornstarch instead of flour to make it gluten-free.
What dishes pair well with creamed spinach?
It’s a perfect side for steak, roast chicken, grilled salmon, or holiday roasts.
Can I make it without cream?
Yes, whole milk or even half-and-half works well, though it will be slightly lighter in texture.
How do I avoid watery spinach?
Be sure to squeeze out all excess moisture from cooked spinach before adding it to the sauce.
What can I use instead of nutmeg?
Nutmeg adds warmth, but you can omit it or use a dash of white pepper for depth.
Can I double the recipe?
Absolutely. Just use a larger pan to ensure even cooking and stirring.
Conclusion
Creamed Spinach is a timeless side dish that adds richness, flavor, and a touch of elegance to any meal. With its creamy texture and garlicky, cheesy goodness, it’s a guaranteed crowd-pleaser that’s as easy to make as it is to love. Whether you’re making a holiday spread or a weeknight steak dinner, this classic deserves a place on your plate.
PrintCreamed Spinach
Creamed Spinach is a classic steakhouse-style side made with tender spinach, cream, garlic, and cheese. It’s rich, velvety, and surprisingly easy to make. Serve it alongside beef, chicken, or fish—or enjoy it as a cozy vegetarian main!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
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2 tablespoons butter
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1 small onion, finely diced
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2 cloves garlic, minced
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3 tablespoons all-purpose flour
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1 cup whole milk
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1/2 cup heavy cream
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Pinch of ground nutmeg (optional but classic)
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1/2 cup grated Parmesan cheese
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10 oz fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and squeezed dry)
Instructions
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Sauté aromatics:
In a large skillet over medium heat, melt the butter. Add diced onion and cook for 3–4 minutes until soft. Add garlic and cook for 30 seconds more. -
Make the roux:
Stir in the flour and cook for 1 minute, stirring constantly, to form a paste. -
Add milk and cream:
Slowly whisk in milk and cream, breaking up any lumps. Simmer for 3–5 minutes, stirring often, until thickened. -
Season and add cheese:
Stir in salt, pepper, and nutmeg. Add Parmesan cheese and stir until melted. -
Add spinach:
Stir in fresh spinach a handful at a time until wilted (or add thawed frozen spinach). Cook for 2–3 minutes until well combined and creamy. -
Serve:
Serve warm as a side dish with your favorite mains.
Notes
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Use frozen spinach for convenience, just make sure it’s well-drained.
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Add a bit of cream cheese for extra richness.
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Want a little kick? Stir in a pinch of crushed red pepper flakes.