Creamed spinach is such a rich and cheesy side dish, packed with flavor and so comforting. It’s usually made with fresh or frozen spinach and aromatics, all cooked together in a smooth and creamy cheese sauce. It’s one of those dishes that pairs perfectly with roasted or grilled steaks, chicken, or even seafood like salmon, making it a hearty and satisfying addition to any meal.
What You’ll Find On This Page
You’ve probably seen this dish on the menu at steakhouses or fancy restaurants, but the good news is, it’s super easy to make at home. With just a few simple ingredients and a little bit of time, you can recreate that restaurant-style creamed spinach right in your own kitchen.
In today’s post, I’ll walk you through how to make creamed spinach using fresh spinach leaves. If you prefer a quicker option, I’ve included tips for using frozen spinach too.
Whether you’re planning a regular dinner, hosting a family gathering, or celebrating Thanksgiving or Christmas, this dish is always a crowd-pleaser. I’m sure your family and friends will love it as much as we do!
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Ingredients and Substitutions Overview
The ingredients for this creamed spinach are simple and easy to find—fresh spinach, flavorful aromatics, and basic seasonings. Let’s take a closer look at what you’ll need below!
- Spinach: For the best flavor, use fresh spinach leaves that are bright green and free from brown spots or yellowing. If you prefer frozen spinach, simply thaw it to room temperature and squeeze out any excess water before adding it to the recipe.
- Aromatics: Onion and garlic are key to building flavor in this dish. I’ve used white onions for their balanced taste, but shallots work too if you like a milder, slightly sweeter flavor.
- Unsalted Butter: Cooking the aromatics in unsalted butter adds a rich, buttery base to the dish. Using unsalted butter also gives you more control over the salt levels.
- Cream Cheese: This adds a creamy, tangy touch to the spinach. I’ve gone with full-fat cream cheese for extra richness, but you can opt for low-fat if you’re looking for something lighter.
- Heavy Cream: It creates that smooth, silky texture that makes creamed spinach irresistible. For a lighter option, you can substitute with half-and-half.
- Seasoning Powders: A simple combination of black pepper and salt brings out the flavors, while a pinch of ground nutmeg adds a gentle warmth and depth.
- Parmesan Cheese: Grated Parmesan at the end adds a cheesy, savory flavor and enhances the creamy texture, giving your dish that rich, restaurant-style finish.
How to Make Creamed Spinach at Home?
Let’s make this classic creamed spinach together! I’ll guide you through sautéing the aromatics, wilting the spinach, and simmering everything in a rich, creamy sauce to create the perfect side dish. To make things even easier, I’ve included step-by-step photos and a detailed video so you can follow along effortlessly. Let’s get started!
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Creamed Spinach
Ingredients
- 16 oz Spinach, fresh or frozen, chopped
- 3 tbsp Butter, unsalted
- ¼ cup Onion, or shallot, chopped
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 4 oz Cream Cheese
- 1 cup Parmesan Cheese, shredded
- Salt, to taste
- Black Pepper Powder, to taste
- Ground Nutmeg, small pinch
Instructions
Making Creamed Spinach
- Start by melting butter in a pan over medium heat. Once it’s melted, add the onion and garlic, and sauté until they’re soft and fragrant. Be careful not to let the garlic burn, as it can affect the flavor.
- Add the finely chopped spinach to the sautéed onion and garlic mixture. Ensure the spinach is thoroughly washed beforehand using a colander or salad spinner to remove any dirt or grit. Chopping the spinach evenly into small pieces helps create a consistent texture throughout the dish. If you’re using frozen spinach instead, check out the tips section below for helpful guidance on how and when to add it for the best results.
- Sauté the spinach gently until it just wilts, stirring occasionally to keep it evenly cooked. Avoid overcooking, as this can dull its vibrant color and fresh flavor. If you notice excess liquid in the pan, simply drain it to keep the dish flavorful and creamy.
- Lower the heat to prevent the sauce from scorching, then stir in the cream cheese and heavy cream. Break the cream cheese into smaller pieces as you stir to help it melt evenly. Keep stirring until the cream cheese is completely dissolved, creating a smooth, velvety sauce that coats the spinach beautifully.
- Once the sauce is smooth, season it with salt, black pepper, and a pinch of nutmeg. Stir thoroughly to evenly blend the seasonings, so the flavors are balanced throughout the dish.
- Let the spinach mixture simmer gently over low heat, allowing it to thicken slightly. Stir occasionally to prevent the sauce from sticking to the pan. If you prefer a thicker texture, let it cook for a few extra minutes, but keep in mind it will continue to thicken as it cools.
- Finally, stir in the grated Parmesan cheese and mix until it melts into the sauce, creating a smooth and creamy texture. Once the cheese is fully combined, remove the pan from the heat. Your creamed spinach is now ready to serve—rich, flavorful, and perfect for any meal!
Serving
- Serve this creamy, flavorful spinach with roasted chicken, steak, salmon, or any of your favorite main dishes. If you’re looking for more pairing ideas, don’t forget to check the Serving Suggestions section below for inspiration!
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Recipe Video
Chef's Notes and Tips
- Choose the Right Spinach: For the best texture, use baby spinach as it’s more tender and cooks quickly. If using larger, mature spinach leaves, remove any tough stems before cooking for a smoother result.
- Blanch the Spinach First (Optional): While I prefer sautéing spinach with aromatics for the best flavor, blanching is a great alternative. Simply boil the spinach briefly, transfer it to an ice bath to stop the cooking, drain it well, and then add it to the sauce. This method helps preserve the vibrant green color of the spinach.
- Avoid Overcooking Spinach: Sauté the spinach just until it wilts, as suggested in the recipe. Overcooking can make it mushy and dull its bright green color, which can affect both the texture and flavor. Keep an eye on it to prevent overcooking!
- Customize Seasonings to Your Taste: While ground nutmeg is a classic choice, you can also add cayenne pepper or paprika for a hint of heat. Fresh herbs like thyme or parsley work well too, adding a pop of freshness and flavor to the dish.
- Using Frozen Spinach Leaves: If you’re using frozen spinach, make sure to thaw it completely and drain any excess water before adding it to the recipe. Unlike fresh spinach, frozen spinach is already partially cooked, so there’s no need to sauté it again. Start by sautéing the onion and garlic in butter, then add cream cheese, heavy cream, seasonings, and the thawed spinach. Simmer everything until it reaches your desired consistency, stir in the Parmesan cheese, and remove from heat. This method is quicker and skips the extra sautéing step.
- Use a Nonstick Pan: A nonstick pan helps prevent the cream and cheese from sticking and burning while simmering. It makes cleanup easier too!
- Keep It Warm: To keep your creamed spinach warm for a meal, transfer it to an oven-safe dish and cover it with foil. Place it in a 200°F (93°C) oven until ready to serve. This low heat prevents drying or overcooking while maintaining its creamy texture. Give it a quick stir before serving for the best consistency.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Creamed spinach is one of the most popular creamy side dishes that pairs perfectly with a variety of main courses. Here are some of my favorite pairings and classic options for a satisfying meal:
- Steak: Creamed spinach is a timeless match for steaks, especially cuts like ribeye or filet mignon. The creamy spinach balances the juicy, savory flavors of the steak beautifully.
- Roast Chicken: It’s a perfect side for oven-roasted chicken, whether it’s a whole roast or individual parts like chicken breasts, thighs, or drumsticks. The rich creaminess pairs wonderfully with the juicy, tender chicken.
- Grilled or Baked Fish: This dish works so well with seafood! Pan-seared salmon, oven-baked tilapia, cod, or halibut are all great choices for a satisfying and flavorful meal.
- Pork Chops: Whether they’re grilled or pan-seared, pork chops go hand-in-hand with the rich and creamy texture of creamed spinach.
- Turkey or Ham: For holiday meals, creamed spinach is an excellent side. It complements roasted turkey or ham, adding a festive touch to your table.
- Mashed Potatoes: Pairing mashed potatoes with creamed spinach and your favorite roasted or grilled meats creates a warm, cozy, and hearty meal.
- Rice or Pilaf: Serve it alongside white rice, basmati rice, or a flavorful rice pilaf to round out the dish and balance the richness.
- Stuffed Bell Peppers: Serve it alongside stuffed bell peppers filled with quinoa, rice, or ground meat for a balanced, colorful meal.
- Stuffed Mushrooms: Creamed spinach pairs well with stuffed mushrooms, especially when they’re filled with breadcrumbs, cheese, and herbs.
- Garlic Bread: Sometimes, I like to add a crispy touch by serving garlic bread. It’s a great way to soak up the creamy spinach and adds a savory crunch to the meal.
Storage Suggestions
I always recommend serving creamed spinach fresh to enjoy its rich, creamy flavors at their best. However, if you have leftovers, you can store them safely in the refrigerator for 3 to 4 days. Let the spinach cool completely before transferring it to an airtight container.
When you’re ready to reheat, gently warm it on the stovetop or in the microwave, stirring occasionally to prevent sticking. If it feels too thick, just add a little cream to bring back its creamy texture. It’s a simple way to enjoy this dish again without losing its delicious flavor!
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