Creamed Spinach
Enjoy the rich, creamy flavors of restaurant-style creamed spinach with this easy homemade recipe. Made with fresh spinach and flavorful aromatics, all simmered in a silky cream cheese sauce, it’s the perfect side dish to pair with steak, chicken, or seafood for lunch or dinner.
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!
Notes
Here are some essential tips to help you make perfectly creamy and delicious creamed spinach every time:
- 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
Serving: 1serving | Calories: 340kcal | Carbohydrates: 7g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 442mg | Potassium: 519mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8231IU | Vitamin C: 23mg | Calcium: 324mg | Iron: 2mg
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