I’ll never forget the first time I tried making creamed spinach from scratch. My family had always been lukewarm about spinach, but I was determined to change their minds after tasting an incredible version at a local steakhouse. That first attempt? A watery, grainy disaster that went straight into the trash.
Fast forward through several kitchen experiments, and I’ve finally cracked the code for the perfect creamed spinach recipe. This side dish has become such a staple at our dinner table that my kids actually request it now. The secret lies in properly wilting the spinach, getting the cream sauce just right, and adding a touch of nutmeg that makes all the difference.
This recipe comes together in under 30 minutes and requires just a handful of simple ingredients. It’s elegant enough for holiday gatherings but easy enough for a Tuesday night dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Creamed Spinach Recipe
This isn’t your average creamed spinach. After years of tweaking and testing, I’ve developed a version that’s rich and velvety without being overly heavy.
The combination of fresh spinach, cream, and perfectly melted cheese creates a side dish that’s downright addictive. My neighbor once asked for the recipe after trying it at a dinner party, convinced I’d used some fancy culinary technique.
Here’s what makes this recipe special:
- Restaurant-quality results at home: You’ll save money and impress your guests with flavors that rival any high-end steakhouse
- Quick and straightforward: No complicated steps or hard-to-find ingredients required
- Incredibly versatile: Pairs beautifully with steak, chicken, fish, or even as a topping for baked potatoes
- Make-ahead friendly: You can prep components in advance for stress-free entertaining
- Kid-approved: Even picky eaters tend to love this creamy, mild-flavored dish
- Nutrient-packed: You’re getting all the benefits of spinach in the most delicious way possible
If you’re looking for more comforting vegetable sides, try my roasted brussels sprouts with bacon for another crowd-pleaser.
Ingredients
The beauty of this creamed spinach lies in its simplicity. You’ll need fresh ingredients and a few pantry staples to create this luxurious side dish. I’ve learned that using fresh spinach makes a world of difference compared to frozen, though I’ll share tips for both options below.
- 2 pounds (900g) fresh spinach: Look for bright green leaves without any yellowing or sliminess
- 3 tablespoons unsalted butter: Divided for sautéing and creating the roux
- 3 cloves garlic: Minced finely for maximum flavor distribution
- 2 tablespoons all-purpose flour: This creates the base for our creamy sauce
- 1½ cups (360ml) heavy cream: The key to that luxurious, velvety texture
- ½ cup (120ml) whole milk: Helps balance the richness of the cream
- ½ cup (50g) freshly grated Parmesan cheese: Always grate your own for the best flavor and melting quality
- ¼ teaspoon ground nutmeg: This is the secret ingredient that elevates the entire dish
- ½ teaspoon salt: Plus more to taste
- ¼ teaspoon black pepper: Freshly ground works best
- ¼ teaspoon red pepper flakes (optional): Adds a subtle warmth without overwhelming heat
- 4 ounces (115g) cream cheese: Softened to room temperature for easy mixing
Kitchen Equipment Needed
Having the right tools makes this recipe come together seamlessly. I learned this the hard way when I tried using a small skillet for all that spinach and ended up with spinach leaves all over my stovetop. Here’s what you’ll need to make this process smooth and efficient:
- Large skillet or sauté pan (12-inch/30cm): Essential for wilting the large volume of spinach
- Medium saucepan (2-3 quart): For preparing the cream sauce
- Colander: To wash and drain the spinach thoroughly
- Wooden spoon or spatula: For stirring and preventing sticking
- Whisk: Critical for creating a smooth, lump-free sauce
- Sharp knife and cutting board: For mincing garlic and chopping spinach if needed
- Measuring cups and spoons: Accuracy matters for the sauce consistency
- Kitchen towels or paper towels: For squeezing excess moisture from the spinach
- Box grater: If grating your own Parmesan cheese
- Serving dish: For presenting your beautiful creamed spinach
Recommended Products for This Recipe
After making this recipe countless times, I’ve found a few products that genuinely make the process easier and the results better. These aren’t just random suggestions but tools and ingredients I personally use and trust.
1. Le Creuset Enameled Cast Iron Braiser
I’ve been using this braiser for years, and it’s perfect for creamed spinach because it distributes heat so evenly. The wide surface area makes it easy to wilt large amounts of spinach without overcrowding, and the enamel coating means nothing sticks or burns. It transitions beautifully from stovetop to oven if you want to add a crispy topping.
2. Microplane Premium Classic Zester
This is hands down the best tool for grating fresh nutmeg, which makes a massive difference in this recipe. I also use it for the Parmesan cheese to get that perfect, fluffy texture that melts seamlessly into the sauce. The ultra-sharp blade means you’ll never go back to pre-ground spices.
3. OXO Good Grips Salad Spinner
This might seem like an unnecessary gadget, but properly drying your spinach is crucial to avoid a watery sauce. This salad spinner gets the job done quickly and stores compactly. I use mine almost daily for all kinds of greens and herbs.
4. Parmigiano-Reggiano DOP Cheese
Yes, authentic Parmigiano-Reggiano costs more than the green can stuff, but the flavor difference is night and day. This aged Italian cheese has a complex, nutty flavor that elevates creamed spinach from good to extraordinary. Buy a wedge and grate it fresh for each use.
Step-by-Step Instructions: How to Make Creamed Spinach
Making creamed spinach is easier than you might think. Follow these detailed steps, and you’ll have restaurant-quality results every single time. I’ve included all the little tricks I’ve learned through trial and error.
1. Prepare and Wash the Spinach
- Remove any thick stems from the spinach leaves, though tender stems are fine to leave on
- Fill a large bowl or clean sink with cold water and submerge the spinach
- Swish the leaves around vigorously to loosen any dirt or grit
- Lift the spinach out of the water rather than pouring it out (this leaves the dirt behind)
- Repeat this washing process 2-3 times until no grit remains at the bottom of your washing vessel
- Use a salad spinner to remove excess water, or pat the leaves dry with clean kitchen towels
- Set the washed and dried spinach aside
Another favorite: Healthy Coleslaw
2. Wilt the Spinach
- Heat 1 tablespoon of butter in your large skillet over medium-high heat
- Once the butter has melted and the foam subsides, add about one-third of the spinach
- Use tongs or a wooden spoon to toss the spinach constantly as it wilts down (this happens quickly, usually within 30-45 seconds)
- As the first batch reduces in volume, add another handful of spinach
- Continue adding spinach in batches until all of it has been added and wilted
- The spinach should be bright green and significantly reduced in volume
- Transfer the wilted spinach to a colander set over a bowl and let it cool for 5 minutes
3. Remove Excess Moisture
- Once the spinach is cool enough to handle, gather it into a ball with your hands
- Squeeze firmly over the sink to extract as much liquid as possible (you’d be surprised how much comes out)
- This step is absolutely critical for preventing a watery final dish
- Place the squeezed spinach on a cutting board and give it a rough chop if the leaves are very large
- Set aside while you prepare the cream sauce
4. Make the Cream Sauce Base
- In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat
- Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned (burnt garlic tastes bitter)
- Sprinkle the flour over the butter and garlic, stirring constantly to create a roux
- Cook this mixture for 1-2 minutes, stirring continuously, until it becomes slightly golden and smells nutty
- This cooking time eliminates the raw flour taste that can ruin your sauce
Read Also: Healthy Alfredo Sauce
5. Add the Liquids
- Gradually pour in the heavy cream while whisking constantly to prevent lumps from forming
- Add the milk and continue whisking until the mixture is completely smooth
- Bring the mixture to a gentle simmer over medium heat, stirring frequently
- Let it cook for 3-4 minutes until it thickens enough to coat the back of a spoon
- If you draw your finger across the spoon and the line stays clear, your sauce is ready
- Lower the heat to maintain a very gentle simmer
6. Incorporate the Cheese and Seasonings
- Add the softened cream cheese in small chunks, whisking after each addition until fully melted
- Stir in the grated Parmesan cheese, allowing it to melt completely into the sauce
- Add the nutmeg, salt, black pepper, and red pepper flakes if using
- Taste the sauce and adjust seasonings as needed (remember, you can always add more but can’t take it away)
- The sauce should be creamy, smooth, and well-seasoned at this point
7. Combine Spinach and Sauce
- Add the chopped, dried spinach to your cream sauce
- Stir gently but thoroughly to ensure every piece of spinach is coated with the creamy mixture
- Let everything heat through together for 2-3 minutes, stirring occasionally
- If the mixture seems too thick, add a splash of milk or cream to reach your desired consistency
- If it’s too thin, let it simmer for another minute or two to reduce and thicken
8. Final Touches and Serving
- Give the creamed spinach a final taste and adjust seasonings one last time
- Transfer to your serving dish while still hot
- For an elegant presentation, you can sprinkle a little extra Parmesan and a pinch of nutmeg on top
- Garnish with a small pat of butter in the center if desired for extra richness
- Serve immediately while hot and creamy for the best texture and flavor
You might also enjoy: Maple Glazed Carrots
Tips for The Best Creamed Spinach
Over the years, I’ve picked up several tricks that take this creamed spinach from good to absolutely incredible. These tips come from my own mistakes and discoveries in the kitchen.
Here are my best tips for perfect creamed spinach every time:
- Don’t skip squeezing the spinach: This is the number one mistake that leads to watery, disappointing results. Really put some muscle into it and squeeze until barely any liquid comes out.
- Use fresh nutmeg if possible: Pre-ground nutmeg loses its potency quickly. Freshly grated nutmeg has a warm, complex flavor that makes a noticeable difference.
- Control your heat: Keep the heat at medium or medium-low when making the sauce. High heat can cause the cream to separate or burn.
- Grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Fresh grated melts beautifully.
- Taste as you go: Everyone’s palate is different. Adjust the garlic, salt, pepper, and nutmeg to match your preferences.
- Work quickly with the spinach: Once wilted, get that moisture out promptly. Letting it sit in its own liquid makes the squeezing step less effective.
- Room temperature cream cheese: Cold cream cheese creates lumps. Let it sit out for 30 minutes before starting your recipe.
- Consider your final dish timing: Creamed spinach is best served fresh but can sit on very low heat for 15-20 minutes if needed.
- Add a splash of lemon juice: A teaspoon of fresh lemon juice at the end brightens the flavors without making it taste citrusy.
- Double the garlic if you love it: I often use 4-5 cloves because my family adores garlic. Adjust to your taste.
Serving Suggestions
Creamed spinach is one of those versatile sides that complements so many main dishes. I’ve served it at casual family dinners and fancy holiday meals with equal success.
This rich, creamy side dish pairs beautifully with proteins that can stand up to its bold flavors. The classic pairing is definitely steak, but don’t limit yourself to just that.
Perfect pairings include:
- Grilled or pan-seared steaks: Filet Mignon is the traditional choice, and for good reason
- Roasted chicken: The richness of creamed spinach balances perfectly with simple roasted poultry
- Pork chops: Try it alongside Apple Cider Glazed Pork Chops for a fantastic flavor combination
- Grilled or baked salmon: The creamy spinach complements the richness of salmon beautifully
- Lamb chops: This creates an elegant restaurant-style plate
- As a topping: Spoon it over baked potatoes, stuff it into chicken breasts, or use it as a layer in lasagna
- With pasta: Toss it with cooked pasta for a simple but decadent meal
- Holiday spreads: It’s a showstopper alongside Mississippi Pot Roast for special occasions
- Brunch dishes: Serve it with Shakshuka for an elevated weekend brunch
For a lighter option, try: Grilled Vegetable Skewers
Variations of Creamed Spinach
Once you master the basic recipe, there are countless ways to customize it to suit your taste preferences or dietary needs. I love experimenting with different variations depending on what I’m serving it with.
Try these delicious variations:
- Spinach and Artichoke: Add 1 cup of chopped artichoke hearts (canned, drained, and patted dry) when you combine the spinach and sauce for a restaurant-favorite flavor combination
- Extra Cheesy: Stir in ½ cup of shredded Gruyère or mozzarella along with the Parmesan for an even richer, stringier texture
- Lighter Version: Substitute half-and-half for the heavy cream and use reduced-fat cream cheese to cut some calories without sacrificing too much creaminess
- Bacon Lovers: Crisp up 4-5 slices of bacon, crumble them, and stir half into the spinach while using the rest as a topping
- Keto-Friendly: This recipe is already quite low-carb, but you can make it completely keto by using xanthan gum instead of flour as a thickener (use just ¼ teaspoon)
- Spicy Kick: Double the red pepper flakes or add a finely diced jalapeño when sautéing the garlic
- Italian-Style: Add ½ teaspoon of Italian seasoning and use a mix of Parmesan and Romano cheeses
- Mushroom Addition: Sauté 8 ounces of sliced mushrooms until golden before adding the spinach for an earthy depth
- Dairy-Free Option: Use coconut cream, dairy-free cream cheese, and nutritional yeast (though the flavor will be noticeably different)
- Frozen Spinach Adaptation: Use two 10-ounce packages of frozen chopped spinach, thawed and thoroughly squeezed, skipping steps 1-3 entirely
Storage and Reheating
Proper storage ensures your creamed spinach stays delicious for days. I often make this ahead for dinner parties because it reheats beautifully and actually tastes even better the next day as the flavors meld together.
Follow these storage guidelines for the best results:
- Refrigerator Storage: Transfer cooled creamed spinach to an airtight container and refrigerate for up to 4 days. Make sure it’s completely cooled before sealing to prevent condensation.
- Freezing: While possible, I don’t recommend freezing this dish as cream-based sauces can separate when thawed. If you must freeze, use within 2 months and expect some texture changes.
- Reheating on the Stovetop: This is my preferred method. Place the creamed spinach in a saucepan over low heat, stirring frequently and adding a splash of milk or cream to restore the creamy consistency (2-3 tablespoons usually does it).
- Microwave Reheating: Transfer to a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring between each interval. Add a tablespoon of milk if needed to loosen the consistency.
- Oven Reheating: Place in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for 15-20 minutes until warmed through. This method works especially well if you’re reheating a large batch.
- Make-Ahead Tips: You can prepare the spinach (steps 1-3) up to 24 hours ahead and store it refrigerated. Make the sauce fresh when ready to serve and combine them just before eating.
- Portion Control: Consider storing in individual portions for easy reheating of single servings throughout the week.
- Reviving Leftovers: If refrigerated creamed spinach seems too thick, thin it with a bit of warm milk while reheating until you reach the desired consistency.
Read Also: Creamy Tomato Basil Soup
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 6 servings):
- Calories: 285
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 380mg
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 7g
- Vitamin A: 180% DV
- Vitamin C: 25% DV
- Calcium: 25% DV
- Iron: 15% DV
Note that these values are approximate and will vary based on the specific brands and measurements you use. The high vitamin A content comes from the spinach, making this an indulgent dish that still provides nutritional benefits.
Health Benefits of Key Ingredients
While creamed spinach is definitely a rich, indulgent side dish, it does contain some genuinely nutritious ingredients. The spinach itself is a nutritional powerhouse that provides vitamins and minerals your body needs.
Here’s what makes this dish more than just delicious:
- Spinach: Packed with iron, calcium, vitamins A, C, and K, plus folate and antioxidants. It supports eye health, bone strength, and immune function. The fat in this recipe actually helps your body absorb the fat-soluble vitamins better.
- Garlic: Contains compounds that may support heart health and have anti-inflammatory properties. It’s also been studied for its potential immune-boosting effects.
- Nutmeg: Beyond its warm, aromatic flavor, nutmeg contains antioxidants and has been traditionally used to support digestive health.
- Parmesan Cheese: Provides calcium and protein, plus it’s naturally lower in lactose than many other cheeses, making it easier to digest for some people.
- Heavy Cream: While high in calories and fat, it provides fat-soluble vitamins A, D, E, and K. The fat also helps you feel satisfied with smaller portions.
You might also enjoy: Chickpea and Spinach Curry
FAQs About Creamed Spinach
1. Can I use frozen spinach instead of fresh?
Absolutely. Use two 10-ounce packages of frozen chopped spinach as a substitute for 2 pounds of fresh. Thaw the spinach completely, then squeeze out every bit of moisture you possibly can (this is even more critical with frozen spinach). You’ll skip the wilting steps and go straight to making the sauce. The flavor will be slightly different but still delicious, and the convenience factor is hard to beat for busy weeknights.
2. Why is my creamed spinach watery?
A watery result almost always comes from not removing enough moisture from the spinach. After wilting (or thawing if using frozen), you need to squeeze that spinach like your life depends on it. Another common culprit is adding the spinach to the sauce while it’s still releasing liquid. Make sure your cream sauce is thick enough before combining it with the spinach, and don’t be afraid to let the finished dish simmer for an extra minute or two to cook off excess liquid.
3. Can I make this ahead of time?
Yes, and it’s actually a great make-ahead dish. You can prepare it completely up to 2 days in advance and store it covered in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the consistency. For the absolute best texture, I prefer preparing the wilted, squeezed spinach ahead of time and making the sauce fresh, then combining them just before serving.
4. How do I prevent the sauce from becoming grainy?
Graininess usually happens when the cheese doesn’t melt properly or when the heat is too high. Always use freshly grated Parmesan rather than the pre-shredded kind, and make sure your cream cheese is fully softened to room temperature. Keep your heat at medium or medium-low, and remove the pan from heat before adding the cheese if you’re worried. Stir until completely smooth before returning to gentle heat.
5. What can I substitute for heavy cream?
Half-and-half works well, though your sauce will be slightly less rich. You can also use all whole milk with an extra tablespoon of flour to help thicken it (though the texture won’t be quite as luxurious). For a dairy-free version, full-fat coconut cream provides good richness, though the flavor will be noticeably different. Whatever you choose, avoid using skim or low-fat milk as they simply don’t have enough fat content to create a proper cream sauce.
Final Thoughts
This creamed spinach recipe has become one of my most treasured side dishes, and I hope it becomes one of yours too. The combination of fresh spinach, rich cream, and aromatic seasonings creates something truly special that elevates any meal from ordinary to memorable.
What I love most about this recipe is how it transforms a simple green vegetable into something everyone actually gets excited about eating. Even my kids, who used to turn their noses up at anything green, now happily pile this onto their plates. That’s the magic of a really good cream sauce and just the right amount of cheese!
I’d love to hear how your creamed spinach turns out! Drop a comment below with your experience, any variations you tried, or what you served it alongside. And if you loved this recipe as much as my family does, please share it with your friends and family who need a new go-to side dish in their cooking repertoire.
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