Introduction

This classic Creamed Spinach recipe delivers rich, comforting flavor with minimal effort. The combination of fresh spinach and a creamy, cheesy sauce makes it the perfect side dish for holiday dinners or weeknight meals. For another delicious spinach dish, try the Sun-Dried Tomato Spinach and Ricotta Grilled Cheese Recipe. This versatile creamed spinach pairs beautifully with everything from roasted meats to pasta dishes.

Ingredients

This rich and velvety Creamed Spinach delivers a comforting blend of tender greens enveloped in a creamy, savory sauce with a hint of aromatic warmth.

• 2 pounds fresh spinach (or 20 ounces frozen spinach, thawed and squeezed dry)
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 ½ cups whole milk (or half-and-half for extra richness)
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• Salt and black pepper to taste

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Creamed Spinach recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Spinach

Wash 1 pound of fresh spinach thoroughly to remove any grit. Remove any tough stems and roughly chop the leaves. If using frozen spinach, thaw it completely and squeeze out all excess water using a clean kitchen towel or cheesecloth.

Tip: Removing as much moisture as possible prevents your Creamed Spinach from becoming watery.

Step 2 — Sauté the Aromatics

Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add ½ cup of finely chopped onion and 2 minced garlic cloves. Sauté for 3–4 minutes until the onion is translucent and fragrant.

Do not let the garlic brown, as it can turn bitter and affect the flavor of your Creamed Spinach.

Step 3 — Make the Roux

Sprinkle 2 tablespoons of all-purpose flour over the sautéed aromatics. Cook, stirring constantly, for about 1 minute to form a pale golden roux. This step cooks out the raw flour taste and will help thicken the cream sauce.

Step 4 — Create the Cream Base

Gradually whisk in 1 cup of whole milk and ½ cup of heavy cream. Continue whisking to ensure the roux is fully incorporated and no lumps remain. Bring the mixture to a gentle simmer over medium heat, stirring frequently.

The sauce should thicken enough to coat the back of a spoon. This usually takes 3–5 minutes.

Step 5 — Add the Spinach

Stir the prepared spinach into the cream sauce. It will seem like a lot at first, but it will wilt down significantly. Cook for 3–4 minutes, stirring occasionally, until the spinach is fully wilted and heated through.

Step 6 — Season and Add Cheese

Reduce the heat to low. Stir in ¼ cup of grated Parmesan cheese and season with ¼ teaspoon of freshly grated nutmeg, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Taste and adjust seasoning as needed.

The nutmeg is a classic flavor pairing for Creamed Spinach, enhancing its savory depth.

Step 7 — Final Simmer and Serve

Let the Creamed Spinach simmer on low for another 2–3 minutes, allowing the flavors to meld. The final consistency should be creamy and thick, not runny. Serve immediately while hot.

This Creamed Spinach is a perfect side dish for holiday meals or a comforting weeknight dinner.

Nutritional Information

Calories	180
Protein	7g
Carbohydrates	8g
Fat	14g
Fiber	3g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of heavy cream — Adds protein and tanginess while cutting fat.
• Cauliflower purée for cream base — Lowers carbs and calories while keeping a creamy texture.
• Coconut milk for dairy-free — Provides rich creaminess with a subtle tropical note.
• Almond flour instead of wheat flour — Gluten-free thickener with a mild nutty flavor.
• Nutritional yeast for cheesy flavor — Adds savory depth without dairy or excess sodium.
• Fresh spinach instead of frozen — Brighter flavor and better texture control.
• Low-sodium vegetable broth — Enhances flavor while reducing salt content.
• Silken tofu blended into sauce — Boosts protein and creates ultra-creamy dairy-free creamed spinach.

Serving Suggestions

• Pair this rich Creamed Spinach with grilled steak, roasted chicken, or baked salmon for a comforting, balanced meal.
• Serve alongside prime rib, roast turkey, or holiday ham as a classic and elegant side dish for special occasions.
• For a vegetarian feast, accompany Creamed Spinach with stuffed mushrooms, roasted root vegetables, and crusty bread.
• Transform leftovers by using Creamed Spinach as a delicious filling for stuffed chicken breasts or savory crepes.
• Create a stunning plating presentation by serving Creamed Spinach in individual ramekins, garnished with a sprinkle of paprika or nutmeg.
• For a brunch spread, offer Creamed Spinach alongside scrambled eggs, crispy bacon, and buttery biscuits.

This versatile Creamed Spinach complements both casual weeknight dinners and festive holiday gatherings with its creamy texture and savory flavor.

Common Mistakes to Avoid

• Mistake: Using frozen spinach without properly draining it. Fix: Squeeze out all excess water thoroughly with a clean towel to prevent a watery creamed spinach.
• Mistake: Overcooking the spinach until it turns mushy and dull. Fix: Wilt fresh spinach just until it collapses to preserve its vibrant color and texture.
• Mistake: Adding cold dairy directly to the hot pan, which can cause curdling. Fix: Let cream and cheese come to room temperature before incorporating them gently.
• Mistake: Not seasoning in layers, resulting in a bland final dish. Fix: Season the spinach while wilting and again after adding the cream sauce for depth.
• Mistake: Rushing the roux, leading to a raw flour taste in the sauce. Fix: Cook the flour and butter mixture for a full minute until it smells nutty.
• Mistake: Skipping the fresh nutmeg, a classic flavor enhancer for creamed spinach. Fix: Add a pinch of freshly grated nutmeg to elevate the creamy, earthy notes.
• Mistake: Using pre-shredded cheese that contains anti-caking agents. Fix: Shred your own cheese from a block for a smoother, more velvety melt.
• Mistake: Serving immediately without letting the flavors meld. Fix: Let the finished creamed spinach rest for 5-10 minutes off the heat before serving.

Storing Tips

• Fridge: Cool your Creamed Spinach quickly and store in an airtight container for up to 3 days.
• Freezer: Freeze Creamed Spinach in a freezer-safe container or heavy-duty bag for up to 3 months.
• Reheat: Reheat Creamed Spinach on the stove or in the microwave until it reaches 165°F, stirring occasionally.

Always refrigerate your Creamed Spinach within two hours of cooking to ensure food safety.

Conclusion

This Creamed Spinach recipe is a simple yet elegant side dish that’s perfect for any meal. If you enjoyed this, try Spinach Mushroom Lasagna for another delicious way to use spinach. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I use frozen spinach for this Creamed Spinach recipe?

Yes, frozen spinach works perfectly. Thaw and thoroughly squeeze out all excess water to prevent a watery Creamed Spinach.

How can I make my Creamed Spinach thicker?

Simmer the sauce longer to reduce it, or add a bit more flour or cream cheese. For a rich, thick consistency, ensure your spinach is well-drained.

What can I serve with Creamed Spinach?

Creamed Spinach is a classic side for steak, roast chicken, or fish. It also pairs wonderfully with mashed potatoes or pasta.