This recipe for the Best Creamed Spinach is the perfect homemade side dish when you need something quick, comforting, and delicious. It’s easy to make with simple ingredients for a last-minute weeknight meal or hosting for the holidays. This recipe brings out the classic, rich flavors of creamed spinach in a lighter, fresher way and is perfect for adding a little extra flair to any meal!
If you love cozy comfort food side dishes, try my Shells and Cheese, Stuffed Baked Potatoes, and Butternut Squash Casserole.
In This Post
I’ve always been a huge fan of spinach, but something about creamed spinach feels a bit indulgent – in the best possible way. It has always been one of those classic recipes, you know, from a fancy restaurant that instantly elevates any meal, whether it’s served alongside a perfectly roasted chicken or a juicy steak. Every time I serve it, people think I’ve spent hours in the kitchen, but honestly, is it comes together in no time!
Why This Is The Only Creamed Spinach Recipe You’ll Ever Need
- Comfort in every bite: The rich, buttery cream sauce with hints of garlic and nutmeg makes this dish irresistibly cozy.
- Easy elegance: This recipe is simple but has a wow factor. You can quickly impress your dinner guests without breaking a sweat.
- Spinach done right: The cream and Parmesan cheese add such depth of flavor that even folks who might not usually like spinach will ask for seconds.
Creamed Spinach Ingredients
- You’ll need some garlic cloves and unsalted butter to saute them in.
- Heavy cream will create the sauce. Be sure to use heavy cream because it has a high enough fat content not to separate when heated.
- Salt, freshly ground pepper, and grated nutmeg are the only spices you’ll need.
- Fresh spinach leaves are a must for this recipe. Baby spinach leaves or standard-size spinach leaves will both work.
- To finish, you’ll need freshly grated parmesan. Pre-grated parmesan has a coating on it that keeps it from melting.
Why Is Fresh Spinach A Must For This Recipe?
Using fresh spinach makes all the difference in creamed spinach and other recipes like Crock Pot Spinach Artichoke Dip and Spinach Salad. I love how it wilts down perfectly into the creamy sauce, soaking up all those delicious flavors. Trust me, once you’ve tried it, you’ll never go back!
Recipe Variations
- Add Heat: To the sauce, add diced jalapeno, cayenne pepper, or red pepper flakes.
- Frozen Spinach: You can use frozen spinach, as I do in my Spinach and Cheese Lasagna Roll-Ups, but it must be thawed and drained well to remove any excess moisture.
How To Make Creamed Spinach With Fresh Spinach
- Make the Sauce: Melt the butter in a large sauté pan, then toss in the garlic and let it cook for about 30 seconds until it smells amazing. Pour in the cream and bring it to a boil, then reduce the heat to medium. Let the cream simmer, stirring occasionally, until it reduces by half—this should take around 25 minutes—season with salt, pepper, and a pinch of nutmeg.
- Add the Spinach: Start by adding half the spinach to the pan, tossing it in the creamy sauce as it wilts. Once it starts to cook down, add the rest of the spinach and the Parmesan cheese. Toss everything together and cook just until the spinach is tender. Give it a taste and sprinkle on more Parmesan if you like. Serve it warm and enjoy!
Can You Overcook Spinach?
Yes, and that’s why I use fresh spinach. Frozen spinach is usually too soft. You want to cook the spinach until just wilted. It should still have a tiny crunch, but it should all appear wilted. It goes slow at first and then suddenly shrinks!
Frequently Asked Questions
Leftovers are best stored in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it.
You sure can. You can make this easy creamed spinach recipe up to 2 days in advance. Just reheat it over low heat in a saucepan on the stovetop. Make sure it’s on low so the cream doesn’t separate.
I prefer using baby spinach because sometimes larger spinach stems can be tough. If that happens, I like to pick through the leaves and remove any stems that I feel are too tough.
What Goes Well With Creamed Spinach?
Creamed spinach is a classic at steakhouses, so it only makes sense to serve it with Sheet Pan Hamburger Steak, Air Fryer Juicy Steak Bites, or Easy Grilled Flank Steak. It’s also makes a fantastic side dish for Thanksgiving and Christmas served with Brown Sugar Mustard Baked Ham or Crock Pot Turkey Breast.
Craving More? Try These Side Dish Recipes
If you tried this Creamed Spinach Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic pressed or minced
- 1 cup heavy cream
- ½ teaspoon kosher salt and freshly ground pepper
- ¼ teaspoon freshly grated nutmeg
- 1- 1 ½ pounds fresh spinach leaves
- ½ cup freshly grated Parmesan cheese
Instructions
- In a large sauté pan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Add the cream and bring to a boil. Lower the heat to medium and cook the cream at a slow boil, stirring occasionally until the cream has thickened and reduced by half, about 25 minutes. Season with kosher salt, black pepper and nutmeg.
- Add half of the spinach to the cream sauce, tossing to coat as the spinach cooks down. Add the remaining spinach as the first batch is just beginning to wilt, then add the Parmesan cheese, toss with the spinach leaves, and cook until the last batch is barely done. The spinach will continue to cook once it’s removed from the heat. Sprinkle with more Parmesan cheese as desired and serve warm.
Notes
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- Add Heat: To heat the creamed spinach, add diced jalapeno, cayenne pepper, or red pepper flakes.
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- Frozen Spinach: You can use frozen spinach, as I do in my Spinach and Cheese Lasagna Roll-Ups, but it must be thawed and drained well to remove any excess moisture.
Nutrition
5 Days of Southern Summer Comfort Food!
My go-to summer recipes!
Sounds so simple..I love spinach! Can’t wait to get the ingredients! You are great..thanks for sharing!!
I just made this recipe. My friend and I have to run out and buy more spinach for tomorrow. We ate all of it for our taste test. IT WAS DELICIOUS! It is going to be a keeper in my household. Thanks so much for sharing this recipe with all of us!!!!
JOANN!This makes me beyond happy. WOW, I am so excited and honored that you liked the recipe so much. It sounds like you and your friend have a special bond, that includes cooking and having fun. Have a great Thanksgving!
~Donya
Creamed spinach has really been on our table a lot this
Summer and Fall. This recipe has all the makings of a wonderful side dish. It’s next up!
Thank you, Pat! Creamed spinach is a favorite here and every time I make it, I’m shocked at just how easy it but yet loaded with so much flavor.
~Donya