This creamed spinach is rich, flavorful and a quick and easy side dish made with frozen spinach and heavy cream. The silky white sauce pairs perfectly with the tender spinach!
Table of Contents
Why I Love Easy Creamed Spinach
- Easy to make at home: This popular steakhouse side dish is easy to make at home with only 6 ingredients plus seasonings. The key to perfection is not overcooking it.
- Versatile: It’s just as good with sirloin steak and beef tenderloin as it is with roasted turkey!
Creamed Spinach Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Frozen spinach: Look for frozen cut leaf spinach or whole leaf spinach not chopped spinach. Thaw spinach and then squeeze out as much water as possible.
- Heavy cream: Heavy whipping cream will provide the best creamy texture although milk or half-n-half might work in a pinch.
- Shallot: This adds the best savory taste along with garlic. Use onion if that is what you have on hand!
- Parmesan-Reggiano: For the best creamed spinach recipe, use the real deal! It will be labeled Parmesan-Reggiano not Parmesan cheese.
How to Make Creamed Spinach
In a pot or large skillet over medium heat, sauté butter and shallots until they are soft. Add minced garlic cloves and cook another minute, stirring constantly.
Add the heavy cream, salt and pepper and a pinch of nutmeg. Bring to a low boil. Cook, stirring occasionally, for about 10 minutes. The cream should be thick and coat the back of a spoon.
Add the grated cheese and stir until melted before adding the spinach and stirring to combine.
Recipe Tips
- Fresh spinach greens: If you would like you can use 2 pounds fresh baby spinach. You will need to steam or wilt the spinach before using it in the recipe. It should measure 2 cups packed.
- Thicker sauce: Adjust the thickness if needed by adding softened cream cheese or cornstarch. I find that resting it for a few minutes after cooking will thicken it plenty.
- Flavor options: Sauteed mushrooms or crumbled bacon can take this basic creamed spinach up a notch in the flavor.
- Avoid overcooking: A top reason that many people think they don’t care for creamy spinach! Adhere to the cooking times so your spinach doesn’t turn mushy.
- Serving: This versatile side dish pairs well with steak in the oven, can be used in chicken Florentine and served at Thanksgiving dinner and Christmas!
More Easy Side Dishes
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Creamed Spinach Recipe
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This creamed spinach is rich, flavorful and a quick and easy side dish made with frozen spinach and heavy cream. The silky white sauce pairs perfectly with the tender spinach!
Thaw the frozen spinach: Thaw the 2 pounds of frozen spinach, then squeeze out as much of the excess water as you can.
Sauté butter and shallots: In a pot, sauté the 3 tablespoons of butter and 1/3 cup shallots over medium-low heat until they are soft (about 4 minutes). Add the 3 minced garlic cloves and cook another minute, stirring constantly. Make sure the garlic doesn’t brown.
Add cream, salt, pepper and nutmeg and cook: Add the 2 cups heavy cream, 1 teaspoon salt, 1/4 teaspoon pepper and pinch of nutmeg. Bring to a low boil. Cook, stirring occasionally, for about 10 minutes. The cream should be thick enough to coat a spoon.
Add Parmesan: Add the 1/2 cup cheese and stir until melted.
Add spinach: Stir in the 2 pounds of spinach.
- 2 pounds of frozen spinach is 32 ounces. Sometimes the frozen spinach comes in different sizes, such as 10 ounces, or 20 ounces. Around 30 ounces works just fine!
- Cut leaf and chopped spinach are not the same. The texture of chopped spinach can be less appealing. We suggest cut leaf or whole leaf.
Calories: 409kcal | Carbohydrates: 12g | Protein: 11g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 657mg | Potassium: 660mg | Fiber: 5g | Sugar: 4g | Vitamin A: 19137IU | Vitamin C: 10mg | Calcium: 356mg | Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Recipe FAQs
Yes, it can be made up to one day ahead of time. Assemble then refrigerate it until right before serving. Reheat in the microwave, uncovered, stirring every 30 seconds until hot. The spinach won’t be as creamy-looking , but it will taste the same. Add a bit of cream when reheating to get a creamier consistency, if you’d like.
Store leftovers in an airtight container in the fridge for up to 5 days. The color of the spinach will not be as bright the longer it’s in storage but will still be delicious. I sometimes add cream cheese to the leftovers to make spinach and cream cheese stuffed chicken breast.
No, the sauce will separate and be a watery mess.
