Pin Creamed spinach is the kind of comforting side dish that brings a touch of steakhouse indulgence to any dinner table. I reach for this recipe when I want something that feels cozy but comes together fast and needs only a handful of basic ingredients. Its creamy, savory goodness lifts weeknight meals and shines next to a holiday roast.
When I first cooked creamed spinach, I was surprised by how fast it filled my kitchen with a buttery, garlicky aroma. Now it always makes an appearance when I want a no-fuss dish that impresses company and makes my family ask for seconds.
Ingredients
- Fresh spinach or frozen spinach: Fresh spinach gives unmatched color and texture but frozen works in a pinch and saves prep time Choose spinach with crisp green leaves
- Small shallot or half a small onion: Shallots bring gentle sweetness but onion will do in a pinch Use one that feels firm and smells bright
- Garlic: Adds punchy flavor Choose cloves that are plump with tight skin
- Unsalted butter: The backbone for creaminess and flavor Opt for high-quality butter for best results
- Heavy cream: Gives luxurious richness and smoothness Use full-fat for best consistency
- Whole milk: Rounds out the cream without making it too heavy
- Grated Parmesan cheese: Brings umami and nutty depth Use fresh Parm and grate it just before using if you can
- Grated nutmeg: Subtle background warmth that lifts the sauce Always use a little and grate fresh if possible
- Salt and pepper: Essential for pulling all flavors together Adjust seasoning carefully
Instructions
- Prepare the Spinach:
- If using fresh spinach blanch it in boiling water for about thirty seconds then shock it in ice water Drain well and chop into rough pieces If using frozen spinach make sure to squeeze out all excess moisture so your sauce does not get watery
- Sauté the Aromatics:
- Melt butter in a large skillet over medium heat Add chopped shallot or onion and cook for two or three minutes until softened and translucent Stir in minced garlic and let cook for another minute until fragrant without letting it brown
- Create the Cream Base:
- Pour in the heavy cream and whole milk bringing the mixture to a gentle simmer Allow to cook for three to five minutes stirring occasionally until the sauce thickens slightly This step makes your creamed spinach lush and rich
- Combine with Spinach:
- Add the prepared spinach to the pan Stir thoroughly to coat every leaf in the creamy sauce Let simmer for two or three minutes so the spinach is thoroughly heated and infused with flavor
- Finish the Sauce:
- Sprinkle in grated Parmesan cheese and the nutmeg Season with salt and pepper to your liking Simmer for another one to two minutes until the cheese melts completely and the sauce is as thick or loose as you want it
- Serve:
- Spoon the creamed spinach into a serving dish while it is hot and garnish as you wish It is best enjoyed immediately while creamy and bubbling
Pin One of my favorite memories is serving this creamed spinach on a chilly winter night while everyone gathered around the table and the whole house smelled like comfort.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat adding a splash of milk or cream if it looks too thick. Avoid microwaving for too long so the sauce stays smooth.
Ingredient Substitutions
No Parmesan Use Pecorino Romano for a sharper bite. You can swap heavy cream for half and half if you want something lighter but the sauce will be less rich. If you need dairy free opt for plant based butter and cream along with nutritional yeast for cheesy notes.
Serving Suggestions
This creamed spinach is classic with steak grilled chicken or salmon. Spoon it over baked potatoes or serve with roasted mushrooms for a cozy vegetarian meal. For festive dinners I sometimes add crispy shallots or toasted breadcrumbs on top for crunch.
Cultural and Historical Context
Creamed spinach has roots in old-school American steakhouses where anything creamy and slightly decadent set the mood. It also traces back to French cuisine where spinach and cream often meet in rich gratins. Over the years it has become a holiday staple in many homes thanks to its crowd pleasing flavor and satisfying texture.
Pin Creamed spinach is the dish that changes minds about greens and always gets devoured first Enjoy it at your next gathering or busy weeknight and relish every creamy bite
Recipe Q&A
- → Can I use frozen spinach instead of fresh?
Yes, thawed and well-drained frozen spinach works well. Ensure excess moisture is removed for a creamy result.
- → What can I add for extra flavor?
Cream cheese, a splash of white wine, or topping with breadcrumbs or crispy shallots add extra richness and texture.
- → Is this dish gluten-free?
Yes, it is gluten-free if the cheese and any toppings are safe from cross-contamination.
- → How do I prevent the sauce from becoming runny?
Simmer cream until thickened and thoroughly drain spinach before adding to remove excess water.
- → Can this be prepared in advance?
Absolutely. Store it covered in the refrigerator and reheat gently over low heat before serving.