My All-Time Favorite Creamed Spinach
Rich, savory, and perfectly creamy, this creamed spinach always steals the show. ♡
Over the years I’ve tested countless versions of this classic side dish — from frozen spinach shortcuts to heavier cheese variations to various seasoning blends — and this simple recipe is the one I’ve landed on as a forever favorite. It starts with a heaping pile of fresh baby spinach that wilts down into a silky, delicate base, then gets gently mixed with sautéed shallot, garlic, Parmesan, and a hint of nutmeg. The result tastes vibrant and fresh, creamy without feeling too heavy. And best of all, it’s quick and easy to make.
Whether you serve it up on Thanksgiving alongside roast turkey, pair it with steak on date night, or just serve it up as a simple weeknight side dish, it’s pretty much impossible not to love this creamed spinach. Let’s make some!
Recipe Tips
A few easy tricks can make your creamed spinach extra flavorful and perfectly creamy every time:
- Use fresh spinach for the best texture. Frozen spinach works in a pinch, but fresh baby spinach gives this a lighter, silkier result that we really love.
- Let the cream gently simmer. A low simmer thickens the sauce without curdling the dairy. Be sure to stir it often to prevent scorching.
- Don’t skip the nutmeg! Just a tiny pinch adds warmth and depth, enhancing the flavor of the spinach and cream.
- Taste before seasoning. Parmesan definitely adds saltiness, so give the spinach a taste before adding extra salt.
Variations
This recipe is endlessly adaptable — here are a few ways to make it your own:
- Add a little heat. Stir in a pinch of crushed red pepper flakes (we love this!) or a dash of cayenne for a subtle kick.
- Swap the cream. Use half-and-half for a lighter version, if you’d like.
- Add more cheese. Mix in a handful of Gruyère, cream cheese, or Pecorino Romano for deeper flavor.
- Add texture. Sprinkle toasted breadcrumbs or chopped nuts (like almonds or hazelnuts) on top for a bit of crunch.
- Add veggies. Stir in sautéed mushrooms, caramelized onions, or even a handful of chopped artichokes.
FAQ
Yes! Just thaw and squeeze out as much moisture as possible before adding it to the pan. You’ll need about 2 (10-ounce) packages.
Creamed spinach reheats beautifully. Prepare as directed, cool completely, then store in an airtight container for up to 3 days. Rewarm gently on the stove with a splash of cream.
Let it simmer uncovered for a few extra minutes to reduce naturally, or stir in an extra tablespoon of grated Parmesan to help it thicken.
More Easy Veggie Side Dishes To Try!
Creamed Spinach
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 to 6 servings 1x
Description
This classic creamed spinach recipe is easy to make, wonderfully creamy, and perfectly balanced with fresh spinach, garlic, Parmesan, and a hint of nutmeg.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 20 ounces fresh baby spinach (yes, it’s a lot!)
- 3/4 cup heavy cream
- 1/3 cup freshly-grated Parmesan
- pinch of ground nutmeg
- fine sea salt and freshly-ground black pepper, to taste
Instructions
- Sauté the aromatics: In a large skillet or sauté pan, heat the butter and olive oil over medium heat. Add the shallot and cook for 2–3 minutes, until softened. Stir in the garlic and cook for 30 seconds more.
- Wilt the spinach: Add the spinach in large handfuls, stirring frequently until wilted. This will take a few batches as the volume reduces.
- Add cream and cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan and a pinch of nutmeg (if using). Let simmer for 3–5 minutes, stirring often, until the cream thickens slightly.
- Season and serve: Season with salt and pepper to taste. Serve warm as a rich, cozy side dish.
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