This creamed spinach smells like a cozy kitchen the moment it hits the stove, with butter melting, garlic blooming, and fresh spinach wilting into silky ribbons in the cream.
I love making it on weeknights when I want something that feels indulgent but is quick to throw together, and it becomes a reliable side for everything from casual dinners to holiday gatherings.
SaveOne batch always reminds me of Sunday visits at my grandma’s house, and it is the kind of dish that disappears fast when everyone gathers around the table.
Creamed Spinach Recipe
Ingredients
Instructions
- Melt the butter and soften the onion
In a wide skillet, melt the butter over medium heat. Add the chopped onion and a pinch of salt, and cook, stirring occasionally, until the onion turns tender and translucent, about 3 to 4 minutes.
- Cook the garlic until fragrant
Stir in the minced garlic and cook for about 30 seconds, just until it becomes aromatic and lightly golden, being careful not to burn it.
- Add the spinach and wilt it
Add the chopped fresh spinach to the pan in batches, letting each batch wilt down before adding more, or add thawed and well drained frozen spinach and cook until completely tender, about 3 to 5 minutes.
- Season the spinach
Season the spinach with salt, pepper, and the optional pinch of nutmeg, then stir to combine and coat the leaves evenly.
- Stir in the cream
Pour the heavy cream over the spinach and simmer gently, stirring occasionally, until the mixture becomes smooth and slightly thickened, about 2 to 3 minutes.
- Add the Parmesan cheese
Stir in the grated Parmesan cheese until it melts and the sauce turns glossy and creamy, adjusting the salt and pepper if needed.
- Taste and adjust the seasoning
Give the creamed spinach a final taste, adding more salt, pepper, or a squeeze of lemon juice to brighten the flavor if desired.
- Serve immediately
Transfer the creamed spinach to a warm serving dish and enjoy it right away while it is silky and bubbling at the table.
Substitutions and variations
- Use vegetable broth instead of heavy cream for a lighter version.
- Swap in sharp cheddar or Gruyère for the Parmesan for a different flavor.
- If you prefer not to use dairy, choose a plant based butter and cream alternative.
- Add a teaspoon of lemon juice or a splash of white wine to brighten the flavor.
Chloe's tips
- For extra flavor, add a splash of dry white wine when you add the cream and let it reduce slightly.
- If you like a richer sauce, use half and half or a mix of cream and butter.
- Chop the spinach evenly so it cooks at the same rate and there are no tough stems left.
- Keep the heat low when adding the cream to prevent it from scorching.
How to store it
- Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat, adding a splash of milk or cream to restore the silky texture.
Serving suggestions
This creamed spinach feels luxurious when paired with rich meats or roasted vegetables.
- Classic steak dinner
- Roasted chicken or turkey
- Grilled salmon with lemon and herbs
- Creamed spinach over warm buttered noodles or polenta
Frequently asked questions
Can I make this in a slow cooker?
Yes, cook the onion and garlic on the stovetop, then transfer everything to a slow cooker and cook on low for 2 to 3 hours until the spinach is very tender and the flavors meld.
Is it okay to use frozen spinach?
Absolutely, just thaw it fully and squeeze out as much excess moisture as possible so the sauce thickens nicely.
How do I prevent the spinach from turning gray?
Do not overcook it, add a tiny pinch of salt when blanching frozen spinach, and keep the heat moderate so the cream stays fresh and vibrant.
Can I make this ahead for a dinner party?
You can prepare it a day ahead and reheat gently on the stove, adding a splash of cream to refresh the silky texture before serving.
Let's get cooking!
I hope you enjoy this creamy, comforting creamed spinach at your table soon, and that it becomes one of your go to sides for weeknight dinners and special occasions alike.
