It turns out the key to converting any spinach hater is with cream and butter – who knew? Unlike regular sauteed spinach, this easy spinach recipe is super creamy, rich, optionally cheesy, and gently spiced enough to turn even the most green-wary. Creamed corn is one of my go-to summer sides. But this super easy creamed spinach is a delicious crowd-pleaser for the Fall/Winter holidays or year-round steak nights! Even better, the best cream spinach recipe relies on just a handful of inexpensive and simple ingredients. But it tastes just as good (if not better) than restaurant versions. More so, it’s a great way to use up spinach past its best and works great with frozen spinach, too. You can even prepare it in advance to reheat as needed. Once prepared, this spinach side dish is rich, thick, savory, creamy, and enough to turn any green hater into a spinach lover! Perfect for Thanksgiving, Christmas, Easter, potlucks, Valentine’s day… need I go on?! Looking for more easy spinach recipes? Why not try it in this spinach artichoke dip, or grlic sautéed spinach.
Creamed Spinach Ingredients
Pull together this delicious easy creamed spinach recipe with just 6 simple ingredients (plus salt).
Spinach: I recommend using baby spinach leaves if you’d prefer a milder flavor and quicker cooking time. However, regular spinach is great, too.
To use frozen spinach, I recommend looking for frozen cut-leaf spinach first. After that, whole-leaf spinach is a great runner-up, and chopped spinach is my last choice of the three.
Aromatics: This creamed spinach recipe relies on onion (yellow is best, but white onion or shallots work, too) and garlic for lots of flavor. Use garlic and onion powder only in a pinch. Cream & milk: I used a 2:1 combination of heavy cream and whole milk to make a half-and-half replacement. You can use commercial half and half if you’re in the US.
You could also use single cream here in the UK. It’s still got a higher fat content than half and half, so it will be slightly richer.
Flour: Regular or gluten-free all-purpose flour works great to thicken the sauce. Butter: I prefer unsalted butter, though you can use lightly salted butter and reduce the added salt accordingly if preferred. Seasonings: All this flavorful, creamy spinach recipe requires is salt, black pepper, and nutmeg. Parmesan cheese: (Optional) To sprinkle over or into the creamy spinach. Other hard, salty cheeses, like an aged Manchego or Pecorino Romano, will work too. Gruyere would also work.
How To Make Creamed Spinach (With Fresh Spinach)
Make this easy creamed spinach with fresh spinach in just a handful of simple, fuss-free steps! First, mince the garlic and finely chop the onion. Also, wash and drain the spinach if it isn’t pre-washed. Then, heat the butter over medium heat in a large skillet. Once hot, add the onion and cook for 3-4 minutes until soft. Then add the garlic and stir well, cooking for 30 seconds. Next, add the spinach to the onions and garlic mixture, stirring it regularly until it wilts. It might be easiest to add the spinach to the pan in 2-3 smaller portions if it doesn’t all fit at once. When the first lot wilts, add more until it’s all in the pan. Sprinkle in the flour, stirring to incorporate. Then add the cream, milk, and season with salt, pepper, and nutmeg. Stir well. Cook the creamed spinach covered over low heat until it reduces and thickens to your desired consistency (this can take 15-20 minutes over low heat). When ready, the sauce should be thick enough to coat the back of the spoon/spatula. If you prefer to cook the spinach for a minimal time, cook the sauce until reduced to your desired level. Only then add in the spinach, cooking until it’s wilted. Then, add the parmesan (if using) at the end, stirring just enough to allow it to melt. At this point, try it and adjust any of the seasonings to your liking. Finally, remove the creamed spinach from the heat and enjoy!
How To Make Creamed Spinach From Frozen
I love using fresh spinach. But in this homemade cream spinach recipe, frozen spinach means fewer steps, less effort, and less time to prepare the dish. Thaw the spinach first (either at room temperature or in the microwave for 4-5 minutes). Then drain all the excess liquid from the leaves well. Meanwhile, prepare the sauce, cooking it until almost reduced to your desired level. Then stir in the frozen spinach and cook until heated through.
How to Store
Store: Allow the creamed soinach to cool and then store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: I like to gently reheat the cream of spinach on the stovetop (or in the microwave), stirring occasionally. Add an extra splash of water or cream to the cream sauce if needed. Make sure to reheat it gently. Otherwise, the cream can split. I stick to low heat or microwave in small 20-second increments.
Can You Freeze Creamed Spinach?
The texture of the dairy can change upon thawing, but this creamy spinach dish is freezer safe. Allow it to cool completely, then store it in an airtight freezer-safe container (or bag) for up to 3 months. Allow it to thaw in the fridge overnight.
Serving Recommendations
Rich creamed spinach is a staple on most steakhouse menus, making this an excellent side for a juicy steak. However, it also works with crispy fried chicken or roasted chicken, mac and cheese, and more. You can also enjoy it as part of your holiday table (especially Thanksgiving and Easter). You can also use leftover creamed spinach in a variety of delicious ways:
Use it to make a pasta bake with extra cheese (baked for 15-20 mins at 350ºF/175ºC). Enjoy it as an omelet or crepe filling. Spread it over toast, optionally with roasted cherry tomatoes. Turn it into a casserole. Use it in a frittata.
More Simple Vegetable Side Dishes for the Holidays
Honey roasted carrots Creamy mashed potatoes Candied yams French’s Green Bean Casserole from Scratch
If you try this easy creamed spinach recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
