Name: Creamed Spinach Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 small onion (finely chopped); 2 cloves garlic (minced); 16 oz fresh spinach (or 1 package frozen spinach, thawed and drained); 1/2 cup heavy cream; 1/4 cup cream cheese; 1/4 cup grated Parmesan cheese; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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If you’re searching for a delicious way to get more greens on the table, Creamed Spinach is a must-try! This classic steakhouse side transforms humble spinach into a decadently creamy, flavorful dish that’s as easy to whip up on a weeknight as it is impressive at a dinner party. We’re talking velvety smooth spinach melded with just the right blend of cream, cheeses, and a hint of nutmeg — a simple yet unforgettable flavor combination that never fails to win fans. Whether you’re serving it alongside a sizzling steak or letting it shine all on its own, Creamed Spinach is about to become your new favorite go-to green.

Ingredients You’ll Need

One of the best things about this Creamed Spinach is that it comes together with a handful of pantry staples and a touch of fresh produce. Each ingredient plays its part, working together to create that unbeatable balance of rich, savory, fresh, and creamy goodness.

Butter: Adds luxurious, rich flavor and a silky base for sauteing the aromatics.
Olive oil: Balances the butter with subtle fruitiness and prevents burning.
Onion (finely chopped): Infuses sweetness and texture, making every bite more interesting.
Garlic (minced): Lends a savory kick that mingles beautifully with cream.
Fresh spinach (or thawed, drained frozen spinach): The star! Fresh gives vibrant color and texture, while frozen makes prep a total breeze.
Heavy cream: Ensures a rich, creamy sauce that clings perfectly to the spinach leaves.
Cream cheese: Adds creamy body and slight tang for that signature lusciousness.
Grated Parmesan cheese: Offers salty, nutty depth and helps thicken the sauce.
Ground nutmeg: Just a pinch brings warmth and classic steakhouse flair (trust me—it makes a difference!).
Salt: Wakes up all the flavors—don’t be shy, but always taste as you go.
Black pepper: Adds a gentle bite; freshly ground really elevates the dish.

How to Make Creamed Spinach

Step 1: Prep Your Aromatics

Start by finely chopping your onion and mincing the garlic. This step makes everything easier later and ensures you’ll get lovely little bits of flavor in each mouthful of creamed spinach. If you’re using frozen spinach, now’s the moment to squeeze out every bit of moisture—wrap it in a clean towel and give it a good wring.

Step 2: Saute to Sweetness

Heat a large skillet over medium and swirl in the butter and olive oil. When the butter’s melted and just starting to bubble, toss in the onion and let it cook for 3 to 4 minutes, stirring until it softens up and starts smelling irresistible. Add your minced garlic and cook for another 30 seconds, just until fragrant—you don’t want to brown it, just wake up those aromatics!

Step 3: Wilt the Spinach

If you’re using fresh spinach, add it by big handfuls to the pan, letting it wilt down before adding more until it all fits. If you’re working with frozen spinach, make sure it’s thawed and squeezed dry, then add it straight in. Stir well, letting the spinach cook just until it’s tender and deep green. This all only takes a few minutes, and your kitchen will already smell amazing!

Step 4: Make It Creamy

Time for the magic touch! Stir in the heavy cream, dollops of cream cheese, and grated Parmesan. As the cheeses melt, everything comes together into a velvety, glossy sauce. Add the nutmeg, salt, and pepper, and stir frequently for about 4 to 5 more minutes, letting the sauce thicken and cling to every leaf. Taste and adjust seasonings as you like—a little more Parmesan or black pepper can take it right over the top.

Step 5: Serve and Savor

Spoon your creamed spinach into a favorite serving bowl and serve hot. Watch for happy faces as everyone dives in—the dish is ready to complement your main course or even steal the show on its own!

How to Serve Creamed Spinach

Garnishes

The final touches really make Creamed Spinach feel special. A light dusting of extra Parmesan on top adds a salty crunch, while a sprinkle of finely chopped chives or parsley brings a pop of color. For a decadent twist, try scattering crispy fried onions or butter-toasted breadcrumbs for a little crunch.

Side Dishes

Creamed Spinach is a legendary sidekick for steak night, but that’s just the beginning! It pairs beautifully with roasted chicken, pan-seared fish, or even a holiday turkey. Don’t overlook its harmony with grilled portobellos or creamy polenta for a meatless feast.

Creative Ways to Present

You can reinvent creamed spinach as the filling for stuffed mushrooms or puff pastry tarts, or even spoon it atop baked potatoes. For an eye-catching dinner, serve it inside hollowed-out individual squash or bell peppers. Your guests will be delighted by a classic dish with an inventive twist!

Make Ahead and Storage

Storing Leftovers

If you’ve got leftover creamed spinach, let it cool to room temperature, then transfer into an airtight container. It keeps well in the fridge for up to three days, making it a fabulous next-day treat (if you can resist eating it all at once!).

Freezing

While creamed spinach can be frozen, keep in mind the texture might change slightly after thawing due to the dairy. If you do freeze it, divide it into portions, store in freezer-safe containers, and use within two months. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, simply transfer the spinach to a skillet over low heat, stirring gently until hot and creamy again. If it looks a bit thick, you can splash in a little extra cream or milk. The microwave works in a pinch too, just stir halfway through to prevent hot spots.

FAQs

Can I use only frozen spinach?

Absolutely! Frozen spinach is a time-saver and works wonderfully—just make sure it’s completely thawed and squeezed dry to avoid a watery finished dish.

Is there a way to make Creamed Spinach lighter?

For a lighter version, you can use light cream or even half-and-half instead of heavy cream, and reduced-fat cream cheese. The texture will be a bit less rich, but still very tasty.

Can I make Creamed Spinach dairy free?

It’s possible! Try using a plant-based butter, vegan cream cheese, and a dairy-free milk or cream alternative. Vegan Parmesan-style shreds can stand in for traditional cheese. The result will be different, but still creamy and satisfying.

What can I do if my creamed spinach is too thick?

If your mixture thickens up more than you’d like, just stir in a little more cream or milk until you reach your desired consistency. Add gradually so you can control the texture easily.

Is Creamed Spinach good for meal prep?

Yes! Creamed Spinach reheats beautifully, making it ideal for prepping ahead for holiday meals or to enjoy all week long as a side or a lunch component. Just keep it in an airtight container and gently reheat before serving.

Final Thoughts

Now that you’ve seen how easy and special homemade Creamed Spinach can be, I hope you’ll give it a try the next time you want a comforting, crowd-pleasing side. There’s nothing quite like that creamy, savory goodness—especially when it’s made with love and a handful of simple ingredients. Enjoy every delicious bite!

Creamed Spinach Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in this luxurious Creamed Spinach recipe that is rich, creamy, and bursting with flavor. Perfect as a side dish to complement any meal.

Ingredients

Scale

For the Creamed Spinach:

1 tablespoon butter
1 tablespoon olive oil
1 small onion (finely chopped)
2 cloves garlic (minced)
16 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Spinach: Heat butter and olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant.
Cook the Spinach: Add spinach in batches, wilting it down. Stir in heavy cream, cream cheese, and Parmesan. Season with nutmeg, salt, and pepper.
Finish and Serve: Cook until thickened. Adjust seasoning. Serve warm.