Creamed spinach holds a special place in the world of side dishes. It’s rich, packed with flavor, and pairs beautifully with a variety of main courses. This easy creamed spinach recipe delivers comforting, restaurant-quality results using simple ingredients from your kitchen.
This recipe uses either frozen spinach or fresh baby spinach, making it incredibly flexible. I often go for frozen spinach when I’m in a hurry, but fresh baby spinach gives it a brighter taste and a more vibrant green color. Let’s get into the details.
1. Easy Creamed Spinach Recipe
Ingredients
- 3 tablespoons unsalted butter
- ½ cup finely chopped shallots (from 1 to 2 shallots)
- 2 garlic cloves, finely chopped
- 1 pint (2 cups) heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg (or a dash of ground nutmeg)
- ½ cup finely shredded Parmigiano-Reggiano
- 2 pounds frozen cut leaf spinach or 2 pounds baby spinach
Instructions
Prepare the Spinach
For frozen spinach, let it thaw completely, then squeeze out as much liquid as possible using a kitchen towel. If using fresh baby spinach, steam it until wilted, then drain, chop, and measure out 2 packed cups.
Cook the Aromatics
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped shallots and sauté for about 3 minutes until soft and fragrant. Stir in the garlic and cook for another 30 seconds.
Make the Cream Sauce
Pour in the heavy cream. Add salt, pepper, and nutmeg. Bring the mixture to a low simmer and cook for about 7 minutes, stirring occasionally, until the cream reduces slightly and thickens.
Incorporate the Cheese and Spinach
Stir in the shredded Parmigiano-Reggiano until melted and fully combined. Add the prepared spinach and mix well to coat it evenly with the sauce. Let it cook for 3 to 5 minutes so the flavors can meld and the spinach heats through.
Serve Immediately
Taste and adjust seasoning as needed. Serve hot and enjoy the creamy goodness.
2. Tips for Perfect Homemade Creamed Spinach
Squeeze Out the Moisture
No one likes watery creamed spinach. Use a clean dish towel to wring out the thawed spinach thoroughly. This step helps the sauce cling to the spinach instead of thinning out.
Use Real Parmigiano-Reggiano
The nutty, savory kick from real Parmigiano-Reggiano transforms the sauce. Pre-grated cheese doesn’t melt as smoothly or taste as fresh.
Fresh Nutmeg Adds Depth
Just a pinch of freshly grated nutmeg gives the dish a warm, aromatic undertone that’s subtle but unmistakably good.
Simmer the Cream Gently
Don’t rush the sauce. Give the cream time to reduce slightly for a richer, thicker consistency.
I’ve made this dish countless times, and I find that it tastes best when the spinach is added just after the cheese melts. This way, the cream sauce stays smooth, and the spinach doesn’t overcook.
3. What to Eat With Creamed Spinach
Creamed spinach is incredibly versatile. It can be elegant or comforting, depending on your main dish. Here are some of my favorite pairings:
Roasted Ribeye or Filet Mignon
There’s something about a juicy steak next to a mound of creamy spinach that feels luxurious. The richness of the spinach complements the meat beautifully.
Roast Chicken
A crispy-skinned roast chicken with a side of creamed spinach is one of my go-to meals. It’s simple, satisfying, and packed with flavor.
Pan-Seared Salmon
The creaminess of the spinach plays well with the delicate texture of salmon. I like to add a squeeze of lemon over the fish to brighten the whole plate.
Mushroom Risotto or Pasta
For a vegetarian option, pair it with a creamy mushroom risotto or a buttery pasta dish. The flavors blend seamlessly.
Personally, I love serving creamed spinach with roasted garlic mashed potatoes and a seared pork chop. It feels like a restaurant-quality meal, but it’s surprisingly easy to pull together at home. When I serve this combo to guests, they’re always impressed—even though it’s pretty effortless to make.
Creamed spinach is one of those dishes that never goes out of style. It’s rich, comforting, and easy to make with ingredients you probably already have. This version is flexible, flavorful, and guaranteed to please a crowd—or just yourself on a cozy weeknight.
Once you try this recipe, don’t be surprised if it becomes a regular part of your meal rotation. It certainly has in my kitchen!
