Recipe
This creamed spinach recipe is the ultimate side dish—rich, velvety, and packed with flavor, it’s the kind of dish that steals the spotlight. Made with fresh spinach, heavy cream, and just the right amount of garlic and Parmesan, it’s a far cry from the bland, gloopy versions you might remember.
The secret? Cooking the spinach just until it’s tender and letting the cream sauce shine without overwhelming it. The result is silky, slightly cheesy, and deeply satisfying—with a hint of nutmeg that ties it all together.
I’ve made this for family dinners, holiday feasts, and even just as a cozy weeknight treat, and it never fails to impress. Trust me, once you try this version, you’ll never go back to store-bought.
Plus, it’s easier to make than you think—so grab your skillet and let’s get cooking!
Ingredients
Creamed spinach is all about balance—rich, creamy, and packed with flavor. The key to nailing this dish lies in using fresh, high-quality ingredients that complement each other perfectly. Fresh spinach is a must; frozen just won’t give you that bright, tender texture.
A creamy base made with butter, cream, and cheese brings indulgence, while garlic and onion add depth. Don’t skimp on the nutmeg—it’s the secret ingredient that ties everything together. Here’s what you’ll need:
- Fresh spinach: About 1 pound (or 2 bunches). Baby spinach works great, but mature spinach is fine if you trim the stems. Avoid frozen—it’ll make the dish watery.
- Butter: 2 tablespoons for sautéing. Unsalted is best so you can control the saltiness.
- Garlic: 2 cloves, minced. Fresh garlic is non-negotiable for that aromatic punch.
- Onion: 1 small, finely chopped. Yellow or white onion adds sweetness and depth.
- Heavy cream: 1 cup. Full-fat is key for that luxurious texture. Half-and-half works in a pinch, but it won’t be as rich.
- Cream cheese: 2 ounces. This adds creaminess and a slight tang.
- Parmesan cheese: ½ cup, grated. Freshly grated is best—skip the pre-grated stuff, which can be grainy.
- Nutmeg: A pinch, freshly grated. This is the secret ingredient that elevates the dish.
- Salt and pepper: To taste. Season in layers for the best flavor.
Optional extras:
- Crushed red pepper flakes for a subtle kick.
- A squeeze of lemon juice to brighten the richness.
- Toasted breadcrumbs or crispy bacon bits for a crunchy topping.
Pro tip: If you’re out of heavy cream, you can use a mix of milk and a bit of flour to thicken the sauce, but the cream is what makes this dish unforgettable. And always use freshly grated nutmeg—it’s a small detail that makes a big difference.
How to Make the Best Creamed Spinach Preparation Guide
– Season to Perfection: Season with salt, pepper, and a pinch of nutmeg for depth of flavor. Taste and adjust seasoning as needed.
A little grated Parmesan cheese can also be stirred in for extra richness.
– Serve Immediately: Transfer the creamed spinach to a serving dish and enjoy while warm. It pairs beautifully with roasted meats, grilled fish, or as a standalone side dish.
Leftovers can be stored in the fridge for up to 3 days.
Pro Tip: For a smoother texture, you can blend the creamed spinach briefly with an immersion blender or transfer it to a food processor and pulse a few times.
Watch Out: Avoid overcooking the spinach, as it can become mushy and lose its vibrant green color.
Keep an eye on the sauce while simmering to prevent it from curdling or sticking to the pan.
Nutrition
This homemade creamed spinach is a nutritious side dish packed with vitamins and minerals. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 35mg |
| Sodium | 320mg |
| Carbohydrates | 8g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 6g |
| Vitamin A | 120% DV |
| Vitamin C | 20% DV |
| Calcium | 25% DV |
| Iron | 15% DV |
Chef Tips
When preparing creamed spinach, I always make sure to thoroughly dry the spinach after washing it—it’ll prevent the dish from becoming too watery. I prefer using fresh spinach for its vibrant flavor, but frozen works well too.
For a richer taste, I sauté the spinach with garlic before adding cream. A pinch of nutmeg enhances the flavor subtly, and I finish with grated Parmesan for extra depth.
Frequently Asked Questions
Can I Use Frozen Spinach Instead of Fresh?
Yes, I can use frozen spinach instead of fresh. I’ll just thaw and drain it well to remove excess moisture before cooking. The texture might be slightly softer, but the flavor works great in creamed spinach.
Is Creamed Spinach Suitable for a Keto Diet?
Yes, creamed spinach can fit a keto diet if you use heavy cream and butter instead of milk, avoid flour or cornstarch, and check carb counts. I’d recommend fresh spinach unless frozen is lower in carbs.
How Long Can I Store Leftover Creamed Spinach?
I’d store leftover creamed spinach in an airtight container in the fridge for 3–4 days. If I wanted to keep it longer, I’d freeze it for up to 3 months, but the texture might change a bit.
Can I Make Creamed Spinach Dairy-Free?
Yes, I can make creamed spinach dairy-free. I’ll swap the cream for coconut or almond milk and use olive oil or vegan butter. Nutritional yeast adds a cheesy flavor, keeping it rich and creamy without dairy.
What Dishes Pair Well With Creamed Spinach?
I’d pair creamed spinach with roasted chicken, grilled steak, or baked salmon—it’s a classic side. It also goes great with mashed potatoes or pasta dishes, adding a creamy, rich touch to balance the meal.
