This Creamed Spinach recipe is pure comfort food bliss: a luscious, velvety side dish featuring tender spinach leaves bathed in a rich, creamy sauce, finished with a touch of nutmeg and a flurry of parmesan. Whether you’re craving a classic steakhouse vibe at home or simply want an effortlessly elegant way to enjoy your greens, this dish delivers big flavor with easy steps. Trust me, this is the kind of recipe you’ll want to make again and again—perfect for holidays, dinner parties, or just a Tuesday night treat.

Ingredients You’ll Need

You’ll be amazed at how everyday ingredients transform into something truly special in this Creamed Spinach! Each component brings a key note to the dish—adding depth, silkiness, or a pop of flavor—so don’t skip on freshness or quality where you can help it.

Unsalted butter (2 tablespoons): The base of our sauce, butter adds richness and helps coax out all the flavor from the onions and garlic.
Small onion, finely chopped (1): Onion sweetens and adds savory complexity to the creamy sauce.
Garlic, minced (2 cloves): Garlic brings that irresistible aromatic depth that lifts the whole dish.
All-purpose flour (2 tablespoons): Flour thickens the sauce—don’t worry, it cooks out so the end result is silky, not floury.
Whole milk (1 cup): Provides a creamy backbone without being too heavy.
Heavy cream (1/2 cup): This is where the magic happens, giving Creamed Spinach its signature richness.
Ground nutmeg (1/4 teaspoon): A classic touch that adds warmth and subtle spice—just a pinch truly makes a difference.
Salt (1/2 teaspoon): Essential for balancing flavors and bringing everything together.
Black pepper (1/4 teaspoon): A gentle kick and hint of heat to round things out.
Fresh spinach, stems removed and chopped (1 pound), or frozen spinach, thawed and drained (1 pound): The heart of this dish! Use fresh for vibrant color or frozen for pure convenience—either way, spinach shines.
Parmesan cheese, grated (1/4 cup): Adds nutty, salty depth and melts into the sauce for that irresistible creaminess.

How to Make Creamed Spinach

Step 1: Sauté the Aromatics

Start by melting your butter in a large skillet over medium heat. Once it’s foamy, toss in the finely chopped onion and let it cook gently for about 4-5 minutes—you’re looking for soft and translucent, not browned. Add the minced garlic and cook for just 30 seconds. The kitchen will smell incredible at this point, and that’s how you know you’re building a solid flavor base!

Step 2: Make the Roux

Sprinkle the flour evenly over your onions and garlic. Stir constantly for about a minute—the flour will soak up all that fragrant butter and begin to cook out the raw flavor, setting you up for a gorgeously smooth sauce later on. Don’t rush this step—a little patience goes a long way for the perfect Creamed Spinach.

Step 3: Build the Creamy Sauce

Now, slowly pour in the whole milk and the heavy cream, whisking or stirring the whole time. Give it a few minutes (about 3-5) for the sauce to thicken gently. You want it luxuriously creamy, but still pourable—it will continue to thicken as it sits. This is when Creamed Spinach gets its lush, velvety sauce that clings just right to every spinach leaf.

Step 4: Season and Add Spinach

Stir in your nutmeg, salt, and pepper. Then, start adding the spinach, a handful at a time for fresh, or all at once for thawed frozen spinach. If you’re using fresh, it will wilt down quickly—just keep folding it into the sauce until all the leaves are glossy and coated. For frozen spinach, make sure you’ve squeezed out as much moisture as possible before adding, so nothing waters down your creamy creation.

Step 5: Finish with Cheese

Lower the heat and stir in the grated parmesan, letting it melt into the sauce and infuse every bite with nutty, cheesy goodness. Now’s the time to taste and adjust your seasoning with a pinch more salt or pepper if needed. Serve your Creamed Spinach warm, and watch it disappear in no time!

How to Serve Creamed Spinach

Garnishes

Enhance your Creamed Spinach with a sprinkle of extra grated parmesan, freshly cracked black pepper, or a pinch of red pepper flakes for a subtle kick. A scattering of finely chopped fresh parsley or chives right before serving adds a burst of color and freshness—presentation matters as much as flavor!

Side Dishes

Creamed Spinach is famously paired with steak, but it’s also dreamy alongside roast chicken, grilled salmon, or as part of a vegetarian spread with mushroom risotto. Its creamy texture and subtle spice complement roasted potatoes, crusty bread, or a simple grain pilaf for a well-rounded meal.

Creative Ways to Present

Serve Creamed Spinach in individual ramekins for an elegant dinner party presentation, or pile it high on toasted sourdough as a decadent brunch treat. For a holiday centerpiece, spoon it into a hollowed bread bowl or swirl it over a bed of mashed potatoes—unexpected and irresistible!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store your cooled Creamed Spinach in an airtight container in the refrigerator, where it will keep well for up to two days. The flavors meld beautifully overnight—always a bonus!

Freezing

If you want to freeze Creamed Spinach, allow it to cool completely, then portion it into freezer-safe containers. Freeze for up to two months. When ready to enjoy, thaw in the refrigerator overnight for best texture.

Reheating

Gently reheat leftovers on the stovetop over low heat, stirring frequently. If it seems too thick, splash in a little milk or cream to loosen the sauce. You can also microwave in short bursts, stirring between each, until piping hot.

FAQs

Can I use all frozen spinach instead of fresh?

Absolutely! Frozen spinach is convenient and works beautifully here. Just be sure to thaw it completely and squeeze out as much liquid as you can—that way your Creamed Spinach stays creamy, not watery.

Is Creamed Spinach gluten-free?

The recipe as written uses flour to thicken the sauce, which contains gluten. To make it gluten-free, substitute the all-purpose flour with your favorite gluten-free blend or use cornstarch instead (make a slurry with milk before adding to prevent lumps).

Can I make Creamed Spinach ahead of time?

Yes, you can! Creamed Spinach actually tastes even better after the flavors mingle for a few hours or overnight. Simply refrigerate and reheat gently before serving. Add a splash of cream if it thickens too much in the fridge.

What other cheeses can I use?

While parmesan adds a lovely nutty saltiness, you can experiment with a blend of cheeses. Gruyere, fontina, or sharp white cheddar all melt well and bring a new twist to traditional Creamed Spinach.

Can I add other veggies or proteins?

Feel free to get creative! Stir in sautéed mushrooms, roasted red peppers, or a handful of peas. For extra protein, try folding in cooked bacon, pancetta, or even shredded rotisserie chicken for a heartier dish.

Final Thoughts

If you’re looking to bring a touch of restaurant luxury into your own kitchen, this Creamed Spinach really delivers. It’s cozy, flavorful, and comes together in a flash—perfect for special occasions or a simple weeknight upgrade. I hope it becomes a favorite at your table, just as it has at mine. Enjoy every creamy, spinach-filled bite!

Creamed Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 25 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamed Spinach is a classic side dish that features tender spinach leaves in a creamy, flavorful sauce. This easy-to-make recipe is perfect for holiday dinners or a cozy night at home.

Ingredients

Scale

For the creamed spinach:

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh spinach, stems removed and chopped (or 1 pound frozen spinach, thawed and drained)
1/4 cup grated Parmesan cheese

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Instructions

In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for about 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic, stirring constantly for about 1 minute to make a roux. Slowly whisk in the milk and heavy cream, continuing to whisk until the mixture thickens, about 3-5 minutes.
Stir in the ground nutmeg, salt, and black pepper.
Add the chopped fresh spinach in batches, stirring until wilted and fully incorporated (if using frozen spinach, make sure it is well-drained before adding).
Cook for another 2-3 minutes until heated through.
Stir in the grated Parmesan cheese until melted and creamy.
Adjust seasoning to taste and serve warm.

Notes

For extra richness, add a tablespoon of cream cheese.
Leftovers can be stored in an airtight container for up to 2 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American