Creamed Spinach is that irresistible side that turns simple leafy greens into a velvety, luxurious dish you’ll want to scoop up by the forkful. Each bite is packed with comforting, creamy texture, gentle garlic warmth, and a hint of nutmeg, making it an instant classic at both everyday dinners and special gatherings. If you’re searching for a dish that feels as cozy as your favorite sweater, but still delivers a restaurant-worthy wow, you can’t go wrong with this savory, vibrant favorite.

Ingredients You’ll Need

With just a handful of humble ingredients, you’re on your way to making Creamed Spinach that tastes like it came from a top-notch steakhouse. Each choice ingredient brings its own magic, whether it’s adding silkiness, depth, or a fresh pop of color. Choose the best you can find, and let them shine!

Fresh Spinach: About 1 ½ pounds, cleaned and roughly chopped. Fresh spinach creates the brightest flavor and that signature vibrant green, but frozen can work in a pinch.
Butter: Unsalted butter, for sautéing and enriching the creamy sauce. It builds the rich foundation of the dish.
Shallot or Onion: Minced, for a gentle sweetness that layers beautifully with the greens.
Garlic: A couple of cloves, minced finely. Garlic adds warmth and depth without overwhelming the spinach.
All-Purpose Flour: Just a tablespoon or two, to thicken the sauce smoothly without lumps.
Whole Milk or Half-and-Half: This is your key to silky, creamy texture—use half-and-half for extra indulgence.
Cream Cheese or Heavy Cream: Both work well for different textures—cream cheese gives extra body, while heavy cream keeps it light and pourable.
Freshly Grated Nutmeg: Just a pinch makes all the difference, offering subtle warmth that dances through the cream.
Salt and Black Pepper: Season to taste and bring the flavors together.
Grated Parmesan: Optional, but adds a salty kick and golden finish if you want to broil the top.

How to Make Creamed Spinach

Step 1: Prep and Wilt the Spinach

Start by rinsing your spinach thoroughly—even the prewashed bags sometimes need a quick check. Heat a large skillet with a splash of oil or a pat of butter, then add the spinach by big handfuls, letting it wilt down before adding more. Sauté for three to five minutes, just until wilted and bright green. Drain excess liquid and set aside, giving the spinach a gentle squeeze to keep your sauce rich and thick later.

Step 2: Sauté the Aromatics

In the same skillet, melt butter over medium heat. Add your minced shallot or onion, cooking until soft and translucent, about two minutes. Toss in the garlic and let it grow fragrant, stirring constantly so it doesn’t brown. This combo lays a delicate, savory backdrop for your Creamed Spinach.

Step 3: Build the Cream Sauce

Sprinkle in the flour, stirring into the butter and aromatics to form a smooth paste—this little roux is your ticket to a lump-free sauce. Gradually pour in the milk or half-and-half, whisking as you go. Cook for 2-3 minutes until the mixture thickens into a glossy sauce, then stir in the cream cheese or heavy cream, letting it melt in seamlessly.

Step 4: Combine Spinach and Sauce

Add the wilted, squeezed spinach back into the pan, stirring until all the leaves are generously coated in that luscious cream sauce. Sprinkle in the nutmeg, season well with salt and pepper, and let everything bubble together for another minute or two, just to let the flavors meld.

Step 5: Finish and Serve

For a finishing touch, stir in grated Parmesan or sprinkle it over the top. If you love a golden crust, pop the skillet under the broiler for just a minute or two. Your Creamed Spinach is ready to dazzle—creamy, dreamy, and ready to elevate any meal!

How to Serve Creamed Spinach

Garnishes

Enhance your Creamed Spinach with a dusting of extra Parmesan, a few grates of fresh nutmeg, or a sprinkle of finely chopped chives or parsley. These final touches add both color and a burst of fresh flavor, making every spoonful more enticing.

Side Dishes

Creamed Spinach is the ultimate companion for roast chicken, seared steak, or baked salmon—its richness balances beautifully against robust proteins. It also pairs delightfully with mashed potatoes, wild rice, or even tucked inside a warm baked potato for a comforting, complete meal.

Creative Ways to Present

For a fun twist, spoon Creamed Spinach into individual ramekins and top with breadcrumbs and cheese, baking until bubbly and golden. Or, use it as a filling for savory crepes, stuffed mushrooms, or layered in a vegetable lasagna—the possibilities are as endless as your imagination!

Make Ahead and Storage

Storing Leftovers

Cool any remaining Creamed Spinach to room temperature, then transfer to an airtight container. It keeps well in the refrigerator for up to three days, making it perfect for meal prep or leftovers that don’t feel like second-best.

Freezing

If you want to stash some away for a rainy day, let Creamed Spinach cool completely before spooning it into a freezer-safe container. Freeze for up to two months—just know that dairy-based sauces may separate a bit after thawing, so a gentle stir on reheating works wonders.

Reheating

Warm up Creamed Spinach on the stove over low heat, stirring frequently and adding a splash of milk or cream if it seems a touch thick. You can also microwave it in short bursts, stirring between each, until it’s creamy and hot all the way through.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and thoroughly squeeze out as much liquid as possible before using, so your Creamed Spinach stays thick and creamy, not watery.

Is there a dairy-free version of this dish?

You can swap in plant-based butter and non-dairy milk (like oat or cashew) with a bit of nutritional yeast for umami. Coconut cream or cashew cream make excellent subs for heavy cream—just adjust seasoning to taste.

Why is my Creamed Spinach watery?

The most common culprit is not squeezing out enough moisture from the spinach. Make sure to press as much water as you can from either sautéed fresh spinach or thawed frozen spinach before adding to your sauce.

Can Creamed Spinach be made ahead for a dinner party?

Yes! Prepare it up to a day in advance, cool, and refrigerate. When you’re ready to serve, gently reheat on the stove or in the oven, stirring to restore that creamy texture.

How do I make this extra rich for a special occasion?

Double the cream or use all half-and-half, add a bit more Parmesan, or finish with a swirl of mascarpone. A touch of chopped cooked bacon or sautéed mushrooms also dials up the indulgence!

Final Thoughts

Once you’ve tried this Creamed Spinach, you’ll find yourself dreaming up reasons to make it again and again. It’s simple, crowd-pleasing, and brimming with that special homemade touch. Go ahead—gather your ingredients, treat yourself, and serve up a side that’s destined to steal the show!