Classic Creamed Spinach

Home-style creamed spinach is a classic side dish that needs less than 20 minutes to be ready. Who needs steakhouse creamed spinach when you can easily make it at home with basic pantry ingredients!

Why I Love This Creamed Spinach Recipe?

1. In 20 minutes you’ll have life changing creamed spinach ready. Yes life changing, if you are one of those who never got yourself to like spinach, give this creamed spinach recipe a try. You won’t believe how delicious spinach can taste, of course drenched in creamy sauce.
2. The recipe may not be exact copycat of steakhouse creamed spinach that you love, but it’s definitely BEST. This home style creamy spinach is truly a winner!
3. A definite crowd-pleaser!
4. My kids fuss about eating spinach, but when it’s drenched in cream sauce they gobble it up without complaining. I can’t be happier to see my kids eat their greens! Yes, this easy to make spinach dish is kid-approved!
5. It’s so flavorful, you won’t look at leafy greens the same again.
6. Spinach lovers delight, haters – get prepared, you might become a convert!
7. Did I mention it only takes 5 minutes of your prep work and less than 15 minutes of cook time! A dish can be easier to prepare than this one.
8. A perfect fit for your Holiday dinner table. Don’t worry about leafy green haters, add this to your Thanksgiving, Christmas or Easter dinner table, even the haters would go back for seconds.

Ingredients You’ll Need

Here’s what you need –

Spinach – I used frozen spinach. Thaw it in fridge, liquid squeezed out. Alternatively thaw frozen spinach in microwave and squeeze out the liquids.

Use cheesecloth or fine sieve or layered paper towel to squeeze out water really well. If there is water left in spinach it will make creamed spinach runny. The sauce will split too. It’s crucial to squeeze out all the water from spinach.  

You can use fresh spinach as well. Either cook it briefly by sautéing in butter in a pan or blanching it in boiling water for 2 minutes. Whichever ways you choose make sure you squeeze out the liquids before using it in the recipe.

Butter – unsalted butter. If using salted butter you may want to cut down on the amount of salt added to the recipe.

Shallots (or) Yellow Onion – onions add a ton of flavor to the dish. Personally I prefer shallots in terms of flavors.

Garlic – if you love garlic feel free to add more garlic to the spinach. Garlic too adds tons of flavor to the dish.

All Purpose Flour – to make the roux.

Milk – highly recommend full fat milk or whole milk for the recipe.

Cream – use heavy cream.

Nutmeg (optional but highly recommended) – a hint of nutmeg adds a depth of flavors. It’s not too strong and you won’t taste it immediately. When the flavor hits back of your tongue, it’ll make you go wow!

Parmesan Cheese – Freshly grated Parmesan.

Season (Salt & Pepper) – season to taste. Don’t skip seasoning. If using salted butter taste spinach first and then add salt as required.

Additions And Substitutions

Instead of heavy cream use cream cheese or sour cream.

Use half n half in place of milk.

Top it with crispy bacon before serving.

How To Make Creamed Spinach?

You can use frozen spinach (thawed, liquid squeezed out) or fresh baby spinach in this recipe.  

If using regular spinach, you may want to chop it into smaller bites first.

Use cheesecloth or fine sieve or layered paper towel to squeeze out water really well. If there is water left in spinach it will make creamed spinach runny. The sauce will split too. It’s crucial to squeeze out all the water from spinach.  

• In a skillet melt butter.
• Saute shallots in butter for a minute (do not brown shallots).
• Add minced garlic and cook for 1 or 2 minutes until garlic is fragrant.
• Whisk flour into butter onion garlic mix on low flame. Cook flour on low flame stirring it constantly for about 1 minute.
• Pour milk slowly while stirring constantly.
• Add the cream too.
• Whisk everything together and cook on low flame. Keep whisking to prevent lumps.

• Once sauce begins to thicken grate about ⅛ teaspoon nutmeg into the sauce.  Season sauce with salt (taste test before adding salt) and freshly ground pepper.
• Whisk until combined.
• Add spinach and cook for 2 minutes while whisking it constantly on low flame.
• Turn off flame. Sprinkle freshly grated Parmesan cheese and stir until Parmasen cheese is melted and combined into the sauce spinach mix.
• Serve hot with some more grated Parmesan sprinkled on top.

This creamed spinach serves well with baked or roasted chicken, grilled steak, pork chops or crockpot ham.

We even love to serve this as a dip with tortilla chips.

Tips To Make BEST Creamed Spinach

1. Frozen spinach is best option. Make sure to squeeze all water from it before using. Liquid from spinach will make it runny and split the sauce. If you want to use fresh spinach read notes above about using fresh spinach.
2. Don’t skip shallots and garlic. It adds tons of flavor to the dish. If you don’t have shallots use yellow onion.
3. Full fat milk or whole milk is best for richer creamier spinach side dish.
4. While reheating, add whole milk if needed to adjust the consistency of the sauce if it’s too thick or dry instead of water. It will keep the creamed spinach creamier.
5. If you want kick in the dish, you can add ½ teaspoon of cayenne pepper while cooking.

Frequently Asked Questions on Creamed Spinach Recipe:

What To Use – Fresh or Frozen Spinach?

Both! I would say frozen is best!

You can use frozen spinach if you have that handy. Remember to thaw spinach completely (either in fridge, microwave or on counter top) and squeeze the liquids out before using.

Few pointers if using fresh spinach – it’s best to use fresh baby spinach.

If you can’t find baby spinach use regular spinach and chop it up into smaller pieces.

Do on of the below mentioned steps :

1. add fresh spinach directly to the sauce in the end and cook it until wilted (but still green)
2. wilt spinach separately by sauteing it in butter in a separate pan until wilted. Once wilted rest spinach to cool down. Squeeze out liquids and use in the recipe.
3. blanch spinach in hot/boiling water to cook spinach for 2 minutes. Squeeze out all water then use.

Can I Make Creamed Spinach Ahead?

Yes, creamed spinach is a great make ahead side dish. It stays good for few days in the fridge. Can be reheated in microwave (in microwave safe bowl) or reheated on stove top.

Can I Freeze Creamed Spinach?

Yes, creamed spinach freezes well.

Creamed spinach is one of those side dish that you want to make in big batch and freeze it. Because it can be frozen and stored for upto 3 months.

To freeze – first allow the cooked spinach to cool completely. Transfer to air tight containers or divide into portions and store it in zip lock bags. Place it in freezer.

How To Reheat Frozen Creamed Spinach?

Remove the portion you want to use from freezer. Thaw it for 12 hours in fridge and reheat it in microwave or on stove top. While reheating if sauce turns too thick, add one or two tablespoon milk to adjust the consistency of the sauce. Do not thin down the sauce too much. You want the spinach cream sauce to be thick enough.

You can directly reheat frozen creamed spinach in microwave safe bowl. Reheat it for 60 seconds interval and stir often. Add a splash of milk if needed if sauce turns too thick while reheating.

What Made Creamed Spinach Turn Runny?

The water content in spinach is the culprit.

Use cheesecloth or fine sieve or layered paper towel to squeeze out water really well. If there is water left in spinach it will make creamed spinach runny. The sauce will split too. It’s crucial to squeeze out all the water from spinach.  

How To Fix Creamed Spinach That Went Too Dry?

While heating/cooking milk will get evaporated and turn the cream sauce thick or even dry. To adjust the consistency of the cream sauce adds little milk at a time while cooking or reheating to get the right consistency. You can add water too but milk will make it creamier. Water might dilute some of the flavors and sauce taste.

I Don’t Like Nutmeg! Is It Mandatory?

It’s optional. If you don’t like nutmeg, skip it.

I personally love the taste of nutmeg in this spinach dish. It’s not too strong and you won’t taste it immediately. When the flavor hits back of your tongue, it’ll make you go wow!

Can I Use Other Cheese?

Yes.

A mix of Parmesan and Mozzarella is my favorite.

Mix of shredded Provolone cheese and Parmesan cheese is another option.

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Garlic Butter Sauteed Mushrooms

Melting Potatoes

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