If you’re on the hunt for a truly comforting, velvety side dish that will elevate any meal, this Creamed Spinach Recipe is a total game-changer. I absolutely love how rich yet fresh it tastes—perfectly creamy without being too heavy. Whether you’re serving it alongside a juicy steak or just craving some cozy greens, you’re gonna want to stick around for this one.
Why You’ll Love This Recipe
- Velvety Texture: The combination of butter, cream, and Parmesan creates the creamiest consistency that’s super satisfying.
- Fresh Spinach Flavor: Steaming the spinach keeps it bright and gives you that fresh green color we all crave.
- Simple Ingredients: No fancy or hard-to-find items needed—just pantry staples and fresh spinach.
- Perfect Make-Ahead Side: Easy to prep in advance and reheat without compromising on flavor or texture.
Ingredients You’ll Need
These ingredients work together to build layers of flavor and creaminess. Fresh spinach is key because it steams beautifully without becoming bitter. Make sure to grab whole milk and heavy cream for that indulgent smoothness.
- Fresh spinach: Use fresh, trimmed spinach for best texture—frozen won’t give the same vibrant green or fresh taste.
- Butter: Adds richness and helps cook the onions gently without browning them too much.
- Onions: Finely chopped so they melt into the cream base, providing subtle sweetness.
- All-purpose flour: Works magic to thicken the sauce just right—don’t skip it!
- Salt: Essential for enhancing all the flavors.
- White pepper: A gentle heat without dark specks in your sauce, keeping it elegant looking.
- Whole milk: Gives the creamy body needed without overpowering richness.
- Heavy whipping cream: The secret to that silky smooth finish.
- Parmesan cheese: Adds a punch of savory umami that ties everything together.
Variations
I like to play around with this creamed spinach recipe sometimes, especially when I want to suit different meals or preferences. It’s great to make it your own! Feel free to add some extra flavors or swap ingredients based on what you’ve got handy.
- Garlic addition: When I try this, I sometimes sauté a clove or two of minced garlic with the onions for an aromatic depth that my family adores.
- Cream cheese variation: For an even richer taste, adding a bit of cream cheese in the sauce makes it ultra creamy and tangy.
- Dairy-free swap: If you’re avoiding dairy, try coconut cream instead of heavy cream and skip the cheese—though it’ll be a different flavor, it still works well.
- Spicy twist: Occasionally, I sprinkle a pinch of nutmeg or cayenne to give the dish a subtle kick without overwhelming the spinach’s flavor.
How to Make Creamed Spinach Recipe
Step 1: Steam Your Spinach to Perfection
Start by trimming and washing your fresh spinach really well. I like to do this in batches: place about a quarter of your spinach in a steamer basket over boiling water and cover it. Steam for about 3-4 minutes, just until the leaves wilt but still keep their fresh green color. Then, transfer it to a colander to drain. Repeat with the rest. This method keeps spinach vibrant and prevents it from turning mushy or bitter. Once cooled, squeeze out as much moisture as you can—this step is crucial to avoid watery creamed spinach later. Then roughly chop it up; you want some texture, not just a leafy paste.
Step 2: Build the Creamy Base
In a clean Dutch oven or large skillet, melt your butter over medium-high heat. Toss in the finely chopped onions and cook, stirring often, until they become tender and translucent. This usually takes about 5 to 7 minutes. Then sprinkle in the flour, salt, and white pepper. Stir everything together for a minute to cook the raw flour taste away. Gradually pour in the milk and heavy cream while whisking constantly—this prevents lumps from forming. Bring the mixture to a low boil, and keep stirring for 1-2 minutes until it thickens. It should coat the back of your spoon nicely.
Step 3: Combine Spinach and Cheese
Once your creamy base has thickened, stir in the grated Parmesan cheese. This melts right in and gives the best umami flavor. Immediately fold in your chopped spinach and stir just until everything is heated through. That’s it—your creamed spinach is ready to serve. It should be luscious, with just enough cheese pull and no sign of watery edges.
Pro Tips for Making Creamed Spinach Recipe
- Squeeze Out Moisture Thoroughly: I learned the hard way that failing to squeeze spinach well makes the dish watery—use your hands or a clean kitchen towel for best results.
- Cook Onions Low and Slow: Avoid browning the onions to keep the cream sauce smooth and gently sweet.
- Whisk Gradually: Pouring cold milk and cream slowly while whisking helps prevent lumps and creates that silky sauce I love.
- Use Fresh Parmesan: Pre-grated cheese is convenient but fresh-grated Parmesan makes a noticeable difference in flavor.
How to Serve Creamed Spinach Recipe
Garnishes
For serving, I love to sprinkle a little extra freshly grated Parmesan on top and a pinch of freshly ground white pepper for a touch of heat. Sometimes I even add a little toasted pine nut or a squeeze of lemon juice—both add a bit of brightness that compliments the creamy sauce wonderfully.
Side Dishes
This creamed spinach is my go-to side with grilled steaks, roasted chicken, or even seared salmon. It also pairs beautifully with mashed potatoes or buttery dinner rolls to soak up every last bit of that creamy goodness.
Creative Ways to Present
For a dinner party, I’ve served this creamed spinach in individual ramekins topped with a crispy prosciutto slice or a sprinkle of toasted breadcrumbs for a delightful crunch. It also makes a fantastic stuffing for chicken breasts or a creamy layer in savory puff pastry tarts when you want to impress guests.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely before transferring them to an airtight container. Stored in the fridge, they keep beautifully for about 3-4 days. Just be sure to give the spinach a good stir before reheating since it can settle and thicken on top.
Freezing
I’ve frozen creamed spinach a few times with decent results. I suggest portioning it out first and freezing in freezer-safe containers or bags. When you thaw it, the texture can get a little watery, so be ready to stir it well and maybe reheat gently on the stove to bring everything back together.
Reheating
Reheat gently over low heat on the stove, stirring frequently so it warms evenly and doesn’t scorch. Adding a splash of milk or cream while reheating helps loosen it up if it’s thickened too much. Microwave reheating works too, just use short bursts and stir often.
FAQs
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Can I use frozen spinach instead of fresh in this creamed spinach recipe?
While fresh spinach is preferred for the best texture and color, you can use frozen spinach if you’re in a pinch. Make sure to thaw it fully and squeeze out as much moisture as possible before adding it to the sauce to avoid a watery dish.
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Is there a way to make this creamed spinach recipe dairy-free?
Yes! Swap out the butter for olive oil or a dairy-free margarine, use coconut milk or unsweetened almond milk along with a dairy-free cream substitute, and omit the Parmesan or use a plant-based cheese alternative. This will change the flavor slightly but still create a creamy texture.
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How do I prevent the creamed spinach from becoming too watery?
Draining and squeezing the spinach very well after steaming is essential. Excess water is the main culprit for watery creamed spinach. Also, avoid overcooking the mixture after adding the spinach, as that can cause separation and wateriness.
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Can I make this recipe ahead of time?
Absolutely! You can make the creamed spinach a day ahead, store it in the fridge, and gently reheat it before serving. This also gives the flavors a chance to meld even more deliciously.
Final Thoughts
This Creamed Spinach Recipe has become such a staple in my kitchen because it’s both comforting and elegant. I love how it turns out every single time, and I hope you’ll enjoy making it as much as I do. Once you master this, you’ll have a versatile side in your back pocket that’s great for weeknights and dinner parties alike. Give it a try—you won’t regret it!
Print
Creamed Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Steaming and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamed Spinach is a classic, creamy side dish featuring fresh spinach steamed to perfection and combined with a rich, cheesy sauce made from butter, onions, cream, and Parmesan cheese. This recipe delivers a flavorful, comforting vegetable accompaniment that’s perfect for any meal.
Ingredients
Spinach
- 4 packages (10 ounces each) fresh spinach, trimmed
Sauce
- 2 tablespoons butter
- 2 medium onions, finely chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
Instructions
- Steam Spinach: Place a steamer basket over 1 inch of water in a Dutch oven. Add a quarter of the trimmed spinach to the basket, cover, and bring the water to a boil. Reduce heat to maintain a low boil and steam the spinach for 3-4 minutes, or until wilted. Transfer the spinach to a colander to drain. Repeat this process with the remaining spinach in batches.
- Drain and Chop Spinach: Once the steamed spinach is cool enough to handle, squeeze out excess moisture thoroughly and coarsely chop the spinach to prepare it for the sauce.
- Prepare Sauce Base: In a clean Dutch oven, melt the butter over medium-high heat. Add the finely chopped onions and cook, stirring occasionally, until the onions are tender and translucent.
- Make Roux: Stir the all-purpose flour, salt, and white pepper into the cooked onions until well blended. Gradually whisk in the whole milk and heavy cream, continuing to stir constantly to prevent lumps from forming.
- Thicken Sauce: Bring the mixture to a boil while stirring constantly, then cook and stir for an additional 1-2 minutes until the sauce thickens to a creamy consistency.
- Add Cheese and Spinach: Stir the grated Parmesan cheese into the thickened sauce until melted and incorporated. Then add the chopped steamed spinach and mix thoroughly to combine. Heat the creamed spinach through before serving.
Notes
- Be sure to thoroughly squeeze the steamed spinach to avoid watery creamed spinach.
- You can substitute half-and-half for the heavy cream for a lighter version.
- For a stronger cheese flavor, consider adding extra Parmesan or mixing in some Gruyère cheese.
- This recipe can be easily doubled for larger gatherings.
- Spinach can be steamed in batches using a microwave steamer if a Dutch oven is not available.
- Leftover creamed spinach can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
