If you have a love for rich, luscious greens that pair beautifully with almost anything, then this Creamed Spinach Recipe is going to become your new kitchen favorite. It takes humble baby spinach and transforms it into a velvety, cheesy side dish that’s bursting with flavor and just the right touch of indulgence. Whether you’re cooking for family, friends, or just yourself, this dish delivers comfort with every bite, blending creamy textures with fresh, vibrant spinach in a way that makes healthy dining feel downright decadent.
Ingredients You’ll Need
Gathering the right ingredients is key to making a flawless creamed spinach that’s rich, smooth, and satisfying. Each element is simple yet essential, working together to create that perfectly balanced taste, silky texture, and appealing color.
- Unsalted butter: Provides a rich base that delicately sautés the aromatics without overpowering the spinach.
- Medium onion (finely chopped): Adds subtle sweetness and depth when softened.
- Garlic (minced): Infuses a fragrant warmth that elevates the whole dish.
- All-purpose flour: Key to making the roux that thickens the sauce to creamy perfection.
- Milk: Creates the smooth béchamel base that gently envelops the spinach.
- Heavy cream: Boosts richness and adds luscious silkiness to the sauce.
- Ground nutmeg (optional): A tiny pinch adds an aromatic hint that rounds out the flavors beautifully.
- Salt and pepper: Essential for seasoning and enhancing every layer of taste.
- Baby spinach leaves: The star ingredient, tender and fresh for that vibrant green pop.
- Cream cheese: Melds into the sauce to add tangy creaminess and depth.
- Grated parmesan cheese: Offers a salty, nutty finish that complements the mild spinach perfectly.
How to Make Creamed Spinach Recipe
Step 1: Cook Aromatics
Start by melting butter in a large skillet over medium heat. Toss in the finely chopped onion and minced garlic, then cook these until they become soft and fragrant, which should take about five minutes. This initial step builds a wonderful flavor foundation and invites you into the comforting smells of a home kitchen.
Step 2: Make Roux
Next, sprinkle the all-purpose flour into the pan, stirring constantly to create a smooth paste — called a roux. Cook it for 30 to 60 seconds until it’s bubbling and frothy. This step is crucial because it thickens your sauce and ensures it’s perfectly creamy instead of thin and watery.
Step 3: Cook Béchamel Sauce
Slowly pour in the milk while continuously stirring to avoid lumps, then add the heavy cream. Season the sauce with a pinch of ground nutmeg, salt, and pepper. Let it simmer for about 2 to 3 minutes until it slightly thickens. This béchamel base is what gives the creamed spinach its signature silky smooth texture.
Step 4: Wilt Spinach
Add the baby spinach in batches, allowing each addition to wilt down before adding the next. This gradual process ensures all the spinach fits nicely in the pan and cooks evenly. Once everything is added, simmer it all for another 2 to 3 minutes until the spinach is fully tender and just bursting with its fresh green essence.
Step 5: Finish
Stir in the cream cheese and grated parmesan until melted and fully incorporated. Give it a final taste and adjust the salt and pepper if needed. Serve your creamy creation immediately to enjoy it at its warm, dreamy best.
How to Serve Creamed Spinach Recipe
Garnishes
Garnishing can really elevate your creamed spinach. A sprinkle of extra parmesan or a dash of freshly cracked black pepper adds a little pop. You can also add a few toasted pine nuts or a dusting of smoked paprika to brighten the flavors and add a subtle crunch.
Side Dishes
Creamed spinach is a classic companion to hearty mains like grilled steak, roast chicken, or seared salmon. Its rich creaminess balances out protein-heavy dishes wonderfully, making every bite satisfying. Pairing it with crusty bread or creamy mashed potatoes also makes for a cozy, well-rounded meal.
Creative Ways to Present
For a fun twist, try spooning the creamed spinach into small ramekins and topping each with a fried egg. It also makes a fantastic bed for baked eggs or pan-seared scallops, turning a humble side into an elegant dish that feels special and celebratory.
Make Ahead and Storage
Storing Leftovers
Leftover creamed spinach can be stored in an airtight container in the refrigerator for up to three days. Keeping it chilled well retains the creamy texture and fresh flavor, ready to heat up for a quick side on busy days.
Freezing
This Creamed Spinach Recipe freezes well, too. Pop portions into freezer-safe containers or bags and freeze for up to two months. Just keep in mind the texture might change slightly, but the flavor remains delicious after thawing.
Reheating
When reheating, gentle warming on the stovetop over low heat works best to prevent separation. Stir frequently and add a splash of milk or cream if it looks too thick or starts to dry out. Microwave reheating is also fine but should be done in short bursts with stirring in between.
FAQs
Can I use frozen spinach instead of fresh for this Creamed Spinach Recipe?
Absolutely! Just make sure to thoroughly thaw and squeeze out excess water from the frozen spinach before adding it, so your creamed spinach isn’t watery.
Is there a non-dairy alternative for the cream and milk?
You can substitute with unsweetened plant-based milks and vegan cream alternatives, but keep in mind that the texture and flavor may be a bit different from the classic version.
How can I make this dish less rich?
Try using half-and-half instead of heavy cream and reduce the amount of butter slightly. Using less cream cheese can also lighten it up without losing that creamy feeling.
Can I add other greens besides spinach?
Yes! Kale, Swiss chard, or even collard greens can work nicely. Just be sure to adjust cooking times since these greens are often tougher and need more wilting time than baby spinach.
What’s the best way to reheat without losing creaminess?
Reheat slowly on the stove over low heat with a little added milk or cream and stir often to keep the sauce smooth. This method helps maintain that luscious texture without drying out.
Final Thoughts
This Creamed Spinach Recipe is one of those comforting dishes that wins over every crowd with its simple yet rich flavors. It’s easy enough for a busy weeknight but elegant enough to impress guests. So give it a go, and watch this vibrant, creamy side become a beloved staple on your table.
Print
Creamed Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic creamed spinach recipe combines tender baby spinach with a rich and creamy béchamel sauce, enhanced by cream cheese and Parmesan for a luscious side dish perfect for any meal. The onions and garlic provide a flavorful base, while nutmeg adds a subtle warm note, balancing the creamy texture and fresh spinach greens.
Ingredients
Vegetables and Aromatics
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 (16-oz) bag baby spinach leaves, washed and dried
Dairy and Fats
- 4 tablespoons unsalted butter
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons cream cheese
- 2 tablespoons grated parmesan cheese
Dry Ingredients & Seasonings
- 3 tablespoons all-purpose flour
- 1 pinch ground nutmeg (optional)
- Salt and pepper (to taste)
Instructions
- Cook aromatics: Melt the unsalted butter in a large skillet or sauté pan over medium heat. Add the finely chopped onion and minced garlic, cooking them until they are softened and fragrant, which should take about 5 minutes.
- Make roux: Stir the all-purpose flour into the butter and aromatic mixture until it forms a smooth paste. Cook this mixture for 30-60 seconds while stirring constantly until it’s frothy but not browned, forming a roux which will thicken the sauce.
- Cook Béchamel sauce: Gradually pour in the milk while continuously stirring to avoid lumps. Then stir in the heavy cream. Season the sauce with a pinch of ground nutmeg, salt, and pepper. Allow the mixture to simmer gently until it thickens slightly, about 2 to 3 minutes.
- Wilt spinach: Add the baby spinach leaves to the pan in batches. Allow each batch to wilt down slightly before adding more to make room. After all the spinach has been added, let it simmer for another 2 to 3 minutes so it fully wilts and combines with the sauce.
- Finish: Stir in the cream cheese and grated Parmesan cheese until the cheeses melt and the sauce becomes creamy and well incorporated. Taste and adjust seasoning if necessary. Serve the creamed spinach immediately while hot.
Notes
- Use fresh baby spinach for the best texture and flavor, but frozen spinach can be used if thoroughly drained.
- If you prefer a thicker sauce, increase the flour by an additional tablespoon or reduce the milk slightly.
- For a lighter version, substitute half-and-half for heavy cream or use low-fat cream cheese.
- Nutmeg is optional but adds a nice warmth; feel free to omit if undesirable.
- This side pairs excellently with grilled or roasted meats and can be prepared ahead and reheated gently on the stovetop.
