Name: Creamed Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 20 ounces fresh spinach; 2 shallots, diced (⅔ cup); 2 garlic cloves, grated; 3 tablespoons unsalted butter; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; ½ teaspoon sea salt; Freshly ground black pepper, to taste; 1 tablespoon all-purpose flour; 1 teaspoon fresh lemon juice, plus more to taste

If you’re on the hunt for a comfort food side dish that takes humble spinach to indulgent heights, you’ve just found it with this Creamed Spinach Recipe. I absolutely love how rich, creamy, and flavorful this dish turns out every time. Whether you’re whipping it up for a weeknight dinner or a special occasion, it’s guaranteed to get you all the compliments—and maybe even a few requests for seconds.

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples and fresh spinach for a straightforward but impressive dish.
Creamy & Comforting: The sauce is perfectly rich without being heavy, thanks to the balance of cream and Parmesan.
Versatile Side: Pairs beautifully with steak, chicken, or fish—making it perfect for any meal.
Quick & Easy: Ready in just about 30 minutes, so you can have a homemade side without the fuss.

The image shows a close-up of a pan filled with creamy spinach. The dish has two main layers: one is the bright green spinach leaves with a slightly wilted texture, and the other is the light beige creamy sauce that covers the spinach and pools around it. A wooden spoon with some sauce and spinach on it is placed on the right side, partially submerged in the mixture. The pan sits on a white marbled surface, giving a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the ingredients right really makes the difference in this creamed spinach recipe. Fresh spinach is of course a must, while butter, cream, and Parmesan create that irresistible silky finish. I always recommend using fresh shallots and freshly grated Parmesan for the best flavor.

Unsalted butter: Using unsalted butter lets you control the saltiness perfectly in your creamed spinach.
Shallots: Their mild sweetness adds a lovely base flavor; diced finely for smooth texture.
Sea salt: Enhances all the fresh flavors without overpowering the dish.
Freshly ground black pepper: Adds a subtle kick and depth to the creamy sauce.
Garlic cloves: Fresh garlic brings that warm savory note—grate it for an even distribution.
All-purpose flour: Helps thicken the cream into a luxuriously smooth sauce.
Heavy cream: The star of the sauce—gives it richness and a beautiful creamy texture.
Freshly grated Parmesan cheese: Adds saltiness and umami; freshly grated melts more smoothly than pre-grated.
Fresh spinach: Fresh is best here for bright color and that tender bite you want from creamed spinach.
Fresh lemon juice: Balances the richness with a punch of brightness—don’t skip it!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this creamed spinach recipe to suit different moods or dietary needs. It’s surprisingly flexible—you can add a touch of heat, swap ingredients, or make it lighter depending on what you have on hand.

Spicy Kick: I sometimes sprinkle in a pinch of red pepper flakes or chipotle powder for a smoky heat that wakes up the creaminess.
Dairy-Free Version: Use coconut cream instead of heavy cream and a nutritional yeast substitute for Parmesan—still creamy but kinder to dairy-sensitive friends.
Herb Twist: Fresh thyme or nutmeg added to the sauce makes it a bit more aromatic and festive.
Mushroom Addition: Sautéed mushrooms fold in well for extra umami and texture—my family can never tell there’s more than just spinach involved!

How to Make Creamed Spinach Recipe

Step 1: Sauté Your Shallots and Garlic with Care

Start by melting the butter in a large skillet over medium heat. Once it’s shimmering, toss in the diced shallots along with a pinch of sea salt and plenty of freshly ground black pepper. Cook these gently for about 4 minutes until they become soft and sweet. Then, stir in the grated garlic—this is where the aroma really begins to build. Be careful not to let the garlic burn; it should just become fragrant, about 30 seconds to 1 minute.

Step 2: Make the Creamy Base

Sprinkle the all-purpose flour over the softened shallots and garlic, stirring constantly to make a roux. This helps thicken your sauce so it’s velvety and luxurious later. Next, slowly pour in the heavy cream, lowering the heat so it simmers gently. Stir frequently and let it thicken for 5 to 10 minutes—you’re looking for a consistency that coats the back of a spoon. This part takes patience but trust me, it’s worth it!

Step 3: Cheese It Up and Wilt the Spinach

Once your cream base has thickened, turn off the heat briefly to stir in the freshly grated Parmesan until it melts smoothly into the sauce. Then add the fresh spinach in batches, stirring frequently as it wilts down and releases some water. The sauce may thin slightly, but if you keep it on low heat and let it cook for another 2 to 3 minutes, the sauce will re-thicken and cling beautifully to the leaves.

Step 4: Brighten with Lemon and Season to Taste

Finally, stir in a teaspoon of fresh lemon juice to brighten all that rich cream and cheese—it cuts through the heaviness and brings the flavors alive. Give the creamed spinach a taste and adjust with salt, pepper, or extra lemon juice as you prefer. Then serve it warm, and get ready to enjoy one of the best vegetable side dishes you’ll ever make!

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Pro Tips for Making Creamed Spinach Recipe

Use Fresh Spinach: Frozen spinach can be watery and less vibrant; fresh gives you that bright, tender bite I love.
Grate Your Parmesan: Freshly grated cheese melts better and adds more flavor than pre-shredded or powdered versions.
Keep the Heat Low: Let the cream simmer gently without boiling—this prevents curdling and keeps the sauce silky smooth.
Don’t Skip the Lemon Juice: Adding lemon at the end brightens the dish and balances the richness—it’s a game changer!

How to Serve Creamed Spinach Recipe

A white bowl filled with creamy spinach dip, showing thick white sauce mixed evenly with bright green cooked spinach leaves. The creamy texture covers the spinach smoothly, with some leaves slightly curled and glossy from the sauce. A spoon with a wooden handle rests inside the bowl touching the mixture. Next to the bowl, there is a small black plate with grated cheese and a blue cloth napkin on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish my creamed spinach with a light sprinkle of extra Parmesan or a few grinds of black pepper. Sometimes I toss on toasted pine nuts or a sprinkle of crispy fried shallots for an unexpected crunch that everyone asks about. A little fresh parsley can add a nice pop of color and freshness, too.

Side Dishes

This creamed spinach pairs perfectly with a juicy steak (my family’s favorite combo), roasted chicken, or even alongside a flaky baked salmon. It’s a great way to add some greens while keeping the meal indulgent and satisfying.

Creative Ways to Present

For special dinners, I like serving creamed spinach in individual ramekins or hollowed-out mini pumpkins for a festive touch. You can also spread it over toasted baguette slices for a fancy appetizer or dollop it atop grilled polenta for an elegant twist.

Make Ahead and Storage

Storing Leftovers

I store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. It’s important to cool it completely before sealing to keep it fresh. When you open the container, give it a quick stir to reincorporate any separated cream.

Freezing

Freezing creamed spinach can work, but I’ve noticed the texture changes a bit—it becomes less creamy after thawing. If you do freeze it, portion it out beforehand, freeze flat in freezer bags, and thaw slowly in the fridge before reheating.

Reheating

Reheat gently on low heat in a skillet or microwave, stirring often. You might need to add a splash of cream, milk, or even a little water to loosen the sauce and bring back that silky texture. Avoid high heat to prevent curdling or drying out.

FAQs

Can I use frozen spinach in this creamed spinach recipe?

You can, but fresh spinach yields a better texture and flavor. If you do use frozen, make sure to thaw and squeeze out as much liquid as possible before adding it to avoid a watery dish.
Is there a way to make this recipe lighter or dairy-free?

Absolutely! Swap heavy cream for coconut cream or cashew cream, and use nutritional yeast instead of Parmesan. The flavor will be different but still delicious and creamy.
How do I prevent the sauce from curdling?

Keep the heat low when simmering the cream and avoid boiling. Stir frequently and add cheese off the heat or on very low heat to melt gently without separating.
Can I make creamed spinach ahead of time?

Yes! You can make it a day ahead and gently reheat before serving. Just add a little cream or milk when reheating to refresh the sauce.

Final Thoughts

This creamed spinach recipe holds a special place in my kitchen because it strikes that perfect balance between simplicity and indulgence. I love how it can elevate even the simplest meal into something memorable. If you give it a try, I bet you’ll keep coming back to it as your go-to veggie side—just like I do. Trust me, once you master this one, it’s a game-changer for your dinner lineup!