Creamed Spinach Recipe
Nothing says comfort like a velvety, vibrant side—this Creamed Spinach Recipe brings fresh spinach and a dreamy creamy sauce together in minutes.
Full Recipe Introduction
Creamed spinach is more than a classic steakhouse side dish—it’s a weeknight hero and holiday darling all rolled into one. You know what? I first fell for this easy recipe at a friend’s backyard barbecue, where everyone raved about its silky texture and bright green pop. Made with fresh spinach (or frozen, if that’s what’s handy), a homemade creamy sauce, and just a touch of nutmeg, it feels fancy without fuss. Plus, it’s vegetarian-friendly and packs iron, fiber, and calcium into every spoonful—a healthy side dish that proves veggies can steal the show.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for busy weeknights.
- Uses fresh spinach or frozen for ultimate flexibility.
- Silky, rich creamy sauce with just 150 calories per serving.
- Vegetarian-friendly, yet hearty enough to satisfy meat-lovers.
- Gluten-free and low-carb when you swap half-and-half for heavy cream.
- Easily doubles for gatherings or festive dinners.
- Iron boost—over 20% of your daily value per serving.
- Kid-approved green side that sneaks in nutrients.
Ingredients
• 1 pound fresh baby spinach (or two 10-ounce bags frozen spinach, well-drained)
• 2 tablespoons unsalted butter (Kerrygold is dreamy)
• 1 tablespoon olive oil (extra-virgin for flavor)
• 1 small shallot, minced (or ½ small yellow onion)
• 2 cloves garlic, minced (fresh is best)
• 1 cup half-and-half (sub full-fat coconut milk for dairy-free)
• 2 ounces cream cheese, softened (can swap mascarpone)
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon ground black pepper
• ⅛ teaspoon freshly grated nutmeg (adds warmth)
• 2 tablespoons grated Parmesan cheese (optional for extra tang)
• Pinch red pepper flakes (optional kick)
Tip: If using frozen spinach, press it firmly in a clean kitchen towel to squeeze out excess water—this prevents a watery sauce.
Directions
- Heat the butter and olive oil in a large skillet over medium heat.
Here’s the thing: when the butter foams and you smell a toasty note, it’s ready. - Add shallot (or onion) and cook until translucent—about 2 minutes—then stir in garlic, letting it sizzle for 30 seconds.
- Toss in fresh spinach a handful at a time, stirring until wilted before adding more. If you’re using frozen, just stir until heated and most moisture evaporates.
- Reduce heat to low, then whisk in half-and-half and cream cheese until smooth. Keep stirring gently so it doesn’t cling to the pan.
- Sprinkle in salt, pepper, nutmeg, and red pepper flakes. Taste and adjust seasoning—add a bit more salt if it tastes flat.
- Let the mixture simmer for 3–4 minutes until the sauce thickens and coats the back of a spoon.
- Stir in Parmesan cheese off the heat for a glossy finish.
- Serve hot right from the skillet, or transfer to a warmed dish—either way, it stays luscious.
Servings & Timing
Yield: Serves 4 as a side dish
Prep Time: 10 minutes (15 if you wash and chop whole leaves)
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
• Swap half-and-half for coconut cream and omit cheese to make it vegan-friendly.
• Stir in crispy bacon bits or pancetta for a meaty twist.
• Add chopped mushrooms with the shallot for an earthy layer.
• Fold in a handful of shredded Gruyère for a Swiss-style spin.
• Brighten it up with a squeeze of lemon juice just before serving.
• Stir in diced roasted red peppers for color and sweetness.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days—spinach stays tender but sauce thickens.
Freezer: Freeze in meal-prep boxes for up to 2 months; thaw in fridge overnight.
To reheat: Gently warm on the stovetop over low heat, adding a splash of milk or half-and-half to loosen the sauce.
Make-ahead tip: You can prepare through Step 4, cool completely, then finish cooking day-of for maximum freshness.
Notes
• Personal tip: Don’t rush squeezing frozen spinach—that extra water makes the sauce runny.
• If your sauce seems too thin, stir in a teaspoon of cornstarch slurry (1:1 cornstarch and water) and simmer briefly.
• I’ve experimented with different cheeses; a sharp cheddar adds a bold tang, but Parmesan keeps it light.
• For a smoother texture, blitz the sauce with an immersion blender for a few seconds—just enough to break up any leaf bits.
FAQs
Q: Can I use baby spinach instead of frozen?
A: Absolutely—you’ll get a fresher taste and brighter color, but cook in batches so it wilts evenly.
Q: Is creamed spinach healthy?
A: With fresh spinach you get iron, fiber, and vitamins; the sauce adds fat, so enjoy in moderation as a healthy side dish.
Q: How do I avoid graininess in the sauce?
A: Keep the heat moderate, whisk continually, and ensure your cream cheese is fully softened to prevent lumps.
Q: Can I make this gluten-free?
A: Yes—no flour is needed; just check your half-and-half and Parmesan labels for hidden additives.
Q: What pairs well with creamed spinach?
A: Think roasted chicken, grilled fish, garlic mashed potatoes, or even a juicy pork chop—it’s versatile.
Q: Can I add other greens?
A: You sure can—try kale or Swiss chard, but increase cook time so tougher stems soften.
Q: My sauce is too thick—help!
A: Stir in more half-and-half or milk, a tablespoon at a time, until you reach your desired texture.
Q: Why add nutmeg?
A: That tiny pinch brings out spinach’s natural sweetness and balances the cream’s richness.
Conclusion
This Creamed Spinach Recipe is your ticket to a quick, hearty, and vegetarian-friendly side that steals the spotlight. Warm, velvety, and easy to tweak—give it a whirl at your next family dinner or holiday feast. Let me know how it turns out in the comments, and don’t forget to explore my [Garlic Mashed Potatoes Recipe] for another crowd-pleaser!
Creamed Spinach Recipe
Ingredients
- 1 pound fresh baby spinach (or two 10-ounce bags frozen spinach, well-drained)
- 2 tablespoons unsalted butter Kerrygold is dreamy
- 1 tablespoon olive oil extra-virgin for flavor
- 1 small shallot minced (or ½ small yellow onion)
- 2 cloves garlic minced
- 1 cup half-and-half (sub full-fat coconut milk for dairy-free)
- 2 ounces cream cheese softened (can swap mascarpone)
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon freshly grated nutmeg adds warmth
- 2 tablespoons grated Parmesan cheese optional for extra tang
- Pinch red pepper flakes optional kick
Instructions
- Heat the butter and olive oil in a large skillet over medium heat.
- Add shallot (or onion) and cook until translucent. Stir in garlic and let it sizzle for 30 seconds.
- Add fresh spinach a handful at a time, stirring until wilted. For frozen spinach, stir until heated and most moisture evaporates.
- Whisk in half-and-half and cream cheese until smooth. Season with salt, pepper, nutmeg, and red pepper flakes.
- Let the mixture simmer until the sauce thickens and coats the back of a spoon.
- Stir in Parmesan cheese off the heat for a glossy finish. Serve hot and enjoy!
