Enjoy the rich, creamy flavor of Creamed Spinach. An easy, 30-minute side dish that’s better than what you can get at the store.
This Homemade Creamed Spinach is a rich, comforting recipe that transforms fresh spinach into a healthy and flavorful side dish. Simmered in a velvety sauce made from butter and cream, it’s creamy, flavorful, and satisfying without being too heavy
This is the only way to eat spinach, my friends! Try pairing this with Perfect Pot Roast, Instant Pot Pork Tenderloin, or Crispy Lemon Pepper Chicken.
Table of Contents
Why We Love Creamed Spinach
- Creamed Spinach is incredibly creamy and rich, making it a favorite on Thanksgiving or any occasion.
- This side dish is quick and easy to prepare, perfect for busy nights.
- Creamed Spinach recipe pairs well with a variety of main dishes like steak or roast chicken.
Recipe Ingredients
- Heavy Whipping Cream: Contributes a rich, creamy texture and a subtle sweetness.
- Parmigiano-Reggiano Cheese: Offers a sharp, nutty flavor.
- Nutmeg: Provides a warm, slightly sweet spice and adds a subtle depth of flavor to the Creamed Spinach.
See the recipe card for full information on ingredients and quantities.
Variations
- Creamed Spinach Casserole: Take your creamed spinach and place it in a casserole dish, top with panko bread crumbs, and bake at 400°F until the top is golden brown and bubbling.
- Healthy Creamed Spinach: Use fat-free milk and reduce the cheese. Ensure to season well to compensate for the missing creamy taste, making it a lighter, healthier version.
- Parmesan Creamed Spinach: Sprinkle your creamed spinach with shredded Parmesan cheese. Avoid grated Parmesan for a more sophisticated flavor, enhancing the dish’s richness.
How to Make Creamed Spinach
Step 1: Prepare a plate with 4-5 paper towels and set it aside.
Step 2: Use a large soup pot and turn the burner to high heat. Heat the olive oil and then add the spinach. Cover and cook for 1 minute.
Step 3: Uncover the pot and continue to cook the spinach until the leaves are bright green and wilted, about 2 minutes, stirring lightly.
Step 4: Working quickly, use a colander to drain the spinach, then pour the spinach onto the paper towel-lined plate.
Step 5: Once the spinach has cooled enough to handle, squeeze out as much liquid as possible. Use a cutting board to coarsely chop the spinach.
Step 6: In a small bowl, combine the salt, pepper, cayenne pepper, and nutmeg.
Step 7: Over medium heat, melt butter in a large skillet. Add the shallots to the butter and stir until they just turn a golden brown, about 3-4 minutes.
Step 8: Add the seasoning mixture and the heavy cream. Increase the heat to medium-high and cook until the sauce has reduced by half, about 5 minutes. Add the lemon zest and stir.
Step 9: Once the sauce has reduced, toss in the chopped spinach. Reduce the heat to low and cook until the spinach is heated through. Stir while heating so the spinach is evenly coated.
Step 10: Add the Parmigiano-Reggiano cheese to the spinach mixture. Stir the cheese into the spinach until it is evenly incorporated. Serve immediately.
FAQs
Fresh spinach is ideal because it will give you the best flavor and texture. If you use frozen whole-leaf spinach, make sure to defrost the frozen spinach and squeeze out all the extra water. Canned spinach is probably the worst choice out of all three. You can still use it, but you must ensure to drain all the liquid out of the can.
Creamed spinach pairs wonderfully with a variety of meats, poultry, and fish. Some great options include Instant Pot Beef Brisket, Oven Roasted Turkey, Instant Pot Pork Tenderloin, and Chicken Breast.
Storage Info
STORE Creamy Spinach leftovers in an airtight container in the refrigerator for up to 3 days. To FREEZE, store in your freezer for up to 2 months but make sure it’s in a freezer-safe container.
To REHEAT, thaw if frozen, then warm in a skillet over medium heat, stirring occasionally until heated through. Alternatively, microwave in a covered dish, stirring every minute until hot.
More Vegetable Side Dishes to Try
Creamed Spinach Recipe
Ingredients
- 2 tsp olive oil
- 2 (16 ounces) bags fresh spinach
- salt and ground pepper - to taste
- 1 pinch of cayenne pepper - to taste
- 1 pinch freshly grated nutmeg
- 1 tbsp butter
- 2 tbsp shallot - minced
- 3/4 c heavy whipping cream
- 1 tsp freshly grated lemon zest
- 2 tbsp parmigiano-reggiano cheese - finely shredded
Instructions
- Prepare a plate with 4-5 paper towels and set it aside.
- Use a large soup pot and turn the burner to high heat. Heat the olive oil and then add the spinach. Cover and cook for 1 minute.
- Uncover the pot and continue to cook the spinach until the leaves are bright green and wilted, about 2 minutes, stirring lightly.
- Working quickly, use a colander to drain the spinach, then pour the spinach onto the paper towel-lined plate.
- Once the spinach has cooled enough to handle, squeeze out as much liquid as possible. Use a cutting board to coarsely chop the spinach.
- In a small bowl, combine the salt, pepper, cayenne pepper, and nutmeg.
- Over medium heat, melt butter in a large skillet. Add the shallots to the butter and stir until they just turn a golden brown, about 3-4 minutes.
- Add the seasoning mixture and the heavy cream. Increase the heat to medium-high and cook until the sauce has reduced by half, about 5 minutes. Add the lemon zest and stir.
- Once the sauce has reduced, toss in the chopped spinach. Reduce the heat to low and cook until the spinach is heated through. Stir while heating so the spinach is evenly coated.
- Add the Parmigiano-Reggiano cheese to the spinach mixture. Stir the cheese into the spinach until it is evenly incorporated. Serve immediately.
I never thought spinach could taste this good, it was creamy and soooo delicious!!!
This side dish will definitely be added to our Thanksgiving Dinner this year. I love all recipes that include spinach. Its a favorite of mine.
Thanks a lot for this amazing and super easy to make creamed spinach recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended!
This is a first time making this for my family. The kids were a little hesitant to try it, but in the end they really loved it. Who can resist cheesy goodness!
I will be eating spinach this way from now on! It really is cheesy goodness!!