Best Creamed Spinach

Why You’ll Love Creamed Spinach Recipe

• It brings the decadent creaminess of a steakhouse‑side right to your home kitchen.

• Made with frozen spinach, it’s both convenient and quick to pull together.

• You can prepare it ahead of time and simply reheat when you’re ready to serve.

• The subtle nutmeg and real Parmigiano‑Reggiano elevate this classic into something memorable.

• It pairs beautifully with roasted meats or grilled fish, making it versatile for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• unsalted butter

• finely chopped shallots

• garlic cloves, finely chopped

• heavy cream

• salt

• freshly ground black pepper

• freshly grated nutmeg (or ground nutmeg)

• finely shredded Parmigiano‑Reggiano

• frozen cut‑leaf spinach, thawed and very well squeezed dry

Directions

1. Melt the butter in a large skillet over medium‑low heat. Add the shallots and cook, stirring frequently, until they’re soft and translucent (about 4 minutes).

2. Add the chopped garlic and cook, stirring constantly, for 1 minute more. Do not allow the garlic to brown.

3. Pour in the heavy cream, add the salt, pepper, and nutmeg. Bring to a gentle boil.

4. Cook uncovered, stirring occasionally, until the cream has thickened enough to coat a wooden spoon (about 10 minutes).

5. Add the shredded Parmigiano‑Reggiano and stir until it’s melted and fully incorporated.

6. Add the well‑drained spinach to the sauce and stir until it’s evenly combined. Taste and adjust seasoning as needed. If the mixture seems too watery, cook over medium‑low heat until any excess liquid evaporates.

7. Serve warm.

Servings and timing

• Serves: 6 to 8 people.

• Preparation time: about 10 minutes for prep (thawing and draining the spinach aside).

• Cooking time: approximately 15 minutes.

• Total time: roughly 25 minutes.

Variations

• Swap in fresh baby spinach (about 2 lbs) instead of frozen: steam and drain the spinach, then roughly chop and measure 2 packed cups.

• Stir in a handful of toasted pine nuts or chopped walnuts for a nutty crunch.

• Add a pinch of red pepper flakes or cayenne for a subtle heat.

• Use half‑and‑half instead of heavy cream for a lighter version (the result will be less rich but still tasty).

• Mix in some crumbled cooked bacon or pancetta for a savory twist.

• For a vegetarian or lower‑sodium option, reduce the salt and use a vegetarian hard cheese in place of Parmigiano‑Reggiano.

Storage/Reheating

• You can make this dish ahead of time and refrigerate it.

• To reheat: place it in the microwave uncovered, stirring every 30 seconds or so, until hot (a few minutes).

• Note: When reheated, the texture may become slightly less creamy than when freshly made. If desired, stir in a splash of cream while reheating to restore extra creaminess.

• Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.

• Reheat gently so the sauce doesn’t separate.

FAQs

1. Can I use fresh spinach instead of frozen?

Yes — you’ll need about 2 lbs of fresh baby spinach. Steam it, drain it thoroughly, then roughly chop and measure about 2 packed cups. The texture will differ slightly but it works well.

2. What type of cheese should I use?

For the best flavor, use authentic Parmigiano‑Reggiano that has its rind embossed with the name. If you use a generic “Parmesan”, the flavor may be less pronounced.

3. Can I reduce the fat or calories in this recipe?

You could swap heavy cream for half‑and‑half, or use a lighter cream alternative — though the result will be less rich. Also use less butter or use a lower‑fat cheese, but this will change the texture and richness.

4. How do I know when the cream sauce is thick enough?

It should be thick enough to coat the back of a wooden spoon. When you run your finger through the sauce on the back of the spoon and the line stays clear, you’re good.

5. My spinach released a lot of water — what do I do?

After adding the spinach, if you notice excess liquid, return the skillet to medium‑low heat and cook gently until some of the water evaporates and the sauce is nicely thick.

6. Can I freeze this dish?

You can, but the texture may change upon freezing and reheating; the sauce might separate slightly or become watery. It’s best enjoyed freshly made or refrigerated and reheated rather than frozen.

7. Is nutmeg really necessary?

Yes — freshly grated nutmeg adds a warm, subtle spice that complements the creaminess and bright green spinach. You could omit it, but you’ll miss a layer of flavor.

8. Will this pair with vegetarian dishes?

Absolutely. It’s a rich side that goes well with vegetarian mains like roasted portobello mushrooms, grilled tofu, or a hearty bean-based dish. Just omit any bacon or meat additions.

9. Can I make this ahead of time for a holiday dinner?

Yes — this recipe is ideal for make‑ahead. You can fully prepare it and refrigerate it. When you’re ready, just reheat in the microwave, stirring until hot. Add a little cream if you’d like to refresh the texture.

10. What if I only have chopped frozen spinach and not cut‑leaf?

Chopped spinach will work, but the texture won’t be as appealing. If you only have chopped, you may want to squeeze extra moisture out and cook a little longer to ensure the sauce is thick.

Conclusion

This creamed spinach is a classic done beautifully — rich, flavorful, and surprisingly simple. Whether you’re serving it alongside a special steak dinner or using it to elevate a weeknight meal, you’ll love how the creamy sauce and vibrant spinach come together. It’s elegant yet approachable, and one you’ll want to keep in your rotation.