Creamed spinach is the ultimate comfort side dish, blending velvety richness with vibrant, earthy flavors. In just 20 minutes, you can create a dish that’s luxuriously smooth, thanks to a creamy sauce that clings to every tender leaf. The subtle sweetness of spinach pairs perfectly with the savory depth of garlic and a hint of nutmeg, making every bite a delightful balance of textures and tastes. It’s a quick yet elegant addition to any meal, whether you’re serving it alongside a holiday roast or a weeknight dinner.
This recipe isn’t just delicious—it’s packed with nutrients, offering a boost of vitamin A, iron, and calcium in every serving. The creamy sauce, made with butter and cream, adds a decadent touch without overwhelming the spinach’s natural freshness. It’s a dish that feels indulgent yet wholesome, perfect for satisfying cravings while keeping things simple. With 8 servings, it’s ideal for sharing or enjoying leftovers that taste just as good the next day.
Ingredients for Creamed Spinach
- 16 oz (455 g) fresh baby spinach (washed and drained)
- 5 Tablespoons (70 g) unsalted butter, divided
- 1 medium (126 g) yellow onion, finely chopped (about 1 cup)
- 1 Tablespoon minced garlic
- ¼ cup (31 g) all-purpose flour
- ¾ cup (177 ml) whole milk
- ¾ cup (177 ml) heavy cream
- ½ teaspoon table salt or fine sea salt (adjust to taste)
- ½ teaspoon ground black pepper
- ⅛ teaspoon paprika (optional, for added flavor)
- Pinch cayenne pepper (optional, for a subtle kick)
- 3 oz (85 g) cream cheese, cubed
- ½ cup (90 g) freshly grated parmesan cheese
Step-by-Step Instructions
- Wilt the spinach: Melt ½ Tablespoon (5g) of butter in a large pot over medium heat. Add half of the spinach and cook, stirring frequently, until wilted. Remove with tongs or a slotted spoon and drain in a colander. Repeat with another ½ Tablespoon (5g) of butter and the remaining spinach. Combine all wilted spinach, drain well, and squeeze out excess moisture. Coarsely chop and set aside.
- Cook the onions: Wipe out the pot and return it to medium heat. Add the remaining 4 Tablespoons (57g) of butter and melt. Add the chopped onion and cook until softened and translucent, about 3-5 minutes.
- Add garlic and flour: Stir in the minced garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the mixture and cook, stirring, until the flour is absorbed and turns a light golden brown, about 1-2 minutes.
- Create the sauce: Gradually whisk in the milk, breaking up any lumps. Slowly whisk in the heavy cream. Add the salt, pepper, paprika, and cayenne pepper (if using). Continue whisking frequently until the mixture thickens, about 3-5 minutes.
- Add cheeses: Stir in the cream cheese and parmesan cheese until completely melted and smooth.
- Combine with spinach: Return the drained, chopped spinach to the pot and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve immediately as a delicious side dish. Enjoy!
Perfect Pairings: Serving Suggestions
This creamy spinach dish is a versatile side that pairs beautifully with grilled steak, roasted chicken, or baked salmon. For a comforting meal, serve it alongside mashed potatoes or a crusty baguette to soak up the rich sauce. It’s also a fantastic addition to holiday spreads, complementing dishes like turkey or ham.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a saucepan over low heat, adding a splash of milk or cream to restore its creamy texture. Avoid microwaving, as it can make the spinach watery.
Mix It Up: Recipe Variations
For a lighter version, swap heavy cream with half-and-half or whole milk. Add a handful of sautéed mushrooms or crispy bacon bits for extra flavor. If you’re feeling adventurous, sprinkle in a pinch of nutmeg or swap parmesan for sharp cheddar cheese for a different twist.
Time-Saving Hacks
To speed up prep, use pre-washed baby spinach and pre-minced garlic. You can also wilt the spinach in batches in the microwave instead of the stovetop—just cover it with a damp paper towel and heat in 30-second intervals until wilted.
Essential Equipment
A large pot or Dutch oven is key for cooking the spinach and sauce. A sturdy whisk helps create a smooth, lump-free sauce, and a sharp knife ensures the spinach is evenly chopped. Don’t forget a colander for draining the spinach thoroughly!
Creamed Spinach
Ingredients
- 16 oz fresh baby spinach
- 5 Tablespoons unsalted butter divided
- 1 medium yellow onion finely chopped (about 1 cup)
- 1 Tablespoon minced garlic
- ¼ cup all-purpose flour
- ¾ cup whole milk
- ¾ cup heavy cream
- ½ teaspoon table salt or fine sea salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon paprika optional
- Pinch cayenne pepper optional
- 3 oz cream cheese cubed
- ½ cup freshly grated parmesan cheese
Instructions
- Melt ½ Tablespoon (5g) of butter in a large pot over medium heat. Add approximately half of your fresh spinach and cook, stirring frequently, until spinach is wilted. Using tongs or a large slotted spoon, remove wilted spinach to colander and allow to drain.
- Add another ½ Tablespoon (5g) of butter to the pot and repeat the step above with the remaining spinach. Remove wilted spinach from pot, combine with first half of spinach, and drain well/squeeze out excess moisture (too much water left behind could make your creamed spinach watery!). Transfer to a cutting board and coarsely chop with a knife. Set aside.
- Wipe out the pot that you cooked your spinach in and return to the stovetop over medium heat. Add remaining 4 Tablespoons (57g) of butter to the pot and cook until melted.
- Add onion and cook until softened and translucent, about 3-5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over onion and garlic and cook, stirring, until flour is absorbed and beginning to smell nutty/a light golden brown in color.
- Gradually, while whisking, whisk the milk into the pot, whisking together milk and flour and breaking up any lumps as you go.
- Slowly whisk in cream, then add salt, pepper, paprika and cayenne pepper, if using. Continue to whisk frequently until mixture begins to thicken.
- Add cream cheese and parmesan cheese and stir until completely melted.
- Return drained, chopped spinach to the pot and stir to combine. Taste test and add more salt and pepper if needed.
- Serve immediately.