Cream Spinach Recipe: Creamed spinach is one of those timeless side dishes that feels right at home on both a cozy family dinner table and a lavish holiday spread. It’s rich, indulgent, yet surprisingly easy to prepare. This dish combines the earthy flavor of spinach with a creamy, savory sauce that’s both comforting and classy.
What makes creamed spinach so popular is its perfect balance of texture and taste. The slight bitterness of the spinach cuts through the richness of the cream, creating a dish that pairs wonderfully with a wide range of proteins—from steak and roast chicken to grilled fish and even plant-based alternatives.
Despite its luxurious flavor, creamed spinach is incredibly simple to make, and that’s what we’re diving into today. Whether you’re a beginner or a seasoned home chef, this step-by-step guide will walk you through everything you need to know—from selecting ingredients to getting that silky-smooth finish. Stick with us, and you’ll never buy frozen creamed spinach again.
Ingredients You’ll Need
The beauty of creamed spinach lies in its simplicity. You only need a handful of basic ingredients to create something truly magical. But the key to elevating this dish is using fresh, high-quality components that complement each other.
Fresh vs. Frozen Spinach
One of the first decisions you’ll face is whether to use fresh or frozen spinach. Here’s a breakdown:
- Fresh Spinach: Ideal for those who want a brighter, slightly firmer texture. It retains more of its natural flavor and color but requires thorough washing and destemming.
- Frozen Spinach: Convenient and economical. It’s already blanched, which saves time. Just be sure to squeeze out all excess moisture before using it in the recipe.
For best results, use about 1 pound of fresh spinach or one 10-ounce package of frozen chopped spinach.
The Creamy Base Essentials
Here’s what you’ll need to make that rich, velvety sauce:
- Butter: Provides flavor and serves as the base for your roux.
- Garlic and Onion (or Shallots): Adds depth and aroma.
- All-purpose Flour: Helps thicken the sauce.
- Milk or Half-and-Half: Creates that creamy texture.
- Heavy Cream (optional): Adds extra richness if desired.
- Nutmeg: A traditional spice that adds warmth and subtle complexity.
- Salt and Pepper: For seasoning.
Optional Flavor Boosters
Want to take things up a notch? Try adding:
- Parmesan or Gruyère cheese for a cheesy touch.
- Crushed red pepper flakes for a mild heat.
- Cream cheese for an ultra-luxurious texture.
These ingredients aren’t essential, but they’re fantastic if you’re looking to impress guests or treat yourself.
Kitchen Tools and Equipment
Before diving into the cooking process, make sure you have the right tools on hand. Cooking is always smoother (and more enjoyable) when you’re properly prepared.
Must-Have Utensils
- Large sauté pan or skillet: Preferably nonstick or stainless steel.
- Wooden spoon or silicone spatula: For stirring your sauce and spinach.
- Whisk: Essential for mixing the roux and preventing lumps.
- Knife and cutting board: For mincing garlic and chopping onions.
- Measuring cups and spoons: Precision matters, especially when thickening sauces.
Time-Saving Appliances
While not necessary, the following can make your prep much quicker:
- Salad spinner: Speeds up drying fresh spinach.
- Microwave: Handy for thawing frozen spinach.
- Food processor: Great for a finer spinach texture if you want a smoother dish.
Step-by-Step Guide to Making Creamed Spinach
Now for the main event. Let’s break this down into manageable steps so even a kitchen newbie can whip up a dish that looks (and tastes) like it came from a steakhouse.
Step 1 – Prepare the Spinach
If you’re using fresh spinach, rinse it thoroughly to remove any grit or dirt. Drain it well using a colander or salad spinner. You can sauté it in batches in a dry pan just until it wilts, then set it aside. Make sure to squeeze out any excess water using a clean kitchen towel or cheesecloth. This prevents your dish from becoming watery.
If you opt for frozen spinach, thaw it completely. Once it’s soft, use your hands or a kitchen towel to press out as much moisture as possible. The goal is to start with relatively dry spinach, so the sauce clings to it instead of pooling.
Once prepped, give the spinach a rough chop for better texture. You want bite-sized pieces, not long, stringy leaves.
Step 2 – Make the Cream Sauce
Start by melting 2 tablespoons of butter in your skillet over medium heat. Add finely chopped onion or shallots and sauté until translucent—about 3-5 minutes. Toss in minced garlic and cook for another 30 seconds until fragrant.
Sprinkle in 1 tablespoon of flour and whisk continuously to create a roux. Cook it for 1-2 minutes to eliminate the raw flour taste, but don’t let it brown.
Gradually pour in 1 cup of milk or half-and-half, whisking constantly to prevent lumps. Once it starts to thicken, add a splash of heavy cream if you want it extra rich.
Season the sauce with salt, pepper, and a pinch of nutmeg. Stir continuously until the mixture becomes smooth and creamy. If it gets too thick, you can always thin it out with a bit more milk.
Step 3 – Combine and Simmer
Once your cream sauce has reached a smooth, velvety texture, it’s time to bring it all together. Add your prepared spinach directly into the sauce. Stir well to combine and ensure that the spinach is fully coated.
Let the mixture simmer on low heat for about 5–7 minutes, stirring occasionally. This step allows the spinach to absorb the flavors of the sauce and gives the dish a unified, creamy consistency.
If the mixture seems too thick, add a splash of milk or broth to loosen it. If it’s too runny, let it simmer a bit longer uncovered so some of the liquid evaporates. You want a silky, luscious sauce that clings to the spinach without being soupy.
This is also the perfect time to taste and adjust the seasoning. Add a touch more salt or pepper if needed. Feel free to toss in some grated Parmesan or cream cheese at this stage for added depth and indulgence.
Step 4 – Season and Serve
This final step is all about finishing strong. Add your final seasoning touches: a bit more salt, a twist of freshly ground black pepper, or a sprinkle of nutmeg if needed. Give it one last stir to make sure everything is well-blended and perfectly creamy.
Once you’re happy with the taste and texture, remove it from the heat. Serve it warm as a side dish in a nice bowl or spoon it directly onto plates alongside your main dish.
Creamed spinach pairs beautifully with grilled meats, roasted poultry, or baked fish. You can even use it as a filling for stuffed chicken breasts, as a topping for baked potatoes, or stirred into pasta for an extra creamy twist.
Garnish with a light dusting of Parmesan cheese or freshly chopped parsley for a pop of color. Now, all that’s left to do is dig in and enjoy the creamy, velvety goodness.
Tips for Perfect Creamed Spinach
Everyone loves a good creamed spinach, but a few small tricks can elevate your dish from good to absolutely unforgettable.
Preventing a Watery Dish
One of the most common issues with creamed spinach is ending up with a watery consistency. Here’s how to avoid that:
- Drain spinach thoroughly: Whether using fresh or frozen, always remove as much moisture as possible before adding it to the sauce.
- Let it simmer uncovered: This allows excess liquid to evaporate, concentrating the flavors.
- Use a proper roux: A well-cooked butter-flour mixture thickens the sauce without curdling or separating.
Enhancing the Creaminess
If your creamed spinach isn’t as rich as you’d like, don’t worry. Here are a few ways to amp up the cream factor:
- Use a mix of milk and heavy cream for a richer mouthfeel.
- Stir in cream cheese or mascarpone for extra silkiness.
- Grate in some aged cheese like Parmesan or Gruyère for depth.
Just remember, a little goes a long way. Don’t overload it—you want the spinach to shine, not drown.
Variations and Add-Ons
One of the beauties of creamed spinach is its flexibility. It’s a canvas for creativity, and with just a few tweaks, you can transform it into something totally unique.
Cheese Lovers’ Version
For those who can’t get enough cheese, consider this variation:
- Add 1/2 cup of shredded Gruyère, Mozzarella, or Cheddar cheese to the cream sauce.
- Let it melt fully before stirring in the spinach.
This creates a dish that’s almost like a spinach gratin—cheesy, gooey, and totally irresistible.
Spicy Kick Option
Want a little heat? Try this spicy variation:
- Add a pinch of red chili flakes or cayenne pepper to the roux.
- Stir in a tablespoon of dijon mustard for tang and spice.
It adds a zingy, bold twist that pairs especially well with grilled meats and hearty entrees.
You can also mix in sautéed mushrooms, bacon bits, or even caramelized onions for additional flavor layers. The options are endless.
Nutritional Value and Health Benefits
While creamed spinach is considered an indulgent side, it actually offers several health benefits—especially if you’re mindful about ingredients.
Calories and Macronutrients
Depending on your preparation method, one serving of creamed spinach (about 1/2 cup) typically contains:
- Calories: 150–250
- Protein: 3–5g
- Fat: 12–20g
- Carbohydrates: 5–10g
These values can vary based on how much butter, cream, or cheese you use.
Vitamins and Minerals
Spinach is packed with:
- Vitamin K: Essential for bone health
- Vitamin A: Great for your vision and immune system
- Folate: Supports cell function and tissue growth
- Iron: Crucial for healthy red blood cells
- Even with the cream added in, you’re still getting a dose of leafy green nutrition. And if you use light cream or plant-based milk, you can further reduce the calorie content while keeping most of the benefits intact.
How to Store and Reheat Creamed Spinach
Like many creamy dishes, creamed spinach can be made ahead of time and still taste fantastic when reheated—if done properly. Here’s how to store and reheat it without sacrificing flavor or texture.
Best Storage Practices
Once cooled to room temperature, transfer the creamed spinach into an airtight container. Store it in the refrigerator and consume within 3 to 4 days for optimal freshness.
- Refrigeration: Store in shallow, airtight containers to cool quickly and evenly.
- Freezing: While possible, freezing can alter the texture of the cream sauce. If you must freeze it, place it in a freezer-safe container, removing as much air as possible. Use within one month. Thaw in the fridge overnight before reheating.
Label your containers with the date to keep track of how long it’s been stored. This is especially helpful during busy weeks or holiday seasons.
Reheating Without Losing Texture
To reheat, place your creamed spinach in a skillet or saucepan over low heat, stirring frequently to prevent sticking or separating. If it appears too thick or dry, add a splash of milk, cream, or even a bit of broth to restore the creamy consistency.
Microwaving is quicker but trickier. Use a microwave-safe dish, cover it loosely, and heat in 30-second intervals, stirring between each session until warmed through. Avoid overheating to prevent curdling.
Serving Suggestions
Creamed spinach may be a side dish, but it deserves star treatment. It’s versatile, hearty, and can elevate any meal when paired correctly.
What Goes Well with Creamed Spinach?
- Grilled or Pan-Seared Steak: A classic combo, especially with ribeye or filet mignon.
- Roast Chicken or Turkey: The creamy texture balances out the crispiness of roasted poultry.
- Salmon or White Fish: Add elegance to your seafood dinner.
- Vegetarian Entrées: Serve it alongside mushroom risotto, baked sweet potatoes, or lentil loaf.
You can also use it as a filling:
- Inside stuffed chicken breasts
- Layered into lasagna
- Mixed with pasta for a quick creamy spinach pasta
Plating and Presentation Tips
- Garnish with fresh parsley or chives for color.
- Serve it in a small ramekin or mini casserole dish to make it feel upscale.
- Dust with grated Parmesan or breadcrumbs for a beautiful finish.
The more care you put into plating, the more impressive your homemade dish will feel—even on a regular weeknight.
Common Mistakes to Avoid
Even simple recipes have their pitfalls. Here are a few blunders to watch for when making creamed spinach.
Overcooking Spinach
Spinach cooks quickly. Overdoing it can turn it into mush and cause it to lose its vibrant green color. Whether using fresh or frozen spinach, always cook just until wilted or heated through.
If you’re reheating leftovers, be especially cautious. Overheating can cause the sauce to break and the spinach to become stringy.
Separating Sauce
A creamy, unified sauce is the goal. Here’s how to avoid that dreaded curdled look:
- Don’t overcook your roux or sauce—medium heat is your friend.
- Add dairy slowly and whisk continuously.
- Avoid boiling the sauce once the cream is added.
If your sauce starts to separate, try whisking in a spoonful of cream cheese or a splash of milk to bring it back together.
Vegan and Dairy-Free Alternatives
You don’t need dairy to enjoy a creamy spinach side dish. With a few plant-based swaps, you can still enjoy all the richness and flavor.
Plant-Based Ingredient Swaps
- Butter Substitute: Use vegan butter or olive oil.
- Milk/Cream: Use unsweetened almond milk, cashew cream, or coconut milk for a rich texture.
- Thickener: A roux made with vegan butter and flour, or a cornstarch slurry.
- Cheese: Nutritional yeast adds a cheesy flavor without dairy.
You can also blend cashews soaked overnight with water, garlic, and lemon juice to create a creamy base. This method results in a luscious, dairy-free sauce with healthy fats and a satisfying texture.
Gluten-Free Version
If you’re avoiding gluten, you can still enjoy this dish with just one small change.
Substituting the Thickener
- Use cornstarch or arrowroot powder instead of all-purpose flour. Mix with cold milk or water before adding to your sauté pan.
- Alternatively, skip the roux and thicken your sauce by simmering longer or blending a portion of the spinach with cream.
Be sure to use gluten-free broth or seasonings if you’re incorporating extras. With this simple swap, creamed spinach becomes safe for anyone with gluten intolerance or celiac disease.
FAQs about Cream Spinach Recipe
1. Can I make creamed spinach ahead of time?
Absolutely. Make it a day in advance, store it in the fridge, and reheat gently on the stove before serving.
2. Can I freeze creamed spinach?
Yes, but the texture may change slightly. Freeze in an airtight container for up to one month. Thaw overnight before reheating.
3. How do I make creamed spinach taste more savory?
Add a bit of cheese like Parmesan, sautéed mushrooms, or even a splash of soy sauce or Worcestershire to deepen the flavor.
4. Is creamed spinach keto-friendly?
Yes! Just avoid flour and use heavy cream, butter, and cheese for a low-carb version.
5. What’s the best cheese to add to creamed spinach?
Parmesan, Gruyère, and cream cheese are all fantastic choices. Each adds creaminess and depth of flavor.
Conclusion
Creamed spinach is one of those magical side dishes that’s as easy to make as it is satisfying to eat. With a few basic ingredients and this step-by-step guide, you’ll create a dish that’s creamy, flavorful, and versatile enough to serve at a casual dinner or a special occasion. Whether you stick with the classic version or try a vegan, spicy, or cheesy twist, this recipe will quickly become a go-to in your kitchen.
The secret is in the simplicity—and the love you stir into each creamy, garlicky bite.
