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Creamed Spinach Recipe

If you want a side dish that’s creamy, comforting, and packs a nutritional punch, this Creamed Spinach Recipe is absolutely the way to go. I first tried this recipe on a chilly night, and I was hooked instantly — those tender bites of spinach smothered in a rich, cheesy sauce feel like a cozy hug on your plate. Whether you’re serving it alongside steak, roasted chicken, or just craving something green and decadent, this creamed spinach elevates any meal without breaking a sweat in the kitchen. Stick around, and I’ll share everything you need to nail this classic every single time!

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Why You’ll Love This Recipe

  • Simplicity: Just a handful of everyday ingredients combine to create something so rich and flavorful.
  • Versatility: Perfect as a side for weeknight dinners or fancy holiday spreads alike.
  • Balanced Flavors: The creamy sauce complements the earthiness of the spinach without overpowering it.
  • Family Friendly: My kids and guests both ask for seconds every time!

Ingredients You’ll Need

This recipe leans on fresh spinach and a handful of pantry staples to create that perfect, creamy consistency. I recommend using fresh spinach here rather than frozen — it makes all the difference in texture and flavor. Also, picking a good-quality Parmesan really amps up the taste.

Creamed Spinach Recipe - Ingredients
  • Fresh Spinach: Fresh leaves wilt down beautifully, giving you a silky texture and vibrant color.
  • Butter: Adds richness and forms the base for sautéing the onions.
  • Onions: Finely chopped for sweetness and depth of flavor.
  • All-Purpose Flour: The secret to getting that luscious, thick sauce.
  • Salt: Essential for seasoning to bring every flavor forward.
  • White Pepper: I prefer white here to keep the sauce looking pretty and add subtle spice.
  • Whole Milk: Creates creaminess without heaviness.
  • Heavy Whipping Cream: For that indulgent touch and velvety mouthfeel.
  • Parmesan Cheese: Adds nuttiness and umami, pulling the whole dish together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this creamed spinach recipe as is, but don’t be afraid to switch things up based on what you have on hand or your personal taste. It’s a really forgiving dish that invites creativity, so get playful!

  • Adding Garlic: I sometimes throw in a couple of minced garlic cloves when cooking the onions for an extra savory layer — game changer!
  • Cheese Swaps: Parmesan is my go-to, but swapping half for Gruyère or sharp white cheddar can add a nice twist.
  • Lightened Up Version: Use half-and-half instead of heavy cream and milk if you want something a little lighter but still creamy.
  • Vegan Alternative: Replace butter with olive oil, use plant-based milk, and nutritional yeast instead of Parmesan — it’s surprisingly delicious.

How to Make Creamed Spinach Recipe

Step 1: Steam the Spinach Until Just Wilted

Place a steamer basket inside a Dutch oven with about an inch of water at the bottom — you want enough steam but no soggy spinach! Add a quarter of your trimmed spinach to the basket, cover and steam over low boil for about 3-4 minutes or until just wilted. Transfer the spinach to a colander to drain, then repeat with the remaining spinach batches. I learned the hard way that overcooking here makes the spinach mushy and watery, so just a quick steam is key.

Step 2: Squeeze and Chop the Spinach

After the spinach cools enough to handle, give it a good squeeze to remove as much water as possible — this keeps your creamed spinach from turning soupy. Then coarsely chop it up. This step makes a huge difference in texture and helps the spinach mix evenly with the cream sauce.

Step 3: Make the Cream Sauce

In the clean Dutch oven, melt the butter over medium-high heat. Add your finely chopped onions and cook, stirring frequently, until tender and translucent. Next, stir in the flour, salt, and white pepper until everything’s blended well — this is the start of your thickening roux. Gradually whisk in the whole milk and heavy cream, then bring the mixture to a gentle boil while constantly stirring to avoid lumps. Keep cooking for 1-2 minutes until the sauce thickens nicely. Trust me, this part can feel a bit tricky at first, but constant whisking is your best friend here!

Step 4: Stir in Cheese and Spinach

Once your sauce is thick and smooth, take the pot off the heat and stir in the Parmesan cheese until melted and integrated. Finally, fold in your chopped spinach and heat everything through gently — you don’t want to cook the cheese too long or overheat the spinach again. This finishing touch delivers that luscious, indulgent flavor we all crave from creamed spinach.

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Pro Tips for Making Creamed Spinach Recipe

  • Don’t Skip Draining: Removing as much water as possible from the spinach guarantees a creamy, not watery, final dish.
  • Constant Stirring: When making the roux and adding milk, stirring continuously prevents lumps and ensures a silky sauce.
  • Use Fresh Parmesan: Grating fresh Parmesan, rather than pre-grated, elevates flavor and melts better.
  • Watch Your Heat: Keep the sauce on medium heat to avoid scorching and cheese separation.

How to Serve Creamed Spinach Recipe

Creamed Spinach Recipe - Serving

Garnishes

I love sprinkling a pinch of freshly cracked black pepper and a few shavings of Parmesan on top right before serving — it adds a lovely visual and a fresh pop of flavor. Sometimes, I add a drizzle of browned butter or a squeeze of fresh lemon juice to brighten the richness, especially if my family seems a little “spinached out.”

Side Dishes

For me, creamed spinach pairs perfectly with grilled steak or roasted chicken — it’s like the classic combination everyone craves. It’s also fantastic alongside salmon or as a side to mashed potatoes and roasted veggies on a cozy Sunday dinner table.

Creative Ways to Present

For special occasions, I’ve served creamed spinach in individual ramekins topped with crispy breadcrumbs and broiled just until golden on top — it adds a beautiful contrast in texture and makes it feel extra festive. You can also spoon it into a hollowed-out bread bowl for a rustic, shareable style.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge — it keeps beautifully for 3-4 days. The spinach may release some liquid, so just give it a gentle stir before reheating to bring back its creamy texture.

Freezing

Freezing creamed spinach can be a bit tricky because dairy tends to separate, but if you’re careful, it can work. I usually freeze it in portion-sized containers and thaw it slowly in the fridge overnight. After thawing, I whisk it well while reheating to reincorporate the sauce.

Reheating

The best way I’ve found to reheat is gently on the stove over low heat, stirring often — if it gets too thick, just add a splash of milk or cream to loosen it back up. Microwaving works too, but be sure to stop and stir every 30 seconds for even heating.

FAQs

  1. Can I use frozen spinach for this creamed spinach recipe?

    Absolutely, but you’ll want to thaw it fully and squeeze out all excess water before using. Fresh spinach generally provides better texture and flavor, but frozen works in a pinch.

  2. What’s the difference between white pepper and black pepper in this recipe?

    White pepper provides a milder heat without the dark specks that black pepper leaves behind, keeping the sauce’s color smooth and creamy. Flavor-wise, it adds a subtle, earthy spice that complements the richness very nicely.

  3. How can I make this recipe dairy-free?

    Swap butter for a plant-based oil like olive or coconut, use coconut or almond milk instead of dairy milk and cream, and opt for nutritional yeast in place of Parmesan cheese. The texture will be a bit different but still delicious.

  4. Can I prepare creamed spinach ahead of time?

    Yes! You can make it up to a day ahead and store it in the fridge. Reheat gently on the stove, adding a splash of milk as needed for consistency, and it tastes just as good as fresh.

Final Thoughts

I absolutely love how this creamed spinach recipe turns out every time — it’s that perfect blend of creamy, cheesy, and wholesome that brings smiles to the table. I used to think creamed spinach was complicated until I discovered this simple steaming and sauce-making method. Now, it’s a family favorite that I rely on whenever I want a fuss-free, scrumptious veggie side. Give it a try, and I promise, you’ll be making this recipe again and again, just like me!

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Creamed Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 70 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Description

This classic Creamed Spinach recipe features fresh spinach steamed to perfection and combined with a rich, creamy sauce made from butter, onions, milk, cream, and Parmesan cheese. Perfect as a comforting side dish, it delivers a luscious, velvety texture with a subtle cheesy flavor that complements any main course.


Ingredients

Spinach

  • 4 packages (10 ounces each) fresh spinach, trimmed

Sauce

  • 2 tablespoons butter
  • 2 medium onions, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese


Instructions

  1. Steam the spinach: In a Dutch oven, place a steamer basket over 1 inch of water. Bring the water to a boil. Place a fourth of the spinach in the basket, cover, and steam for 3-4 minutes or until wilted. Transfer the spinach to a colander to drain. Repeat with the remaining spinach in batches.
  2. Prepare the spinach: When the spinach is cool enough to handle, squeeze out the excess water thoroughly, then coarsely chop the spinach and set aside.
  3. Make the sauce: In a clean Dutch oven, melt the butter over medium-high heat. Add the finely chopped onions and cook, stirring occasionally, until tender and translucent.
  4. Thicken the sauce: Stir in the flour, salt, and white pepper until well blended. Gradually whisk in the whole milk and heavy cream. Bring the mixture to a boil while stirring constantly, and cook for 1-2 minutes until the sauce thickens.
  5. Combine and heat through: Stir the grated Parmesan cheese and chopped spinach into the sauce. Cook until heated through and creamy. Adjust seasoning if needed, then serve warm.

Notes

  • Be sure to squeeze out as much water from the spinach as possible to prevent the sauce from becoming watery.
  • For a lighter version, you can use low-fat milk and reduce or omit the heavy cream.
  • Parmesan cheese adds a nice depth of flavor; feel free to substitute with Pecorino Romano for a sharper taste.
  • This dish pairs wonderfully with steak, chicken, or roasted vegetables.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Nutrition

  • Serving Size: 1/12 of recipe (approx. 1 cup)
  • Calories: 150
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 35mg

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