Creamed Spinach
Add Preferred Source
You don’t need a reservation to enjoy a side dish that tastes straight out of a classic steakhouse with this Creamed Spinach. Tender spinach is wrapped in silky cream, melted Parmesan, and buttery garlic, creating a rich, savory bite. There’s a step that makes the sauce cling just right, and you’ll wonder why you ever waited for a table.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
Creamed Spinach is my go-to side dish when I want something classic on the table. It’s a perfect addition for Thanksgiving, Christmas, and Easter dinner, or for any steakhouse-style meal at home. I love that it can be prepped ahead, reheated, and even kept warm without stress.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Creamed Spinach with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple instructions and you’ll end up with a creamy, savory side that’s ready in minutes and full of flavor.
Sauté the Garlic in Butter
Melt the butter in a large skillet over medium heat, making sure it coats the bottom of the pan evenly. I like using this deep skillet because it distributes heat well.
Once it begins to bubble, stir in the minced garlic for about 1 minute. I like to mince my garlic using a garlic press for fine pieces with minimal effort.
Cook just until the garlic is fragrant and softened. You want it to smell warm and mellow without letting it brown.
Wilt the Spinach
Add the 16 ounces of fresh spinach to the skillet, working in batches if necessary, to avoid overflow. Toss gently for 2 to 3 minutes as it wilts and reduces in size. Using this flexible silicone spatula makes it easy to fold the spinach lightly without tearing the leaves.
It may look like too much at first, but it wilts down fast once it hits the heat. Keep turning it so that everything cooks beautifully and remains crisp.
Stir in the Cream and Cheese
Lower the heat to prevent the mixture from boiling too vigorously, then stir in the heavy cream and grated Parmesan. I grate my cheese fresh with a box grater because it melts more smoothly into the cream.
Continue stirring as the cheese melts into the cream and the sauce starts to come together. You’ll notice it thickening slightly and coating the spinach more once the texture feels creamy.
Season with salt and black pepper to taste. I always have my salt and pepper grinder set by the stove so I can quickly add freshly ground seasoning without overdoing it.
Finish and Serve
Once the spinach is fully coated in the creamy sauce and everything is heated through, take the skillet off the heat. Transfer the mixture to a serving dish, spreading it out so the sauce pools evenly. I use this large white serving bowl because it keeps the spinach warm at the table and looks nice when serving guests.
If you like, sprinkle a little extra Parmesan over the top for added flavor and a bit of visual flair. Serve it warm while the sauce is still silky.
Now, enjoy your fresh Creamed Spinach!
If you’re bringing this to a potluck or holiday gathering, it travels well as long as it’s kept warm. I transfer it straight from the skillet into a casserole dish with a lid to keep it safe during transport. For longer trips, I tuck that into my insulated casserole carrier so it stays hot until serving time. Both help the sauce stay smooth and prevent it from drying out during transport.
Equipment
Ingredients
- 1 pound fresh spinach
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 garlic cloves minced
- 2 tablespoons butter
- Salt and black pepper to taste
Video
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.2 garlic cloves, 2 tablespoons butter, Salt and black pepper
- Add the fresh spinach and cook for 2 to 3 minutes, stirring, until just wilted.1 pound fresh spinach
- Stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Reduce the heat to low and simmer for 2 to 3 minutes, or until the sauce thickens slightly.½ cup heavy cream, ¼ cup grated Parmesan cheese
- Transfer to a serving dish and sprinkle with a little extra Parmesan cheese, if desired. Serve warm.
Notes
- Use Baby Spinach Leaves Only: Stick to tender leaves and remove any thick stems for a smoother sauce and more even texture.
- Drain Excess Liquid Thoroughly: After washing the spinach, dry it thoroughly to remove excess moisture, as the cream sauce may become watery and lose its richness if not.
- Cook the Spinach Just Until Wilted: Don’t let it overcook, or it can become mushy.
- Mince Garlic Finely: This ensures even flavor distribution without any harsh bites.
- Melt Cheese in Stages: Stir in the Parmesan gradually so it blends smoothly into the cream. If you’re using cream cheese for extra richness, add it at the same time and keep stirring until everything melts into a silky sauce.
- Keep the Cream Over Low Heat: Simmer gently so the sauce doesn’t split. If you’re reheating on the stovetop or in the microwave, warm it slowly and stir often to keep the cream smooth and prevent it from separating.
- Season at the End: Parmesan is salty, so it’s better to taste before adding extra salt.
Nutrition
Recipe Notes and Expert Tips
I’ve made this many times, and these simple tips help everything come together smoothly and taste even better.
- Use Baby Spinach Leaves Only: Stick to tender leaves and remove any thick stems for a smoother sauce and more even texture. I like using herb scissors for this because they snip through stems quickly without bruising the leaves.
- Drain Excess Liquid Thoroughly: After washing the spinach, dry it thoroughly to remove excess moisture, as the cream sauce may become watery and lose its richness if not. I rinse mine in this fine mesh strainer and pat it dry with a reusable dishcloth that soaks up water well.
- Cook the Spinach Just Until Wilted: Don’t let it overcook, or it can become mushy.
- Mince Garlic Finely: This ensures even flavor distribution without any harsh bites. When I’m already chopping something else, I just use my chef’s knife to mince the garlic right alongside it.
- Melt Cheese in Stages: Stir in the Parmesan gradually so it blends smoothly into the cream. If you’re using cream cheese for extra richness, add it at the same time and keep stirring until everything melts into a silky sauce.
- Keep the Cream Over Low Heat: Simmer gently so the sauce doesn’t split. If you’re reheating on the stovetop or in the microwave, warm it slowly and stir often to keep the cream smooth and prevent it from separating.
- Season at the End: Parmesan is salty, so it’s better to taste before adding extra salt.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. I use these glass containers with lids to keep everything sealed tightly and prevent the sauce from drying out.
Reheat gently in a skillet over low heat, stirring frequently until warmed through. It’s best not to freeze creamed spinach, as the dairy-based sauce can separate and change texture after thawing.
What to Serve With Creamed Spinach
Creamed spinach pairs perfectly with seared steak, baked chicken, roasted turkey, or even grilled salmon. It also works well as part of a vegetarian plate alongside mashed potatoes, roasted carrots, or a simple pasta dish.
More Easy Recipes for You to Try at Home
I’m always adding more quick sides and comfort food favorites to make dinner just a little easier.
