Creamed Spinach

Creamed Spinach fits right in whether it’s a Thanksgiving or Christmas dinner, a steak night at home, or a side dish to pass at a potluck. It comes together in one pan, holds its heat well, and can be prepped ahead without much fuss. I like how it feels fancy without being complicated. Leftovers store easily, too, though there’s rarely any left to put away.

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Prep Time: 5

Cook Time: 8

Total Time: 13

Course: Side Dish

Cuisine: European

Keyword: Creamed Spinach

Servings:

Calories: 137kcal

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

US Customary - Metric

Video

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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

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