If you love a dish that combines rich, velvety textures with the fresh, vibrant flavor of greens, then this Creamed Spinach Recipe is about to become your new go-to. It’s the perfect harmony of tender spinach wrapped in a luscious, creamy sauce with just the right hint of garlic and Parmesan. Whether you’re looking to elevate a weeknight dinner or impress guests at your next gathering, this recipe delivers comforting, indulgent flavor that feels both fancy and homey at the same time.
Ingredients You’ll Need
To make this Creamed Spinach Recipe, you’ll only need a handful of ingredients, each playing a crucial role to bring out the best taste, texture, and color. From fresh spinach to sharp Parmesan, every element works in harmony for a dish that’s simple but unforgettable.
- Fresh spinach (or frozen): The star of the dish providing vibrant color, freshness, and that unmistakable leafy flavor.
- Butter: Adds richness and helps sauté the aromatics perfectly.
- Garlic: Brings a subtle punch and depth of flavor.
- Onion or shallot (optional): Offers a mild sweetness and complexity that rounds out the creaminess.
- All-purpose flour: The secret to creating a silky roux that thickens the sauce beautifully.
- Milk or half-and-half: Provides the creamy base while keeping it light and smooth.
- Cream cheese: Delivers extra creaminess with a slight tang that makes this recipe irresistible.
- Parmesan cheese: Adds a salty, nutty finish that amplifies all the flavors.
- Ground nutmeg (optional): Just a pinch enhances the warmth of the dish without overpowering.
- Salt and black pepper: Essential to balance and highlight the natural flavors perfectly.
How to Make Creamed Spinach Recipe
Step 1: Prepare the Spinach
Start with fresh spinach by giving it a good rinse and removing those tough stems to keep the texture nice and tender. If you’re using frozen spinach, thaw it completely and squeeze out as much moisture as you can, so your cream sauce doesn’t become watery. This prep sets the stage for a creamy finish that clings perfectly to the greens.
Step 2: Sauté Aromatics
In a large skillet, melt your butter over medium heat. Toss in the minced garlic and finely chopped onion or shallot if using, sautéing them gently until they’re soft and fragrant, about 2 to 3 minutes. This step infuses the butter with aromatic flavors that elevate every bite of your creamed spinach.
Step 3: Make the Roux
Sprinkle in the all-purpose flour and stir constantly, creating a smooth roux that cooks for about a minute. This little trick is what thickens the sauce and ensures it’s perfectly creamy rather than runny. Constant stirring keeps the flour from clumping and helps develop that lovely base texture.
Step 4: Add Milk and Simmer
Slowly whisk in your milk or half-and-half to the roux, making sure it’s smooth and lump-free. Let the mixture simmer gently for 3 to 5 minutes so it thickens nicely, becoming the luscious cream sauce that you’re dreaming of. Patience here really pays off with a velvety sauce that coats the spinach beautifully.
Step 5: Add Cream Cheese
Reduce the heat and stir in the cream cheese until it melts fully and the sauce turns silky smooth. The cream cheese adds an irresistible richness and slight tang that takes this creamed spinach recipe from ordinary to absolutely dreamy.
Step 6: Stir in Parmesan and Seasonings
Mix in freshly grated Parmesan cheese for that salty, nutty kick that’s signature to this dish. If you like, add a pinch of ground nutmeg for warmth, then season with salt and freshly cracked black pepper to taste. These final touches ensure the flavor is deep, balanced, and just right.
Step 7: Fold in the Spinach
Finally, fold the prepared spinach into the sauce until everything is evenly combined and warmed through. Let it simmer gently for 2 to 3 minutes so all the flavors marry perfectly and the spinach is tender yet vibrant. Now your creamed spinach is ready to steal the show.
How to Serve Creamed Spinach Recipe
Garnishes
For a lovely finishing touch, sprinkle extra grated Parmesan or a few crispy fried shallots on top. A drizzle of good olive oil or a squeeze of fresh lemon juice can brighten the rich creaminess with a little sparkle. Freshly chopped herbs like parsley or chives add color and a fresh bite, making the dish even more inviting visually and flavor-wise.
Side Dishes
Creamed spinach is a fantastic side for so many dishes. It pairs wonderfully with grilled or roasted meats, especially steak and chicken, and is delightful alongside baked potatoes or creamy mashed potatoes. You can also spoon it over pasta or serve alongside roasted vegetables for a comforting, complete meal.
Creative Ways to Present
For a fun twist, use the creamed spinach as a filling for savory pastries or stuffed mushrooms. It also works beautifully layered in a gratin or baked into a creamy spinach and cheese dip that’s perfect for entertaining. No matter how you serve it, this Creamed Spinach Recipe always brings a touch of indulgence.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover creamed spinach to an airtight container and store it in the refrigerator for up to 3 days. The flavors actually mellow and develop beautifully, making the leftovers just as delicious as fresh.
Freezing
While you can freeze creamed spinach, it’s best to do so with some caution as the texture may change slightly. Freeze in a sealed container or heavy-duty freezer bag for up to 2 months. Thaw gently in the fridge before reheating to preserve as much creaminess as possible.
Reheating
Reheat your creamed spinach gently on the stove over low heat or microwave in short bursts, stirring often. If the sauce seems thick, loosen it up with a splash of milk or cream, stirring until it’s smooth and warm. This helps bring back that silky texture and fresh flavor.
FAQs
Can I use frozen spinach for this Creamed Spinach Recipe?
Absolutely! Just make sure you thaw it fully and squeeze out all excess water before cooking. This prevents the dish from becoming watery and keeps the sauce rich and creamy.
Is it possible to make this dish dairy-free?
You can substitute the butter with a plant-based alternative and use non-dairy milk such as almond or oat milk. Use a dairy-free cream cheese and nutritional yeast instead of Parmesan for a similar cheesy flavor.
Can I add other greens instead of spinach?
Definitely! Kale or Swiss chard make lovely substitutes, but keep in mind they require slightly longer cooking times to become tender and will give a different flavor profile.
How do I make the creamed spinach less thick or more saucy?
If you prefer a thinner sauce, simply add a bit more milk or half-and-half during the simmer step until it reaches your desired consistency. Be sure to adjust seasoning as adding liquid can dilute flavor.
What can I do if my sauce is lumpy?
Lumps usually happen if the flour isn’t whisked well or the sauce is heated too quickly. To fix it, remove from heat and whisk vigorously or use an immersion blender to smooth it out. Cooking over medium heat and constant stirring helps prevent lumps.
Final Thoughts
This Creamed Spinach Recipe is a warm embrace on a plate, showcasing how simple ingredients can come together to create something truly special. Whether you serve it as a side or the star filling in a dish, it has the power to turn everyday meals into moments worth savoring. Give it a try, and soon you’ll wonder how you ever lived without this creamy green delight on your table.
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Creamed Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamed Spinach is a rich and creamy side dish made with fresh or frozen spinach cooked in a buttery, garlicky roux-based sauce enriched with cream cheese and Parmesan. This comforting recipe takes just 25 minutes to prepare and pairs perfectly with baked potatoes, pasta, or grilled meats, adding a luscious, cheesy vegetable option to any meal.
Ingredients
Spinach
- 1 pound fresh spinach (or 10 oz frozen, thawed and drained)
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion or shallot, finely chopped (optional)
- 2 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon ground nutmeg (optional)
- Salt and black pepper to taste
Instructions
- Prepare the spinach: Rinse fresh spinach and remove any tough stems. If using frozen spinach, thaw completely and squeeze out excess moisture to prevent watery sauce.
- Sauté aromatics: In a large skillet, melt the butter over medium heat. Add minced garlic and finely chopped onion or shallot. Sauté for 2–3 minutes until softened and fragrant.
- Make the roux: Sprinkle the flour over the butter and aromatics, stirring constantly to form a roux. Cook for about 1 minute to eliminate raw flour taste.
- Add milk: Slowly whisk in the milk or half-and-half, continuing to stir until the mixture is smooth. Let it simmer gently for 3–5 minutes until thickened to a creamy sauce consistency.
- Melt cream cheese: Reduce the heat to low, then add the cream cheese. Stir continuously until the cream cheese is fully melted and the sauce is smooth and velvety.
- Add Parmesan and spices: Stir in the grated Parmesan cheese and a pinch of ground nutmeg if desired. Season with salt and freshly ground black pepper to taste.
- Combine spinach: Fold the prepared spinach into the sauce until fully combined and warmed through. Let it simmer gently for 2–3 minutes to meld the flavors.
- Serve: Serve the creamed spinach hot as a delicious side dish or spoon it over baked potatoes, pasta, or grilled meats for an extra creamy, flavorful boost.
Notes
- Using fresh spinach gives the best flavor, but frozen spinach is a convenient alternative; ensure it’s well drained.
- For a richer dish, substitute half-and-half for milk or use heavy cream.
- If you prefer a thicker sauce, add a bit more flour or cook it down slightly longer.
- Nutmeg is optional but adds a warm, subtle depth to the flavor.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
