Creamed Spinach
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Creamy, garlicky and unapologetically good, this creamed spinach recipe is one you’ll want to make again and again.
I learned to appreciate a good creamed spinach while working at Sam & Harry’s, a fine-dining steakhouse in Washington, DC that was the place to be back in the ’90s—guess that dates me a bit, doesn’t it? This classic steakhouse side dish, with bright green spinach in a rich, cheesy cream sauce, may be old-school, but it’s so good it never goes out of style.
You might be surprised at how quick and easy it is to make. This version uses frozen spinach and can be made entirely ahead of time, then reheated in the microwave. Whether you’re cooking for a festive holiday or a simple family dinner, this creamed spinach never disappoints. It’s especially good alongside pan-seared steaks, roast beef tenderloin with red wine sauce, roast chicken, or pan-seared salmon.
“Loved this…Tastes just like a good steakhouse side.”
What You’ll Need To Make Creamed Spinach
- Unsalted butter: Adds richness and is used to sauté the shallots and garlic, creating the flavorful base of the dish.
- Shallots and garlic: Finely chopped and sautéed together for a sweet, aromatic foundation that enhances the cream sauce.
- Heavy cream: Forms the rich, velvety base for the sauce, making the dish indulgently creamy.
- Freshly grated nutmeg: Adds a warm, subtle spice that complements the richness of the cream and spinach.
- Parmigiano-Reggiano: For the best flavor, use authentic Parmigiano Reggiano. You can always tell if it’s the real deal by looking at the rind, which is embossed with the name over and over. (If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”)
- Frozen cut leaf spinach: Cut leaf spinach is not the same as chopped spinach. If your market doesn’t carry “cut leaf,” look for frozen whole leaf spinach. (Chopped spinach will work but the texture won’t be as appealing.) If you’d like to start with fresh spinach, you’ll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Cook the shallots. Melt the butter in a large skillet over medium-low heat, then add the shallots. Cook, stirring often, until they’re soft and translucent, about 4 minutes. Add the garlic and cook for about 1 minute more, stirring constantly—don’t let it brown.
Step 2: Add the cream and seasoning. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil.
Step 3: Thicken the base. Cook the cream base, uncovered, until it is thick enough to coat a wooden spoon. It should take about 10 minutes.
Step 4: Stir in the cheese. Add the Parmigiano-Reggiano and stir until melted into the sauce.
Step 5: Stir in the spinach and serve. Stir until the spinach is evenly combined with the cream sauce, adjust the seasoning if necessary, and serve warm. This creamed spinach recipe can be made a day ahead of time and reheated in the microwave.
More Veggie Side Dishes You’ll Love
Creamed Spinach
Ingredients
- 3 tablespoons unsalted butter
- ½ cup finely chopped shallots, from 1 to 2 shallots
- 2 cloves garlic, finely chopped
- 1 pint (2 cups) heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg, or use ground nutmeg
- ½ cup finely shredded Parmigiano-Reggiano
- 2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note)
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
Notes
- Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work, but the texture won't be as appealing.) Some markets carry 1-lb (454-g) bags, and some carry 10-oz (283-g) boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 lbs (907 g) baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups.
- Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this for Christmas dinner and loved it. I even got my picky 7 year old to eat and enjoy it.
Hello:
I served this dish on Christmas day! The flavors were extremely good. Easy to follow instructions as well. I think I made a mistake by not adding the full 2 cups of heavy cream. I substituted 1/2 cup of water instead of heavy cream. I was trying to cut down on the fat, but I think that caused my sauce to thin out. Definitely, my bad! I look forward to making this again.
Thank you for this recipe!
I made this for Christmas dinner to accompany prime rib. It was a huge hit and I will definitely be making it more often than just Christmas Day. I tweaked the recipe a bit and used 1/2 spinach and 1/2 rainbow Swiss chard. So delicious.
I made this the day before our big dinner…tasted it and it was so delicious….only problem was at our dinner, I accidentally left it in the microwave and didn’t discover it until the next morning!!! LOL!! I will make it again…..
I made this for Christmas Eve dinner and we all loved it. I think a new tradition is born. I made it ahead that afternoon, which was fantastic because it was so easy to reheat in the microwave just before dinner. I also used two 10 oz. packages of spinach (instead of three) because I didn’t read the recipe closely enough beforehand and it still came out beautifully!
Hi – I want to make this for christmas and I’m expecting a fairly large crowd. Do you think it will be ok if I double the recipe? Thanks!
Yep – hope you enjoy! 🙂
If using fresh spinach does one have to stem it?
Hi Marjory, If you use fresh baby spinach, there’s no need to stem it. However, if you use regular, I would remove the thick stems.
Hi, I will be using a 2.5 lb large package of fresh baby spinach from Costco. If no steaming is needed, do I just rough chop and add the raw spinach to the cooked sauce to wilt? Thanks. Look forward to making it for Thanksgiving.
Hi Karen, If you were reading the comment above, we were talking about stemming, not steaming. If you use fresh spinach, you will need to steam and drain it. Hope that clarifies!
Hello, thanks for providing this recipe.
I’m curious if this can be prepared an hour or two ahead of time and reheated one I arrive at a dinner party I’m going to?
Any tips on storing, stirring, re-heating, etc?
Thank you!
Mike
Definitely! See the bottom of the recipe for detailed reheating instructions. Hope everyone enjoys it! 🙂
I’m preparing this dish for 8 adults. How much should I tweak? I need to prepare ahead of time
Hi Gloria, This recipe serves 6 to 8 and the servings are fairly generous so I don’t think you’ll need to make any changes. Hope you enjoy!
Hi Jen
I love creamed spinach so am excited to try this! Question though, is there a good substitute to flour or will anything else really change it? Thanks!
Hi Janet, I’m not sure I understand — there’s no flour in this creamed spinach. Are you inquiring about another recipe?
I made this for Christmas dinner and it was a hit! Whenever I need ideas for dinner I know your recipes will not disappoint!