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 the creamed spinach for a dinner group last night. The consistency was fine, but the taste was very bland. I ground a whole lot of nutmeg into it, but still it had no flavor. I was disappointed. I have been making Jen’s recipes for years, with fine results. So this was a one-off.
OMG! This is the best creamed spinach ever! A total winner, make ahead, look no further. From rural Australia, thank you 🙏🏻
This was SO GOOD. 100% would make again.
This recipe is refined and sophisticated. Chef-quality but surprisingly easy! It makes a lot, so either plan to serve it for guests, and/or assume you will have a fair amount of leftovers. I have made it at least 3 times, and the hardest part is finding the right spinach. Totally worth the search though! If you like spinach and cream-based things, I highly recommend this recipe.
I made this dish this past week, following the recipe as written. We had leftovers, since I was only cooking for two, and it reheats beautifully. Just finished the last of it, and will definitely be making it again. Thank you for such a delicious, easy to follow recipe!
I’ve made this as part of Christmas dinner the last two years and it is perfectly delicious! As a little something special, I also added some pine nuts – yum!
Delicious recipe. Thanks for sharing Jenn.
You are classic and not dated. Happy New Year.
Absolutely decadent and delicious! I used 2 lbs fresh baby spinach. There was more than enough sauce… could have used 3 lbs of spinach! Served alongside Beef Wellington and garlic mashed potatoes for Christmas dinner. My son-in-law and I kept eating the remnants in the serving bowl after dinner was done! Definitely a keeper! Thanks Jenn!
Can I use half and half instead of heavy cream?
Hi Fel, It won’t be quite as rich and creamy, but it should work.
Along Fel’s question–my family doesn’t like it too rich and/or are looking for a slightly healthier option. What is the best way to make it “not too creamy”? Or would oat milk or another nut milk be a good substitution? TIA!
Hi Oz, I think you could, but to add the thickness that nut milk won’t, I’d add 2 tablespoons of flour to the shallot/garlic mixture and stir until they’re coated before adding the milk, etc. Keep in mind that it will definitely be less creamy.
Simple and delicious along side a tri tip cooked in the fireplace last night.We halve the recipe whenever we make it since just the two of us.For desert was your flan,another winner simple and delicious! Thanks Chef Jenn