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 need to make this 2 nights ahead of time, is it ok in the fridge or should I freeze and defrost?
Hi Jackie, if possible, I’d make this no more than one day ahead. And I’d refrigerate it – I don’t think it would freeze very well with all the dairy. Hope that helps and that you enjoy!
Made this dish was delicious 😋
I have had the good fortune of eating in all of the best steakhouses in the United States and their creamed spinach while good is dwarfed by this recipe.
This recipe is perfection!
I’ve made a different variation of this recipe before and found the proportion of ingredients to be better in this recipe. I saw a British chef’s recipe for creamed spinach where he used Devonshire Double Cream instead. So I tried the double cream instead of the heavy cream. It was to die for! My guests could not stop eating it and raving about it. Thank you for posting such delicious recipes!
Amazing! I halved the cream sauce because I only had 6 ounces of fresh spinach, but roasted some mushrooms and baby potatoes (halved) and added that. This cream sauce will definitely be a go to for other veggies!
I’m almost ashamed to say that I’ve never had creamed spinach in my entire life and I’m almost 60! What a shame because this was so delicious. Alfredo spinach. Thanks for sharing your recipe, my husband and I enjoyed it so much with a marinated grilled Tri-tip.
Wow! Spinach has never tasted so good. Even my little ones scarfed this spinach down. Thank you once again for the 100th+ time for an amazing recipe. This recipe deserves 6 stars 🙂 All of your recipes are truly keepers- but this one might be my favorite. I’m thankful that you’ve shared all of these recipes as well as all of your expertise, especially during these rough times when going out to a restaurant may not be a possibility.
So glad you like the recipes! ❤️
Made this with a t bone steak delicious.will be make it for Christmas with prime rib thank you
Jen, I used to be able to eat spinach, and I loved it! But I am no longer able to eat this particular leafy green. I would love to try this recipe. Is there an acceptable substitute for the spinach?
Thank you!
Cathy
Hi Cathy, I think you could replace the spinach with Swiss chard or kale. Please LMK how it turns out if you use either one of these!
This is the way to make spinach! Made it second time today. So yummy!😋 I have discovered Jenn’s blog just recently, purchased her amazing cookbook right away and every single recipe I tried turned out perfectly. Recently my friend sent me a photo and said: I made Jenn’s apple cake! We love your blog Jenn. You are the best chef!
I also loved your chicken curry, creamed zucchini, buttermilk ranch dressing, cornbread muffins, blueberry muffins, french apple cake, rustic french apple tart, lemon bars, warm lemon pudding cakes, chocolate mousse, chocolate banana bread. It’s impossible to write a review for every recipe, they are all 5*.
Happy summer!
So glad you enjoyed this and all of the other recipes you’ve made from the blog — you’ve clearly been very busy in the kitchen!! 🙂
Wow! I followed the recipe exactly, and it was delicious. I will make this again for my family. Thank you so much.
I followed the recipe exactly as it says. I used fresh spinach. Sooo delicious. 5 stars!!