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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This is so easy and amazing!! Thank you for sharing. Used fresh spinach from the garden; steamed and cooled..so good!!!
This was wonderful! I’m a big fan of creamed spinach and prior to making this recipe tonight, I had always opted for the frozen stuff from Green Giant. Well, I became rather disappointed with that because they totally shrinkflated the package! After making this recipe tonight, I can safely say I won’t buy the frozen stuff anymore.
I did not have enough fresh spinach on hand for this recipe, and could not for the life of me find any frozen leaf spinach, so I did do the frozen chopped spinach – 12 ounces per bag. I bought two bags because using three would be soooo much leftover. I don’t know how, but it worked perfectly! I know Ms. Segal warned us about the texture of the chopped, but since I didn’t know any better, it turned out great, texture & all! I followed the rest of the recipe to a T, and it was fabulous! Thank you for this, it was so delicious!
Very forgiving recipe! I just used what I had—dried minced onion, jarred minced garlic, fresh baby spinach and shaved Parmesan cheese. I did not blanch my fresh baby spinach, I just added it to the sauce and cooked it for a few minutes. My husband who “does not like spinach” ate more than I did. I did not even measure anything out so mine was probably had a bit more cream sauce. We ended up eating the leftovers over chicken breast. Try the recipe even if you think you don’t like creamed spinach. It was FABULOUS!! Very low carb (keto friendly) use the heavy cream, you’ll be glad you did. Did I sat it was FABULOUS?
Thank you for sharing your wonderful, easy to follow recipe. This was the first time I had ever made creamed spinach and it was an outstanding hit. The spinach paired well with both the steak and potatoes.
This recipie was perfectly delicious and will definitely be on my go to list for memorable meals. Thankyou for sharing it…..so simple yet so outstanding!
I have never made (or eaten) creamed spinach, but it’s my dad’s favorite side when we go to fancy steakhouses, so I decided to give this recipe a try for his birthday this week. I followed the recipe exactly and it came out AMAZZZZING!! Very flavorful and super easy to make. My mom didn’t even finish her filet mignon (also cooked per your recipe, which turned out fantastic) because she filled up on eating so much creamed spinach! I will definitely make this again!
I made a roux and used full fat milk . Very easy and delicious
Just tried it using fresh spinach from my garden and half n half to cut the calories a bit..also added 1/4 tsp of baking soda to the blanching of the spinach..it was delicious and so pretty.
What a great recipe!
Everyone loved it.
Will make again for sure.
How much is a serving? A cup? A half cup?
Hi Alexandra, I’d estimate it’s about 1/2 cup.
Stunningly delicious! This is truly 5 stars. I used fresh spinach and it was so good, I immediately downloaded the recipe into my Paprika app. This is one I’ll be making often.
This recipe is delicious. I had to thaw out my spinach in a pinch so I microwaved it and then was able to squeeze out the excess water. My husband loved this recipe and I would definitely make it again! I always add extra garlic to my food and this recipe makes it easy to make small changes. I didn’t add the nutmeg but it was still very flavorful.