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Creamed Spinach

An icon representing a clock 25 min | easy
Overhead view of creamed spinach—dark green wilted spinach in a thick, pale cream sauce—in a small stainless-steel saucepan on a white marble surface with a folded gray cloth beside it.
Published May 6, 2025
Prep Time Cook Time Total Time
10 min 15 min 25 min
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Introduction

This creamy, garlicky creamed spinach is rich, cozy, and comforting without feeling heavy or fussy.

It makes a perfect steakhouse-style side dish for weeknight dinners, holidays, or any time you want something a little special.

Fresh baby spinach, warm nutmeg, and a touch of Parmesan melt into a velvety sauce that comes together in minutes.

Ingredients  (4 servings)

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White bowl filled with creamed spinach—dark green wilted leaves coated in a glossy, pale cream sauce—on a light marble surface, with a few fresh spinach leaves blurred in the background.

How to Make Creamed Spinach

  1. Prep the spinach and aromatics

    Rinse the spinach if sandy, then dry it very well with a salad spinner or clean kitchen towels.

    Roughly chop the spinach so the pieces are easy to eat and coat well in the sauce.

    If using regular spinach instead of baby, trim away any thick stems before chopping the leaves.

    Finely chop the shallot and mince the garlic, keeping them in separate piles on your cutting board.

  2. Sauté the shallot and garlic

    Melt the butter in a large deep skillet or wide saucepan over medium heat.

    Add the chopped shallot and cook, stirring often, until soft and translucent, about 3 to 4 minutes.

    Stir in the garlic and cook just until fragrant, about 30 seconds; do not let it brown.

  3. Make the roux

    Sprinkle the flour evenly over the butter, shallot, and garlic, and stir until everything looks pasty and combined.

    Cook this roux, stirring constantly, for about 1 to 2 minutes to remove the raw flour taste.

  4. Simmer and reduce the cream

    Slowly whisk in the heavy cream, a splash at a time, until the mixture is smooth with no flour lumps.

    Add the salt, pepper, and nutmeg if using, and bring the sauce to a gentle simmer.

    Simmer, stirring often, until the cream has reduced by about one third and thickened, about 3 to 5 minutes.

    Aim for a sauce that feels slightly thicker than you want, since the spinach will release some liquid later.

  5. Wilt the spinach

    Add a large handful of chopped spinach to the pan and stir until it wilts down into the sauce.

    Continue adding spinach in batches, letting each batch wilt before adding more, until all the spinach is in.

    Cook, stirring often, until the spinach is tender and the sauce has thickened again, about 3 to 5 minutes.

  6. Finish with Parmesan and adjust

    Stir in the grated Parmesan until melted and fully incorporated, then taste and adjust salt and pepper as needed.

    If the creamed spinach seems too thick, loosen it with a splash of cream or milk over low heat.

    If it seems watery, keep cooking over medium heat, stirring often, until excess liquid evaporates and the sauce clings.

    Serve warm as a side, letting it sit a minute or two so it can thicken slightly off the heat.

Overhead view of creamed spinach in a white bowl, with dark green spinach leaves coated in a thick, glossy pale cream sauce on a light marble surface.

Substitutions

Heavy cream -> half-and-half plus cream cheese
Use 3/4 cup half-and-half plus 2 ounces softened cream cheese instead of 1 cup heavy cream. This keeps the sauce creamy and rich, but slightly lighter, with a gentle tang that balances the spinach.
Butter -> olive oil
Swap the butter for 2 tablespoons extra-virgin olive oil if you prefer a lighter, dairy-reduced base. The flavor leans more Mediterranean, with a fruitier note that still works beautifully with garlic and Parmesan.
Parmesan -> Gruyere or Pecorino Romano
Use the same amount of grated Gruyere for a slightly sweeter, nuttier melt that feels very steakhouse style. For a saltier, sharper bite, swap in Pecorino Romano, but reduce the added salt a bit.
White bowl filled with glossy creamed spinach, dark green leaves coated in a pale, creamy sauce, on a marble countertop.

Tips

Dry the spinach thoroughly
Excess water on the leaves dilutes the sauce and can make the creamed spinach soupy instead of velvety. Use a salad spinner or clean towels until the leaves feel barely damp.
Choose the right pan
A wide skillet lets more liquid evaporate quickly, giving you a thicker, silkier sauce in less time.
Control the heat for the roux
Keep the heat at medium when cooking the roux so the flour cooks through without browning the garlic.
Season at the end too
Spinach can mute flavors, so always taste after wilting and add a pinch more salt or pepper if needed.
Make it ahead safely
Cool the creamed spinach quickly, store it in a shallow container, then reheat over low heat with a splash of cream.

Nutrition Facts *

Energy 310 kcal
Protein 6 g
Total Fat 26 g
Carbohydrates 13 g
Dietary Fiber 5 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my creamed spinach turn out watery?
Usually the spinach was too wet or the cream did not cook long enough before and after adding spinach. Next time, dry the leaves very well and simmer until the sauce looks slightly thicker than you want.
Can I use frozen spinach instead of fresh?
Yes, but thaw it completely and squeeze out as much water as possible with your hands or a towel. Use about 2 ten-ounce boxes, then reduce the cream a bit less since frozen spinach releases less water.
How can I make this recipe lighter?
Swap half the heavy cream for whole milk, and skip the cheese or use a smaller handful. The sauce will be thinner but still creamy, with a more delicate feel that pairs nicely with grilled proteins.
My creamed spinach tastes floury; what went wrong?
The roux probably did not cook long enough before you added the cream. Next time, stir it over medium heat for at least one full minute, until it smells slightly nutty.
Can I use regular spinach instead of baby spinach?
Yes, regular spinach works well; remove any tough stems and chop the leaves into bite-size pieces before cooking. Because the leaves are larger and sturdier, they may need an extra minute or two to become tender.

Serving Suggestions

Creamy, garlicky spinach like this begs for a spot next to roast chicken, seared steak, or baked salmon.

For a little restaurant-style flair, finish each serving with a drizzle of good olive oil and extra grated cheese.

Leftovers make an amazing filling for omelets, stuffed chicken breasts, or a cozy toast topper with a fried egg.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Main Pairings

These main dishes are a great match for this recipe.

Reviews

  • kather6868, New York, NY: We LOVE this creamed spinach. We skip the nutmeg since we're not big fans of it. It's so delicious and has ruined us to other spinach side's. — 5 ★

    Eunice: Glad this one became your go-to spinach side!

  • Mary Wallace, Las Vegas: This was really good. Served it with dinner and everyone enjoyed it. Will for sure be making it again. — 5 ★

    Eunice: So glad everyone enjoyed it, Mary!

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