Use frozen or fresh spinach for this easy creamed spinach recipe — the ultimate cozy side dish. Ready in about 25 minutes, it delivers that rich, restaurant-style flavor you crave.
Looking for another quick side? Try Sautéed Spinach with Bacon or Easy Garlic Sauteed Mushrooms.
Why you’ll love it
Creamed spinach often feels like a simple steakhouse side until that first rich, creamy bite reminds you how irresistible it is. The good news: you can make a buttery, cheesy, perfectly seasoned version at home with minimal effort.
This dish is easy enough for weeknights yet elegant enough for holidays or entertaining. It pairs beautifully with many mains and comes together quickly.
What you’ll need
- Spinach – Frozen chopped spinach is convenient and gives a smoother, puréed texture without blanching; fresh spinach keeps more intact leaves. Use frozen for ease or follow the fresh instructions below.
- Butter – for sautéing and building the base.
- Onion – sweet (Vidalia) is ideal, but yellow or white work fine.
- Garlic – adds classic savory depth.
- Heavy cream – creates a luxurious sauce.
- Cream cheese – softened cream cheese makes the sauce extra creamy and adds a subtle tang; remove it from the fridge 30+ minutes before cooking or briefly microwave if needed.
- Parmesan – freshly grated gives the best cheesy finish.
- Nutmeg – a pinch lends a warm, nutty note that elevates the flavor.
Can I use fresh spinach?
- Yes. To use fresh spinach, boil a large pot of water and blanch the leaves for 1–2 minutes. Drain into a colander, rinse with cool water, and squeeze out the excess moisture. Chopping is optional but helps reduce volume before adding to the sauce.
Tools for this recipe
Basic kitchen tools make this easy: a sharp knife, a sturdy pot or Dutch oven, a wooden spoon, and a garlic mincer or press if you like.
- A pot or Dutch oven for sautéing and simmering.
- A wooden spoon or spatula to stir the sauce and break up cream cheese as it melts.
- A colander and clean kitchen towel or cheesecloth for squeezing excess water from spinach.
How to make creamed spinach
Below is a concise step-by-step overview. Full ingredient amounts and details are provided in the recipe card.
Prep your spinach first (thaw and squeeze frozen, or blanch and squeeze fresh). In a large pot, sauté the chopped onion in butter until lightly browned, then add garlic. Stir in heavy cream, softened cream cheese, parmesan, and a pinch of nutmeg. Cook over medium-low heat until the cream cheese melts and the sauce thickens.
Fold in the squeezed spinach and heat through. Adjust the sauce consistency with more cream if needed, or simmer a bit longer to reduce and thicken. Season generously with salt and freshly ground pepper, then serve immediately.
Troubleshooting tips
- Sauce thickness depends on how well you squeeze the spinach and how thoroughly the cream cheese melts. You can always add a splash of cream if it’s too dry or simmer longer if it’s too thin.
- If the sauce feels watery after adding spinach, cook a few more minutes to reduce; if it’s too thick, stir in a little more cream until it reaches the desired consistency.
Substitutions and variations
- For an even cheesier version, stir in some shredded mozzarella along with the parmesan.
- Adjust onion and garlic amounts to taste; the recipe is balanced but flexible.
- Swap heavy cream for a lower-fat alternative if desired, but expect a thinner sauce and longer reduction time.
What to serve with creamed spinach
- Creamed spinach pairs beautifully with steak, especially garlic butter steak bites or filet mignon, and complements pork tenderloin, pan-seared salmon, roast turkey, or roast chicken.
- It also works well as a holiday side alongside classic Thanksgiving and Christmas dishes.
Leftovers and storage
- Store leftovers in a covered container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring often; add a splash of cream if needed to refresh the sauce.
- Freezing is not recommended because the texture can change, but leftover creamed spinach can be frozen if necessary; expect some separation on reheating.
More easy side dishes
- Honey Roasted Carrots
- Easy Roasted Brussels Sprouts
- Simple Sautéed Cabbage
- Mashed Butternut Squash
- Simple Sautéed Leeks
Did you make this creamed spinach? Leave a comment and rating below or tag the creator on Instagram if you try the recipe.
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Ingredients
- 1 pound frozen chopped spinach or 2 pounds fresh see notes
- 2 tablespoons butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 3/4 cup heavy/whipping cream
- 4 ounces cream cheese (1/2 block Philly) softened
- 1 cup freshly grated parmesan cheese
- Pinch nutmeg
- Salt & pepper to taste
Instructions
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Frozen spinach: Thaw and squeeze out as much water as possible. Fresh spinach: Boil a pot of water, add spinach for about 1 minute, drain, rinse with cool water, and squeeze out excess water. Chop if desired.
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In a pot, sauté butter and onion over medium heat until lightly browned, about 5–7 minutes.
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Reduce heat to medium-low. Stir in garlic, then add heavy cream, cream cheese, parmesan, and nutmeg. Stir continuously until the cream cheese melts and the sauce thickens.
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Stir in the spinach and heat through. Add a splash more cream if you want a looser sauce, or cook a few extra minutes to reduce and thicken.
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Season with salt and pepper to taste and serve immediately.
Notes
- Frozen packages vary in size; anything from about 16–20 ounces works. If using smaller 10-ounce packages, use two.
- Two pounds of fresh spinach looks like a lot but cooks down substantially. If using 1 pound fresh, reduce heavy cream to 1/2 cup and allow a bit more time to thicken the sauce.
- If cream cheese isn’t softened, microwave briefly (start with 20–30 seconds and watch closely).
- This recipe appears in the Salt & Lavender cookbook.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is appreciated; copying full recipes without authorization is prohibited.
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This recipe was originally published on January 2, 2020. It has been updated with new photos and clarified instructions but remains the same great recipe.