Creamed Spinach

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There’s something so comforting and nostalgic about a dish of creamed spinach. It’s the kind of side that instantly makes any meal feel a little more special—creamy, savory, and loaded with silky spinach in every bite. I’ve made this recipe more times than I can count, and every single time, it vanishes fast. Whether it’s part of a holiday spread or a cozy weeknight dinner, this dish always delivers.

What I love most is how it transforms humble ingredients into something rich and elegant without much effort. With just a few simple techniques, you can take fresh or frozen spinach and turn it into a creamy, dreamy side that pairs perfectly with everything from steak to roast chicken. It’s a timeless favorite I find myself craving more often than not.

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Why You’ll Love This Creamed Spinach

Creamed spinach is not just a side dish—it’s a flavor-packed comfort food that adds creamy depth to your plate. The luscious sauce clings to tender spinach leaves, making every forkful rich and satisfying. It’s quick to make, requires minimal ingredients, and is loved by both kids and adults. Whether you’re serving it with a hearty roast or adding it to your holiday menu, it never disappoints.

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What Kind of Spinach Should I Use?

You can use either fresh or frozen spinach for this recipe. Fresh spinach gives a slightly brighter, more vibrant flavor and texture, especially when sautéed just right. On the other hand, frozen spinach is a fantastic time-saver—you just need to thaw and squeeze out the excess water. I often use frozen when I’m in a hurry, but when I have time to prep, fresh spinach wins for taste and presentation.

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Options for Substitutions

Don’t have heavy cream? You can use half-and-half or even whole milk, though the result will be a bit less rich. Instead of butter, olive oil works in a pinch. For those wanting to make it dairy-free, try using coconut cream and plant-based butter. You can also swap Parmesan cheese with nutritional yeast or vegan cheese alternatives. And if you’re out of nutmeg, a pinch of garlic powder or onion powder can step in to enhance the flavor.

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Ingredients for this Creamed Spinach

• Spinach – The star of the show. You can use fresh baby spinach for a vibrant, tender bite or frozen chopped spinach for convenience. Just make sure it’s thoroughly drained.
• Butter – Adds richness and is the base for the roux that thickens the sauce.
• Garlic – A must-have for that subtle, aromatic backbone.
• Onion – Finely diced onion gives a gentle sweetness and depth to the cream base.
• All-purpose flour – Helps thicken the cream mixture so it clings beautifully to the spinach.
• Heavy cream – Creates the luscious, velvety texture that defines creamed spinach.
• Milk – Lightens the cream a bit and balances the richness.
• Parmesan cheese – Adds nutty, savory flavor and thickens the sauce even more.
• Nutmeg – A classic spice that gives the dish warmth and enhances the creaminess.
• Salt & Pepper – Essential for seasoning and bringing all the flavors together.

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Step 1: Prepare the Spinach

If you’re using fresh spinach, blanch it in boiling water for 30 seconds, then quickly transfer to ice water. Drain and squeeze out all excess moisture. For frozen spinach, thaw completely and press out the liquid using a clean kitchen towel or paper towels.

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Step 2: Make the Cream Base

In a large skillet or saucepan, melt the butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Thicken the Sauce

Sprinkle the flour into the skillet and stir well to form a roux. Cook for 1–2 minutes, stirring constantly, to remove any raw flour taste. Gradually whisk in the milk and cream until smooth. Let it simmer for a few minutes until it thickens slightly.

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Step 4: Add Seasonings

Stir in the Parmesan cheese, nutmeg, salt, and pepper. Allow the cheese to melt into the sauce, giving it that creamy, velvety finish. Taste and adjust the seasonings if needed.

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Step 5: Combine Spinach with Sauce

Fold the prepared spinach into the cream mixture. Stir gently but thoroughly to coat every leaf. Let everything simmer together for a couple of minutes so the flavors meld perfectly. Serve hot and creamy!

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How Long to Prepare the Creamed Spinach

Prep Time: If you’re using frozen spinach, the prep takes around 5–7 minutes—just enough to thaw and squeeze out the excess water. For fresh spinach, blanching, cooling, and draining adds a bit more time, roughly 10–12 minutes total. Chopping onion, garlic, and gathering your other ingredients takes another 5 minutes.

Cook Time: Once everything is prepped, the cooking itself is quick—about 15–20 minutes. That includes sautéing the aromatics, creating the creamy roux, and blending it all with spinach. From start to finish, this dish is easily on the table in under 30 minutes.

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Tips for Perfect Creamed Spinach

• Squeeze out as much liquid as possible from the spinach to avoid a watery sauce.
• Use freshly grated Parmesan cheese—it melts better and gives more flavor than pre-grated.
• Let the sauce thicken before adding the spinach for a silkier texture.
• Add nutmeg sparingly; it should be subtle, not overpowering.
• If the mixture gets too thick, thin it with a splash of milk or cream.

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Watch Out for These Mistakes While Cooking

• Skipping the draining step: Excess moisture can make the dish soupy.
• Using low-fat dairy: You won’t get that rich, velvety texture.
• Overcooking the spinach: It should be just tender, not mushy.
• Adding too much flour: This can result in a gummy sauce instead of a creamy one.
• Neglecting to taste: Always adjust seasoning before serving.

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What to Serve With Creamed Spinach?

1. Grilled Steak

The rich creaminess of the spinach pairs beautifully with a juicy, seared steak.

2. Roast Chicken

Perfect with crispy-skinned roast chicken, adding a creamy counterbalance.

3. Baked Salmon

The lightness of salmon complements the lush texture of the spinach.

4. Mashed Potatoes

Double down on comfort food with this smooth and buttery pairing.

5. Pasta or Gnocchi

Creamed spinach can double as a creamy green sauce for noodles or gnocchi.

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Storage Instructions

Refrigeration: Transfer any leftovers into an airtight container and store in the fridge for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally. Add a splash of milk or cream if it thickens too much.

Freezing: You can freeze creamed spinach, but be aware that the texture may change slightly due to the dairy. Freeze in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat gently on the stove.

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Estimated Nutrition (per serving)

• Calories: 220
• Protein: 6g
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 9g
• Fiber: 3g
• Sugar: 3g
• Sodium: 360mg
• Cholesterol: 50mg

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Frequently Asked Questions

How do I prevent creamed spinach from being watery?

Make sure to thoroughly drain and squeeze the spinach before adding it to the sauce. It’s key to avoid excess water.

Can I make creamed spinach ahead of time?

Yes, you can prepare it a day in advance and reheat it gently on the stovetop or in the microwave.

Is this recipe gluten-free?

As written, it includes flour. To make it gluten-free, simply substitute with a gluten-free all-purpose flour.

Can I use milk instead of cream?

Yes, but the sauce will be thinner. You can combine milk with a bit of butter to replicate the richness of cream.

What’s the best way to reheat leftovers?

Gently warm in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.

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Conclusion

Creamed spinach is one of those timeless recipes that’s easy to love and even easier to make. With a few simple ingredients and a quick stovetop method, you get a dish that’s rich, flavorful, and deeply satisfying. Whether it’s dressing up your weeknight dinner or rounding out a holiday table, this side dish never fails to shine. It’s creamy comfort food at its best—and once you make it, you’ll see why it earns a permanent spot in your recipe rotation.

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