Creamed Spinach Recipe

Introduction

Creamed spinach is a rich and comforting side dish that’s perfect for pairing with steaks, roasts, or grilled chicken. This recipe creates a velvety spinach indulgence with a smooth, cheesy sauce that comes together quickly and easily.

Ingredients

• 20 ounces fresh baby spinach, stems removed and roughly chopped (two 10-ounce packages)
• 2 tablespoons unsalted butter
• ⅓ cup minced sweet yellow onion (Vidalia)
• 2 teaspoons minced garlic
• ½ teaspoon salt, plus additional for boiling water
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• ½ cup half-and-half
• 4 ounces cream cheese, room temperature

Instructions

1. Step 1: Bring a large pot of lightly salted water to a boil. Prepare a large bowl filled with ice water and set it aside.
2. Step 2: Add the spinach in one or two batches to the boiling water. Blanch for 30 to 60 seconds until the spinach wilts and turns bright green.
3. Step 3: Use a large slotted spoon to transfer the blanched spinach to the ice water bowl to stop the cooking process.
4. Step 4: Drain the cooled spinach in a colander placed in the sink. Squeeze out as much moisture as possible from the spinach using your hands.
5. Step 5: In a medium skillet over medium heat, melt the butter. Add the onion, garlic, salt, black pepper, and nutmeg. Cook for 2 to 3 minutes until the onion is tender and translucent.
6. Step 6: Pour the half-and-half into the skillet. Stir in the cream cheese until it completely melts and the sauce is smooth. Let the sauce simmer for 2 to 3 minutes until it thickens.
7. Step 7: Break apart the spinach as you add it to the cream sauce. Stir well to evenly combine. Remove from heat and transfer to a serving bowl.

Tips & Variations

• For extra flavor, sprinkle in some grated Parmesan cheese when adding the cream cheese.
• If you prefer a thinner sauce, use milk instead of half-and-half.
• You can substitute fresh spinach with frozen chopped spinach—just be sure to thaw and squeeze out excess moisture before using.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.

Storage

Store any leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain its creamy texture. If needed, add a splash of milk or half-and-half when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen chopped spinach. Just thaw it completely and squeeze out all excess moisture before adding it to the sauce to prevent it from becoming watery.

Is it possible to make this dish dairy-free?

To make a dairy-free version, substitute the butter with olive oil, use a plant-based milk like almond or oat milk instead of half-and-half, and replace the cream cheese with a dairy-free cream cheese alternative.

Creamed Spinach Recipe

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4.8 from 119 reviews

Creamed Spinach is a classic, creamy side dish featuring fresh baby spinach cooked in a rich sauce made from butter, sweet yellow onion, garlic, half-and-half, and cream cheese. This recipe uses a blanching technique to preserve the vibrant green color and tenderness of the spinach before combining it with a luscious, savory cream sauce infused with nutmeg and seasonings.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Spinach Preparation

• 20 ounces fresh baby spinach, stems removed and roughly chopped (two 10-ounce packages)

Sauce

• 2 tablespoons unsalted butter
• ⅓ cup minced sweet yellow onion (Vidalia)
• 2 teaspoons minced garlic
• ½ teaspoon salt (plus additional for boiling water)
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• ½ cup half-and-half
• 4 ounces cream cheese, room temperature

Instructions

1. Prepare Spinach: Bring a large pot of lightly salted water to a boil. Prepare a bowl of ice water and set it aside for blanching the spinach.
2. Blanch Spinach: Add the spinach to the boiling water in 1-2 batches. Blanch for 30-60 seconds until the spinach is wilted but still bright green.
3. Shock Spinach: Using a large slotted spoon, transfer the blanched spinach immediately into the ice water to stop the cooking process and preserve color.
4. Drain Spinach: Transfer the cooled spinach to a colander set in the sink. Squeeze out as much moisture as possible from the spinach to avoid watery creamed spinach.
5. Sauté Aromatics: In a medium skillet over medium heat, melt the butter and add the minced onion, garlic, salt, black pepper, and ground nutmeg. Cook for 2-3 minutes, stirring frequently, until the onion is tender and translucent.
6. Make Cream Sauce: Add the half-and-half to the skillet. Stir in the cream cheese until completely melted and smooth. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly.
7. Combine Spinach and Sauce: Break apart the drained spinach as you add it to the cream sauce. Stir thoroughly to evenly incorporate the spinach into the sauce. Remove from heat and transfer to a serving bowl.

Notes

• Be sure to squeeze out excess water from the spinach to prevent the dish from becoming watery.
• Use fresh, high-quality spinach for the best flavor and texture.
• Room temperature cream cheese blends more easily into the sauce, preventing lumps.
• Adjust seasoning to taste, especially salt and pepper.
• Optional: Garnish with freshly grated nutmeg or Parmesan cheese for extra flavor.

Keywords: creamed spinach, spinach side dish, creamy spinach, easy creamed spinach, stovetop creamed spinach