There's a reason Creamed Spinach is a steakhouse classic. It's rich, creamy, buttery, and packed with flavor. Fresh spinach is quickly blanched, then folded into a garlicky cream sauce with sautéed onions and Parmesan cheese. The result is a side dish that feels fancy yet is easy to make, incredibly comforting, and ready in under 20 minutes.
Homemade steakhouse-style creamed spinach isn't just for restaurants or holidays. It's simple enough to whip up on a weeknight, make ahead for entertaining, or reheat for Thanksgiving dinner. Serve it over rice, mix it into pasta, or pair it with roast chicken, steak, or salmon. It's the kind of versatile side dish that turns any meal into something special.
If you've ever wondered how to make easy creamed spinach at home, this recipe is your answer. And if you can't get enough spinach, try our Sautéed Spinach, Spinach Gratin, or Baked Spinach Dip next. They're all delicious, simple ways to enjoy this powerhouse veggie.
Why You'll Love This Recipe
- Classic steakhouse flavor. This homemade creamed spinach tastes just like the rich side you'd order at your favorite steakhouse, only fresher. It's seriously the best creamed spinach recipe with the best flavor!
- Quick and easy. With just 20 minutes from start to finish, it's one of the fastest side dishes you'll ever make.
- Simple ingredients. All you need are spinach, butter, onion, garlic, cream, and parmesan - staples you may already have on hand.
- Comforting holiday side. Rich, creamy, and crowd-pleasing, this creamed spinach recipe deserves a spot at your Thanksgiving, Christmas dinner, or Easter table. With butter, heavy cream, and Parmesan cheese, this creamed spinach is packed with cheesy, milky goodness. Just how comfort food side dishes should be.
- An upgrade from steamed spinach. Steamed spinach is one of my favorite sides, but I can't lie: it's sometimes not that exciting. This creamed spinach takes this classic side to the next level by adding creaminess, the best texture, and extra flavor.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- How to Make the Best Creamed Spinach
- Creamed Spinach with Frozen Spinach (Shortcut Method)
- Expert Tip: Dry the Spinach
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Thanksgiving Mains
- FAQ
- More Spinach Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make this delicious and easy creamed spinach, you will need the following ingredients (full quantities in recipe card below):
- spinach - Use about 1 ½ pounds (3 bunches) of fresh spinach. Baby spinach leaves are a good substitute if you prefer tender leaves. Frozen spinach (15 ounces) can work too, but thaw it first and squeeze out as much liquid as possible to prevent a watery sauce. See Creamed Spinach with Frozen Spinach (Shortcut Method) below for instructions.
- butter - Adds richness and flavor. Use unsalted butter so you can better control the saltiness. For a lighter or dairy-free option, substitute with olive oil, though the flavor will be slightly less indulgent.
- onion - A yellow onion is classic, but a white onion works too and adds a sharper flavor. Shallots also work and offer a milder taste, while sweet onions bring extra natural sweetness.
- garlic - Fresh minced garlic cloves is best, but ½ teaspoon garlic powder works in a pinch.
- flour - Thickens the sauce. Substitute with cornstarch for a gluten-free version.
- heavy cream - Makes the sauce rich and velvety. For a lighter option, use whole milk (see FAQ).
- Parmesan cheese - Adds salty, nutty flavor. You can also use asiago or pecorino romano.
- salt and pepper - Season to taste and balance the flavors.
Equipment
You will also need measuring cups and spoons, a large pot (for blanching), colander, a large skillet or sauté pan, a whisk, a spatula, a cutting board and knife for prepping the vegetables, and a fine grater for the Parmesan cheese.
How to Make the Best Creamed Spinach
- Prepare the spinach. Cut the fresh spinach in half and cook in a large pot of boiling water for 30 seconds, just until wilted. Rinse the spinach under running cold water until cool to handle. Drain it in a colander and squeeze out as much excess water as possible. Set aside.
- Sauté the aromatics. In a large skillet, melt butter over medium-high heat until bubbly, about 1-2 minutes. Add the onion and garlic and sauté until fragrant and softened, about 2 minutes.
- Make the cream sauce. Add the flour and stir until fully absorbed. Whisk in the heavy cream and parmesan, stirring constantly to incorporate. Once smooth, reduce the heat to medium and bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
- Finish with spinach. Stir the spinach into the cream sauce and toss to coat. Cook for 1-2 minutes until heated through. Serve warm, topped with extra parmesan if desired.
Creamed Spinach with Frozen Spinach (Shortcut Method)
If you'd like to save time, you can make this recipe with frozen spinach instead of fresh. Use about 16 ounces of frozen chopped spinach, thaw it completely, then drain and squeeze out as much excess water as possible. Skip the blanching step and go straight to making the sauce. Once the cream sauce is ready, stir in the thawed spinach and simmer for 2-3 minutes until heated through. The flavor is just as delicious, and it makes this recipe even faster and easier.
Expert Tip: Dry the Spinach
Spinach releases a lot of water as it cooks. Be sure to drain it well (or squeeze lightly with a clean kitchen towel) before folding it into the sauce. Removing excess moisture keeps the sauce creamy instead of watery.
More Tips and Tricks
- Blanch or sauté first. To avoid overcooked spinach, be precise with timing. Blanch the spinach in boiling water for just 1 minute, then drain and rinse under cold water to stop the cooking process. Alternatively, you can sauté the spinach in butter until wilted. Either method works well.
- Adjust the sauce thickness. If the sauce feels too thick, stir in a splash of milk or broth. If it's too thin, cook a little longer to reduce.
- Use fresh parmesan. Grating your own cheese makes the sauce smoother and more flavorful than pre-grated.
- Make ahead. Prepare the creamed spinach, store in the fridge, then reheat gently on the stove with a splash of cream before serving.
Recipe Variations
- Swap the cream with milk. For a lighter version of creamed spinach, replace the heavy cream with whole milk. To ensure the sauce still thickens properly, increase the flour to a full tablespoon and simmer just a little longer. The result is a slightly less rich dish that's still creamy, flavorful, and comforting.
- Add sour cream for tang. Stir in ¼ cup of sour cream along with the heavy cream to add a tangy note to the sauce. Sour cream also adds thickness, making the sauce extra velvety and indulgent.
- Double the garlic. If you love garlic, simply double the amount in this recipe. Adding 2 tablespoons of minced garlic infuses the sauce with deeper, more aromatic flavor without overpowering the spinach. Be careful to sauté the garlic gently so it doesn't burn, otherwise it can taste bitter.
- Add in mushrooms. Sauté sliced mushrooms with the onions before adding the spinach. See our Sautéed Garlic Mushrooms. Cremini, baby bella, or button mushrooms all work well. This variation turns the dish into something heartier and makes it feel like more than just a side. It can almost pass as a vegetarian main when served with rice or crusty bread.
- Mix in cream cheese. For an extra indulgent take, add 2-3 ounces of cream cheese to the sauce. It makes the creamed spinach thicker, richer, and slightly tangy.
- Spice it up. Add a pinch of nutmeg, crushed red pepper flakes, or even cayenne pepper for a subtle kick. Nutmeg adds warmth and depth (a classic addition to many creamed spinach recipes), while red pepper flakes or cayenne bring gentle heat.
Storage
How to Store
Keep leftover creamed spinach in an airtight container in the refrigerator for up to 3-4 days.
How to Reheat
Warm gently on the stovetop over medium-low heat, stirring often. If the sauce feels too thick, add a splash of cream or milk to loosen it. You can also reheat leftovers in the microwave, covered, on a low setting, stirring halfway through for even heating.
How to Freeze
Let the creamed spinach cool completely to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Note that cream sauces can sometimes separate after freezing, so stir in a splash of cream or milk while reheating to bring it back together.
How to Serve
Creamed spinach is one of the most versatile side dishes you can make. It's cozy and creamy enough for a weeknight dinner but elegant enough for a holiday feast. Serve it alongside roast chicken, seared steak, or baked salmon, or include it in your Thanksgiving spread next to turkey and stuffing.
It also pairs great with simple plain staples like rice and pasta. The creamy sauce can spill over and flavor other parts of your meal - and you'll love it!
These are my favorite dishes to serve with creamy spinach:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Creamed spinach has roots in European cooking but became especially popular in the United States in the early 20th century. It's often associated with classic steakhouses, where it remains a staple side dish today.
The key is to drain the spinach well, use freshly grated parmesan, and cook the cream sauce slowly so it thickens without curdling. Season at the end for the best balance of flavors.
Whisk the flour into melted butter first to form a smooth roux. Then add the cream gradually while whisking continuously until smooth. This prevents clumps.
Creamed spinach pairs beautifully with grilled steak, roasted chicken, baked salmon, or pork chops. It's also perfect with mashed potatoes, rice, or as part of a holiday spread.
Mushrooms, a pinch of nutmeg, or red pepper flakes are excellent additions. For more richness, stir in cream cheese or sour cream.
To make creamed spinach with milk instead of heavy cream, use whole milk and increase the flour to 1 tablespoon. This ensures the sauce still thickens properly. The flavor will be a little lighter but still creamy and delicious.
Add ¼ cup sour cream to the sauce along with the heavy cream for tanginess. This variation is richer and slightly more tart.
Definitely. Cream cheese adds body and makes the sauce extra creamy. Stir in 2-3 ounces of cream cheese as the sauce simmers for a thicker, indulgent creamed spinach.
Yes! Since spinach is low in carbs and the sauce is cream-based, creamed spinach is naturally keto-friendly. Just make sure to avoid adding flour or replace it with a keto thickener like xanthan gum.
Spinach is naturally high in potassium, magnesium, and fiber, all of which support heart health. However, traditional creamed spinach can be high in sodium and saturated fat. To make it more heart-friendly, use low-sodium parmesan, cut back on added salt, and swap cream for milk or Greek yogurt.
More Spinach Recipes
Looking for other recipes like this? Try these:
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Recipe
Creamed Spinach
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this rich and creamy steakhouse-style creamed spinach recipe. An easy, decadent side dish for any meal or special occasion.
Ingredients
- 1 ½ pounds fresh spinach (3 bunches), stems removed
- 2 tablespoons butter
- 1 small onion, diced
- 1 tablespoon garlic, minced
- ½ tablespoon all-purpose flour (or cornstarch)
- 1 ½ cups heavy cream
- ¼ cup Parmesan cheese, grated
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
Instructions
- Cut the fresh spinach in half and cook in a large pot of boiling water for 30 seconds, just until wilted. Rinse the spinach under running cold water until cool to handle. Drain it in a colander and squeeze out as much excess water as possible. Set aside.
- In a large skillet, melt the butter over medium-high heat until bubbly, about 1-2 minutes. Add the onion and garlic and sauté until fragrant and softened, about 2 minutes.
- Add the flour and stir until fully absorbed. Whisk in the heavy cream and parmesan, stirring constantly to incorporate. Once smooth, reduce the heat to medium and bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
- Stir the spinach into the cream sauce and toss to coat. Cook for 1-2 minutes until heated through. Serve warm, topped with extra parmesan if desired.
Notes
Blanching spinach: It's important to be precise when blanching the spinach. Rinsing with cold water halts the cooking process, which is essential to avoid overcooked spinach.
How to store: Keep leftover creamed spinach in an airtight container in the refrigerator for up to 3-4 days.
How to reheat: Warm gently on the stovetop over medium-low heat, stirring often. If the sauce feels too thick, add a splash of cream or milk to loosen it. You can also reheat leftovers in the microwave, covered, on a low setting, stirring halfway through for even heating.
How to freeze: Let the creamed spinach cool completely to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Note that cream sauces can sometimes separate after freezing, so stir in a splash of cream or milk while reheating to bring it back together.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
This post was originally published in 2021. It has since been updated with new content.
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