on Nov 08, 2011, Updated Nov 29, 2023 10 Comments Creamed spinach can be easily made in advance and reheated, making it the perfect side dish to serve on busy weeknights, when entertaining, and throughout the holiday season. It makes a delicious side dish to serve with ribeye steaks, beef tenderloin, prime rib, roast chicken, and even turkey! I originally shared my creamed spinach recipe in 2011. I have updated it with step-by-step photographs, clearer instructions, and made it even easier for the best creamed spinach recipe I’ve ever tasted! I hope you enjoy it as much as we do!
Why You’ll Love This Recipe
Quick and easy recipe. This creamed spinach is made in 15 minutes with 5 ingredients! Versatile side dish. Creamed spinach is a great low-carb side dish for many meals, from beef to chicken, pork to fish, and seafood. Meal prep ease. Even though it is ready in minutes, you can also make it ahead and reheat it in the microwave!
How to Make Creamed Spinach
Creamed Spinach Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Spinach – You can use frozen and thawed or fresh spinach in my recipe. While the recipe is written using frozen spinach, see the recipe variations for notes on how to make it using fresh cooked spinach instead. Butter – I use salted butter in this recipe. Stone House Seasoning – This is my favorite house seasoning blend of garlic, salt, and pepper. It is delicious in so many recipes and works perfectly in this one! Cream – I use heavy cream for the creamy consistency in this recipe. Parmesan Reggiano – For that signature steakhouse flavor, you’ll want to use finely grated Parmesan Reggiano. Of course, if it is not available, substitute with your favorite finely grated Parmesan.
Optional Ingredients
Ground nutmeg – a little ground nutmeg is a classic ingredient in creamed spinach. Not everyone loves nutmeg, so I include it as an optional ingredient. Onion – you can also include 1/2 onion finely chopped. Garlic – Use 1 clove minced garlic in place of the Stone House Seasoning, along with salt and pepper to taste.
Step-by-Step Instructions
Prep. Squeeze the frozen and thawed chopped spinach to remove as much water as possible. Cook the spinach. Melt the butter in a medium skillet over medium heat. Add the spinach and Stone House Seasoning. Stir to combine. Pour in the heavy cream and cook, stirring frequently, until the cream has reduced by half. This should take about 5 minutes. Add the Parmesan Reggiano. Add the cheese and continue to cook until thick and creamy. Serve. Transfer to a serving bowl or store in the refrigerator to serve later. (See the Storage Tips below.)
Recipe Variations
Fresh Spinach Creamed Spinach – Replace the frozen and thawed spinach with two pounds of steamed baby spinach. See my recipe tip for How to Steam Spinach.
Storage Tips
Make ahead Creamed Spinach. You can easily make creamed spinach to reheat and serve later. Store in the refrigerator as listed above. Reheat in the microwave in 20-second intervals, stirring each time, until reheated completely. Additional cream and Parmesan Reggiano may be added to give the dish back its signature creaminess when reheated. Store Leftover Creamed Spinach. Store in an airtight container in the refrigerator for up to 3 days. Freeze Creamed Spinach. Freeze creamed spinach in an airtight container for up to 3 months. Thaw the frozen creamed spinach in the refrigerator overnight and reheat as instructed in the make-ahead instructions. Here’s how I make my creamed spinach recipe. I hope you enjoy it as much as we do! Enjoy!Robyn xo
