Easy Creamed Spinach

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Creamed spinach is one of those side dishes that elevates a meal with its rich texture and silky, savory goodness. This classic recipe takes tender, leafy spinach and folds it into a creamy, garlicky sauce that’s buttery, smooth, and comforting. Whether you’re pairing it with a juicy steak, roasted chicken, or even serving it alongside a holiday roast, it never fails to impress.

What makes this dish special is how simple ingredients can create something so indulgent. The contrast of vibrant spinach with the velvety cream sauce not only makes for an eye-catching dish, but it also hits all the right notes on the palate — earthy, creamy, and perfectly seasoned. It’s an ideal choice when you want something that feels a little fancy without requiring hours in the kitchen.

Why You’ll Love This Easy Creamed Spinach

• It’s a quick and easy side dish that comes together in about 20 minutes.
• Requires just a handful of ingredients, many of which are pantry staples.
• Pairs well with a wide variety of main courses from meats to vegetarian dishes.
• Creamy and comforting without being overly heavy.
• Great for holidays, dinner parties, or weeknight dinners.

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Preparation Phase & Tools to Use

To make creamed spinach perfectly, you don’t need fancy gadgets — just a few reliable kitchen tools:

• Large skillet or sauté pan: Essential for cooking down the spinach and preparing the creamy sauce. A wide surface area helps cook the spinach evenly and quickly.
• Wooden spoon or silicone spatula: Great for stirring without scratching your pan and helps scrape up any flavorful bits from the bottom.
• Colander or strainer: Needed if you’re using fresh spinach and want to drain excess water after blanching or sautéing.
• Sharp knife and cutting board: Handy for mincing garlic or prepping fresh spinach if not using pre-washed.
• Measuring cups and spoons: Ensure your cream, cheese, and seasonings are balanced properly.

Each of these tools contributes to a smooth cooking process and a better final result.

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Preparation Tips

For the best texture, squeeze out any excess moisture from the spinach before adding it to the sauce — especially important if using frozen spinach. Use heavy cream for the creamiest result, though half-and-half can work in a pinch. Grate your own Parmesan for better melting and richer flavor than pre-shredded varieties. Don’t rush the garlic; let it soften and release its aroma before adding the dairy. And finally, don’t overcook the spinach in the cream mixture — once everything is warmed through and combined, it’s ready to serve.

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Ingredients for This Easy Creamed Spinach

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped (optional)
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 lb fresh spinach (or 16 oz frozen spinach, thawed and drained)
• Optional: pinch of crushed red pepper flakes for a slight kick

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Step 1: Sauté the Aromatics

In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped onion (if using), and cook for about 2–3 minutes until fragrant and soft. Be careful not to brown the garlic — it should be softened and aromatic.

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Step 2: Make the Roux

Sprinkle the flour into the skillet and whisk continuously for 1–2 minutes. This step is important to cook off the raw flour taste and create the thickening base for your creamy sauce.

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Step 3: Add the Milk and Cream

Gradually pour in the milk while whisking, followed by the heavy cream. Keep whisking to avoid lumps and to create a smooth, thick sauce. Let it simmer gently for 3–4 minutes until it begins to thicken.

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Step 4: Add Cheese and Seasonings

Stir in the Parmesan cheese until melted and well incorporated. Season the sauce with nutmeg, salt, black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning to your preference.

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Step 5: Fold in the Spinach

If using fresh spinach, add it in batches, stirring until wilted. If using thawed frozen spinach, make sure it’s thoroughly squeezed of moisture before adding. Mix it into the cream sauce until well coated and heated through — this should take about 2–3 minutes.

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Step 6: Final Touches

Once everything is well combined, reduce the heat to low. Let it cook for another minute or so, then remove from heat. Serve immediately as a side dish or spoon over proteins like steak or chicken.

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Notes

If using fresh spinach, remember it wilts down significantly — 1 pound may seem like a lot, but it quickly cooks down to just a few cups. For a richer flavor, you can sauté the spinach separately with a bit of garlic and olive oil before mixing it into the cream sauce. If you’re aiming for a lighter dish, you can substitute milk or half-and-half in place of heavy cream, though it may affect the overall thickness and richness of the sauce.

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Watch Out for These Mistakes While Cooking

• Not draining spinach properly: Whether fresh or frozen, excess moisture can make your sauce watery and thin.
• Overcooking the cream sauce: If it boils too hard or too long, it can break and lose its creamy texture.
• Adding cheese too early: Make sure the cream mixture is hot but not boiling when you stir in the cheese, or it might clump.
• Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting.
• Under-seasoning: Spinach can taste bland without enough salt and pepper. Season gradually and taste as you go.

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Storage Instructions

Allow the creamed spinach to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, use the stovetop on low heat or microwave in short bursts, stirring frequently to prevent separation. If it thickens too much in the fridge, you can revive it with a splash of milk or cream while reheating.

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Estimated Nutrition

• Serving Size: 1/2 cup
• Calories: ~180 kcal
• Protein: 6g
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 2g
• Sodium: 250mg
• Cholesterol: 40mg

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly. Just make sure it’s fully thawed and squeezed of excess water.

Can I make this dairy-free?

You can use plant-based butter, milk, and cream alternatives. Nutritional yeast can substitute for Parmesan for a dairy-free cheesy flavor.

Can I prepare creamed spinach ahead of time?

Absolutely. You can make it a day ahead and gently reheat it before serving.

How do I keep it from being watery?

Squeeze spinach thoroughly and don’t add it to the cream until it’s well-drained.

What can I serve this with?

It’s a classic side for steak, grilled chicken, roast turkey, or even as a topping for baked potatoes.

Can I add other cheeses?

Yes! Gruyère, mozzarella, or a sharp white cheddar are great options to mix in for deeper flavor.

Is this gluten-free?

As written, no. The flour thickener contains gluten. To make it gluten-free, use cornstarch or a GF flour blend.

Can I freeze creamed spinach?

It’s not recommended, as the cream sauce can separate when thawed. For best results, enjoy it fresh or refrigerated for a few days.

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Conclusion

Creamed spinach is more than just a side dish — it’s a creamy, comforting classic that brings elegance to any meal with minimal effort. Whether you’re preparing it for a cozy weeknight dinner or adding it to a festive holiday spread, it’s a dish that always delivers. With a velvety sauce, tender greens, and savory flavor, it’s bound to become a staple in your kitchen.

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