Creamed Spinach is a favorite side dish. Easy to make and better than any restaurant dish!
In this quick side dish, fresh spinach (or frozen) is cooked in a creamy sauce for the perfect side.
Why We Love This Recipe
From Spinach Artichoke Dip to Quick & Creamy Spinach Pasta, I love the combination of sweet spinach and a creamy base.
Creamed spinach is a side dish often served with steaks or even Oven Baked Chicken Breasts (or even with stuffed chicken breasts). A delicious combination of tender sweet spinach in a creamy sauce, just like Spinach Gratin!
This dish is simple but has tons of flavor and best of all, it’s ready in just minutes.
Use Fresh or Frozen Spinach
I find fresh spinach to be milder and sweeter (stems removed and chopped), although you can use frozen in this recipe too.
For four servings of creamed spinach you will need 1lb of fresh spinach. It will look like a huge mountain of spinach but it cooks down to a very small amount!
While it may not be traditional, the addition of cream cheese makes the sauce rich and creamy and turns this into the go for seconds kind of creamed spinach!
How To Make Creamed Spinach
What makes this creamed spinach recipe a stand-out? It’s easy to make, full of flavor and reheats well!
- Remove stems from spinach and chop.
- Cook spinach in a pan 3 minutes, drain.
- Heat sauce ingredients (per recipe below) and seasonings. Stir in spinach and serve.
You can replace fresh spinach with frozen, be sure to thaw and squeeze dry so your dish isn’t watery! Remove any tough stems before chopping.
We often serve this creamed spinach recipe with Pork Tenderloin or a juicy steak but to be honest, I love it spooned over Mashed Potatoes too!
More Veggie Sides You’ll Love
- Sauteed Brussel Sprouts
- Scalloped Potatoes Recipe – make ahead
- Glazed Carrots – easy
- Garlic Butter Swiss Chard
- Easy Baked Zucchini
- Roasted Root Vegetables – set it and forget it!
- Creamy Asparagus – easy side
Creamed Spinach
Ingredients
- 1 pound fresh spinach or 10 oz frozen spinach, thawed and squeezed dry
- 1 teaspoon olive oil
- ¼ cup onion minced
- 1 tablespoon butter
- ⅓ cup heavy cream
- 2 ounces cream cheese
- ¼ teaspoon garlic powder
- ⅛ teaspoon seasoning salt
- black pepper to taste
Instructions
- Wash and dry spinach if using fresh. Remove any tough stems and roughly chop.
- Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.
- Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened.
- Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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I’d like to fill large cooked pasta shells with this delicious creamed spinach. Would a double recipe be too much for a 12 oz box of shells? (Of course any leftover creamed spinach would be for the cook!) This sounds amazing, thanks for another wonderful recipe!
RB
I haven’t tried using this recipe to stuff shells so I can’t say for sure R, but I think a double recipe should be about perfect. If you try it I would love to hear how it turns out!
How can I reheat this?
You want to reheat slowly over low heat so the sauce doesn’t split. Enjoy!
This truly is better than any steak house including Ruth’s Chris, Mortons, Malones, Buckhorn etc..
Yay! I am so glad you enjoyed this recipe William!
Great recipe loved it delicioso next time I’m going to use baby spinach 2 8 oz bags it needed more spinach and I only use fresh spinach thank you for the recipe it was really easy and it was delicious
I am so glad you loved this recipe Candace!
I have made this recipe several times with great results. When I’m in a pinch with what to do with chicken, I have scored chicken breasts, cook partially, cover with the spinach mixture and continue to bake – creamy, cheesy, spinach topped yummy chicken! I do make the sauce a little thinner so as it bakes the liquid doesn’t evaporate leaving a paste of spinach. Rice on the side to soak up some juices. Delish!
Thank you for sharing Laura! So happy to hear that you love this spinach so much!
Excellent and easy! I make this whenever I cook salmon. Perfect together!
Mmmm, this recipe would be a delicious side for Salmon! Good choice, Melanie.
Can you leave on the stems to the spinach?
The stems on spinach tend to be a bit tough (unless it is baby spinach) so I recommend removing them. Let us know if you try it with the stems on!
I love recipes , I need something different to cook .
Enjoy Sheila, we have lots of great dishes to choose from.
Can this be used to make spinach pie as well?
That sounds like a delicious idea but we have never tried it Joanna! We do have a yummy spanakopita recipe you could try as well :)
Yummy!!!! I added a little bit of shredded Parmesan. We loved this!
Great addition Shannon!
I’ve searched for a very long time for a delicious, from-scratch creamed spinach recipe that doesn’t involve a can of creamed soup and this fit the bill. I added a little more cream as mine thickened up too quickly but this is definitely a keeper!
Thank you so much for sharing. :-)
I am so glad you enjoyed the recipe Kelly!
Love spinach any way great recipe
Thank you Dianne!
I LOVE ALL OF YOUR RECIPES!
Thank you Patrina!