Oh, you *have* to try this! Whenever I need a little comfort food, or want to make any meal extra special, I whip up a batch of creamy, dreamy creamed spinach. It’s seriously my go-to side dish. Growing up, my mom always made creamed spinach, and it’s a tradition I’ve happily carried on. This recipe? It’s the EASIEST and tastiest creamed spinach you’ll find, I promise! I’ve been cooking up a storm ever since I was a little kid sneaking tastes in the kitchen, and trust me, I’ve tried *a lot* of side dishes. But *this* one? It’s pure magic.

Why You’ll Love This Recipe for Creamed Spinach

Honestly, you’re going to fall head over heels for this creamed spinach! Here’s why:

Quick & Easy: From start to finish, you’re looking at about 25 minutes. Dinner party ready in a pinch!
Seriously Delicious: The creamy sauce combined with the spinach is pure comfort food heaven.
Versatile Side: Goes with everything from steak to chicken to a simple weeknight dinner.
Healthy-ish: Spinach is packed with vitamins and nutrients. Who knew healthy could taste so good?
Crowd-Pleaser: Even the pickiest eaters will ask for seconds, guaranteed!

Ingredients You’ll Need to Make the Best Creamed Spinach

Okay, let’s get down to business! You won’t believe how simple the grocery list is for this creamed spinach. The best part? You probably already have half of this stuff in your kitchen! You’ll need:

1 tablespoon of good quality olive oil (trust me, it matters!)
1 medium onion, finely chopped.
2 cloves of garlic, minced. Get it really small!
1 (10-ounce) package of frozen spinach – and here’s a secret: make sure it’s thawed and *squeezed dry.* No one likes a watery creamed spinach!
1/2 cup of heavy cream. Don’t skimp here; it gives that lovely richness.
1/4 cup of freshly grated Parmesan cheese. Freshly grated is *always* better; trust me on that.
Salt and pepper, to taste – season generously!

And that’s it! Aren’t you excited?

How to Make Delicious Homemade Creamed Spinach

Alright, let’s get cooking! This creamed spinach recipe is so simple, you won’t believe you didn’t start making it sooner. Just follow these steps, and in no time, you’ll be enjoying the creamiest, dreamiest spinach ever. Here we go!

Step-by-Step Instructions for Your Creamed Spinach

Heat the Olive Oil: Grab a skillet (a good size one, or else things might get messy!). Turn the heat to medium and pour in that tablespoon of olive oil. Let it warm up for a minute.
Sauté the Onion: Toss in your chopped onion and cook it, stirring occasionally, until it gets nice and soft. This should take about 5 minutes, and you’ll want it to be translucent. Don’t rush this – it’s key for the flavor!
Add the Garlic: Now, toss in your minced garlic. Cook this for about a minute, until you can smell that delicious aroma. Careful, it burns easily!
Add the Spinach: Time for the main event! Add your thawed, *thoroughly* squeezed, spinach to the skillet. Give it a good stir. Don’t worry, it’ll start to cook down pretty quickly.
Pour in the Cream: Pour in all that lovely heavy cream into the skillet. Bring it to a gentle simmer. Ooooh, it’s getting good, isn’t it?
Stir in the Parmesan: Stir in your grated Parmesan cheese until it melts and everything is combined.
Season it: Now, season with salt and pepper to your taste. I like to add a good pinch of both!
Cook it Through: Let it cook for just a couple of minutes until it’s lovely and hot. Make sure you stir so that everything combines.
Serve and Enjoy! Seriously, it’s that easy.

And that’s it! Pretty simple, right? Serve this immediately for the best results and dig in!

Tips for Success: Perfecting Your Creamed Spinach

Okay, so you want to make *perfect* creamed spinach, huh? You’ve got this! Don’t worry; it’s super easy to get it right. First, *please* make sure you squeeze *all* the water out of your thawed spinach before tossing it in. Trust me, I learned the hard way – nobody wants watery creamed spinach! Also, don’t be shy with the salt and pepper. Taste as you go, and season it generously! My biggest tip? Use good quality ingredients. It really does make a difference. The Parmesan cheese and the olive oil really shine when you choose good ones. You’ll be amazed at how much flavor that adds!

Ingredient Notes and Potential Substitutions for Creamed Spinach

Okay, let’s talk ingredients! I like to give you all the lowdown. First off, spinach! You can totally use fresh spinach instead of frozen, but you’ll need *a lot* more fresh stuff and you’ll have to cook it down quite a bit. Honestly, I use frozen because it’s much easier. Plus, make sure you squeeze it really, *really* well so you don’t end up with watery spinach. ick!

Now about the heavy cream. It gives it that amazing richness, but if you want something a little lighter, you can totally use half-and-half. It won’t be quite as decadent, but it’ll still be delicious! If you’re avoiding dairy, there are great plant-based options too. I’ve used full-fat coconut milk and even cashew cream, and they both work beautifully.

Serving Suggestions: What to Serve with Creamed Spinach

Okay, so now you’ve got this gorgeous bowl of creamed spinach, and you’re wondering what to pair it with, right? Honestly, pretty much *anything*. Creamed spinach is super versatile! It’s so good with a juicy steak or a perfectly roasted chicken. For a totally yummy weeknight meal, try it with grilled salmon – the flavors are just magical together. Or, for a vegetarian delight, serve it alongside some roasted potatoes and a big salad. Yum!

Make-Ahead & Freezer Tips for Your Creamed Spinach

So, sometimes you need to get ahead, right? I totally get it! Good news: this creamed spinach is a dream for make-ahead meals! You can totally make a batch a day or two in advance. Just let it cool completely, then pop it in an airtight container in the fridge. It’ll last for about 3 days – if it lasts that long, that is!

You can also freeze your creamed spinach! Just let it cool completely, portion it into freezer-safe containers or bags, and stick it in the freezer. It’ll be good for about a month. To reheat, just thaw it in the fridge overnight. You can reheat it on the stovetop over low heat, stirring until heated through. Or, give it a quick zap in the microwave. Easy peasy!

Frequently Asked Questions About Creamed Spinach

I know you’re probably wondering a few things, so let’s get those questions answered right away! Here are a few things I get asked all the time about my luscious creamed spinach:

Can I use fresh spinach instead of frozen for creamed spinach?

Absolutely! I get it – sometimes fresh is best! You can definitely use fresh spinach instead of frozen. You’re going to need a *lot* more fresh spinach, like, a whole big bag, because it cooks down *a lot*. You’ll also need to wash it really well, of course, and then cook it down in the skillet until it wilts before proceeding with the rest of the recipe. Just be prepared to add a little extra cooking time. I like the frozen stuff for convenience, but the fresh works just fine in a pinch to make your own delicious creamed spinach!

How can I make creamed spinach healthier?

Love that you’re thinking healthy! We can absolutely make this even more guilt-free! You can use half-and-half or even plain, unsweetened almond milk or coconut milk instead of heavy cream (though it won’t be quite as rich). You could also try adding a dollop of Greek yogurt at the end for even more tang and a protein boost. You can also totally ease up on the Parmesan cheese. But honestly, even as is? It’s still a pretty good way to sneak in some extra greens!

What are some variations for creamed spinach?

Oh, the possibilities with my creamy, dreamy creamed spinach! I love that we can change it up. You can add a pinch of nutmeg to the sauce while it simmers for a subtle warmth. If you like a little heat, add a pinch of red pepper flakes. Sometimes, I’ll fold in some cooked bacon or crumbled chicken for extra flavor and protein. You can even try adding some sauteed mushrooms! The sky’s the limit, so get creative and have fun!

Estimated Nutritional Information for Creamed Spinach

Just a quick heads-up: the nutritional info below is just an estimate! It can vary depending on the exact ingredients I used, the brands, and how generous I was with the cheese (I’m looking at you, Parmesan!).

Here’s what you can expect per serving (about 1/2 cup), but remember, it’s just a guideline:

Calories: 150
Sugar: 2g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 5g
Cholesterol: 35mg

Enjoy every delicious bite of this creamy goodness!

Creamed Spinach

Author: iyma hernandes
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic side dish of spinach in a creamy sauce.

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Heat olive oil in a skillet over medium heat.
Add onion and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute more.
Stir in spinach.
Pour in heavy cream and bring to a simmer.
Stir in Parmesan cheese.
Season with salt and pepper.
Cook until heated through.

Notes

You can use fresh spinach instead of frozen.
Adjust the amount of Parmesan cheese to your liking.

Prep Time: 10 min
Cook Time: 15 min
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 150
Sugar: 2g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 5g
Cholesterol: 35mg

Keywords: creamed spinach, spinach recipe, side dish, vegetable recipe

Creamed Spinach: 25-Minute Recipe Is So Good!