Creamed Spinach

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Creamed Spinach is the ultimate comfort side dish that brings rich, velvety flavor to your table. Made with tender cooked spinach folded into a luscious cream sauce, this classic recipe pairs beautifully with everything from weeknight chicken to holiday roast beef. The balance of buttery, garlicky goodness and smooth, cheesy richness makes it a favorite for both casual dinners and festive meals.

Whether you’re looking to sneak more greens into your meal or just want a crowd-pleasing side dish, Creamed Spinach delivers. It’s quick to whip up, uses everyday ingredients, and tastes like something you’d order from a steakhouse. With just the right amount of decadence, it manages to feel hearty and indulgent without overwhelming your main dish.

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What Kind of Spinach Should I Use?

Fresh spinach is the gold standard for Creamed Spinach if you’re aiming for that vibrant, slightly tender bite. Baby spinach wilts quickly and blends well into the creamy sauce, but you can also use mature spinach—just remove the stems and chop it roughly. In a pinch, frozen chopped spinach works too—just thaw it completely and squeeze out the excess water to avoid a watery sauce.

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Ingredients for the Creamed Spinach

Fresh spinach (or frozen): This is the star of the show, providing a nutritious base and vibrant green color.

Butter: Adds richness and helps sauté the garlic and onion.

Garlic: Brings aromatic depth to the creamy sauce.

Onion or shallot: Optional, but adds a layer of sweetness and complexity.

All-purpose flour: Helps thicken the sauce to the perfect consistency.

Milk or half-and-half: Creates the creamy base. Use whole milk for a lighter version or half-and-half for more richness.

Cream cheese: This secret weapon melts smoothly and adds tangy creaminess.

Parmesan cheese: For that nutty, salty finish and a bit of umami.

Nutmeg (optional): A pinch goes a long way in elevating the flavor.

Salt & pepper: Essential for seasoning and balance.

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How To Make the Creamed Spinach

Step 1: Prep the Spinach

If you’re using fresh spinach, rinse thoroughly and remove any tough stems. For frozen spinach, thaw it completely and press out as much water as possible with a clean towel or cheesecloth.

Step 2: Sauté the Aromatics

In a large skillet over medium heat, melt the butter. Add finely chopped garlic and onion (or shallot) and cook for 2–3 minutes until fragrant and softened. Don’t let them brown—just enough to release their flavor.

Step 3: Build the Cream Sauce

Sprinkle the flour over the sautéed aromatics and stir to create a roux. Let it cook for a minute to get rid of the raw flour taste. Gradually whisk in the milk or half-and-half, stirring constantly to avoid lumps. Let the mixture simmer for a few minutes until it thickens.

Step 4: Add the Cheeses

Lower the heat and stir in the cream cheese until fully melted and smooth. Add grated Parmesan and a pinch of nutmeg (if using). Season with salt and black pepper to taste.

Step 5: Fold in the Spinach

Add the prepared spinach to the cream sauce. Stir well until everything is coated and heated through. Let it simmer for 2–3 more minutes, allowing the flavors to come together.

Step 6: Serve

Serve warm as a side dish to steak, chicken, fish, or even roasted vegetables. Creamed Spinach is best enjoyed freshly made but can also be prepared ahead of time.

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How to Serve and Store Creamed Spinach

Creamed Spinach is best served hot, right out of the skillet, alongside hearty mains like grilled steak, roasted chicken, or baked salmon. It’s also a great addition to a holiday table, complementing rich entrees with its creamy, savory depth. Want to get creative? Spoon it over baked potatoes or fold it into pasta for a quick creamy meal.

To store leftovers, let the Creamed Spinach cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. To reheat, warm it gently in a saucepan over low heat, adding a splash of milk if needed to loosen the sauce. While it’s not ideal for freezing due to the cream base, it can be done if sealed tightly—just expect some texture change when thawed.

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just make sure to thaw and squeeze out all the excess moisture to avoid watering down the sauce.

How do I make it low-carb or keto-friendly?

Skip the flour and thicken with a little extra cream cheese or heavy cream. The texture won’t be as thick, but it’ll still be rich and satisfying.

What if I don’t have cream cheese?

You can swap it for a bit more Parmesan or use heavy cream alone. The result will be less tangy but still creamy.

Is this gluten-free?

Not by default, since it includes flour. But you can substitute with a gluten-free all-purpose blend or cornstarch to make it suitable.

Can I make Creamed Spinach ahead of time?

Yes! You can make it a day in advance and store it in the fridge. Reheat gently and stir in a splash of milk to revive the creaminess.

What main dishes pair best with Creamed Spinach?

Steak, roast beef, pork chops, baked chicken, grilled salmon—even a bowl of pasta. It’s versatile enough to work with almost any protein.

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Want More Side Dish Ideas?

If you loved this creamy, savory spin on greens, here are more side dish recipes that bring comfort and bold flavor to your table:

• Cheesy Broccoli Rice Casserole for a cozy one-dish veggie and grain combo.
• Honey Butter Skillet Corn if you’re craving a sweet-and-salty corn upgrade.
• Garlic Herb Roasted Potatoes and Veggies that are perfect for roasting alongside your main dish.
• Cranberry Brie Pull-Apart Bread for a buttery, festive appetizer that could double as a side.
• Funeral Potatoes – Creamy, Cheesy Comfort if you’re looking for something extra indulgent.

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