This amazing creamed spinach, made with frozen spinach, will make even the most reluctant vegetable eater agree that green leafy vegetables can be delicious!
I'm always amazed when I order creamed spinach at a restaurant. Made with what must be more butter and cream than spinach, it is incredibly good. In this 15-minute homemade version, made with frozen spinach, I keep the amounts of creamy additions reasonable. It's still absolutely delicious! So good, in fact, that even notoriously picky eaters like it.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Spinach: I use frozen spinach because I always have it on hand and don't need to worry about it wilting in the fridge like fresh spinach.
- Minced garlic: Freshly minced garlic tastes better than jarred.
- To season: Kosher salt, black pepper, and ground nutmeg.
- Heavy cream: Start with ¼ cup. If the spinach seems too dry, add up to ¼ cup more.
- Parmesan cheese: Use finely grated Parmesan and not coarsely shredded cheese for the best texture.
Variations
- Sometimes, I add ¼ cup of finely chopped onions. I cook them first, then add the garlic.
- A pinch of cayenne is nice if you like a hint of spice in your food.
- You can use softened cream cheese instead of heavy cream. I tried it once when I was out of heavy cream and liked it. You can see it in the photo below - it has a thicker consistency and a great flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
You start by thawing the frozen spinach in the microwave. Place the thawed spinach in a colander and press on it repeatedly with a spatula to remove as much liquid as possible.
Cook the garlic in butter. Stir in the spinach, spices, cream, and parmesan.
Cook, stirring, just until heated through, then serve.
Great recipe! Easy & delicious. Perfect with prime rib. Thanks.
LD
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Great recipe! Easy & delicious. Perfect with prime rib. Thanks.Recipe Tips
- It's important to remove as much excess water as possible from the thawed spinach. It's the only way to ensure the creamed spinach is thick, creamy, and not soupy or watery.
- While I'm trying to keep the creamy ingredients reasonable compared to restaurants, it's not a good idea to skimp on them. The butter, cream, and Parmesan make this dish into the tasty indulgence it is. So, if the mixture is too dry, don't hesitate to add more cream. See the photo below? That's creamed spinach from Fleming's Steakhouse. It's delicious, and practically swimming in cream. Our spinach won't be as creamy, but it will still be very, very good.
Recipe FAQs
Flour acts as an efficient thickener and is sometimes added by restaurants, which is why this dish is often not marked as gluten-free on restaurant menus. However, it's not strictly necessary, and as you can see, I don't use it. The grated Parmesan does act as a thickener, so I wouldn't omit it.
For the best, thickest, creamiest results, use heavy cream. This recipe doesn't work with half-and-half or milk.
You can absolutely skip it. I often do, simply because I don't always have it on hand.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave, covered, at 50% power. You can also reheat them on the stove on low heat or in a 350°F oven. Stir often while reheating to recombine the sauce.
To freeze the leftovers, let them cool, store them in an airtight container, thaw overnight in the fridge, and reheat gently, stirring often. A slight texture change is normal, so don't expect the leftovers to be as silky as the freshly cooked dish. Adding a splash of cream or milk helps if the sauce separates.
Serving Suggestions
This indulgent side dish pairs well with meat, chicken, or seafood. It goes especially well with steak. I often serve it with one of the following:
- Lamb steak
- Picanha steak
- Flat iron steak
- New York strip steak
- Ribeye steak
- Pork medallions
- Boneless chicken thighs, as shown in the photo below:
Recipe Card
Creamed Spinach Recipe (Frozen Spinach)
Video
Ingredients
- 1 pound frozen spinach - chopped
- 2 tablespoons butter - unsalted
- 1 tablespoon fresh garlic - minced
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ cup heavy cream - plus up to ¼ cup more if needed
- ¼ cup Parmesan cheese - grated
Instructions
- Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 4 minutes.1 pound frozen spinach
- Place the spinach in a colander and press on it with the back of a large spoon or a spatula to remove as much liquid as possible.
- In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.2 tablespoons butter, 1 tablespoon fresh garlic
- Stir in the spinach, salt, black pepper, nutmeg, heavy cream, and Parmesan.½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ¼ teaspoon ground nutmeg, ¼ cup heavy cream, ¼ cup Parmesan cheese
- Cook, stirring, just until heated through, 1-2 minutes. Serve immediately.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- While I'm trying to keep the creamy ingredients reasonable compared to restaurants, it's not a good idea to skimp on them. The butter, cream, and parmesan make this dish into the tasty indulgence it is. So, if the mixture is too dry, don't hesitate to add more cream. You can add up to ¼ cup of additional cream.
- Removing as much excess water as humanly possible from the thawed spinach is essential. It's the only way to ensure the creamed spinach is thick, creamy, and not soupy or watery.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave, covered, at 50% power. You can also reheat them on the stove on low heat or in a 350°F oven. Stir often while reheating to recombine the sauce.
- To freeze the leftovers, let them cool, store them in an airtight container, thaw overnight in the fridge, and reheat gently, stirring often. A slight texture change is normal, so don't expect the leftovers to be as silky as the freshly cooked dish. Adding a splash of cream or milk helps if the sauce separates.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jan says
Very happy with the results of the recipe. Everyone was pleased with the taste.
Vered DeLeeuw says
Wonderful, Jan! I'm so happy to hear. Thank you for the review!