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.
- Butter: I use salted butter.
- 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. For the best, thickest, creamiest results, use heavy cream. This recipe doesn't work with half-and-half or milk.
- 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.
- Not a fan of nutmeg? It's OK to omit it.
- 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
Read more comments
Great recipe! Easy & delicious. Perfect with prime rib. Thanks.Recipe Tips
- It's really 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.
- 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.
- 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.
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
- Skirt steak
- New York strip steak
- Ribeye steak
- Baked salmon
- Pork medallions
- Boneless chicken thighs, as shown in the photo below:
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for up to four days. Give them a good stir before reheating and serving them, and 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.
Sometimes, as shown in the photo below, I use the leftovers for brunch. I place them in a small greased baking dish, break two eggs on top, add red pepper flakes, and bake the dish in a 400°F oven until the egg whites are set, for about 15 minutes.
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.
- 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.
- Stir in the spinach, salt, pepper, nutmeg, heavy cream, and parmesan.
- Cook, stirring, just until heated through, 1-2 minutes. Serve immediately.
Notes
- 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. Give them a good stir before reheating and serving them, and 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.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ben says
if using cream cheese, how much?
Vered DeLeeuw says
Hi Ben,
Same as heavy cream - start with 1/4 cup and see if it's creamy enough for your taste.
Kathleen Lloyd says
How much frozen spinach in this recipe
Vered DeLeeuw says
Hey Kathleen,
One pound. The recipe card has all the measurements.