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    Home » Vegetable Recipes » Creamed Spinach

    Creamed Spinach

    Last updated: Oct 15, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Creamed spinach will make even the most reluctant vegetable eater agree that green leafy vegetables can, in fact, be very tasty!

    This easy recipe is ready in just 15 minutes. I like to use frozen spinach because I always have it on hand.

    Creamed spinach served in a white bowl with a spoon.

    I go to steakhouses often. I tend to focus on the steak (ribeye is my favorite) and ignore the tempting starches on the menu. But I do like to share a side of veggies with my husband. We almost always opt for spinach or sautéed mushrooms.

    I'm always amazed when I order creamed spinach at a restaurant. Made with what must be more butter and cream than actual spinach, it is so incredibly delicious. In this homemade version, made with frozen spinach, I tried to keep the amounts of creamy stuff reasonable. It's still delicious!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this easy spinach recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Frozen chopped spinach: I haven't tried making this dish with fresh spinach. Frozen is easy and convenient, so that's what I use.

    Butter: I love using creamy European butter, but any butter will be great in this recipe as long as it's real butter.

    Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced garlic does taste better.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Ground nutmeg: Make sure it's fresh - a stale spice can easily ruin a dish. And if you happen to be someone who's not a fan of nutmeg, it's fine to just skip it, as I do in the video below.

    Heavy cream: I tried making this recipe with half-and-half and it wasn't as good. Heavy cream is definitely the way to go. Start with ¼ cup, and if the spinach seems a bit dry, add up to ¼ more.

    Parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded cheese.

    The ingredients needed to make creamed spinach.

    Instructions

    Making creamed spinach is easy! Scroll down to the recipe card for the details. Here are the basic steps:

    You start by defrosting the frozen spinach in the microwave and then removing as much liquid as possible.

    Next, cook the garlic in butter. Stir in the spinach, spices, cream, and Parmesan. Cook, stirring, just until heated through, then serve.

    A six-photo collage showing the steps for making creamed spinach.

    Expert tip

    While I'm trying to keep the amount of creamy ingredients reasonable, it's not a good idea to skimp on them too much. The butter, cream and parmesan make this dish into the tasty indulgence it is.

    So if you feel that the mixture is too dry, don't hesitate to add a bit more cream.

    Frequently asked questions

    Can I make creamed spinach from frozen?

    Yes! It works very well and it comes out very tasty. Just make sure to completely defrost the spinach - you can do it in the microwave, and then drain it really well.

    Can I make this recipe in advance?

    Yes, absolutely. You can make this recipe the day before, then cover and refrigerate. The next day mix it again and reheat it very gently.

    You can reheat it on the stove on low heat; in the microwave, covered, on 50% power; or in a 250°F oven.

    Should I add flour?

    While flour acts as an efficient thickener, it's not strictly necessary, and as you can see, I don't use it in this recipe. I would say, however, that the grated parmesan acts as a thickener, so I wouldn't omit it.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can add a small amount of diced onions to this recipe. Try ¼ cup of finely chopped onions. 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 soft cream cheese instead of heavy cream.

    Serving suggestions

    This indulgent side dish pairs well with any meat, especially with steak (including lamb steak).

    It's also good with baked salmon, smoked paprika roasted salmon, and pan-seared pork medallions. But you can truly serve it with any main dish you'd like. It's quite versatile.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Make sure to give them a good stir before reheating and serving, and reheat them very gently, in the microwave, covered, on 50% power.

    Creamed spinach served in a white bowl with a spoon.

    Related recipes

    • Sautéed Spinach
    • Spinach Frittata
    • Spinach Artichoke Dip
    • Steamed Spinach

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Creamed spinach.
    4.99 from 209 votes
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    Creamed Spinach (From Frozen)

    Creamed spinach will make even the most reluctant vegetable eater agree that green leafy vegetables can, in fact, be very tasty!
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 165kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 lb. frozen chopped spinach
    • 2 tablespoons unsalted butter
    • 1 tablespoon minced fresh garlic
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon ground nutmeg
    • ¼ cup heavy cream plus up to ¼ cup more if needed
    • ¼ cup grated Parmesan cheese

    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 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, then serve.

    WATCH THE VIDEO:

    NOTES

    If the spinach seems dry, you can add up to ¼ cup of additional heavy cream. You can also add plain unsweetened almond milk. 
    You can make this recipe the day before, then cover and refrigerate. The next day mix it again and reheat it very gently. You can reheat it on the stove on low heat; in the microwave, covered, on 50% power; or in a 250°F oven.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 165kcal | Carbohydrates: 7g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Sodium: 337mg | Fiber: 3g | Sugar: 1g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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