Creamed Spinach Recipe (Frozen Spinach)

This creamed spinach, made with frozen spinach, will convince even the most reluctant eater that green leafy vegetables can be delicious!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 165kcal

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

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.

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.