CREAMED SPINACH

Forget Boring Side Dishes: Let’s Make Magic with Creamed Spinach!

Hey there, my fellow food lover! Chef Emily here, waving from my flour-dusted kitchen. Is there anything more comforting than a side dish that feels like a warm, creamy, cheesy hug? I’m talking about that moment you’re at a fancy steakhouse, and they bring out that little ramekin of lush, velvety green goodness. You take one bite, and suddenly, your steak has some serious competition for the star of the show. That’s the power of truly great creamed spinach.

But here’s the secret they don’t tell you: you don’t need a reservation or a sky-high bill to enjoy it. You can create that same magic right on your stovetop, in about 20 minutes, with ingredients you probably already have. This isn’t the bland, mushy spinach of cafeterias past. Oh no. This is a vibrant, flavor-packed, luxurious situation that will have everyone at your table asking for seconds (and the recipe!).

Whether you’re plating it up next to a perfectly seared ribeye for date night, serving it as a stunning side for your holiday feast, or just treating yourself to a bowl of cozy comfort on a Tuesday, this recipe is your new best friend. It’s quick, it’s easy, and it’s about to become a regular in your dinner rotation. So, grab your favorite skillet and let’s turn a simple bunch of spinach into something absolutely extraordinary. Ready to chow down? Let’s get cooking!

My Steakhouse Revelation & A Grandma’s Nudge

I’ll never forget the first time creamed spinach truly *wowed* me. I was fresh out of culinary school, out for a “fancy” dinner with my now-husband, trying to impress him with my food knowledge. I dissected everything, but when that little cast-iron skillet of creamed spinach landed on the table, I was speechless. It was perfect. Creamy but not gloppy, deeply savory with a hint of spice, and the spinach still had a whisper of texture. It was a side dish that commanded respect.

I went home obsessed, determined to crack the code. My first few attempts were… well, let’s just say they were learning experiences. Too watery. Too floury. A bland beige mess. I was about to give up when I remembered my grandma’s voice in my head, scolding me for not tasting as I go. “Cooking isn’t chemistry, Emily, it’s love! Adjust, taste, adjust again!”

So I went back to basics. I thought about that steakhouse version – the richness, the depth. I added a pinch of nutmeg, just like grandma would in her white sauce. I used a combination of butter and olive oil for a richer flavor base. I cranked the black pepper. And then… bam. There it was. That glorious, restaurant-worthy taste, but somehow even better because it was made in my own kitchen, with a little help from a memory. Now, it’s my absolute go-to, and I’m so excited to share that “bam” moment with you.

Gathering Your Creamy Dream Team: The Ingredients

This recipe is all about simple ingredients doing spectacular things. Here’s what you’ll need and why each one is a VIP (Very Important Pantry item) in this dish.

• 2 tbsp butter – This is our flavor foundation. Butter brings that rich, nutty, unmistakable comfort food taste. For a dairy-free version, a good vegan butter works wonderfully.
• 1 tbsp olive oil – I like to partner butter with olive oil. It adds a fruity depth and helps prevent the butter from burning too quickly at medium heat.
• 1 small onion, finely chopped – The aromatic base of our sauce. Finely chopping it ensures it melts right into the creaminess without any awkward big chunks.
• 3 garlic cloves, minced – Because garlic is life! Mince it fresh for the brightest, most potent flavor. Don’t be shy with it.
• 2 tbsp all-purpose flour – This is our thickening agent, the key to a luxe sauce instead of a soupy one. It creates the roux that binds everything together. For a gluten-free swap, an equal amount of cornstarch or a gluten-free 1:1 flour blend will work (add cornstarch slurry later, see tips!).
• 1 ½ cups half-and-half – The “cream” in our creamed spinach! Half-and-half gives you that lush texture without being overly heavy. Chef’s Insight: No half-and-half? No problem! Use 1 cup heavy cream + 1/2 cup whole milk, or even 1 cup whole milk + 1/2 cup heavy cream. It’s all about what you have on hand.
• 1/4 tsp nutmeg (optional) – This is the secret weapon! Just a tiny pinch adds a warm, aromatic complexity that makes people say, “Wow, what is that?” It’s classic in creamy sauces for a reason.
• Salt & black pepper to taste – Seasoning is everything. Be generous! I prefer freshly cracked black pepper for its sharp, punchy flavor.
• 16 oz fresh spinach – The star of the show! It looks like a mountain when raw but wilts down dramatically. Pro Tip: You can use two 10-oz boxes of frozen chopped spinach, thawed and squeezed *very* dry in a clean kitchen towel. This is a fantastic time-saver!
• 1/2 cup grated Parmesan – For that salty, umami, cheesy kick. Freshly grated from a block is always best as it melts smoother. For extra decadence, try Gruyère or sharp white cheddar.

Let’s Get Cooking: Your Foolproof Steps to Creamy Perfection

Follow these steps, and you’ll have a flawless side dish in no time. I’ve packed each step with my best chef hacks to ensure your success!

1. Wilting the Greens (If Using Fresh Spinach): Before you even start the sauce, let’s deal with the spinach giant. In your largest pot or Dutch oven, add the fresh spinach with just the water clinging to its leaves from washing. Heat over medium, tossing constantly with tongs, until completely wilted, about 3-5 minutes. Chef’s Hack: Do this in batches if your pot is small! Transfer the wilted spinach to a colander and let it cool. Once cool enough to handle, take handfuls and SQUEEZE out as much liquid as humanly possible. This is the #1 most important step for non-watery creamed spinach. Chop it roughly and set aside.
2. Building the Flavor Base: Heat the butter and olive oil in a large skillet over medium heat. Once the butter is foaming, add the finely chopped onion. Sauté for 4-5 minutes, until it’s soft, translucent, and sweet. Chef’s Commentary: Don’t rush this! We’re not looking for color, just softness. This builds a sweet foundation. Add the minced garlic and cook for just 30 seconds until fragrant – you’ll smell it! Burnt garlic is bitter, so keep it moving.
3. Creating the Roux: Sprinkle the flour over the onions and garlic. Immediately start whisking! Cook this roux for about 1 minute. It will look pasty. This quick cook gets rid of the raw flour taste. Little Chef Hack: If you’re using frozen spinach (already squeezed dry), you can add it right here with the flour to cook for a minute. It helps absorb the floury taste and integrates beautifully.
4. Whisking in the Cream: Now, slowly pour in the half-and-half while whisking CONSTANTLY. This is the key to a smooth, lump-free sauce. Keep whisking as the sauce comes to a gentle simmer. It will thicken noticeably within 2-3 minutes. You’re looking for a gravy-like consistency that coats the back of a spoon.
5. Seasoning & Cheesing: Reduce the heat to low. Now, season with salt, a generous amount of pepper, and that magical pinch of nutmeg. Taste it! Does it need more salt? Add it now. Stir in the grated Parmesan cheese until it’s completely melted and the sauce is super smooth and luxurious.
6. The Grand Finale: Add your prepared (wrung-out!) spinach to the creamy sauce. Gently fold it in until every leaf is beautifully coated and heated through. If you prepped ahead and the spinach is cold, let it warm in the sauce for 2-3 minutes. And that’s it! You did it!

How to Serve Your Masterpiece

This creamed spinach is the ultimate team player on any plate! For a classic steakhouse experience, serve it immediately in a warm bowl or small cast-iron skillet alongside a juicy grilled steak, a pile of creamy mashed potatoes, and a crispy onion ring on top. It’s also incredible with roasted chicken, seared salmon, or even piled on top of a baked potato for the ultimate comfort food lunch. For a holiday table, transfer it to a beautiful baking dish, top with a little extra cheese and buttery breadcrumbs, and pop it under the broiler for a few minutes for a gorgeous golden-brown finish.

Mix It Up! Delicious Variations to Try

Once you’ve mastered the classic, have fun and make it your own! Here are a few of my favorite twists:

• Topless Spinach Dip: Add 4 oz of softened cream cheese with the half-and-half and a handful of chopped artichoke hearts. You’ve just made warm spinach dip!
• Keto-Friendly Power-Up: Swap the flour for 1 tbsp of cornstarch (make a slurry with 2 tbsp cold water and add it after the half-and-half). Use full-fat heavy cream and extra sharp cheddar.
• Extra Veggie Boost: Sauté 8 oz of sliced mushrooms with the onions, or mix in 1/2 cup of thawed, squeezed frozen chopped broccoli for a garden-style version.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the cream sauce. Or, sauté 1 finely chopped jalapeño (seeds removed for less heat) with the onions.
• Ultra-Decadent Restaurant Style: Stir in 2 tablespoons of cream cheese at the end for an even richer, tangier sauce. Trust me on this one.

Chef Emily’s Notes from the Kitchen

This recipe has evolved so much from my first attempts! My biggest lesson learned, which I now shout from the rooftops: YOU MUST SQUEEZE THE SPINACH DRY. I cannot emphasize this enough. It’s the difference between a creamy dream and a watery puddle. I use my hands and really go for it over the sink – it’s oddly therapeutic after a long day!

Another fun kitchen story: I once was so distracted talking to my sister on the phone (she was asking for this recipe, actually!) that I accidentally added a full *cup* of grated Parmesan instead of a half. I thought I ruined it, but it turned into the cheesiest, most incredible version yet. So, don’t be afraid to taste and adjust. Want it cheesier? Add more cheese! Want it richer? Use cream! This is your kitchen, your rules. This recipe is wonderfully forgiving and adaptable, just like a good friend.

FAQs & Troubleshooting: Your Questions, Answered!

Q: My sauce is too thin/watery. How can I fix it?
A: Don’t panic! The most common culprit is not squeezing the spinach enough. To fix a thin sauce, let it simmer on low for a few extra minutes to reduce and thicken. If it’s still too thin, make a quick slurry: mix 1 teaspoon of cornstarch with 1 tablespoon of cold water or milk. Whisk this into the simmering sauce and let it cook for another minute until thickened.

Q: Can I make this creamed spinach ahead of time?
A: Absolutely! It’s a great make-ahead dish. Prepare the recipe completely, let it cool, and store it in an airtight container in the fridge for up to 2 days. When ready to serve, reheat it gently in a saucepan over medium-low heat, adding a small splash of milk or cream to loosen it up if needed.

Q: Can I use frozen spinach? How do I prepare it?
A: Yes, frozen spinach is a fantastic shortcut! You’ll need two 10-ounce boxes. Thaw it completely—overnight in the fridge or by microwaving it on the defrost setting. Once thawed, transfer the spinach to a clean kitchen towel or several layers of paper towels. Gather the edges and twist and SQUEEZE over the sink until no more liquid comes out. You will be shocked at how much water comes out. This step is non-negotiable for the best texture.

Q: Why did my sauce get lumpy?
A: Lumps usually happen if the roux (flour and butter mixture) isn’t cooked for a full minute or if the liquid is added too quickly. The fix? Just keep whisking! As the sauce heats and thickens, most lumps will dissolve. If a few stubborn ones remain, you can blend the sauce with an immersion blender for a few seconds before adding the spinach.

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Nutritional Information (Per Serving)

Disclaimer: This is an estimate for informational purposes only, based on the ingredients listed and calculated for 4 servings.

Calories: 210 | Protein: 8g | Carbohydrates: 10g | Dietary Fiber: 3g | Sugars: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 280mg

Final Thoughts

Creamed spinach is one of those side dishes that proves a humble ingredient can truly shine when given a little love. It’s silky, savory, and indulgent enough to steal the spotlight from the main course—yet quick and approachable enough for a Tuesday night. What I love most about this recipe is its balance: it’s rich without being heavy, flavorful without being fussy, and versatile enough to work with everything from a steakhouse dinner to a holiday spread.

The key is in the details—squeezing the spinach bone-dry, seasoning as you go, and letting the Parmesan and nutmeg work their quiet magic. Once you master the classic, you’ll find yourself playing with variations—adding mushrooms, a little jalapeño heat, or even transforming it into a warm spinach dip. It’s that kind of recipe: endlessly adaptable, always comforting.

So the next time you’re looking for a side dish that feels like more than just “something green on the plate,” whip up a skillet of this creamed spinach. It’s cozy, it’s impressive, and it just might become the dish your guests talk about long after the meal is over. 🌿✨