Creamed Spinach Recipe (With Video and Step-by-Step)

Prep Time:

20 mins

Total Time:

30 mins

Servings:

4

Our easy creamed spinach recipe makes it simple to serve the beloved side dish for any meal—and it’s too good to save for special occasions. Despite its name, creamed spinach is not a dish of spinach and cream. It’s usually blanched spinach in a béchamel or white sauce, perhaps with a little cheese added. Our recipe skips the fussy sauce-making; there’s no roux needed to thicken the sauce in this method. Instead, we use one of our favorite shortcut ingredients—cream cheese. Mixed with milk and stirred into sautéed onion and garlic, it creates a creamy foil for the spinach.

easy creamed spinach in red serving bowl — Diana Chistruga

What Is Creamed Spinach?

Creamed spinach is a classic steakhouse side dish, a staple of the Thanksgiving table, and a great way to get those who don’t always embrace spinach to eat their greens. It’s a comforting, creamy dish that starts with lots of spinach, because spinach wilts when cooked, and its volume reduces dramatically.

Typically, creamed spinach is made with cooked spinach and a creamy béchamel sauce. The spinach is wilted and drained, and any moisture is squeezed out. Then, it is chopped and stirred into béchamel (what you may know as a white sauce). The sauce is the tricky part of the dish, as adding milk or cream to the roux (a cooked mixture of flour and butter) can sometimes result in a lumpy sauce. Some renditions also add onion, shallot, or garlic, and some call for bacon.

Washing spinach: When you're ready to prepare spinach, discard any yellow leaves and tough stems. Spinach can be gritty, so to clean it, swish it around in several changes of cool water until there's no grit left at the bottom of the bowl.

Substitutes for Flat-Leaf Spinach

Our easy creamed spinach recipe calls for fresh flat-leaf spinach, but you can substitute baby spinach if you like.

Preheat First: Always preheat your pan before adding oil or butter—this helps prevent sticking and ensures even browning. Add ingredients in a single layer and avoid overcrowding, which can cause them to steam instead of sear. For the best flavor, stir only occasionally to let foods develop a nice golden color.

Directions

Ingredients for easy creamed spinach — Diana Chistruga

Cook spinach:

Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute.

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Rinse spinach and squeeze:

Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible.

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Chop spinach:

Coarsely chop spinach, then set aside.

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Cook onion and garlic:

In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.

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Add cream cheese and milk:

Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth.

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Stir in spinach and cook:

Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes.

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Add nutmeg and serve:

Add nutmeg; season with salt and pepper, and serve.

Diana Chistruga

Main Courses to Pair With Creamed Spinach

Creamed spinach is a classic side dish to pair with poultry and other meats. Here, we share a few of our favorite main course meals to be accompanied by our easy creamed spinach:

Storing Creamed Spinach

Store leftover creamed spinach in the refrigerator for up to three days.

Reheating

Reheat leftover creamed spinach gently over low heat. In addition to enjoying it as a side dish, try leftover creamed spinach stirred into pasta for an instant sauce, or on top of a piece of toast for a comforting snack.

Frequently Asked Questions

Can you make creamed spinach ahead?

Yes, you can make creamed spinach ahead of time. Simply follow the recipe and transfer the finished spinach to a bowl. Cover the surface with plastic wrap to prevent skin from forming. Let it cool, then refrigerate. When ready to eat, reheat the creamed spinach slowly over low heat.
Why does my creamed spinach taste bitter?

Your creamed spinach may taste bitter due to oxalic acid. When choosing your spinach, avoid larger, darker leaves because they have a higher concentration whereas young, baby spinach tends to be sweeter. Over-cooking spinach can also cause it to have a more bitter taste.
Can I use frozen spinach for creamed spinach?

Yes, you can use frozen spinach for our easy creamed spinach recipe. Before cooking, let the frozen spinach thaw and drain it well to remove the excess water. We prefer using fresh spinach, but frozen works well.
Can I add other vegetables to the cream spinach?

Yes, you can add other vegetables to the cream spinach. We recommend adding mushrooms or artichokes because they pair well with spinach. When cooking, ensure you allow enough time for the other vegetables to become tender and flavorful.

Other Easy Vegetable Side Dishes to Try

Updated by

Peggy Kieran

Easy Creamed Spinach

What Is Creamed Spinach?

Substitutes for Flat-Leaf Spinach

Directions

Cook spinach:

Rinse spinach and squeeze:

Chop spinach:

Cook onion and garlic:

Add cream cheese and milk:

Stir in spinach and cook:

Add nutmeg and serve: