The Best Creamed Spinach Recipe

Today I’m bringing you the ultimate secret weapon of side dishes: The Best Creamed Spinach! Trust me when I say this isn’t the watery, bland creamed spinach you might remember. This version is a game-changer—rich, velvety, deeply savory, and absolutely loaded with flavor. It’s the kind of side that completely steals the show, transforming a simple weeknight steak or chicken breast into a restaurant-worthy feast. We’re talking gorgeous, vibrant green spinach swimming in a silky, three-cheese sauce (hello, cream cheese, heavy cream, and Parmesan!) with just a hint of warmth from nutmeg and garlic. Get ready to fall in love with spinach all over again.

Why You’ll Love This Recipe

• Restaurant-Quality at Home: This creamed spinach tastes exactly like the kind you pay top dollar for at a fancy steakhouse, but it’s ready in just 25 minutes!
• The Perfect Texture: Thanks to a genius combo of heavy cream and cream cheese (yes, cream cheese is the secret!), this dish achieves an unrivaled velvety thickness without the need for flour or cornstarch.
• Simple Ingredients, Major Flavor: We’re using basic, pantry-friendly ingredients and letting rich butter, savory garlic, and fresh nutmeg do all the heavy lifting to deliver a truly luscious flavor experience.
• Versatile Side Dish: It pairs perfectly with almost any main course, from grilled fish to a holiday roast.

Ingredients

All you need for this incredible Creamed Spinach, and 25 minutes! Yes, it’s that easy. But first, gather up these essential ingredients:

• Unsalted Butter and Olive Oil: The dynamic duo! Heating the butter and oil together gives us the best of both worlds: the rich, deep flavor of butter and the higher smoke point of the oil.
• Small Onion: Finely chopped, this provides an essential aromatic base and a layer of subtle, savory sweetness as it softens.
• Garlic: Because everything is better with garlic! We mince it to ensure its wonderful aroma is evenly distributed throughout the dish. Be careful not to burn it!
• Fresh Spinach Leaves: We use a generous amount (1 lb!) because spinach wilts down so much. Make sure it’s well-washed—the greener, the better.
• Heavy Cream: The foundation of our luxurious sauce, giving it body and richness. It’s a must for that decadent texture.
• Grated Parmesan Cheese: Adds a wonderful, nutty, salty depth and helps the sauce thicken beautifully.
• Cream Cheese: Our secret weapon for thickness! It melts into the heavy cream to create a silky, stable, and unbelievably creamy sauce that coats the spinach perfectly.
• Ground Nutmeg: Just a tiny pinch—this classic spice enhances the flavor of the cream and spinach, adding a delicate, savory warmth. Don’t skip it!
• Salt and Black Pepper: To balance and brighten all those gorgeous, rich flavors. Taste as you go!

NOTE: The precise measurements and quantities for these ingredients, along with the full recipe card, are located right below this article!

How to Make The Best Creamed Spinach

It’s truly a simple process to achieve this gourmet side dish. The key is in the layering of flavors and the final velvety stir!

Step 1: Build the Flavor Base

Heat the butter and olive oil in a large skillet or pot over medium heat. Once the butter is melted, add the finely chopped onion and sauté for 3 to 4 minutes until it becomes beautifully translucent and tender.

Step 2: Add the Aromatics

Stir in the minced garlic and cook for just 30 seconds. This step releases the gorgeous aroma, but you must be careful not to let the garlic burn or turn brown, which can make it taste bitter.

Step 3: Wilt the Spinach

Add the fresh spinach leaves to the pan in manageable batches. Stir gently, allowing the first batch to wilt down before tossing in the next. Continue this until all the spinach is wilted and that vibrant, beautiful green color is achieved.

Step 4: Drain the Excess Liquid

This is a crucial tip for non-watery creamed spinach! Once wilted, quickly and carefully drain off any excess liquid that has accumulated at the bottom of the pan. This ensures a thick, creamy sauce, not a soupy one.

Step 5: Create the Velvety Sauce

Lower the heat to a gentle simmer. Stir in the heavy cream, the soft cream cheese, and the grated Parmesan cheese.

Step 6: Thicken and Season

Continue to cook and stir continuously until the cream cheese is fully melted and the sauce has noticeably thickened and evenly coats the spinach, which should take about 3 to 5 minutes. Finally, season with the touch of nutmeg, salt, and freshly ground black pepper to your taste.

Step 7: Serve Warm

Let the mixture simmer gently for just 2 more minutes to allow the flavors to truly meld, then remove from the heat and serve immediately while it’s still warm and luscious!

Pro Tips for Making the Recipe

• Don’t Overcook the Garlic: That 30-second rule is real! Burnt garlic will ruin the delicate flavor of the cream sauce. Stir it quickly, and move on to the spinach.
• Squeeze the Spinach (Optional but Great): If you find your spinach releases a LOT of water (especially if you used frozen), you can carefully transfer the wilted spinach to a colander and gently press out the extra liquid with the back of a spoon before adding the cream.
• Freshly Grated Parmesan is Best: Pre-grated cheese often contains anti-caking agents that can make the sauce grainy. Taking the extra minute to grate your own Parmesan ensures the smoothest, most luxurious sauce.
• A Touch of Lemon Zest: While not traditional, a tiny sprinkle of fresh lemon zest at the very end can brighten the dish and cut through the richness beautifully.

How to Serve

This creamed spinach is a superstar side dish that elevates any meal. Here are some of my favorite ways to serve it:

• The Classic Pairing: Serve it alongside a perfectly seared steak (filet mignon, ribeye, or sirloin), baked salmon, or simple roasted chicken.
• Holiday Side: It’s an absolute must-have on the Thanksgiving or Christmas table, providing a gorgeous green contrast to heavy brown dishes.
• Simple Vegetarian Meal: Spoon it over baked potatoes, serve it as a hearty topping for thick toast, or mix it into rice for a delicious pilaf.

Make Ahead and Storage

Storing Leftovers

Place any cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

While you can freeze dishes with heavy cream, the texture might change slightly (sometimes separating or becoming grainy) upon thawing. If you choose to freeze, use a freezer-safe container and store for up to 1 month. Thaw overnight in the refrigerator.

Reheating

The best way to reheat is gently on the stovetop over low heat. Add a splash (1-2 tablespoons) of extra heavy cream or milk while stirring to bring the sauce back to its original silky consistency.

FAQs

What can I use if I don’t have fresh spinach?

You can absolutely use frozen spinach for this recipe! Just make sure to properly thaw it first. The most important step when using frozen spinach is to thoroughly squeeze out all the excess water after thawing. Wrap it tightly in a clean kitchen towel or several layers of paper towels and wring it out over the sink. If you skip this step, the spinach will release water into your sauce and make it thin and soupy.

Can I make this creamed spinach lower in fat?

While the cream and cheese are what make this dish so incredible, you can make a few swaps to slightly lighten it. Try using whole milk or half-and-half in place of a portion of the heavy cream, but know that the sauce won’t be as intensely thick and velvety. For the cream cheese, stick with the full-fat block—the texture is crucial here—but you can reduce the amount of Parmesan cheese used for topping.

Why is my creamed spinach sauce separating or breaking?

Sauce separation, or “breaking,” usually happens when the temperature gets too high, causing the fat to separate from the liquid. To prevent this, always add your dairy (cream, Parmesan, cream cheese) once the heat is lowered to a gentle simmer, not a boil. Also, ensure you are using a full-fat block of cream cheese, as the low-fat versions contain more water and are more prone to breaking when heated.

Is ground nutmeg necessary, or can I skip it?

Nutmeg is a very traditional spice pairing with both spinach and cream sauces, and it truly enhances the overall savory flavor without making the dish taste “sweet.” While the dish will still taste good without it, adding that tiny pinch of nutmeg is a classic professional trick that brightens and warms the flavor profile, making this creamed spinach truly the “best.” Trust me, you’re going to want that little secret ingredient!