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Get It NowCreamed spinach is one of those love-it-or-hate-it foods. I always thought I fell into the latter category, but when I figured out how to make creamed spinach at home, I discovered it’s absolutely decadent when done right. The key is not to overcook it… and use plenty of cream. 😉 If you or your family are on the fence about it — or just tired of regular sauteed spinach — I hope my easy creamed spinach recipe will convert you, too!
Why You’ll Love My Creamed Spinach Recipe
- Rich and creamy – The rich, silky cream sauce is a perfect match for the bold flavor and tender texture of the spinach leaves.
- 6 simple ingredients – Plus salt and pepper. Grab a bag of spinach and a carton of cream, and chances are you have everything else. This is not a “light” dish, but I do use real food ingredients and thicken it naturally without any flour (so it’s also keto and gluten-free).
- Fast and easy – This dish takes me just 15 minutes. And unlike most sides, there’s no chopping involved (except the garlic, but I’ve got a shortcut for that, too).
- Versatile side dish – I serve creamed spinach with steak dinners, for the holidays (like my Thanksgiving dinner, but readers tell me they also make it for Christmas), and just regular weeknights. It goes with so many mains! I even make a variation of this to top my chicken Florentine.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my best creamed spinach recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Spinach – I prefer baby spinach leaves for their mild flavor and less bitterness, but you can use any fresh spinach. You can even make my recipe for creamed spinach using frozen spinach! Just use 6 ounces of frozen spinach in place of 10 ounces fresh. Make sure to drain well and squeeze to remove as much liquid as possible. The saute time after adding the spinach will be shorter, but the time after adding cream will be the same. If you have extra spinach, you can use similar ingredients to make my spinach dip!
- Heavy Cream – This is the main component of the sauce. Coconut cream can work as a substitute if you don’t mind the flavor. I don’t recommend using regular milk, but if you really want to, you’d need a lot more cream cheese (below) to thicken the sauce.
- Cream Cheese – This is my “secret” ingredient to make the cream sauce thick! I also love the hint of tang it provides. I always use plain, but neufchatel or light cream cheese would work fine. You can also thicken the sauce with grated parmesan instead, if you like a cheesier flavor.
- Butter – I use this for extra richness when sauteing the garlic and spinach. Feel free to use olive oil or avocado oil instead.
- Garlic – Mince it fresh, or take my easy shortcut with jarred minced garlic.
- Spices – I keep it simple with just Italian seasoning, sea salt, and black pepper. You can add 1/4 to 1/2 teaspoon of nutmeg if you like the flavor — it’s a common addition to creamed spinach recipes, but I prefer mine without. Add a pinch of cayenne pepper if you want some heat.
- Parmesan Cheese – It’s optional, but adds another savory element for topping.
VARIATION: Add onions!
You can saute 1/2 a diced onion before adding the spinach. I left it out to make my easy creamed spinach recipe come together faster, but I’ve done it before and it tastes great.
How To Make Creamed Spinach
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute the garlic. Melt butter in a large skillet with tall sides (I used this one). Add the garlic and saute until fragrant.
- Wilt the spinach. Add the spinach, and cook until just barely wilted. You can see how much it cooks down in my pictures below!
- Add the heavy cream, cream cheese, salt, pepper and Italian seasoning. Continue cooking until the sauce thickens. Garnish with parmesan cheese (if using) before serving.
My Recipe Tips
- Add the spinach in batches if needed. Don’t worry if it doesn’t all fit in the pan at first! Just add half, cover with a lid to let it wilt, then add the rest. I also find it helpful to use tongs to mix it. If you don’t want to worry about this, just use a Dutch oven or large pot instead.
- Use cream cheese at room temperature, and cut into small pieces. This helps it mix smoothly into the sauce. Cold cream cheese will melt, but it takes longer and I find the spinach overcooks by then. Speaking of…
- Be careful not to overcook. Creamed spinach gets mushy easily, and it’s the reason I thought I disliked it for years! Make sure they aren’t fully cooked yet when you add the cream and other ingredients — and don’t cook too long afterward.
- You can adjust the sauce thickness. If your spinach seems done but the sauce is too thin, you can melt in some extra cream cheese or grated parmesan to thicken it quickly.
- The sauce will thicken more as it cools. Keep this in mind when you decide if it’s thick enough. Mine often seems a little thin in the skillet, but thickens up to the perfect consistency once it’s no longer piping hot (but still warm to eat).
Storage Instructions
- Store: You can make creamed spinach in advance, or keep the leftovers in the fridge for up to 5 days. It does lose some of its bright color after a couple days. I don’t recommend freezing, as the sauce separates and the dish becomes watery.
- Reheat: Warm it up in a pan over low heat, stirring occasionally. Make sure to heat only briefly, so it doesn’t turn to mush.
Serving Suggestions
Just about anything goes with this easy creamed spinach recipe! Here are some of my everyday and holiday recipes to try:
- Classic Steak – There’s a reason steakhouses always offer creamed spinach! It pairs so well with a juicy steak. I make sirloin steak in the oven for regular days, or my favorite filet mignon or reverse sear steak for special occasions. You can also try my one-pan steak and potatoes, or chuck eye steak for a budget option.
- Holiday Mains – I love this easy side for Thanksgiving with my roasted turkey, roasted turkey legs, or slow cooker turkey breast, because I can make it ahead of the busy day. You can also serve it for other holidays with a sirloin tip roast, prime rib roast, beef tenderloin, or my quick spatchcock chicken.
- Chicken Dinners – Since this side dish takes only 15 minutes and uses ingredients I often have around, it’s an easy solution for regular weeknight chicken dinners. Try it with my bacon wrapped chicken breast, crispy baked chicken thighs, or garlic parmesan slow cooker wings.
- Homestyle Meals – My creamed spinach recipe pairs perfectly with main dishes that taste just as comforting! I like it with smothered pork chops or eggplant lasagna.
More Creamy Spinach Recipes
There are so many ways to enjoy these healthy greens, but I particularly love the comfort food vibes of creamy spinach! Here are some of my other favorite ways to make it:
My Favorite Skillet For This Recipe
I make my creamed spinach dishes in this cast iron skillet, because it retains heat so well, has a lot of room to fit the leaves, and doesn’t overcook the spinach as easily as other pans. I can also bring it straight to my table.
Creamed Spinach Recipe (Quick & Easy)
Make this easy creamed spinach recipe in 15 minutes, with 6 ingedients! Tender spinach leaves pair perfectly with a silky, rich cream sauce.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Heat the butter in a large skillet with tall sides over medium heat. Add minced garlic and saute for about 1 minute, until fragrant.
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Add the spinach. Saute for 2-4 minutes, until just barely wilted. If the pan is too full to stir or you can't fit all the spinach, add what you can and cover for 1-2 minutes, which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion and add more as needed.
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Add the heavy cream, cream cheese, Italian seasoning, sea salt, and black pepper. Stir constantly until the cream cheese melts, then simmer for 2-3 minutes until thickened. (The sauce will thicken more as it cools from hot to warm.)
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If desired, sprinkle with parmesan cheese for serving. (This is optional.)
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
222 Comments
Tricia
1Can leftovers be frozen?
Wholesome Yum D
0Hi Tricia, I don’t recommend freezing this dish.
Sarah
0Hi Maya! Just so I better understand, can you please explain why freezing isn’t recommended since spinach, cream cheese and heavy cream all freeze really well? ❄
Thank you for ALL you do!! You are the most fabulous resource, and I’m so thankful to have found you!! 🙌🥰
Wholesome Yum D
0Hi Sarah, The texture of cream sauce can change after freezing (mainly due to the heavy cream) and may not be enjoyable to eat.
Sarah
0Thanks! However, in the Keto Freezer System that I just bought through y’all, cream cheese is listed as one of the best foods to freeze. I’m wondering which information is correct? Thanks!
Maya | Wholesome Yum
0Sorry about that, I corrected my comment. The cream cheese will be fine but the sauce texture will change because of the heavy cream.
An Bese
0LOVE IT! You made a creamed spinach fan out of me. I love spinach but get tired of eating it raw in a salad or steamed with butter. I was always leery of creamed spinach because I was introduced to canned creamed spinach – gross stuff. Thank you for this recipe!
Jeff
0Potential to be great to me, but the Italian seasoning did not taste right with creamed spinach. It looked delicious and creamy when it cooled some, and we were so excited to have it with our leftover turkey. We will definitely make it again but omit the Italian seasoning, and it should be more like a classic steakhouse creamed spinach.
Eleanor
0It was ..thru the roof Delicious!!!!! I loved it and it was really easy to make…didn’t know vegetables tasted so gooooooood on keto!
Thank u for the lovely recipe.
Beverly
0Awesome, easy and tasty.
Christine
1Love it…… This was fantastic!! Super easy, that is what I love. I don’t want anything complicated or time consuming. I think it took me 10 minutes beginning to eating 😊😊 enjoy!!
Cheri
0Excellent!!
B W
0I was shocked how delicious this was because of how simple it was. This will be made often and even my picky eater loved it! Thank you!
Jill
0This was delicious and was better than I have had at top rated restaurants! I decided to make it for Christmas Eve dinner and it was awesome. Thanks for all your recipes, they are always so good!
JulieJoy
0I love this. Time to make it again! Is it still keto if I eat there entire recipe myself?! 🤣
Ava
0No amounts listed for ingredients and video doesn’t play. Don’t really consider this a recipe”. More like just an “idea”.
Wholesome Yum D
0Hi Ava, You can find the full recipe with ingredient amounts and directions right above where you left this comment.
Kathy H.
0This is the only way I’ll eat spinach after trying this recipe. It’s a favorite in our house!
Pamela Turner
0I am a giant fan of creamed spinach. Imagine my absolute delight to discover this recipe!!!! Thank you, thank you, THANK YOU for sharing! My doctor put me on the Keto diet to fight cancer and I must admit I am not a fan of all the “FAT” I am consuming. However, this creamed spinach is divine and I look forward to dinner like never before! I even cooked it on the balcony of my hotel with a pot and a single burner!
Susan Aslett
0I made this recipe using frozen spinach and it has become my favourite keto vegetable in spite of the fact that I don’t like spinach!! I just keep making it. Thank you.
Lorrie Jo
0I call this Spinach Alfredo! Delicious!!
Maurice
0This recipe is easy and so delicious!!
Cherise
0The best creamed spinach I’ve ever had.
Melanie
0I dont know how you got 4 servings out of this at 1/2 cup each. I got 5 servings at 1/4 cup
Wholesome Yum D
0Hi Melanie, I just divide the recipe into 4 equal servings.
Sherry
0This is one of the best spinach recipe I’ve tried! Very easy to make and delicious!
Judy
0This was excellent as a dairy, free side dish! I used Tofutti cream cheese, which is vegan. I used coconut milk instead of heavy cream. I didn’t put the Parmesan cheese on top. We just loved it! Thank you very much. A definite 10! Thank you very much, Maya.
stephen coe
0We love it. We often use 2 bags of frozen spinach and double the ingredients. Multiple days are wonderful for this. We add artichoke hearts and mushrooms and cayenne pepper to it. If needed to make a dip out of it just cut with a little chicken stock or almond milk.
Rachel
0I have never written a review before in my entire life I’m 53 years old! This was the best creamed spinach ever better than any restaurant I’ve ever had maybe it was just all the love I put in it I did leave the Italian seasoning out though it was delicious thank you so much!
Carla
0I thought this was easy to make and I really liked it. My first time of eating creamed spinach and I felt it made a great side dish. Even hubby liked it and he’s not Keto.
Madeline
0I didn’t have heavy cream so I added mozerlla and heated parmesean. (I also sauted half a brown onion. I put it all over pork chops and baked at 350 for 30min delicious!!
Cynthia Gilbreth
0Delicious recipe! But since I’m actually of Italian descent, I never use Italian seasoning. Instead I grated some fresh nutmeg into it. There were some comments about freezing, I’ve tried freezing dishes with cream cheese with disastrous results. I’ve also tried freezing cream cheese, it doesn’t work at all. The texture gets very crumbly and it doesn’t incorporate well into other ingredients. Don’t freeze anything with cream cheese, it just doesn’t work.
Myra
0I’ve made this recipe several times, and it’s my favorite way to eat spinach. When I need a quick vegetable dish, I use a 10 oz. bag (not block) of frozen spinach – so easy. Fixing spinach this way also seems to eliminate that indescribable feeling in/on your teeth from eating cooked spinach. Very yummy!
Sigi
0It’s true, I had it twice now and didn’t get “long teeth”. I didn’t realise before, thanks for making this even more desirable
carolyn
0I normally don’t like spinach, but I gave this recipe a try and it was really good.