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Creamed 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. Make it with me!
Why You Need My Creamed Spinach Recipe
- Rich and creamy, without thickeners – The rich, silky cream sauce is a perfect match for the bold flavor and tender texture of the spinach leaves. 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).
- 6 simple ingredients – Plus salt and pepper. Grab a bag of spinach and a carton of cream, and chances are you have everything else.
- Fast and easy – This recipe 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
Here I explain 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.
- Heavy Cream – 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 – 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.
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How To Make Creamed Spinach
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- 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
- This cast iron skillet is my favorite for this creamed spinach recipe. 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 tried. Bonus: you can bring it straight to the table!
- 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).
- Have extra spinach to use up? You can use similar ingredients to make my spinach dip or spinach soup!
Serving Ideas
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:
Creamed Spinach Recipe (Quick & Easy)
By
Make this easy creamed spinach recipe in 15 minutes, with 6 ingedients! Tender spinach leaves pair perfectly with a silky, rich cream sauce.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get a smooth consistency without lumps, prevent mushy results, and adjust the thickness. I also have a suggestion if your spinach doesn’t fit in the pan at first.
- 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. Sometimes I mix the leftovers with extra cream cheese to thicken and use them for spinach stuffed chicken or stuffed salmon.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Creamed Spinach Recipe
262 Comments
Tonya `Monger
0OMG – I made this tonight and it was sooooo yummy!!! This is the easiest recipe, it comes together quickly and if you’re like me and loved creamed spinach then this recipe is for you. I’m so glad I have some left over so I can enjoy it tomorrow – after the garlic seeps in some more. Yum – Yum – Yum!!!
Wholesome Yum D
0I love hearing that it came together so easily, Tonya! And I agree, the leftovers might be even better the next day.
Elisa
0I love this recipe!!! I make it at least once a week in my house!
Wholesome Yum D
0I love hearing that, Elisa! It’s always the best feeling when a recipe becomes a weekly staple, thank you for making it part of your routine!
Anji
0Used frozen spinach and added flour to the butter to make a roux, plus a green onion diced thinly with the garlic. Very good, indeed.
Maya | Wholesome Yum
0Thank you for sharing, Anji!
Haley
0Delicious. I made a favorite main course of ours tonight with this as a side, as well as a few other favorite sides we had previously tested. My husband says the spinach is the best thing on the plate. Will be hit at this year’s Thanksgiving.
Maya | Wholesome Yum
0Thank you so much, Haley! I’m so glad you and your husband both loved this spinach dish. Hope everyone at your table loves it at Thanksgiving, too!
Dodie
0The amount of ‘frozen spinach’ doesn’t adjust with serving sizes. Shall I assume 4oz less than fresh?
Maya | Wholesome Yum
0Hi Dodie, Sorry about that, my recipe program doesn’t scale the notes next to the base ingredients. Replacing fresh with frozen is a proportion rather than a flat amount less, so you’d have to increase or decrease by the same proportion. What number of servings are you trying to make?
Tanya Meredith
0This is super simple with so much flavor! I will be making this often!!
Wholesome Yum D
0Tanya, I love hearing that! Simple and flavorful is the perfect combo, so glad it’ll be a regular for you!
Wanda
0How can I calculate the amount of fat grams vs. saturated fat in this recipe? Important in counting my macros. Thank you!
Maya | Wholesome Yum
0Hi Wanda, I’m sorry, I only have the macros listed above, so you’d have to add up the saturated fat from your ingredients and divide by the number of servings.
Kathy
0This is a favorite in our house! I've started using a Dutch oven and find it so much better than my large frying pan to handle the amount of spinach.
ncyooper
Maya | Wholesome Yum
0I’m so glad it’s a favorite for you and your family, Kathy! Yes, a Dutch oven is a great idea if your pan doesn’t have tall sides.
Debbie
0It looks great!
Maya | Wholesome Yum
0Thanks, Debbie!
deann.sewell
0Hi Maya, I fixed this Monday night for dinner. My son had given me a large amount of Spinach and I have been putting it into everything but this recipe by far was my favorite. I did start off with bacon grease in place of butter. Then crumbled bacon over the top to entice my husband to try some. The man will eat anything with bacon. It was delicious and I used the leftovers to make stuffed chicken breasts. I just received your book “THE WHOLESOME YUM EASY KETO CARBOHOLICS Cookbook’ and have been reading the Getting Started section. I am learning so much from you. Thank you for all the time you put into everything you do.
Maya | Wholesome Yum
0I’m so glad you liked this dish, Deann! Thank you for sharing how you made and served it. I hope you’re enjoying my second cookbook!
Tami
0I made this for breakfast, to be a base for eggs over easy. We loved it's creamy consistency and the flavor is out of the ball park. Winner!
Maya | Wholesome Yum
0What an amazing breakfast, Tami! I’m so glad you liked my creamed spinach.
Carlos
0Very easy to make and super tasty!
Maya | Wholesome Yum
0Thank you, Carlos! Enjoy!
Leigh Smith
0Hi!! Can this be made a day ahead and baked the next day?
Maya | Wholesome Yum
0Hi Leigh, Yes, you can do that if you like, the texture of the spinach itself just isn’t as good as fresh. The cream sauce will be just as good.
Dianne
0I have made this recipe several times! It is so delicious! I’ve had it for a couple of years. And always go back to it! I noticed one of your other comments/ratings asked if it was still keto if they ate the whole thing. I have been known to do that! Thank you for such a great recipe!
Maya | Wholesome Yum
0I’m so glad to hear that, Dianne! Thank you! And I’ve been there, too. 😉
Mike Smith
0Easy and real good. It’s a Thanksgiving staple for us.
Maya | Wholesome Yum
0Thank you, Mike! I’m so glad to hear it’s a stable for you. Happy upcoming Thanksgiving!
Sue
0When I try to adjust the serves down to 2 or 3, when it comes to the print version it reverts to the full serve amounts. This happens a lot in your recipes, there is a glitch in program. It is a hassle to have to print the recipes and handwrite the correct amounts. This happened with the chicken fritter recipe too.
Maya | Wholesome Yum
0Hi Sue, I mentioned this in reply to another one of your comments on another page – please go to the print page first and set the servings there (not on the main recipe page). Then it should print correctly. Hope this helps!
Joddie
0I use to eat spinach from a can with vinegar and butter, now I have something better and my husband eats this one.
Maya | Wholesome Yum
0Thanks, Joddie! I’m glad you and your husband both like this recipe.
Joddie
0This recipe is fantastic, I have made it 3 times and the ingredients suggest to use 10 oz of Spinach but I get a soup like consistency, so I do a min of 15 oz.
Maya | Wholesome Yum
0I’m glad you like it, Joddie! It should thicken when you simmer it and the time for that to happen can vary, but yes, you could just use more spinach, too.
cmcilwrath
0This spinach recipe was easy to make, especially since I’ve never made creamed spinach before. It was a hit with the family and disappeared quickly. I felt it was a little too liquid, but that is something I can adjust to my liking the next time I make it. The flavor was unbeatable!
Kate Gibbons
0YUMMY! I added some coarsely chopped mushrooms and it was wonderful! I wish I had taken a photo, but it didn’t last long enough.