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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
April Durbin
0I made this to go along with the steak bites with chimichurri sauce. It was sooooo good! My favorite part of the meal actually. Ive never been a fan of creamed spinach growing up, but I loved it! Must try
Sam
0This was delicious. I ate the entire thing myself lol!
Laura
0This is so delicious AND easy to prepare!
Misty
0SO delicious
Lynne Olsen
0This is truly the best creamed spinach recipe I’ve tried. I’ve tried several and we both loved it. It’s easy to make and I followed the recipe to a tee. The only thing I did different was to remove the stems. I’m not a fan but love the baby spinach. I highly recommend this recipe.
Pat
0Incredible! I used frozen spinach and nutmeg instead of Italian Seasoning. Rich, creamy and delicious! A double portion made a very filling dinner.
Anna
0I’d like to try this recipe, is there anything I can substitute the heavy cream with?
Wally
0What am I doing wrong? I’m using 10 oz baby spinach and following the recipe. It ends up like spinach soup.
Maya | Wholesome Yum
0Hi Wally, It sounds like you need to turn up the heat (this can vary based on the pan you use, I used cast iron which gets very hot). If the heat is too low, the liquid will stay in the pan instead of sizzling away.
Wholesome Yum M
0Hi Anna, You can use half and half, unsweetened alternative milk like almond milk, or water. Hope you enjoy the recipe!
Cathy Robinson
0I showed my 11 year old grandson the picture of this creamed spinach, we both said, that looks awful. But I made it because my husband wanted it and he is diabetic. It is soooo good, I will have to make it forever! My grandson loved it too. thank you so much for a great low carb creamed spinach.
Charity Atchison
0I’ve made this I think 4 times now. I love it! So simple and great flavor.
Jordan
0This was a huge hit! I substitute a 10 oz package of Frozen Spinach and it still tastes great!
Joyce Mourounas
0This creamed spinach is amazingly delicious. It’s better then the creamed spinach I’ve had at top notch steak houses. This is a staple in my kitchen now. Thank you for all your wonderfully delicious recipes.
Sam
0This was delicious. I ate the whole thing in one sitting. Lol
Julie Lane
0Absolutely a terrific tasting and easy go to make recipe. Followed the recipe exactly with fresh spinach and let it rest and it thickened up no problem. It turned out exactly like what are accustomed at our fav steak house.
This recipe is a keeper !
Lydia Barber
0Very good recipe. I agree with others. Tastes like an expensive steakhouse creamed spinach dish. I did use fresh spinach. I will say to use much more spinach than 10 oz. or better yet, use less heavy whipping cream and cream cheese. I did add grated cheese to thicken it up some. Phenomenal taste.
Audrey Harrington
0Easy and good. I only had frozen spinach but I squeezed the water out and it was very good. Want to try with fresh next time.
Melissa
0Can you use frozen spinach?
Wholesome Yum M
0Hi Melissa, Yes. Just let the spinach defrost and squeeze out the excess water first.
Dianna
0Delicious!! One of the best recipes I have tried!
Ericka
0This is absolutely delicious and easy to make. We’ll definitely be making this again. I had no problem with the sauce thickening, although I did use a little less than the indicated amount of cream. (I don’t know that it wouldn’t otherwise have thickened, though, as I’ve only made it once.)
Maureen Voll
0Just made this for dinner. I should have made a double batch! I was counting on hubby not wanting it…so more for me, but he loved it as well! Looks like this is part of our menu going forward. Seriously, so good and so easy!
Melissa
0I did it two times with and without the heavy cream. Taste 10 times better without it.
Wholesome Yum A
0Hi
Can you make this ahead and refrigerate overnight then reheat? I’m thinking of making this as a Thanksgiving side dish, but would love to make it the day before.
Thanks
Wholesome Yum M
0Hi Amanda, Yes, you can make this in advance. There is a section in the post called ‘Can I Make Creamed Spinach in Advance’ that goes over the details of doing this. Enjoy!
Wholesome Yum A
0Oh my goodness, I don’t know how I missed that clearly labeled section! Thanks for pointing me to it!