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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
Richard
0you need a dash of nutmeg to make it great!!
Glenda
0Such an easy and flavorful side dish recipe! Thanks for sharing. It is one of our new favorites!
Journa Liz Ramirez
0This a very healthy yet tasty recipe for spinach. The kids loved it and surely make it again.
Scarlet
0Mmmm. Even my husband loved this creamed spinach.
Dana
0We had some extra spinach leftover from another meal and I didn’t want it to go to waste. While making this started as a way to just use up spinach, we will definitely be making it again- it is so delicious!
Tricia
0Can leftovers be frozen?
Wholesome Yum D
0Hi Tricia, I don’t recommend freezing this dish.
Beverly
0Awesome, easy and tasty.
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.
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!! ??
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!
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.
Sandy
0Easy and delicious!!!
Irma LeCompte
0Thank u for this great recipe. I truly enjoy reading well prepared side dishes, That taste great and are good for u.
Christine
0Love 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!!
Bridget W
0Excellent recipe. However, my one modification is that I add a pinch of cayenne pepper and a pinch of nutmeg along with the Italian seasoning. Adds a bit of depth and flavor. I like a small amount of heat but if you don’t you can still add the cayenne pepper but use less (say 1/8 to 1/4 tsp per bag of spinach)… The nutmeg I add is in the 1/2 tsp range (I don’t actually measure, just eyeball it… But it’s always about 1/2 tsp per bag of spinach. Thank you for sharing this recipe. It’s one of our favorites!
Joyce
0Can this recipe be made with frozen spinach?
Wholesome Yum D
0Hi Joyce, There is a whole section in the post about using frozen spinach.
Dana
0This was divine, just delicious. I used whipped cream cheese because that’s what I had, omitted Italian seasoning because I didn’t have, and swapped one tbs butter for one tbs garlic-infused olive oil. Will absolutely make again! Thank you!
Sue
0I’m curious….lacking the Italian seasoning, what herbs did you use instead?
Grace
0Delicious! This is a great recipe, coming from a girl who thought the idea of creamed spinach was unappetizing and that spinach was fine in its natural form. I have made it several times, sometimes using light cream cheese or half and half, and still delicious. Thank you!
Wholesome Yum A
0I’ve always made creamed spinach this way, and it’s unbelievably easy and delicious! I’ve used it to stuff chicken, mushrooms, and fish, and on its own as a side. My husband went Keto just before his birthday, and I’ve been panicking, thinking I’d have to scramble to learn how to cook for him, so I was psyched to find out that my favorite side to make fits in his new lifestyle! And it’ll go GREAT with his steak dinner!
Sara
0So delicious! Even better than my regular recipe!
Brenda LaPrade
0Loved this & I don’t usually like spinach.
Tim Metivier
0Will this work well if made a head of time and then needs reheating? If so reheat on the stove or oven? It’s for part of a Christmas dinner that everyone brings parts of the whole meal so it will need to wait up to two hours before dinner. That would require re heating.
Wholesome Yum D
0Hi Tim, 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!
Brian
0Any way to lower the calories a little bit? Suggestions? I’ve tried reduced fat cream cheese but that doesn’t lower a whole lot
Wholesome Yum D
0Hi Brian, You could omit the parmesan cheese and substitute the heavy cream with half and half.
Brian
0How about almond milk instead of either of the creams?
Wholesome Yum D
0Hi Brian, You could use almond milk in place of the heavy whipping cream.
Yara
0What about canned coconut milk?
Wholesome Yum A
0Hi Yara, you can certainly use canned coconut milk in place of the heavy cream if you wouldn’t mind a coconut flavor in the final dish.
Karen
0This was fantastic!
Anne Rodkin
0Do you think this would work with brie? I’ve got some that needs using up
Thanks
Wholesome Yum M
0Hi Anne, I have not tested this recipe with brie, so I’m not sure it would work as well. It would likely be a lot thicker in texture. If you decide to try it I would consider using a combination of cream cheese and brie. Best wishes!