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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
Mary Ellen Smith
0This looks incredible!! So easy and way better than the frozen versions we had as kids.
Dottie Bacon
0Love this recipe! So rich and creamy! I like to stir in a bit of feta cheese at the end. Feta is pretty salty, so I don’t add the salt in the recipe. So easy and tasty! We had it with roast beef, and your cranberry sauce. So delish!
Shanea
0This is delicious, fixed it alongside the juicy baked chicken recipe that’s on here. I’ve never cared for spinach before but this is a winner
Ken K
0Made this dish during Thanksgiving! To say it was a hit is an understatement! Thanks for sharing another great recipe!
Wanita
0My husband and I both love creamed spinach, but I have not made any for a very long time partially because of my gluten intolerance. This recipe looks delicious and I am hopeful that we can once again have creamed spinach!
Jane Inniger
0I made this tonight for my crew. They all loved it. Not only is it simple to make, but also delicious. I did add the onion as mentioned as an option.
Rothney Chase
0I have not made this recipe yet, but it sounds delicious.
Angela
0This is one of my favorite recipes. I do make a couple small changes – I always add extra garlic (just because I can) and I replace the Italian Seasoning with Greek Seasoning. It’s so easy and tasty!
Anna Pry
0I’ve actually never tried creamed spinach but have been wanting to try it. I imagine it would taste great as an alternative to hollandaise on some poached eggs and biscuits
Dawn T
0I simply love creamed spinach. I can no longer find any in the frozen section in my towns 3 grocery stores, and I need a no- to low- carb recipe. I will be trying this very soon!
Lori Barrett
0What would be a good meat to serve this with?
Wholesome Yum D
0Hi Lori, I would definitely suggest beef tenderloin to accompany this creamed spinach.
Jesse
0I made this for dinner tonight and it smells delicious. The ingredients were in my fridge and everything is coming together well. My kids don’t like veggies but they were excited to eat this recipe.
Carolyn
0This was a very good recipe.
Sherri Vanderberg
0I was hesitant to try, as I do not like cook, spinach, but this was absolutely fantastic. Even my husband liked it! Easy to make and delicious.
Carol
0I would make this as a side with my turkey dinner at Christmas.
Barbara Shaffer
0Excellent side dish.
paula
0Sounds delish! Can’t wait to try it!
Linda Meranda
0I grow our spinach in the house since we are seniors and use it on sandwiches, salad. This will be a nice side with chicken breast.
Linda
0I have never made creamed spinach but I am definitely going to give this a try. I will use the fresh first time I make it then I will try the frozen spinach version. Curious to see which works best for me. Hoping that I can freeze individual portions for future use since I will be the only one eating this. Need to keep this recipe for next spring when I will be growing my own spinach. 🙂
I will update this post as soon as I get the dish made.
Linda
0I made this dish last night. I only made a half batch. DELICIOUS!!!!!
I will be making this dish frequently. Highly recommend.
Heather Rose
0I love creamed spinach but it’s not always keto friendly. I can’t wait to try this recipe and add the diced onion