There’s something undeniably cozy about a rich, velvety side, and my Creamed Spinach Recipe delivers exactly that. With its creamy texture and subtle tang from lemon, this dish effortlessly elevates any meal — trust me, once you try it, it’ll become a kitchen staple.
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Why You'll Love This Recipe
I’m genuinely obsessed with how this Creamed Spinach Recipe brings together simple ingredients to create a luscious, comforting side. It’s just creamy enough without being heavy, and the fresh spinach really keeps it feeling vibrant.
- Simple ingredients: You probably have most of what you need already, so no last-minute grocery run stress.
- Quick to make: From start to finish, it takes about 30 minutes — perfect for a weeknight dinner or holiday spread.
- Balanced flavors: The zest of lemon and sharpness of Parmesan cut through the creaminess beautifully.
- Versatile side: It pairs wonderfully with steaks, roasted chicken, or even on its own with some crusty bread.
Ingredients & Why They Work
Every ingredient in this recipe has a purpose — they come together to build layers of flavor and create that quintessential creamy texture. Here’s a quick rundown on what makes each one special and some tips on what to watch for when shopping.
- Unsalted butter: Using unsalted lets you control the seasoning perfectly; it adds richness without overpowering the spinach.
- Shallots: Softer and sweeter than onions, they melt into the sauce providing subtle aromatic depth.
- Sea salt & black pepper: Essential for drawing out flavors and seasoning each element just right.
- Garlic cloves: Fresh is best here; grating the garlic helps it blend seamlessly without any chunks.
- All-purpose flour: Acts as the thickening agent for the cream sauce — no roux magic, just simple reliability.
- Heavy cream: The heart of that luscious texture; it’s what makes this more indulgent than your average creamed spinach.
- Parmesan cheese: Adds a nutty, salty finish that really rounds out the sauce.
- Fresh spinach: Always go for fresh if you can; baby spinach works great for tenderness and flavor.
- Fresh lemon juice: This brightens the whole dish, balancing the creaminess with a clean zing.
Make It Your Way
One of the best parts of this creamed spinach is how easy it is to tweak. I often experiment with bold add-ins or lighten it up depending on the mood — and you should definitely feel free to do the same!
- Variation: Sometimes, I toss in a pinch of nutmeg—it adds a warm, cozy depth that complements the cream perfectly without overpowering the spinach.
- Go dairy-free: I’ve made this with coconut cream and a sprinkle of nutritional yeast and actually loved the twist — great if you’re avoiding dairy.
- Make it spicy: Adding a dash of crushed red pepper flakes gives the dish a surprising kick that livens up even the simplest meals.
- Herbal twist: Fresh thyme or chives work beautifully stirred in at the end when you want a little fresh herbaceous note.
Step-by-Step: How I Make Creamed Spinach Recipe
Step 1: Soften the shallots with butter and seasoning
I start by melting butter in a large skillet over medium heat, then add diced shallots along with salt and freshly ground black pepper. Cooking these gently for about 4 minutes softens them nicely without browning, creating a sweet, tender base full of flavor.
Step 2: Add garlic and flour for that silky base
Next, I grate in fresh garlic and stir it briefly, letting those aromas bloom without burning. Then the flour goes in, stirred well to form a roux-like base that’ll thicken the cream sauce. Make sure to cook the flour a bit so you don’t get a raw taste.
Step 3: Pour in cream and simmer till thickened
Pouring in the heavy cream, I reduce the heat to low and let it simmer gently. Stirring occasionally, I watch as it thickens to a luscious coating consistency—think: thick enough to hold onto the back of a spoon. This usually takes between 5 and 10 minutes.
Step 4: Melt in Parmesan for a cheesy finish
Time to add that freshly grated Parmesan cheese. Stirring it into the warm cream base until melted, the sauce becomes all the more decadent with a salty, nutty finish that perfectly complements the spinach.
Step 5: Fold in spinach and cook until just wilted
I add fresh spinach in batches, stirring frequently so it wilts evenly. Be patient here — the sauce will loosen a little from the moisture released, but I cook it for about 2 to 3 minutes more to help thicken it back up.
Step 6: Brighten with lemon juice and adjust seasoning
The final touch is always a teaspoon of fresh lemon juice stirred in to brighten the richness. I give it a taste, adjusting salt and pepper if needed, making sure each bite sings. And then, it’s ready to serve!
Top Tip
From years of making this Creamed Spinach Recipe, I’ve learned that timing and attention make all the difference — here are my go-to tips for perfect results every time.
- Don’t rush the shallots: Low and slow cooking helps develop natural sweetness that balances the creaminess.
- Grate garlic finely: It’s the easiest way to get that garlicky punch spread evenly without overpowering chunks.
- Add spinach in batches: This prevents the pan from cooling down too quickly and helps it wilt evenly.
- Lemon juice at the end: Adding lemon too early can curdle the cream — always add it right before serving for the best flavor.
How to Serve Creamed Spinach Recipe
Garnishes
When I serve this dish, I like to sprinkle a bit of extra Parmesan and freshly ground black pepper on top. Sometimes, chopped toasted pine nuts or crispy fried shallots add a lovely crunchy contrast that guests always appreciate.
Side Dishes
This creamed spinach pairs wonderfully with grilled steaks or roast chicken. I especially love it alongside a garlicky mashed potato or buttery dinner rolls to soak up every bit of that creamy sauce.
Creative Ways to Present
For special occasions, I like scooping the creamed spinach into small ramekins and topping with a sprinkle of smoked paprika or fresh herbs for a pop of color. Another fun idea is serving it inside grilled portobello mushrooms for a fancy twist.
Make Ahead and Storage
Storing Leftovers
I usually pop leftovers into an airtight container and refrigerate them for up to 3 days. When you reheat, stir gently and add a splash of cream or milk if it’s gotten too thick or dried out overnight.
Freezing
Freezing creamed spinach is possible, but I’ve found the texture can get a bit grainy upon thawing. If you're freezing it, freeze in small portions and thaw overnight in the fridge for best results.
Reheating
To reheat, I use a low heat on the stovetop, stirring often to prevent burning. Adding a little cream or broth as it warms helps restore that silky sauce consistency. Microwave reheating works too, but go slow and stir frequently.
Frequently Asked Questions:
Yes, you can use frozen spinach, but be sure to thaw it fully and squeeze out as much liquid as possible before adding it to avoid making the sauce watery. I find fresh spinach yields the best texture and flavor, but frozen is a convenient option.
If you want a lighter version or dairy-free alternative, try using coconut cream or a blend of milk and cream cheese for thickness. Keep in mind the flavor will be different, but still delicious.
The key is to cook the spinach just until wilted so it doesn’t release too much moisture. Also, simmer the sauce long enough to thicken before adding the spinach, and cook everything a couple more minutes after adding spinach to reduce excess liquid.
Absolutely! You can make it a day ahead and gently reheat on the stovetop, adding a splash of cream if needed to bring back creaminess. Just be mindful not to add lemon until serving to keep the sauce stable.
Final Thoughts
This Creamed Spinach Recipe holds a special place in my heart — it’s one of those dishes that feels like a warm hug after a long day. It’s simple enough for weeknights but elegant enough for holidays, and I’m confident you’ll enjoy making and sharing it as much as I do. So, grab your skillet and give it a go; I promise it’ll become one of your favorite ways to eat your greens!
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Creamed Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This classic creamed spinach recipe features tender fresh spinach cooked in a rich, velvety sauce made with shallots, garlic, heavy cream, and Parmesan cheese. It's a comforting and flavorful side dish perfect for pairing with a variety of main courses.
Ingredients
Spinach and Sauce
- 3 tablespoons unsalted butter
- 2 shallots, diced (⅔ cup)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 20 ounces fresh spinach
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
- Melt Butter and Sauté Shallots: Melt the butter in a large skillet over medium heat. Add the diced shallots, sea salt, and several grinds of black pepper. Cook for about 4 minutes or until the shallots are softened and translucent.
- Add Garlic and Flour: Stir in the grated garlic, then sprinkle the all-purpose flour over the mixture. Stir well to combine and cook for about 1 minute to eliminate the raw flour taste.
- Simmer Cream Mixture: Pour in the heavy cream and reduce the heat to low. Simmer gently, stirring occasionally, for 5 to 10 minutes or until the cream thickens enough to coat the back of a spoon.
- Incorporate Parmesan Cheese: Add the freshly grated Parmesan cheese to the cream sauce and stir continuously until the cheese has melted completely and the sauce is smooth.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook, stirring frequently, until the spinach is just wilted and the sauce thins slightly due to released moisture.
- Thicken Sauce and Add Lemon Juice: Continue cooking for an additional 2 to 3 minutes to allow the sauce to thicken again. Stir in the teaspoon of fresh lemon juice and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve: Remove from heat and serve immediately as a delicious side dish.
Notes
- Use fresh spinach for best texture and flavor; baby spinach works well too.
- To make this dish lighter, substitute half-and-half for heavy cream but expect a less creamy texture.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch.
- Add a pinch of nutmeg for a warm, aromatic flavor if desired.
- Make sure to drain excess water from spinach if previously washed and very wet to avoid a watery sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
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