Creamed Spinach Recipe

Homemade creamed spinach in a large cooking pot, with sprinkles of red pepper on top.

5 from 2 votes

This easy creamed spinach is a deliciously rich and satisfying vegetarian side dish that everyone loves! It's quick to prepare in less than 30 minutes with frozen spinach, and tastes far better than even your favorite restaurant version.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish

Cuisine: American

Diet: Egg-Free, Vegetarian

Servings:

Calories: 228kcal

Author: Farrukh Aziz

Ingredients

5-6 tablespoons Unsalted Butter
2 tablespoons Garlic minced
½ cup Shallots
Salt & Freshly Ground Black Pepper
2 tablespoons All-Purpose Flour
1 cup Heavy Cream you may add more if required
½ cup Cream Cheese at room temperature
1 cup Whole Milk or more as per the consistency required
¼ teaspoon Nutmeg
½ cup Parmesan Cheese plus extra for serving grated
2 lbs Frozen Chopped Spinach thawed and squeezed to dry
Red Pepper Flakes for garnish optional

US Customary - Metric

Instructions

Melt unsalted butter in a large skillet over medium heat. Add minced garlic, chopped shallots and cook for few minutes until shallots are soft and translucent and garlic is fragrant. Season with salt and freshly ground pepper.
Lower the heat, add flour and mix. Cook on low flame stirring constantly for about a minute.
Add heavy cream, cream cheese and whisk. Pour milk and stir constantly to avoid lumps, cook on low heat until the sauce is nice and thick (Keep in mind to stir continuously while sauce thickens. You may add more milk, if required).
Add grated nutmeg and stir-in freshly grated parmesan cheese and mix.
Finally, add spinach and cook on low for 1-2 minutes.
Sprinkle red pepper flakes (optional), and some more grated parmesan and serve hot immediately.

Notes

I find frozen spinach is best. It was cooked before being flash-frozen, so it practically melts into the smooth cream sauce. However, you can definitely use fresh spinach if you prefer.
Take care to thaw the frozen spinach and squeeze out all water with a clean towel. This step will keep extra water out of the sauce and prevent it from being runny.
Use full fat or whole milk, heavy cream, and cream cheese for the creamiest recipe version. You can use low fat milk products if you prefer.
I recommend adding red pepper flakes. The heat really gives the spinach a flavorful kick!
Feel free to use a dash of vegetable stock or chicken stock by replacing a little amount of cream. This will help thin out the sauce a bit if it gets too thick while cooking. It works wonders!
Let the spinach cool completely before transferring to a container with a lid. Store for up to 4 days in the fridge.
It will keep well for up to 3 months. But you should note that the texture may not be the same. Freezing in smaller portions helps to keep things fresher for longer.
Heat leftovers in a microwave or on the stove top. If the dish dries out, add some more milk or cream to loosen the consistency.

Nutrition