Creamed spinach is the kind of side dish that never goes out of style. Whether it’s nestled beside a juicy steak, spooned next to roasted chicken, or served with your holiday favorites, it’s always welcome at the table. Rich, velvety, and just the right amount of indulgent, this dish brings out the best in spinach with a luscious cream sauce that clings to every leaf.

What makes creamed spinach so special is how it transforms a simple green into something luxurious. It manages to be both homey and elegant, comforting yet impressive. This recipe is a reliable crowd-pleaser that feels equally at home during a weeknight dinner or a festive celebration.

Why You’ll Love This Creamed Spinach

It only takes one bite to see why this dish has stood the test of time. Creamed spinach is smooth and satisfying, with deep savory flavors and a creamy texture that’s irresistible. It’s a clever way to get your greens in, too. Even picky eaters find themselves going back for seconds.

This version is made with whole ingredients, no shortcuts or cans. Just fresh (or frozen) spinach, a touch of butter, cream, and a kiss of garlic. It’s simple but delivers rich, full-bodied flavor every time.

Should I Use Fresh or Frozen Spinach for Creamed Spinach?

That’s a common question, and the good news is: both work well! If you’ve got fresh spinach on hand, it gives a brighter, slightly firmer result. Frozen spinach is ultra-convenient and blends beautifully once thawed and squeezed dry. The key is making sure all excess moisture is removed before adding it to the creamy sauce, so your dish stays thick and luscious.

Ingredients for the Creamed Spinach

Creamed spinach doesn’t need a long list of ingredients, but each one plays a role in building that signature richness and flavor. Here’s what you’ll need:

Spinach
Butter
Garlic
Shallot or Onion
Heavy Cream
Cream Cheese
Parmesan Cheese
Nutmeg
Salt and Pepper

Spinach is the heart of the dish. You can use fresh baby spinach or frozen chopped spinach, just make sure it’s drained well.

Butter brings richness and helps soften the aromatics without burning.

Garlic adds a warm, savory note that cuts through the creaminess.

Shallot or Onion gives a bit of bite and sweetness. Either one works here.

Heavy Cream forms the luscious base that gives the dish its velvety body.

Cream Cheese thickens the sauce and brings a gentle tang that balances the fat.

Parmesan Cheese deepens the flavor with a nutty, salty edge.

Nutmeg is the secret spice that enhances creamy dishes without overpowering.

Salt and Pepper bring everything into balance.

How To Make the Creamed Spinach

Step 1: Cook the Aromatics

Melt butter in a large skillet over medium heat. Add the finely chopped shallot or onion and cook until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 2: Add the Spinach

If using fresh spinach, add it in batches, stirring until wilted. If using frozen, make sure it’s thawed and squeezed dry, then stir it into the skillet.

Step 3: Stir in the Creamy Base

Pour in the heavy cream and add the cream cheese. Stir everything together until smooth and starting to thicken.

Step 4: Finish with Flavor

Add grated Parmesan, a pinch of nutmeg, salt, and pepper. Stir to combine and let simmer for a couple of minutes until everything is rich and creamy.

Step 5: Serve Warm

Once the mixture is thick and bubbling gently, it’s ready to serve. Enjoy right away while it’s hot and silky.

Serving and Storing Creamed Spinach

Creamed spinach is best served warm, right off the stove. It pairs beautifully with roasted meats, holiday mains, or hearty vegetarian dishes. This recipe feeds about 4 people as a side dish, though it’s easy to double for a bigger crowd.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to loosen the texture.