Easy Creamed Spinach Recipe – Rich, Velvety & So Simple

Creamed spinach was one of those dishes I avoided as a kid—until I had it at a steakhouse and was totally blown away. Turns out, when done right, this creamed spinach recipe is rich, luscious, and full of flavor. It’s a warm, comforting side that feels fancy but is shockingly simple to make.

If you’ve only had bland or watery versions, don’t worry. I’ve tested and tweaked this recipe to get that creamy, restaurant-style texture without making it too heavy. Whether you’re serving it with steak, roast chicken, or a holiday meal, I’ll show you exactly how to make it velvety smooth with just the right balance of cream, butter, garlic, and cheese.

Why You’ll Love This Recipe

• ✅ Quick and easy – Ready in 15–20 minutes with minimal prep.
• ✅ Rich and comforting – Creamy, garlicky, and full of flavor.
• ✅ Kid-approved – Even picky eaters like this cheesy spinach side.
• ✅ Flexible – Works with fresh spinach or frozen spinach.
• ✅ Uses pantry staples – Like butter, cream, and garlic.

It’s one of my favorite spinach recipes—perfect for weeknights or special occasions.

Ingredients You’ll Need

Here’s what you’ll need to make this decadent creamed spinach recipe:

For the Cream Sauce:

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• ¼ tsp ground nutmeg
• Salt and pepper to taste

For the Spinach:

• 1 lb fresh baby spinach (or 10 oz frozen spinach, thawed and squeezed dry)
• ⅓ cup grated parmesan cheese
• Optional: pinch of red pepper flakes for heat

Tip: If using frozen spinach, thaw and squeeze it really well to avoid excess moisture.

Ingredient Substitutions

Need to tweak the ingredients? No problem.

• Milk → Use half-and-half or non-dairy milk for a lighter version.
• Heavy cream → Swap with extra milk + 1 tbsp butter (though the sauce will be less rich).
• Parmesan cheese → Try cream cheese or shredded mozzarella for a different flavor.
• Flour → Use cornstarch for a gluten-free option (use 1 tsp instead).
• Fresh spinach → Frozen spinach works great—just thaw and drain thoroughly.

Each substitution changes the flavor slightly, but the creamy, cozy vibe stays the same.

How to Make Creamed Spinach Recipe

Here’s exactly how I make this dish in under 20 minutes:

1. Sauté the spinach (if using fresh)
   In a large pot over medium heat, sauté spinach in 1 tsp olive oil until wilted (about 2–3 minutes). Remove, drain in a colander, and chop roughly. Set aside.
   If using frozen spinach, just thaw and squeeze dry—skip the sauté.
2. Make the roux
   In the same pot, melt 2 tbsp butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in flour and cook for 1 minute, stirring constantly.
3. Add liquids
   Slowly whisk in milk and heavy cream, stirring frequently until thickened (about 3–4 minutes). Lower the heat.
4. Season and stir
   Add nutmeg, salt, pepper, and grated parmesan cheese. Stir until smooth and cheesy.
5. Add the spinach
   Stir in the cooked or thawed spinach until fully combined. Heat through for 1–2 minutes.
6. Taste and serve
   Adjust seasoning if needed. Serve warm and creamy!

Use a whisk for the sauce to prevent lumps and make it ultra-smooth.

Expert Tips and Common Mistakes to Avoid

Here’s how to nail it every time:

Tips for Success:

• Squeeze the spinach – Especially frozen spinach. Too much water = runny sauce.
• Use a good whisk – It helps keep the sauce lump-free.
• Go low and slow – Don’t rush the sauce. Gentle heat makes it creamy.
• Add cheese at the end – Stir it in off heat to avoid a grainy texture.

Common Mistakes to Avoid:

• Not draining spinach enough—this waters down the whole dish.
• Using low-fat milk or cream—it won’t thicken well.
• Overcooking the spinach—it becomes dull and mushy.
• Adding cheese too early—causes clumping or curdling.

Variations & Add-Ons

You can totally make this dish your own!

Flavor Variations:

• Add chopped shallots or onions with the garlic
• Mix in a pinch of cayenne or crushed red pepper flakes
• Swap parmesan for gruyere or white cheddar

Add-Ons:

• Stir in cooked bacon bits or pancetta
• Top with buttery breadcrumbs for crunch
• Add mushrooms sautéed in butter

Diet-Friendly Versions:

• Keto: Already keto-friendly!
• Gluten-free: Use cornstarch instead of flour
• Dairy-free: Use non-dairy milk + vegan butter and cheese alternatives
• Vegan: Use plant milk, vegan butter, and nutritional yeast instead of parmesan

Serving Suggestions

This creamed spinach goes with just about anything, but here are my go-to pairings:

• Grilled or pan-seared steak – Classic combo
• Roast chicken or turkey – Perfect for holidays
• Grilled salmon or pork chops – A lighter pairing
• Mashed potatoes or mac and cheese for comfort overload
• Add it to lasagna, quiche, or stuffed shells for a spinachy boost

Serve it in a shallow bowl with a drizzle of cream and a sprinkle of parmesan for that “steakhouse side” look!

Storage & Reheating

To Store:

• Keep leftovers in an airtight container in the fridge for up to 3 days.

To Freeze:

• Not ideal—sauce may separate when thawed. If needed, freeze in individual portions and reheat gently.

To Reheat:

• Warm in a saucepan over low heat, adding a splash of milk or cream to loosen.
• Microwave in 30-second bursts, stirring between each.

Nutrition Information (Per Serving)

• Calories: 210
• Protein: 6g
• Carbs: 7g
• Fat: 17g
• Fiber: 2g
• Sugar: 2g
• Sodium: 320mg

Nutrition values vary based on ingredients and portion size.

Prep, Cook & Total Time

Conclusion

This creamed spinach recipe is rich, creamy, and surprisingly easy to whip up. Whether you’re making it for a holiday meal or a cozy weeknight dinner, it adds a little luxury to any plate without a lot of fuss.

Give it a try and let me know what you pair it with—I bet you’ll be making it again and again.
Don’t forget to rate the recipe and share your favorite variations in the comments!

Creamed Spinach Recipe

This creamed spinach recipe is velvety, cheesy, and packed with flavor. Made with pantry staples in under 20 minutes—it’s the perfect side dish!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 4 Servings

Calories 210 kcal

Ingredients

  

• For the Cream Sauce:
• 2 tbsp unsalted butter
• 3 cloves garlic minced
• 1 tbsp all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• For the Spinach:
• 1 lb fresh baby spinach or 10 oz frozen spinach, thawed and squeezed dry
• ⅓ cup grated parmesan cheese
• Optional: pinch of red pepper flakes for heat

Instructions

 

• Sauté the spinach (if using fresh)
• In a large pot over medium heat, sauté spinach in 1 tsp olive oil until wilted (about 2–3 minutes). Remove, drain in a colander, and chop roughly. Set aside.
• If using frozen spinach, just thaw and squeeze dry—skip the sauté.
• Make the roux
• In the same pot, melt 2 tbsp butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in flour and cook for 1 minute, stirring constantly.
• Add liquids
• Slowly whisk in milk and heavy cream, stirring frequently until thickened (about 3–4 minutes). Lower the heat.
• Season and stir
• Add nutmeg, salt, pepper, and grated parmesan cheese. Stir until smooth and cheesy.
• Add the spinach
• Stir in the cooked or thawed spinach until fully combined. Heat through for 1–2 minutes.
• Taste and serve
• Adjust seasoning if needed. Serve warm and creamy!

Notes

• Squeeze the spinach – Especially frozen spinach. Too much water = runny sauce.
• Use a good whisk – It helps keep the sauce lump-free.
• Go low and slow – Don’t rush the sauce. Gentle heat makes it creamy.
• Add cheese at the end – Stir it in off heat to avoid a grainy texture.
• Not draining spinach enough—this waters down the whole dish.
• Using low-fat milk or cream—it won’t thicken well.
• Overcooking the spinach—it becomes dull and mushy.
• Adding cheese too early—causes clumping or curdling.
• Add chopped shallots, onions, or a pinch of cayenne for flavor.
• Top with buttery breadcrumbs or stir in cooked bacon bits for variation.
• Keto-friendly and gluten-free if you swap flour with cornstarch.
• Pairs perfectly with steak, roast chicken, or grilled salmon.

Keyword creamed spinach recipe, spinach recipe, creamed spinach, frozen spinach, baby spinach, fresh spinach, ground nutmeg, heavy cream