Creamed Spinach

If you’re looking for an easy side dish that looks fancier than it is, creamed spinach is elegant and luxurious. This classic steakhouse side dish is luscious and decadent, packed with nutrients from fiber-rich spinach. Each leaf gets sautéed to perfection and then coated in a savory cream sauce. Parmesan cheese helps add extra tangy flavor, while a splash of whipping cream makes it extra thick and creamy.

Ingredients for Creamed Spinach

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• Spinach: Hearty, dense and full of fiber, spinach is a nutritious vegetable that wilts into silky strands when heated.
• Butter: Butter is a great way to add richness to this dish; it’s salty and velvety and melts beautifully with the luscious spinach.
• Onions: Before mixing the spinach with the cream sauce, we sauté the onions until they’re tender, sweet and perfectly translucent.
• Flour: This cream spinach recipe is really thick and decadent; flour is key to helping the cream sauce thicken up.
• Whole milk: When mixed with butter, onions, flour and cream, milk creates a luxurious sauce that coats each leaf of spinach as it cooks down.
• Whipping cream: Whipping cream is a great way to add more density to the cream sauce in this recipe. It adds richness and extra thick texture.
• Parmesan cheese: Tangy and savory, we shred parmesan cheese very finely so that it melts evenly and consistently into the spinach and cream recipe.

Directions 

Step 1: Steam the spinach

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In a Dutch oven, place the steamer basket over 1 inch of water. Place 1/4 of the spinach in the basket. Bring the water to a boil and then reduce the heat to maintain a low boil. Steam the spinach covered for three to four minutes, just until the spinach is wilted. Transfer to a colander and drain and then repeat with the remaining spinach.

Step 2: Squeeze dry and chop

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When the spinach is cool enough to handle, squeeze it dry and then coarsely chop.

Step 3:  Make the cream sauce

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In a clean Dutch oven, heat the butter over medium to high heat. Add the onions and cook and stir until it’s tender. Stir in the flour, salt and white pepper until blended and gradually whisk in the milk and cream. Bring it to a boil, stirring constantly. Cook and stir for about one to two minutes or until thickened. Stir in the cheese and spinach and heat through.

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Creamed Spinach Variations

• Incorporate extra cheeses: A great way to punch up this dish with extra flavor is to add another tangy cheese. Instead of parmesan, try swapping in bleu cheese instead. It melts nicely while leaving small hunks of savory, pungent flavor.
• Add a crunchy topping: This is a rich, silky and soft dish so a crunchy topping is a great way to mix up the textures a little bit. Before serving, sprinkle the creamed spinach with toasted breadcrumbs, panko or prepared crispy onions.

How to Store Creamed Spinach

This creamed spinach recipe should be stored in the refrigerator. Any leftovers should be brought to room temperature and transferred to an airtight container with a tight-fitting lid. Place them in the refrigerator until ready to reheat.

How long does creamed spinach last? 

If stored in the refrigerator, this spinach and cream recipe can be stored for two to three days. When ready to reheat, transfer the spinach and cream to a microwave safe dish and heat for about one minute until warmed through. Alternatively, you could also warm it up in the oven or in a pan on the stovetop.

Spinach and Cream Recipe Tips

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What can you serve with creamed spinach?

Creamed spinach is a classic veggie side dish that can be served with a wide range of entrees. It’s a bit on the rich side, so it’s best served with proteins that can match its level of flavor intensity. Try pairing it with a tender steak, seared pork chop or piece of roast chicken.

Can I add other vegetables to this?

If you’d like to add more fresh and onion-y flavor, try adding leeks to this dish! When sautéed with onions and butter they add a gentle, mild earthiness that adds to the overall richness of the dish.

Should I use fresh or frozen spinach?

We use fresh spinach in this recipe but you can absolutely use frozen if it’s all you have on hand. Keep in mind that frozen spinach carries more water than fresh spinach, so be sure to let it thaw first and then try to squeeze out any excess water before incorporating it into the dish.