This amazing creamed spinach will make even the most reluctant vegetable eater agree that green leafy vegetables can be delicious!
This easy recipe is ready in 15 minutes. I like to use frozen spinach because I always have it on hand and don't need to worry about it wilting in the fridge like fresh spinach.
I'm always amazed when I order creamed spinach at a restaurant. Made with what must be more butter and cream than spinach, it is incredibly good.
In this homemade version, made with frozen spinach, I keep the amounts of creamy additions reasonable. It's still absolutely delicious! So good, in fact, that even notoriously picky eaters like it.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Spinach: I use frozen chopped spinach in this recipe.
- Butter: I love using creamy European butter, but any butter will be great as long as it's real butter.
- Minced garlic: Freshly minced garlic tastes better than jarred.
- To season: Kosher salt, black pepper, and ground nutmeg.
- Heavy cream: Start with ¼ cup; if the spinach seems too dry, add up to ¼ cup more.
- Parmesan cheese: Use finely grated parmesan and not coarsely shredded cheese for the best texture.
Variations
- Sometimes, I add ¼ cup of finely chopped onions. I cook them first, then add the garlic.
- A pinch of cayenne is nice if you like a hint of spice in your food.
- Not a fan of nutmeg? It's OK to omit it.
- You can use soft cream cheese instead of heavy cream. I tried it once when I was out of heavy cream and liked it.
Instructions
Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:
You start by thawing the frozen spinach in the microwave.
Place the thawed spinach in a colander and press on it repeatedly with a spatula to remove as much liquid as possible.
Cook the garlic in butter. Stir in the spinach, spices, cream, and parmesan.
Cook, stirring, just until heated through, then serve.
Expert Tips
- It's really important to remove as much excess water as humanly possible from the thawed spinach. It's the only way to ensure the creamed spinach is thick, creamy, and not soupy or watery.
- While I'm trying to keep the creamy ingredients reasonable compared to restaurants, it's not a good idea to skimp on them. The butter, cream, and parmesan make this dish into the tasty indulgence it is. So, if the mixture is too dry, don't hesitate to add more cream. See the photo below? That's creamed spinach from Fleming's Steakhouse. It's delicious, and practically swimming in cream. Our spinach won't be as creamy, but it will still be very, very good.
Recipe FAQs
Yes! It works well and is delicious. Ensure the spinach is fully thawed—you can do it in the microwave—and drain it well.
Yes. You can make this recipe the day before, cover it, and refrigerate. The next day, remix it and reheat it gently. You can reheat it on the stove on low heat, in the microwave at 50% power, or in a 350°F oven.
Flour acts as an efficient thickener and is sometimes added by restaurants, which is why this dish is often not marked as gluten-free on restaurant menus.
However, it's not strictly necessary, and as you can see, I don't use it. The grated parmesan does act as a thickener, so I wouldn't omit it.
No. For the best, thickest, creamiest results, you should use heavy cream. This recipe doesn't work with half-and-half or milk.
Serving Suggestions
This indulgent side dish pairs well with meat, chicken, or seafood. It goes especially well with steak. I often serve it with one of the following:
- Lamb steak
- Picanha steak
- Flat iron steak
- Skirt steak
- New York strip steak
- Ribeye steak
- Baked salmon
- Pork medallions
- Boneless chicken thighs, as shown in the photo below:
Storing and Using the Leftovers
You can keep the leftovers in the fridge, in an airtight container (as shown in the photo below), for up to four days. Give them a good stir before reheating and serving them, and reheat them gently in the microwave, covered, at 50% power. You can also reheat them on the stove on low heat or in a 350°F oven.
Sometimes, I use the leftovers for brunch. I place them in a small greased baking dish, break two eggs on top, add red pepper flakes, and bake the dish in a 400°F oven until the egg whites are set, for about 15 minutes:
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Recipe Card
Creamed Spinach (From Frozen)
Ingredients
- 1 pound frozen spinach - chopped
- 2 tablespoons butter - unsalted
- 1 tablespoon fresh garlic - minced
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ cup heavy cream - plus up to ¼ cup more if needed
- ¼ cup parmesan cheese - grated
Instructions
- Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 4 minutes.
- Place the spinach in a colander and press on it with the back of a large spoon or a spatula to remove as much liquid as possible.
- In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
- Stir in the spinach, salt, pepper, nutmeg, heavy cream, and parmesan.
- Cook, stirring, just until heated through, 1-2 minutes. Serve immediately.
Video
Notes
- While I'm trying to keep the creamy ingredients reasonable compared to restaurants, it's not a good idea to skimp on them. The butter, cream, and parmesan make this dish into the tasty indulgence it is. So, if the mixture is too dry, don't hesitate to add more cream. You can add up to ¼ cup of additional cream.
- Removing as much excess water as humanly possible from the thawed spinach is essential. It's the only way to ensure the creamed spinach is thick, creamy, and not soupy or watery.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Give them a good stir before reheating and serving them, and reheat them gently in the microwave, covered, at 50% power. You can also reheat them on the stove on low heat or in a 250°F oven.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
LD
Great recipe! Easy & delicious. Perfect with prime rib. Thanks.
Vered DeLeeuw
Glad you liked it! Thanks for taking the time to leave a review. I appreciate it.
ez
Just the right amount of seasonings and creaminess. Thanks.
Vered DeLeeuw
You're very welcome! Glad you liked it.
Patricia Atwood
Delicious! And it was quick! Thank you.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Patricia! It's one of my favorite side dishes.
Jasson
Very nice recipe, chef . I just had it for lunch yummy . Thank you for your effort . HAPPY NEW YEAR 2024 TO YOU AND YOUR FAMILY!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Jasson! Happy New Year. 🙂
stef
How many servings
Vered DeLeeuw
Hi Stef,
As indicated at the top of the recipe card under "Servings," this recipe makes four servings.
Jennifer Oser
Hello.
What’s your opinion of using fresh spinach? Any advice?
Vered DeLeeuw
Hi Jennifer,
You will need 1.5 pounds of fresh spinach leaves. Place them in a large, deep saucepan. Add 2 tablespoons of water. Cook, stirring, over medium heat until the spinach is no longer raw, for about 5 minutes. If the bottom of the saucepan becomes too dry and the spinach starts sticking, add more water. Place the spinach in a colander and squeeze out as much water as possible. Transfer to a cutting board, chop with a sharp knife, and proceed with step 3 of the recipe card.