My creamy, easy, creamed spinach recipe is the perfect side dish for Thanksgiving, Christmas, or Easter dinner. It comes together in just 20 minutes and can easily be doubled to feed a crowd. Scroll down to watch the how-to video!
Quick Creamed Spinach Recipe (Using Fresh or Frozen Spinach!)
Ready or not, it might be time to start thinking about holiday meal prep! Whether you’re making dinner at home this year or heading to a friend or family member’s house, the meal will most likely include at least a few of the classics: turkey with cranberry sauce and stuffing, a side of homemade rolls, creamed spinach, and, for the pumpkin lovers among us, pumpkin pie for dessert.
Creamed spinach is one of my favorite Thanksgiving side dishes and I thought it was about time I share my own version on the blog. This recipe is a great way to sneak in a few greens, but realistically it’s rich, indulgent, creamy, and certainly doesn’t get a pass as health food.
My version is perfectly balanced with just the right amount of cream to complement rather than overwhelm the spinach, it can easily be doubled for a crowd, and it comes together quickly in less than 30 minutes. I honestly think you’re going to love this one, and can’t wait for you to try it!
My creamed spinach recipe is super easy. Here’s what you need:
- Spinach. I recommend fresh baby spinach, but you could use chopped frozen spinach instead. If you do, make sure to thaw and drain well before adding to the cream mixture (there’s no need to cook the spinach first if using frozen).
- Onion & garlic. For truly incredible flavor, we’ll cook the onion and garlic in butter before creating a roux. Make sure to chop your onion finely; we want it to blend right in so it’s almost undetectable.
- Flour. As part of a roux, flour thickens the cream part of this dish. Use all-purpose flour here–no need to get fancy.
- Milk & cream. We’ll use an equal amount of milk and cream to make this creamed spinach recipe nice and creamy, but not too rich. You could substitute an equal amount of half-and-half.
- Salt. To brighten the flavor, add some salt. Plain table salt works well, but if you have fine sea salt opt for that for even better flavor.
- Spices. Since the spinach itself doesn’t have a very strong taste, I add black pepper, paprika, and just a pinch of cayenne pepper for flavor (and a super subtle heat).
- Cream cheese. Cream chees not only adds a wonderful depth of flavor to the creamed spinach, but it also adds to the creaminess and richness of the dip without making it too rich.
- Parmesan cheese. Parmesan infuses a subtle nuttiness and saltiness. It really rounds out the whole dish–don’t skip it!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Creamed Spinach
- Wilt your spinach! Melt a bit of butter in a large pot and cook half the spinach at a time until it’s ust wilted.
- Chop! Move well-drained spinach to a cutting board (let it cool for a bit) then coarsely chop and set aside. At this time I like to wipe out any residue from the spinach from the pot before continuing.
- Begin your base. Cook your onion in the remaining butter until it’s softened and translucent, then add your garlic and cook until fragrant.
- Make your roux! Sprinkle flour over onion/garlic and stir until well-combined and lump free. Cook a few seconds longer to lightly toast the flour, then drizzle in the milk while stirring.
- Season & thicken. Add seasonings and stir until the mixture is thickened. Your spoon or spatula should leave a trail through the sauce and it should be thick enough to coat the back of a spoon
- Add cheeses and stir until melted, then toss in your prepared spinach and stir until everything is warm and incorporated! I always like to double check the flavor (just in case a pinch more salt or pepper is needed) then serve immediately.
SAM’S TIP: While I do have an excellent spinach artichoke dip recipe, this recipe makes a good spinach dip as well! Just increase the milk and cream to be 1 cup each and toss in some chopped artichokes to make a dip! Serve in a bread bowl with plenty of crackers, chips, and veggies for dipping.
It’s really important to thoroughly squeeze the water out of your spinach after you cook it, otherwise, all that water will go into your pot. If this happens to you, you can stir in some cornstarch while it’s cooking, or just keep cooking until the water evaporates and the mixture thickens.
Yes! You can use 16 oz. of chopped frozen spinach. Just be sure to thaw and drain well before adding to the recipe in step 10.
While others have successfully frozen creamed spinach, I find that it tends to separate when thawed. I recommend preparing and eating it fresh!
How to Make Cream Thicken for Creamy Spinach : Spinach Recipes
FAQ
How do you make spinach less watery?
How do you reheat creamed spinach?
How long can creamed spinach sit out?
What is creamed spinach made of?
How do you make creamed spinach?
This creamed spinach begins with a simple white sauce, which begins with a roux, which is a cooked mixture of butter and flour, which is the basis of a cream sauce, which, when bumped up a notch by finely diced onions and garlic, is one of the best things you’ll ever learn to make. Which, which, which. I’m done. Here’s how you make it.
How does one eat spinach?
Spinach can be eaten raw, sautéed, in salads, in pies, with fruit juice, in omelets, in soups and broths, and as your creativity allows.
What can I add to creamed spinach?
For different tastes and differences try some of these ideas and combinations! Herbs and spices – Nutmeg, oregano, and thyme are all great additions to creamed spinach with a boost of flavor from each of them. Cheese – Try other cheeses like Gruyere cheese or feta creamed spinach for more flavors.
Can cream spinach be used as a dip?
Fold everything together smoothly, and allow it to come up to a simmer. Traditionally, cream spinach is served as a side dish, and it’s a terrific way to accompany just about any type of protein and round out your meal with a tasty green vegetable. But this recipe cooks up so thick and flavorful, I think it could work really well as a dip too.