Learn how to make this easy Creamed Spinach recipe that is made with tender spinach, heavy cream, and Parmesan Reggiano cheese and is perfectly seasoned. Ready in minutes with 5 ingredients!
Creamed spinach can be easily made in advance and reheated, making it the perfect side dish to serve on busy weeknights, when entertaining, and throughout the holiday season. It makes a delicious side dish to serve with ribeye steaks, beef tenderloin, prime rib, roast chicken, and even turkey!
I originally shared my creamed spinach recipe in 2011. I have updated it with step-by-step photographs, clearer instructions, and made it even easier for the best creamed spinach recipe I’ve ever tasted! I hope you enjoy it as much as we do!
Why You’ll Love This Recipe
- Quick and easy recipe. This creamed spinach is made in 15 minutes with 5 ingredients!
- Versatile side dish. Creamed spinach is a great low-carb side dish for many meals, from beef to chicken, pork to fish, and seafood.
- Meal prep ease. Even though it is ready in minutes, you can also make it ahead and reheat it in the microwave!
Table of Contents
How to Make Creamed Spinach
Creamed Spinach Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Spinach – You can use frozen and thawed or fresh spinach in my recipe. While the recipe is written using frozen spinach, see the recipe variations for notes on how to make it using fresh cooked spinach instead.
- Butter – I use salted butter in this recipe.
- Stone House Seasoning – This is my favorite house seasoning blend of garlic, salt, and pepper. It is delicious in so many recipes and works perfectly in this one!
- Cream – I use heavy cream for the creamy consistency in this recipe.
- Parmesan Reggiano – For that signature steakhouse flavor, you’ll want to use finely grated Parmesan Reggiano. Of course, if it is not available, substitute with your favorite finely grated Parmesan.
Optional Ingredients
Ground nutmeg – a little ground nutmeg is a classic ingredient in creamed spinach. Not everyone loves nutmeg, so I include it as an optional ingredient.
Onion – you can also include 1/2 onion finely chopped.
Garlic – Use 1 clove minced garlic in place of the Stone House Seasoning, along with salt and pepper to taste.
Step-by-Step Instructions
Prep. Squeeze the frozen and thawed chopped spinach to remove as much water as possible.
Cook the spinach. Melt the butter in a medium skillet over medium heat. Add the spinach and Stone House Seasoning. Stir to combine. Pour in the heavy cream and cook, stirring frequently, until the cream has reduced by half. This should take about 5 minutes.
Add the Parmesan Reggiano. Add the cheese and continue to cook until thick and creamy.
Serve. Transfer to a serving bowl or store in the refrigerator to serve later. (See the Storage Tips below.)
How to Steam Spinach
Place 2 pounds of cleaned baby spinach in a steamer basket. Place the steamer basket over a saucepan that has been filled with about 2 inches of water. Bring the water to a boil over medium heat and steam the spinach until soft and tender, about 2 minutes.
Recipe Variations
Fresh Spinach Creamed Spinach – Replace the frozen and thawed spinach with two pounds of steamed baby spinach. See my recipe tip for How to Steam Spinach.
Storage Tips
Make ahead Creamed Spinach. You can easily make creamed spinach to reheat and serve later. Store in the refrigerator as listed above. Reheat in the microwave in 20-second intervals, stirring each time, until reheated completely. Additional cream and Parmesan Reggiano may be added to give the dish back its signature creaminess when reheated.
Store Leftover Creamed Spinach. Store in an airtight container in the refrigerator for up to 3 days.
Freeze Creamed Spinach. Freeze creamed spinach in an airtight container for up to 3 months. Thaw the frozen creamed spinach in the refrigerator overnight and reheat as instructed in the make-ahead instructions.
Frequently Asked Questions
When stored properly, creamed spinach lasts up to 3 days in the refrigerator. See my Storage Tips for how to properly store it.
Yes! Creamed spinach is delicious on day and day 3! While it may not have the same appearance as it did when it was freshly cooked, you can add a little more heavy cream and Parmesan while reheating to enhance the appearance. See my Storage Tips for how to reheat and serve.
It is great to reheat, as explained in my Storage Tips, and serve it with another meal. However, creamed spinach is also delicious to use in making an entirely different meal! Use it to stuff cooked pasta shells, top it with a bit more grated Parm, and bake it in the oven until it is warm throughout for a meatless meal. You can also add to the ingredients for a quiche or serve it on top of toast. I also love to reheat it and eat it with tortilla chips like I would spinach artichoke dip! There are so many possibilities!
You can easily freeze creamed spinach in an airtight container for up to 3 months. See the Freeze instructions under Storage Tips for more information.
Here’s how I make my creamed spinach recipe. I hope you enjoy it as much as we do!
Related Recipes
Creamed Spinach Recipe
Equipment
Ingredients
- 2 tablespoons butter
- 2 pounds spinach, frozen, thawed, and squeezed dry
- 1 teaspoon Stone House Seasoning
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, Parmesan Reggiano preferred
Optional Ingredients
- 1/4 teaspoon nutmeg, optional
Instructions
- Prep. Squeeze the frozen and thawed spinach to remove as much water as possible.
- Cook the spinach. Melt the butter in a medium skillet over medium heat. Add the spinach and Stone House Seasoning. Stir to combine. Pour in the heavy cream and cook, stirring frequently, until the cream has reduced by half. This should take about 5 minutes.
- Add the Parmesan Reggiano. Add the cheese and continue to cook until the creamed spinach is thick and creamy.
- Serve. Transfer to a serving bowl and serve or store in the refrigerator to serve later.
Notes
Recipe Variations
Fresh Spinach Creamed Spinach – Replace the frozen and thawed spinach with two pounds of steamed baby spinach. See my recipe tip in the post for How to Steam Spinach.Storage Tips
To store. Creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days. To make ahead. You can easily make creamed spinach to reheat and serve at a later time. Store in the refrigerator as listed above. Reheat in the microwave in 20-second intervals, stirring each time, until reheated completely. Additional cream and Parmesan Reggiano may be added to give the dish back its signature creaminess when reheated.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I am lactose intolerant…what would you recommend instead of heavy cream
Creamed spinach was one thing I refused to eat as a child. I have grown to enjoy it, though. Looks wonderful!
Isn’t it funny how our tastes change? I wouldn’t have touched creamed spinach with a 10 foot pole as a kid, but now all I want is a big bowl of if. This may very well be joining my Thanksgiving table.
I love spinach, too! And when kiddo was a toddler, the only “salad” he would eat was baby spinach with salt, pepper and lemon juice. Yay, spinach!
My husband still won’t eat cooked spinach! I will have to try this and see if I convert him 🙂
I love spinach, especially when it’s nice and creamy!
I never liked spinach as a little girl either! Now I *adore* it!
Love spinach anyway it can be fixed – but this looks especially good! Will definitely be making this soon.
This looks delicious! I need to use more spinach. Do you break off the stems or leave them?
Popeye is a favorite around here!! Jon David loves him. Spinach…not so much. But I would eat the whole bowl!! Yummy!!