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Creamed Spinach is the steakhouse side that turns a simple dinner into something special, with tender spinach folded into a rich, garlicky parmesan cream sauce. I started making it at home so we could have that fancy restaurant side any night of the week, and now it shows up on our holiday table right next to the turkey. It is the perfect partner for our slow cooker mashed potatoes.
One skillet, about 25 minutes, and pantry staples turn frozen spinach into the creamiest steakhouse-style side.
Creamed Spinach Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 548kcal
- 🌶️ Flavor Profile: Rich, garlicky, and ultra creamy with savory parmesan and a hint of nutmeg
- ✋ Difficulty: Easy and quick, like our slow cooker mashed potatoes
Quick Answer
Saute diced onion in butter until soft, then add minced garlic. Stir in cream cheese, heavy cream, parmesan, salt, pepper, and nutmeg, and cook on low until the cheese melts into a smooth sauce. Fold in thawed, well-drained spinach and simmer for a few minutes until thick and creamy. Taste, adjust the seasoning, and serve this creamed spinach warm.
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Why This Recipe Works
Click to see the technique science
- Cream cheese makes it ultra rich. Melting cream cheese into the heavy cream gives the sauce a thick, luxurious body that clings to every bit of spinach.
- Frozen spinach keeps it easy. Thawed, well-drained frozen spinach means no washing or wilting pounds of fresh leaves, and it is available year round.
- Garlic and nutmeg add depth. A little sauteed garlic and a pinch of nutmeg are the classic steakhouse touches that make this taste restaurant-fancy.
- It all happens in one skillet. From the onions to the finished sauce, there is just one pan to wash, which is a win on a busy night.
- Parmesan brings savory flavor. Freshly shaved parmesan melts in for a salty, nutty depth that takes the spinach over the top.
- Ready in about 25 minutes. This is fast enough for a weeknight side yet impressive enough for a holiday spread.
Why You’ll Love This Recipe
- It tastes just like the rich, creamy creamed spinach from your favorite steakhouse, made right at home.
- It comes together in one skillet in about 25 minutes with simple pantry staples.
- It is the perfect side for a holiday feast or a special steak dinner, right alongside our whole roasted turkey.
Key Ingredients
Here is what makes this creamed spinach so rich and savory. Just a handful of simple ingredients.
- Frozen Spinach: thaw it and squeeze out as much liquid as possible so the sauce stays thick, not watery.
- Cream Cheese: the secret to that ultra-rich, clingy sauce; let it soften so it melts in smoothly.
- Heavy Cream: adds silkiness and helps the sauce come together creamy and luscious.
- Parmesan: freshly shaved melts in best and brings savory, nutty depth.
- Garlic and Onion: sauteed in butter to build the flavorful base of the dish.
- Nutmeg: just a pinch is the classic steakhouse touch that makes creamed spinach taste special, like the seasoning in our cornbread dressing.
See recipe card for exact quantities.
Variations and Substitutions
This creamed spinach is easy to adjust for your table.
- Use fresh spinach: wilt about a pound and a half of fresh spinach and squeeze it dry before adding.
- Add more cheese: stir in a little mozzarella or gruyere for an extra cheesy version.
- Give it heat: a pinch of red pepper flakes or cayenne adds a gentle kick.
- Lighten it up: swap half and half for the heavy cream and use reduced-fat cream cheese.
- Make it a dip: stir in extra cheese and bake until bubbly to serve with bread, like our party-ready spreads.
How to Make Creamed Spinach
- Melt the butter in a large skillet over medium-high heat, then add the diced onion and saute until softened, about 3 to 5 minutes.
- Add the minced garlic to the pan and saute for about one minute, until fragrant.
- Add the cream cheese, heavy cream, parmesan, salt, pepper, and nutmeg to the skillet.
- Cook on low, stirring constantly, until the cream cheese melts and a smooth, creamy sauce forms.
- Stir the thawed, well-drained spinach into the sauce until it is evenly coated.
- Simmer on low for 3 to 5 minutes until thickened, then taste, adjust the salt and pepper, and serve warm.
Recipe Tips & Tricks
- Squeeze the spinach dry. Pressing out the excess water is the single biggest key to a thick, creamy sauce instead of a watery one.
- Soften the cream cheese first so it melts smoothly without lumps.
- Keep the heat low once the dairy goes in to prevent the sauce from breaking.
- Shave parmesan fresh for the best melt; the pre-grated kind can stay grainy.
- Taste before serving and adjust the salt, since parmesan and frozen spinach vary in saltiness.
- Loosen leftovers with a splash of cream when reheating, the same trick we use for our make-ahead mashed potatoes.
Serving Ideas and Suggestions
Creamed spinach is the ultimate steakhouse side, so spoon it next to a juicy steak, pork chop, or roast chicken for a restaurant-worthy plate at home.
It shines on a holiday table, so serve it alongside a whole roasted turkey, our cornbread dressing, and a heap of slow cooker mashed potatoes for a spread that covers every craving.
It also rounds out a special dinner with a honey baked ham and a side of savory mashed sweet potatoes so everyone leaves the table happy.
Creamed Spinach FAQs
Yes. Use about one and a half pounds of fresh spinach, wilt it down in the pan or briefly steam it, then squeeze out as much liquid as you can before stirring it into the sauce. The texture is a little more tender than frozen.
The most common cause is spinach that was not drained well. Thawed frozen spinach holds a surprising amount of water, so press it firmly in a clean towel or fine strainer before adding it to the sauce.
Absolutely. Make it up to two days ahead, cool, and refrigerate in an airtight container. Reheat gently on the stovetop or in the microwave, stirring in a splash of cream to bring back the silky texture.
Store leftover creamed spinach in an airtight container in the fridge for up to four days. Reheat low and slow, adding a little extra cream or milk if it has thickened too much.
You can, though cream-based sauces can separate slightly when frozen. Freeze in an airtight container for up to two months, thaw in the fridge, and reheat gently while whisking to bring the sauce back together.
It is a classic steakhouse pairing with steak, but it is also wonderful next to roast chicken, pork tenderloin, salmon, or a holiday turkey and ham. It works as a rich side for almost any savory main.
Building a holiday spread? Pair this creamed spinach with our slow cooker mashed potatoes for two creamy crowd-favorite sides.
slow cooker turkey breast recipe
Love a cozy side? Our Butternut Squash Risotto is creamy comfort in a bowl, no heavy cream required.
Serve these alongside our creamy parmesan potatoes for a comforting side spread.
Best Creamed Spinach Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow or sweet onion finely diced
- 3 garlic cloves minced
- 6 ounces cream cheese softened
- 1 cup heavy cream
- ¾ cup freshly shaved parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 16 ounce package frozen spinach thawed and excess liquid drained
Instructions
- Melt the butter in a large skillet pan over medium high heat.3 tablespoons unsalted butter
- Add diced onions and saute until softened, about 3-5 minutes.1 small yellow or sweet onion
- Add the minced garlic to the pan and saute for 1 minute.3 garlic cloves
- Add the cream cheese, heavy cream, parmesan, salt, pepper, and nutmeg to the pan and cook on low until the cream cheese melts and a sauce forms; stir constantly.6 ounces cream cheese, 1 cup heavy cream, ¾ cup freshly shaved parmesan cheese, ½ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Stir the thawed spinach into the sauce and simmer on low for 3-5 minutes, or until the sauce is thickened to your liking and spinach is warmed through.16 ounce package frozen spinach
- Adjust salt and pepper to taste and serve warm.
Nutrition
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