Creamed spinach is a steakhouse favorite that’s easy to make at home! This spinach simmered in a decadent creamy sauce is side dish heaven.
When it comes to side dishes fit for a special occasion, creamed spinach is one of those that climbs to the top of the list around here. Not because it has fancy ingredients or is hard to make but because creamed spinach is deliciously decadent. One bite and you’ll be a fan for life!
And while it is a side dish fit for a spot on any holiday or date night table, creamed spinach is actually very easy to make.
First, let’s talk about what you’re going to need to make it.
SPINACH: For this creamed spinach recipe, you’ll use frozen spinach. It’s important to make sure that it is completely thawed and any excess water is removed.
BUTTER: Will add richness but also help saute the shallots and garlic.
SHALLOTS: Shallot is going to have a much more subtle onion flavor than other varieties. It adds flavor without overpowering the cream sauce.
GARLIC: Use fresh! It will taste better than jarred.
HEAVY CREAM: This is what gives creamed spinach it’s lusciousness.
NUTMEG: You will only need a small amount. It will add nutty sweet flavor but a little goes a long way.
PARMESAN: Add an umami saltiness to the cream sauce. Please grate your own, it will taste better than pre-grated Parmesan.
Creamed spinach is really easy to make! I’ll walk you though it with these step by step photos.
STEP #1: Place the spinach in paper towels to squeeze out the excess water. This is important to make sure that the final dish isn’t too watery.
STEP #2: Melt butter in a large skillet over medium heat. Once melted add shallots. Cook 2 minutes and then add the garlic. Continue cooking in just until the shallots have softened and the garlic is fragrant.
STEP #3: Slowly stir in the heavy cream. Once cream is simmering, add in Parmesan cheese one handful at a time until it melts. Add in nutmeg, salt and pepper. Reduce heat and continue to let sauce simmer just until it coats the back of a spoon.
STEP #4: Add in spinach and stir to coat completely in the sauce. Season to taste with salt and pepper. Serve immediately.
Creamed Spinach is best when served right after it’s made. However, you can reheat it over low heat on the stove. You may have to add a little more cream if it seems too dry. Eat within a couple of days.
Looking for more spinach recipes? Try these:
Spinach Salad with Bacon Dressing one of my favorite salads!
You can’t go wrong with a classic spinach dip, especially with the addition of crab and artichokes in this Hot Crab and Spinach Dip!
Spinach is always a great nutritious addition to pastas! Try this Sausage Arugula and Spinach Pasta!