creamed spinach recipe keeps popping up every time I need a veggie side and still want some flavor (just me?). I get it. Boiled greens just aren’t it. You’re wrangling dinner, tired after work, and you want something easy but, let’s be real, also totally comforting. Honestly, creamed spinach is the ultimate cheat code. If you love the cozy vibe of a good spinach smoothie, you’ll seriously appreciate the rich feel of this dish—it’s way more indulgent. Oh, and if you need a lightning-fast main, try this 10-minute round steak recipe alongside. Okay, ready to make your own version instead of that “mystery-green” side they serve at steak houses? Yeah, let’s do this. 
Table of Contents
Why you’ll love it
First off—it’s like fancy steakhouse stuff straight in your own kitchen. I mean, it tastes so good you’ll forget you’re technically eating spinach. The key? It’s creamy, comforting, and so much easier than any five-star restaurant makes it seem. No joke, my picky cousin (who avoids anything green) literally asked for seconds, and that’s saying something. The recipe is forgiving, so if you get distracted (hello, life), it won’t ruin all your plans. Plus, goes with pretty much anything…chicken, beef, or honestly, all by itself late at night.
One of my favorite little secrets? A dash of nutmeg. It sounds so “grandma’s kitchen,” but wow. Suddenly you’re Paul Hollywood judging your own work and giving yourself a handshake. If you want to be sneaky about getting greens into a meal, this is 100 percent your golden ticket.
“This creamed spinach recipe completely changed my mind on spinach. I always thought it was boring, but now I crave it, especially for family dinners!” — Mallory S.
Tools for this recipe
Honestly, nothing wild needed here (put away those fancy gadgets—no one has time). Grab a big skillet or sauté pan. Cast iron if you have one, but a regular-old nonstick works. You’ll need a wooden spoon or spatula (not picky) and a sharp knife for chopping the spinach, if you’re not doing frozen. Oh, and a colander for draining, because soggy spinach is a major letdown. I just use standard measuring cups and eyeball some of the cheese if I’m feeling feisty (don’t judge). A whisk can help get the cream sauce lump-free, but if you’re like me and just stir a lot, it’s totally fine. That’s the joy—no need to play “Top Chef” to win at this one. 
Troubleshooting tips
Sometimes things go sideways. The spinach gets weirdly watery, the sauce curdles, or you get a bland sad mush. Happens to everyone. If your spinach is runny? Squeeze out that extra water, even if you have to use a clean dish towel. Not kidding—too much liquid kills the vibe fast. Sauce separating? Take the pan off the heat for a sec and whisk it hard—sounds aggressive, but it pulls things back together. Taste as you go, because bland creamed spinach recipe is a waste of calories honestly. A splash of lemon juice is a good rescue trick at the end if you over-cream it and it tastes heavy. And don’t be shy—salt is your friend. If you’re nervous, a little more cheese and garlic hides a bunch of kitchen mistakes. 
Substitutions and variations
There’s tons of ways to spin (ha!) on this creamed spinach recipe. I love swapping fresh and frozen spinach—whatever is cheapest, seriously. Dairy-free? Use coconut milk or oat creamer, but keep in mind, it makes the taste a little different (not bad—just…not classic). You can ditch the flour for gluten free folks and thicken the sauce with a touch of cornstarch instead. Want more flavor? Add chopped onion, or get wild and stir in some cooked bacon bits (don’t tell my vegetarian friends I said that). Even tried a dash of cayenne pepper once, and it woke the dish right up. Parmesan is a classic, but cheddar or Gruyère works if that’s what’s in the fridge. I swear, this creamed spinach recipe is the most forgiving dish—experiment away.
What to serve with creamed spinach
Here’s three things that make this creamed spinach recipe way better:
- Juicy steak (try this with your 10-minute round steak recipe—game changer)
- Hearty lo mein (15-minute lo mein recipe), if you’re into mixing cuisines like I am
- Apple cake for dessert (apple cake recipe) so you really round out dinner in cozy style
If you’re cooking for a crowd, this pairs perfectly with a roast chicken too, and if you want to serve extra greens? Make a blueberry spinach smoothie for breakfast the next day.
Common Questions
Can I make it ahead?
Definitely. Store in the fridge—just warm up gently on the stove and add a splash of milk if it looks thick.
Frozen or fresh spinach?
Both! Frozen is lazier, but squeeze the water out. Fresh just tastes…well, fresher.
How do I stop it from being bland?
Salt and cheese, honestly. Also, a little garlic powder and some lemon juice brightens it up a lot.
Is this good for meal prep?
Yup. Keeps well—just don’t freeze it, the texture goes weird.
What’s the best cheese?
I stick to parmesan but you can mix in mozzarella if you’re feeling wild.
Go Make the Ultimate Creamed Spinach!
If you’re anything like me, once you nail this creamed spinach recipe, you’ll start craving it more than you thought possible. The steps are quick and forgiving, as long as you mind the water (trust me on this). Give it a whirl next time you’re bored with plain sides. There are some other fantastic versions out there—like The Best Creamed Spinach • Salt & Lavender, this solid cheesy creamed spinach recipe, or a take from The Pioneer Woman’s creamed spinach to die for—but I still think making it at home with your own twist is the best move. Seriously, your taste buds will thank you. Let me know how it turns out! 
Creamed Spinach
Ingredients
Main Ingredients
- 1 pound fresh or frozen spinach If using frozen, make sure to squeeze out the excess water.
- 2 tablespoons butter For sautéing.
- 2 cloves garlic Minced.
- 1 cup heavy cream For creaminess.
- ½ cup Parmesan cheese Grated.
- 1 teaspoon nutmeg A dash for flavor.
- Salt to taste Essential for flavor.
- 1 tablespoon lemon juice Optional, to brighten the dish.
Instructions
Preparation
- If using fresh spinach, chop it into smaller pieces.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Add the spinach to the skillet, stirring until wilted (if using fresh) or heated through (if using frozen).
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese and nutmeg. Mix well until the cheese is melted and the sauce is creamy.
- Season with salt to taste and add lemon juice, if desired.
- If the sauce is too thick, add a splash of milk to reach desired consistency.
