Creamed Spinach is a classic steakhouse side dish that features tender baby spinach leaves bathed in a velvety, garlicky cream sauce, topped with a sprinkle of Parmesan cheese! This recipe transforms the humble spinach into a luxurious, creamy side dish that will have even the biggest vegetable skeptics coming back for seconds.
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The Best Creamed Spinach recipe
This creamed spinach recipe is a perfect balance of simplicity and indulgence. If you love ordering creamed spinach with your steak, you should definitely learn how to make it at home!
It takes less than 30 minutes to prepare, making it an ideal weeknight side dish. But don’t let its ease fool you – the result is a restaurant-quality dish that pairs beautifully with everything from a perfectly seared steak to a hearty holiday meal.
Even the pickiest of eaters will be eating their fill of spinach with this delicious creamed spinach recipe!
Ingredients Needed
- Spinach: Opt for fresh baby spinach over frozen for the best texture and flavor.
- Butter: Is used to sauté the onions and garlic in!
- Heavy Cream: This is what gives the dish its luxurious, creamy flavor.
- Onion & Garlic: The combination of onion and garlic adds a depth of savory flavor and lovely aroma!
- Parmesan Cheese: Use freshly grated parmesan cheese for the best flavor and meltability.
How to Make Homemade Creamed Spinach
- Wilt the Spinach: Heat olive oil in a large skillet with over medium high heat. In batches (I had to do two) add in spinach. Cook until wilted then add in the remaining spinach.
- Remove Excess Liquid: Transfer the cooked spinach to a colander and drain. Press out as much liquid as possible.
- Sauté Garlic & Onion: Heat butter in the same skillet over medium high heat. Once melted add in the onion and saute for 3-4 minutes. Add in the garlic and cook for an additional 2-3 minutes.
- Add Cream: Pour in the heavy cream and return the spinach back to the pan. Stir to combine then bring the mixture to a simmer and cook for 1-2 minutes.
- Finish with Salt, Pepper, & Parmesan: Turn off the heat and add in the parmesan cheese. Season with salt and pepper to taste then serve immediately. Enjoy!
Serving Suggestions
Easy creamed spinach is versatile enough to complement a wide range of main dishes! You can serve it alongside juicy garlic butter steak bites and melting potatoes for a classic steakhouse experience, or opt for an easy weeknight protein option to pair it with like my air fryer chicken or air fryer salmon!
It is a wonderful holiday side dish that goes amazingly with a roast turkey, mashed potatoes, roasted Brussels sprouts and crispy smashed carrots.
You can also serve creamed spinach as an appetizer with some crostini and your favorite vegetables.
Tips for Success
- Don’t skip draining the spinach. Removing excess water from the spinach is crucial for a perfectly thick and creamy final dish.
- Cook in batches, if necessary. This ensures all the spinach wilts evenly without overcrowding the pan.
- If the sauce is too thick, add a splash of milk. If it’s too thin, let it simmer a bit longer until it is your desired consistency.
- Season to taste. Don’t be shy with the salt and pepper – they’ll enhance all the flavors.
Frequently Asked Questions
Can I use frozen spinach?
Technically, yes. You can use frozen spinach in a pinch, but make sure to thaw and drain it before adding it here. It will have a softer texture and won’t be as flavorful.
How long does creamed spinach keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I make dairy free creamed spinach?
Yes! While I haven’t tried it this way, you can experiment with coconut cream and dairy-free cheese alternatives. The flavor profile will change a bit, but it will still be delicious!
More Easy Side Dish Recipes to Try
- Garlic Green Beans
- Mashed Sweet Potatoes
- Roasted Broccoli
- Brussels Sprouts Stir Fry
- Creamed Corn Recipe
Creamed Spinach
Ingredients
- 16 ounces fresh spinach, roughly chopped
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup parmesan cheese, grated
- salt and pepper
Instructions
- Heat olive oil in a large skillet with over medium high heat. In batches (I had to do two) add in spinach. Cook until wilted then add in the remaining spinach.
- Transfer the cooked spinach to a colander and drain. Press out as much liquid as possible.
- Heat butter in the same skillet over medium high heat.Once melted add in the onion and saute for 3-4 minutes.Add in the garlic and cook for an additional 2-3 minutes.
- Pour in the heavy cream and return the spinach back to the pan. Stir to combine then bring the mixture to a simmer and cook for 1-2 minutes.Turn off the heat and add in the parmesan cheese.
- Season with salt and pepper to taste then serve immediately. Enjoy!
Nutrition Information
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