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This creamed spinach recipe is so rich and delicious that you will forget you are even eating spinach!
It is a wonderful spinach side dish to serve up during the holiday season–or any time of year really.
Like creamed corn, this easy side dish is perfect to make and serve with any of your favorite main dishes.
Creamed spinach with creamed cheese really helps to add such rich flavor to the recipe. I love the flavor and it is great paired with chicken, pork tenderloin, or even meatloaf or steak.
Table of Contents
Creamed Spinach
If you are craving something different, I recommend this easy spinach side dish. I have served this up all year round, and I love the tang from the parmesan cheese in it.
What is creamed spinach?
Creamed spinach is fresh spinach leaves that get wilted in a pan on the stove and paired with a homemade creamy sauce. I used butter, onions, cream cheese, parmesan cheese, and more for the best-creamed spinach recipe ever. It is so rich and incredible, but so easy to whip up.
How to make creamed spinach
To make this, all you need to do is grab a large skillet and toss your butter in and let it melt down on medium heat. Then add in your diced onions and cook until softened and translucent in color.
Now add in your garlic and give a quick stir until nice and fragrant.
Then in the microwave, you will want to heat your milk in the microwave just enough to warm it up. Then whisk in the cornstarch, and then pour the mixture into the skillet stirring.
It will thicken, add in your cream cheese, salt, pepper, and parmesan cheese. Then stir in the spinach and let it wilt down a bit. Once it is fully creamed and wilted, serve, and enjoy.
How to make creamed spinach using frozen spinach
If you have frozen spinach on hand and want to use that in replace of fresh go right ahead. Just thaw your spinach and then squeeze off the excess liquid. If you skip this step it will water down your sauce.
Once it is thawed, you will stir in at the end of the cooking of the cream sauce. Then just heat until warmed, and then serve just like it was fresh spinach.
Can you make creamed spinach ahead of time?
Personally, I prefer creamed spinach fresh. You will find it offers the best texture and flavor. If you want to make ahead of time, you can do so. Just know that when you go to reheat it will have a softer spinach texture that is more broken down.
Go ahead and make it, and then store leftovers in the fridge until ready to serve. Then reheat in the skillet until warm. If the sauce is too thick add in a little chicken stock to help thin out the sauce as you reheat.
How long does creamed spinach last
You are more than welcome to store this for up to three days in the fridge. Make sure you store in an airtight container. Always use your best judgment in terms of quality. When in doubt, toss it out.
What to serve with creamed spinach
You can serve creamed spinach with so many things. From the classic Thanksgiving or Christmas feast to meatloaf, steak bites, pork, or chicken. While great for the holidays, this spinach side dish is so versatile, and we eat it all year round. Just like these crockpot glazed carrots.
Expert Tips
Use half and half in replace of whole milk for a thicker and creamier texture
Or reach for heavy cream for a richer flavor overall
Feel free to add 1/2 teaspoon of nutmeg for even more flavor
You can double the recipe if you plan to serve a crowd
Creamed spinach - a classic spinach side dish with a rich and creamy sauce.
Ingredients
1Tablespoonbutter
1/2small oniondiced
2clovesgarlicsmashed and sliced
3/4cupwhole milk
1-2Tablespoonscornstarch
1teaspoonsalt
1teaspoonblack pepper
2ouncecream cheese
2TablespoonsParmesan cheese
12ouncespinachwashed and dried
Instructions
In a large skillet, melt butter over medium heat. Add onion and cook, stirring often, until translucent (about 3 minutes). Add garlic and cook an additional 2 minutes, stirring often.
Heat the milk in a microwave for 25 seconds; whisk in the cornstarch. Pour mixture to skillet.
Add salt, pepper, cream cheese, and Parmesan cheese to skillet; whisk until well combined.
Stir in the spinach, coating the spinach completely in the cream mixture. Serve warm.
Notes
You can use frozen spinach in place of fresh. Just thaw and squeeze to remove as much liquid as possible before adding to the skillet in step 4.
Most often, I make sauteed spinach with garlic and Parmesan, along with red pepper flakes. These simple, classic flavors taste elevated, while still allowing the main dish to shine. Feel free to add your own favorite spices, make your sautéed spinach without garlic, or try one of the recipe variations below.
Spinach contains nitrates, which may prevent insulin resistance and relieve inflammation, a primary risk factor for diabetes. Vitamin K, folate, and beta carotene may promote brain health and slow cognitive decline, too, according to the Academy of Nutrition and Dietetics.
Shallot and garlic – They add savory, aromatic flavor to this simple side dish. Heavy cream – It creates the rich, flavorful sauce. Cornstarch – It thickens the cream sauce. Fresh lemon juice and Dijon mustard – Many creamed spinach recipes call for cream cheese to add tangy flavor to the sauce.
In fact, blending spinach or arugula with milk can be a great way to make a nutrient-dense smoothie. Spinach and arugula are rich in vitamins, minerals, and antioxidants, while milk provides protein, calcium, and other nutrients. Combining these ingredients can create a balanced and healthy drink.
Spinach with lemon juice: how iron and vitamin C work together: The science behind this pairing is simple yet profound. While spinach's oxalic acid may inhibit iron absorption, the addition of vitamin C from lemon juice helps convert iron to a more absorbable form, facilitating its uptake by the body.
Citrus juice can efficiently cover the bitterness of the spinach and give a fresh flavour to it. You can use either lemon, lime or even orange juice for the purpose. As soon as the leaves get cooked, take them out in a bowl. Drizzle some citrus juice over them, give a light stir and let it sit for 15 minutes.
Vitamin K: An individual must not consume spinach if they are taking anti-coagulating medicines (blood thinners) such as warfarin. Spinach is very high in vitamin K, and this nutrient may react with the anticoagulant drug and significantly affect its action and effect on other coagulating factors present in the blood.
The spinach in creamed spinach is good for lowering blood pressure because it has potassium, folate, and magnesium. It is also low in calories and high in fiber. Creamed spinach is also low in sodium, which is good for blood pressure.
Chopped, tender, young Spinach and a smooth, delicately flavored sauce made with real cream - no artificial flavors or colors added - packed in a flavor-saving boilable cooking pouch.
Eating too much spinach may cause digestive distress and promote the formation of kidney stones due to its high oxalate content. The fiber in spinach can lead to bloating and stomach pain.
What's bad about spinach? If you eat spinach every day in excessive amounts (more than a bowl) there can be adverse health effects. Most commonly these include gas, bloating and cramps due to its high fiber content. Eating too much spinach can also interfere with the body's ability to absorb nutrients.
Onion: Minced white onion lends flavor and texture. Garlic: Take the flavor up a notch with minced garlic. Cream: This rich creamed spinach recipe calls for 1 ¼ cups of heavy cream. Cheese: You'll need sliced provolone cheese and freshly grated Parmesan cheese.
Rosemary, thyme, oregano, and sage all go well with cooked or raw spinach. For a lighter note, basil, dill, and parsley can be added. Finally, chives, tarragon, and mint can add a hint of livening sweetness to the dish.
Once the spinach is wilted, season with sea salt if desired, and you're done! To aid in iron absorption add vitamin C, such as a squeeze of lemon juice over your sauteed spinach or eat your spinach with other vitamin C rich foods like bell peppers or citrus fruits.
Steam and drizzle with olive oil, balsamic vinegar, lemon zest and pepper. Choose your dark leafy green of choice (kale, spinach, broccoli and silverbeet is perfect here) and lightly steam until vibrant green yet still crisp.
Citrus juice can efficiently cover the bitterness of the spinach and give a fresh flavour to it. You can use either lemon, lime or even orange juice for the purpose. As soon as the leaves get cooked, take them out in a bowl. Drizzle some citrus juice over them, give a light stir and let it sit for 15 minutes.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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