Introduction

Oh, creamed spinach! Does that just bring back memories for you? For me, it instantly takes me back to cozy family dinners and holiday feasts. There’s something so comforting and elegant about a creamy, savory side dish that just makes any meal feel special. And the best part? You don’t need to be a gourmet chef to achieve this classic. This recipe for Easy Creamed Spinach is so ridiculously simple, you’ll wonder why you ever bought it from a can (or avoided making it altogether!). It’s perfect for a weeknight dinner or to impress guests without stressing yourself out.

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes from start to finish.
Easy: Minimal steps and common ingredients.
Giftable: While not a traditional gift, it’s a fantastic side for any potluck or holiday gathering!
Crowd-pleasing: Even picky eaters usually adore this creamy, cheesy goodness.

Ingredients

Let’s gather our goodies! You’ll find most of these right in your pantry or fridge:

4 tablespoons butter: The foundation of our creamy sauce.
36 ounces frozen chopped spinach: Make sure it’s thawed and squeezed dry – this is key for texture!
2 teaspoons minced garlic: Fresh garlic is best for that punch of flavor.
¼ cup all-purpose flour: This helps thicken our delicious sauce.
1 ½ – 2 cups heavy cream or half-and-half: Use heavy cream for ultimate richness, or half-and-half for a slightly lighter (but still decadent!) option.
1 teaspoon onion powder: Adds a subtle, savory depth.
¾ cup grated Parmesan cheese: Get the good stuff! It melts beautifully and adds a salty, nutty flavor.
1 teaspoon salt: To enhance all those wonderful flavors.
½ teaspoon black pepper: A classic pairing with spinach.
¼ teaspoon crushed red pepper: Just a tiny pinch to add a subtle warmth and a hint of excitement. You can omit this if you’re sensitive to spice.

How to Make It

Alright, apron on, let’s get cooking! It’s really as simple as 1-2-3 (well, 1-2-9, but you get it!):

Melt that butter: Grab your favorite large skillet or a sturdy pot and melt the butter over medium heat. Watch it sizzle – that’s the start of something delicious!
Garlic goodness: Toss in your minced garlic and let it cook until it’s wonderfully fragrant, about 30 seconds. Don’t let it brown too much, or it can get bitter.
Make a roux: Whisk in the flour. This is your “roux” – it’s going to thicken our sauce! Cook it for about 1 minute, stirring constantly, so it doesn’t clump up.
Creamy dreams: Now, slowly start whisking in your heavy cream or half-and-half. Keep whisking until it’s super smooth. This is where the magic starts to happen!
Flavor party! Stir in the onion powder, that glorious grated Parmesan cheese, salt, black pepper, and that little pinch of crushed red pepper.
Simmer down: Bring the whole mixture to a gentle simmer. Keep stirring until the Parmesan cheese is completely melted and the sauce has thickened to a lovely, creamy consistency.
Spinach time! Add your thawed and squeezed-dry frozen chopped spinach to the skillet. Give it a good stir to coat all those beautiful greens in that luscious sauce.
Heat it through: Let it cook, stirring occasionally, for about 5-7 minutes. You want to make sure the spinach is heated through and perfectly tender.
Taste and adjust: This is my favorite part! Give it a little taste and see if it needs a bit more salt, pepper, or even a tiny bit more cheese. You’re the chef!

Substitutions & Additions

This recipe is fantastic as is, but feel free to get creative! Here are a few ideas:

For extra richness: Swap half of the cream for a dollop of sour cream or a spoonful of cream cheese.
Cheesy variations: Try Gruyere, Swiss, or even a bit of sharp cheddar for a different flavor profile.
Fresh spinach: If you have fresh spinach, you’ll need about 2 pounds. Wilt it in the skillet first before adding the garlic, then proceed with the recipe.
A little heat: For a spicier kick, increase the crushed red pepper or add a pinch of cayenne.
Nutmeg magic: A tiny pinch of freshly grated nutmeg is a classic addition to creamed spinach and adds a wonderful warmth.

Tips for Success

Here are a few little secrets to ensure your creamed spinach is absolutely perfect every time:

Squeeze that spinach! This is the most important step. If your spinach isn’t squeezed dry, your sauce will be watery. I like to put the thawed spinach in a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
Don’t boil the sauce too hard: Once you add the cream, a gentle simmer is all you need. Boiling can sometimes cause dairy to separate.
Prep ahead: You can thaw and squeeze your spinach a day in advance. You can even make the sauce base (up to step 5) and store it in the fridge. Then, just reheat the sauce gently, add the spinach, and finish cooking.
Low heat for garlic: Be careful not to burn the garlic. It only needs a quick sauté to release its flavor.

How to Store It

Leftover creamed spinach is a treasure! Store it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring frequently. You might need to add a splash of milk or cream if it seems a little thick.

FAQs

Got questions? I’ve got answers!

Can I use frozen spinach without thawing it? While you can, it’s not ideal. Thawing and squeezing it dry helps prevent a watery sauce and allows it to heat through more evenly with the creamy sauce.
Is it okay to use milk instead of cream? You can use milk, but your creamed spinach won’t be as rich and creamy. If you use milk, consider using whole milk for the best texture.
How can I make this dairy-free? You can try using a plant-based milk (like unsweetened cashew or oat milk) and a dairy-free butter alternative. Nutritional yeast can also add a cheesy flavor!

Enjoy your incredibly easy and delicious creamed spinach! It’s a hug in a bowl. Happy cooking!

Easy Creamed Spinach

A ridiculously simple and comforting creamed spinach recipe perfect for any meal, ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 6

Equipment

Large skillet or a sturdy pot
Whisk
Clean kitchen towel or cheesecloth, for squeezing spinach

Ingredients

Main ingredients

4 tablespoons butter The foundation of our creamy sauce.
36 ounces frozen chopped spinach Make sure it's thawed and squeezed dry – this is key for texture!
2 teaspoons minced garlic Fresh garlic is best for that punch of flavor.
0.25 cup all-purpose flour This helps thicken our delicious sauce.
1.5 -2 heavy cream or half-and-half Use heavy cream for ultimate richness, or half-and-half for a slightly lighter (but still decadent!) option.
1 teaspoon onion powder Adds a subtle, savory depth.
0.75 cup grated Parmesan cheese Get the good stuff! It melts beautifully and adds a salty, nutty flavor.
1 teaspoon salt To enhance all those wonderful flavors.
0.5 teaspoon black pepper A classic pairing with spinach.
0.25 teaspoon crushed red pepper Just a tiny pinch to add a subtle warmth and a hint of excitement. You can omit this if you're sensitive to spice.

Instructions

Melt the butter in a large skillet or sturdy pot over medium heat.
4 tablespoons butter
Add the minced garlic and cook until fragrant, about 30 seconds.
4 tablespoons butter
Whisk in the flour and cook for about 1 minute, stirring constantly, to make a roux.
4 tablespoons butter
Slowly whisk in the heavy cream or half-and-half until smooth.
4 tablespoons butter
Stir in the onion powder, Parmesan cheese, salt, black pepper, and crushed red pepper.
4 tablespoons butter
Bring the mixture to a gentle simmer, stirring until the cheese is melted and the sauce has thickened.
4 tablespoons butter
Add the thawed and squeezed-dry frozen chopped spinach to the skillet and stir to coat.
4 tablespoons butter
Cook, stirring occasionally, for 5-7 minutes until the spinach is heated through.
Taste and adjust seasoning as needed.

Notes

Squeeze thawed spinach dry for a non-watery sauce. Avoid boiling the sauce hard after adding cream. Garlic only needs a quick sauté to prevent bitterness.