Creamed Spinach
Satin-smooth, comforting, and packed with flavor, creamed spinach is the kind of side dish that stands out on any table. This classic recipe transforms tender spinach leaves into a savory, rich concoction that works alongside a steak, under a poached egg, or as the main attraction on a weeknight. If you’re searching for a dish that balances simplicity and elegance, look no further. Let’s explore every detail you’ll need for perfect creamed spinach at home—from choosing fresh produce to achieving that dreamy, creamy finish.
Why Creamed Spinach Works
Creamed spinach has a timeless place in both upscale steakhouse menus and cozy home kitchens. When fresh spinach meets a blend of creamy dairy and sharp cheese, the result is a deep, savory, layered flavor with a touch of sweetness from the greens. Mushrooms, bacon, a little nutmeg, and even a sprinkle of cheddar can all have their place in this versatile classic, but at its heart, it’s the marriage of spinach and cream that makes the recipe.
Essential Ingredients and Variations
Core Ingredients
- Spinach: Use fresh baby spinach for a more vibrant color and natural sweetness, or frozen for efficiency and consistent yield.
- Butter: Delivers richness and helps blend the onions and garlic into the sauce.
- Onions and Garlic: Provide a savory backbone and subtle aroma.
- Heavy Cream: The base of the sauce; coats each spinach leaf.
- Cream Cheese: Smooths and thickens the sauce with an added tang.
- Parmesan Cheese: Offers a salty, nutty edge.
- Gruyère or Mozzarella Cheese: Brings melt and depth.
- Ground Nutmeg: Adds woodsy warmth.
- Salt and Black Pepper: Enhance and balance every flavor.
Optional Enhancements
- Bacon: Crispy bits add savory crunch.
- Mushrooms: Sautéed for earthiness.
- Cayenne or Red Pepper Flakes: For gentle heat.
- Shallots: Swap for yellow onions for milder sweetness.
Step-by-Step Directions
1. Spinach Preparation
Choose between fresh and frozen spinach. Both work, but fresh spinach brings out a brighter flavor. To blanch, boil water with a generous dash of salt, add washed spinach for just 30-45 seconds, and then plunge into ice water. This retains the green color and stops further cooking. Squeeze out all liquid—spinach holds more water than you might expect. If using frozen spinach, thaw, then give it a hearty squeeze.
Example Tip: Gather spinach in a clean kitchen towel or cheesecloth, twist both ends, and squeeze over the sink until no water drips.
2. Sauté the Aromatics
Set a skillet (heavy-bottom works best) over medium heat. Melt butter until it bubbles lightly. Add finely chopped onion and sauté for about 5 minutes. Stir in minced garlic and cook for just a minute, enough to release its scent.
3. Make the Creamy Sauce
Lower the heat. Pour in heavy cream and dollop in cream cheese. Stir while the cream cheese melts, blending into a velvety sauce. Reduce or raise heat as needed to prevent the cream from boiling—gentle simmering brings the best results.
Gradually sprinkle in Parmesan and Gruyère, stirring until the cheese melts and the sauce thickens. Add nutmeg, then season with salt and pepper.
Example Tip: Taste the sauce now, before adding spinach. Adjust the seasoning so flavors shine through.
4. Combine Spinach and Sauce
Add chopped spinach to the sauce. Stir gently to coat every leaf. Let the mixture simmer on low for 5-7 minutes. The spinach will soften and absorb the creamy base. If the mixture thickens too much, a splash of milk loosens it.
5. Adjust and Serve
Before serving, taste again. Add another pinch of salt, a twist of pepper, or an extra grating of nutmeg according to your preference.
For a golden finish, spoon the mixture into a baking dish, top with breadcrumbs, extra cheese, and broil for 2 minutes.
Key Techniques for Success
Maintaining Color and Texture
- Quick blanching preserves a bright green hue.
- Thorough draining prevents excess liquid from diluting the sauce.
- Gentle simmering fuses flavors without overcooking the dairy.
Balancing Creaminess and Flavor
- Adjust the cheese ratio for desired tang and melt.
- Mix in extra vegetables (like mushrooms or leeks) for variety.
- Avoid boiling cream to prevent separation.
At-a-Glance Ingredient Chart
| Ingredient | Purpose | Amount | Notes |
|---|---|---|---|
| Baby spinach (fresh) | Leafy base | 2 lbs | Or use 24 oz frozen, thawed and drained |
| Butter | Richness, sauté aromatics | 2 tbsp | Salted or unsalted |
| Onion (yellow or shallot) | Sweet, savory base | 1 medium | Finely chopped |
| Garlic | Aroma, depth | 2-3 cloves | Minced |
| Heavy cream | Sauce foundation | 3/4 cup | |
| Cream cheese | Thickens, adds tang | 4 oz | Softened |
| Parmesan cheese | Nutty, salty umami | 1/4 cup | Grated |
| Gruyère/Mozzarella | Smooth melting | 1/2 cup | Grated/shredded |
| Nutmeg | Warmth | 1/4 tsp | Freshly grated if possible |
| Salt | Flavor enhancer | To taste | Start with 1/2 tsp |
| Black pepper | Balance, mild heat | To taste | Fresh cracked |
Optional: Bacon, mushrooms, red pepper flakes, breadcrumbs
Serving Suggestions
Creamed spinach does more than play second fiddle to classic entrees. Serve it alongside:
- Grilled or pan-seared steak, for a steakhouse vibe.
- Roasted chicken, adding velvety vegetables to crispy skin.
- Grilled portobello mushrooms for a vegetarian meal.
- Spoon over baked potatoes or toast for a brunch twist.
- Tuck some into breakfast omelets or use it as crepe filling.
Tips for the Best Creamed Spinach Every Time
- Drain well: Spinach holds a surprising amount of water. Always blanch or thaw and squeeze as much moisture as possible.
- Taste as you cook: Season in layers—from the onions and garlic to the cream and cheese.
- Cheese matters: A blend of Parmesan for flavor and Gruyère for smoothness creates balance, but mozzarella provides a mild, creamy melt if you prefer.
- Bake for a crust: For a crowd or special occasion, broil with cheese and breadcrumbs.
- Spice it up: Customize with a touch of cayenne or red pepper for gentle heat.
Storing and Reheating
Creamed spinach keeps for up to 3 days in a sealed container in the fridge. Allow to cool completely before storing to retain texture.
To reheat:
– Place in a saucepan over low heat, add a splash of cream if it thickened.
– Stir gently until warmed through. Avoid the microwave if possible, as it may separate the sauce.
Do not freeze: Dairy-based sauces change in texture once thawed.
Vegetable Variations and Add-Ons
This dish opens itself to adaptation. For extra flavor or to suit your cravings:
- Stir in mushrooms: Sauté with onions for extra earthiness.
- Add bacon or pancetta: Crisp separately, then fold into finished spinach.
- Swap cheeses: Fontina or sharp white cheddar can stand in for Gruyère.
- Use kale or Swiss chard: If you’re out of spinach, blanch and chop hearty greens.
Troubleshooting: Common Issues
- Too watery? Squeeze spinach dry, simmer sauce a few minutes longer.
- Sauce split? Keep heat low, stir constantly, and add cheeses in small amounts.
- Lacking flavor? Add an extra pinch of nutmeg or Parmesan, or brighten with a splash of lemon juice after cooking.
The Final Touch
Creamed spinach, when done well, is greater than the sum of its parts. Whether you’re after rich comfort at a holiday meal or a quick, nourishing addition to weeknight dinner, this recipe brings together classic flavors, smooth textures, and a touch of gourmet charm.
Feel free to experiment and find your favorite take on this timeless side. Every version finds fans—after all, who can resist greens in a creamy, cheesy sauce?
Creamed Spinach
This classic creamed spinach recipe is the perfect side dish for any meal. It’s cheesy and satisfying. It’s also packed with nutrition and flavor.
Ingredients
- ¼ teaspoon ground nutmeg
- 2 tablespoons olive oil (optional)
- ½ cup shredded Gruyère or mozzarella cheese (for extra creaminess)
- 2 tablespoons butter
- 1 ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- 4 oz cream cheese, softened
- 1 ½ lbs fresh spinach or 2 (10 oz) frozen chopped spinach
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- ¼ cup grated Parmesan cheese
Instructions
- If using fresh spinach, bring a large pot of salted water to a boil. Add the spinach and blanch for about 30 seconds until just wilted. Drain immediately and rinse under cold water to stop cooking. Squeeze out as much excess water as possible and chop the spinach finely. If using frozen spinach, thaw and squeeze out all the excess water.
- In a large skillet, melt the butter over medium heat. You can also add olive oil for extra flavor and richness. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Lower the heat slightly and pour in the heavy cream, stirring occasionally. Add the softened cream cheese and stir until smooth and melted. Stir in the grated Parmesan cheese and Gruyère (or mozzarella), allowing the cheeses to melt into the sauce and thicken it. Season with the ground nutmeg, salt, and black pepper.
- Stir in the chopped spinach and let it simmer for 5-7 minutes, allowing the flavors to meld. If the mixture looks too thick, you can add a splash of milk or cream to adjust the consistency.
- Taste and adjust the seasoning as needed. Add more salt or pepper if necessary.
- Transfer the creamed spinach to a serving dish and sprinkle with a little extra Parmesan or Gruyère cheese on top, if desired. It pairs perfectly with steak, roast chicken, or as a side to any festive meal.