Creamed Spinach (with Frozen or Fresh Spinach!)

This creamed spinach recipe is a decadent and comforting side dish that's perfect with steaks, roasts, or even fish! It comes together fast and tastes restaurant quality.

This classic creamed spinach is made with cream cheese, heavy cream, butter, parmesan cheese, onion, garlic, and a pinch of nutmeg. So, all the good stuff, basically. 😉

It also fits well into a low-carb/keto diet if you're into that or know someone who is. It's perfect for special occasions/entertaining... or any occasion. 

Do I use fresh or frozen spinach?

If you prefer your spinach leaves more intact, go with fresh spinach. The frozen spinach makes more of a purée. Either fresh or frozen is delicious, though.

How to thaw frozen spinach

Add spinach to a colander/sieve and run lukewarm water over it. Once it's thawed, use your hands to squeeze out the excess water. If I'm in a rush, I just add the spinach to a bowl and microwave it for a few minutes (checking on it regularly) to thaw it, and then I'll add it to the colander, rinse it with cool water, and proceed to squeeze the water out with my hands.

How to prepare fresh spinach

Boil a large pot of water and cook the spinach for 1-2 minutes. Drain it into a colander, rinse it with cool water, and squeeze it out. This step makes it much easier to work with the spinach since there's so much bulk/volume before it cooks down.

How to make creamed spinach

1. Prep your spinach (thaw frozen or blanch fresh spinach);
2. In a medium saucepan, sauté the onion until lightly browned;
3. Add in the sauce ingredients (garlic, cream, cream cheese, parmesan, nutmeg) and stir until the cream cheese is incorporated and the sauce is somewhat thickened;
4. Stir in the spinach and let it warm through;
5. Season with salt & pepper as needed. 

(Full ingredients and instructions are in the recipe card below)

Love spinach? Try my Parmesan, Mushroom, and Spinach Gnocchi Soup, this Spinach Artichoke Chicken, or my Creamy Chicken Spinach Pasta.

Recipe notes, tips, & troubleshooting:

• This recipe works best if the cream cheese is softened, so take it out of your fridge 30+ minutes prior to starting the recipe (or you can microwave it if you forget). 
• The sauce thickness will vary based on a couple of things: 1) how well you squeeze the water out of the spinach and 2) how quickly you're able to melt the cream cheese into the sauce. This isn't a problem, though, because it's easy to adjust the sauce to your liking in any scenario so you will think it's the best creamed spinach. If, once the spinach is added, the sauce seems too dry, add a splash more cream. If the sauce isn't reduced enough, cook it for a few more minutes. Creamed spinach can vary a lot... it's personal preference if you want a thicker or thinner cream sauce.
• If you want this creamed spinach to be even more rich and cheesy, try adding in some shredded mozzarella as well. I don't find it necessary for this recipe, but I know some steakhouses add it. 
• Feel free to leave the nutmeg out if you don't have any.

More side dishes you'll love:

• Maple Roasted Beets and Carrots
• Easy Roasted Baby Bok Choy
• Simple Sautéed Cabbage
• Easy Brussels Sprouts and Bacon Recipe
• Easy Crockpot Honey Glazed Carrots

Did you make this easy creamed spinach recipe? I'd love it if you left me a comment below! 

Questions? Feel free to ask. As always, tag me on Instagram if you've made one of my recipes. 🙂