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Creamed Spinach made with fresh baby spinach is a quick and easy, creamy and cheesy side dish that’s perfect with any meal.
Creamy – not watery – Creamed Spinach
Creamed Spinach is a classic, vegetable side dish that goes with just about any meal. We often serve it for the holidays – with turkey, ham, or prime rib – but it’s also really good at other times of the year with a pan-seared steak, or grilled chicken or pork chops.
Too often, however, Creamed Spinach comes out too runny or watery and overcooked. But don’t worry – we share our tips and tricks below to ensure your spinach is rich and creamy instead.
How to Avoid Watery Creamed Spinach
Basically, you’ll sauté fresh spinach in butter, with shallots, garlic, and other seasonings until just wilted – at that point the spinach has given up most of its water.
Remove the spinach from the pan – then reduce the flavorful cooking liquid until it creates a thick sauce.
Just before serving, add the wilted spinach back to the pan and along with some grated Parmesan cheese, then stir to combine and heat through.
The cheese helps thicken the sauce, plus it adds great flavor.
Why You’ll Love Creamed Spinach
- This delicious and easy side dish cooks up in just 20 minutes.
- With our tips and tricks, you’ll enjoy creamy and flavorful spinach that isn’t watery.
- This simple side dish goes with just about any meal.
Key Ingredients & Substitutions
- Fresh Baby Spinach – We purchased two 10-ounce containers (20 ounces) of baby spinach. After picking off any very large stems, we ended up with exactly one pound of spinach to start the recipe.
- Unsalted Butter
- Shallots
- Fresh Garlic – Always buy fresh bulbs of garlic (never jarred) for the best flavor.
- Nutmeg – For the best flavor, buy whole nutmeg and freshly grate it for this recipe. Ground nutmeg can also work if that’s what you have on hand.
- Dry Mustard Powder – Colman’s is our favorite brand of dry mustard powder.
- Heavy Cream
- Kosher Salt
- Freshly Ground Black Pepper
- Parmesan Cheese
Special Tools You’ll Need
- Various Measuring Cups & Spoons
- Microplane – If grating whole nutmeg
- Large Sauté Pan or Skillet
- Tongs
- Strainer or Colander
- Bowl – Large enough to fit under the strainer or colander
- Wooden Spoon or Heat-Safe Spatula
How Do I Make Creamed Spinach?
- Melt some of the butter in a skillet and sauté shallots and garlic with the nutmeg and mustard powder.
- Add spinach and cook just long enough to wilt it.
- Transfer spinach to a strainer placed over a bowl to drain.
- Pour any liquid that collects in the bowl back into the skillet.
- Add cream, salt, and pepper to the skillet.
- Simmer until sauce thickens
- Remove skillet from the heat and stir in the rest of butter.
- Add drained spinach and Parmesan cheese to the skillet.
- Heat through, then serve immediately.
Cooking Tips and Tricks
- Keep in mind that this dish can easily get over-salted if you are not careful. Make sure to use unsalted butter and carefully measure the salt and Parmesan cheese. A loose hand measuring the salt, and too much Parmesan cheese will add saltiness.
Frequently Asked Questions
- Can I make Creamed Spinach ahead of time? You can, but this dish is best freshly cooked.
- Can I make it with frozen spinach? Yes. To make the equivalent amount as this recipe, you’ll need three 10-ounce packages of frozen spinach. Be sure to fully thaw the spinach, collecting any liquid as it thaws. You’ll follow the recipe as written, but Step #2 below won’t be necessary – just add the thawed and drained spinach at the end.
- How do I store leftovers? Place in a covered container and refrigerate for up to three days.
- How do I reheat leftovers? Warm through in the microwave or in a saucepan, stirring to recombine any liquid that separates. Avoid overheating.
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Creamed Spinach
Creamed Spinach is a quick and easy, creamy and cheesy side dish that’s perfect with any meal.
Ingredients
3 tablespoons unsalted butter, divided
1/4 cup shallots, minced
1 tablespoon fresh garlic, minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon dry mustard powder
2 10-ounce packages fresh baby spinach, trimmed of any large stems. Should have one pound after trimming.
1 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
Instructions
- In a large sauté pan or skillet, over medium heat, melt two tablespoons of butter and add shallots, garlic, nutmeg and mustard powder and cook for three minutes.
- Add spinach and cook just to wilt, about two minutes.
- With tongs, remove spinach to a strainer positioned over a bowl. Once fully drained, pour the liquid only back into the pan.
- Add heavy cream, salt and pepper and cook over medium heat to reduce by about half or until the mixture is somewhat thick. If more of the spinach drained, add that liquid in and continue to reduce and thicken.
- Remove from heat and stir in remaining tablespoon of butter.
- Add cooked spinach and Parmesan cheese and heat just to serving temperature and serve.
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Notes
This dish can easily get over-salted if you are not careful. Make sure to use unsalted butter and carefully measure the salt and Parmesan cheese. Too much Parmesan cheese adds saltiness.
Some brands of baby spinach are better than others. We purchased two 10-ounce containers (20 ounces) and after picking off large stems, ended up with exactly one pound of spinach to start the recipe.
im just learning from you on how to cook. you really make delicious foods and I’m now love my pots and stove. please keep on sharing those recipes. thank you
You’re very welcome! So glad to inspire your cooking! 🙂