Creamed Spinach

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

How to Make Creamed Spinach

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Prep the spinach and aromatics

Rinse the spinach if sandy, then dry it very well with a salad spinner or clean kitchen towels.
Roughly chop the spinach so the pieces are easy to eat and coat well in the sauce.
If using regular spinach instead of baby, trim away any thick stems before chopping the leaves.
Finely chop the shallot and mince the garlic, keeping them in separate piles on your cutting board.
Sauté the shallot and garlic

Melt the butter in a large deep skillet or wide saucepan over medium heat.
Add the chopped shallot and cook, stirring often, until soft and translucent, about 3 to 4 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds; do not let it brown.

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Make the roux

Sprinkle the flour evenly over the butter, shallot, and garlic, and stir until everything looks pasty and combined.
Cook this roux, stirring constantly, for about 1 to 2 minutes to remove the raw flour taste.
Simmer and reduce the cream

Slowly whisk in the heavy cream, a splash at a time, until the mixture is smooth with no flour lumps.
Add the salt, pepper, and nutmeg if using, and bring the sauce to a gentle simmer.
Simmer, stirring often, until the cream has reduced by about one third and thickened, about 3 to 5 minutes.
Aim for a sauce that feels slightly thicker than you want, since the spinach will release some liquid later.
Wilt the spinach

Add a large handful of chopped spinach to the pan and stir until it wilts down into the sauce.
Continue adding spinach in batches, letting each batch wilt before adding more, until all the spinach is in.
Cook, stirring often, until the spinach is tender and the sauce has thickened again, about 3 to 5 minutes.

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Finish with Parmesan and adjust

Stir in the grated Parmesan until melted and fully incorporated, then taste and adjust salt and pepper as needed.
If the creamed spinach seems too thick, loosen it with a splash of cream or milk over low heat.
If it seems watery, keep cooking over medium heat, stirring often, until excess liquid evaporates and the sauce clings.
Serve warm as a side, letting it sit a minute or two so it can thicken slightly off the heat.

Substitutions

Heavy cream -> half-and-half plus cream cheese: Use 3/4 cup half-and-half plus 2 ounces softened cream cheese instead of 1 cup heavy cream. This keeps the sauce creamy and rich, but slightly lighter, with a gentle tang that balances the spinach.
Butter -> olive oil: Swap the butter for 2 tablespoons extra-virgin olive oil if you prefer a lighter, dairy-reduced base. The flavor leans more Mediterranean, with a fruitier note that still works beautifully with garlic and Parmesan.
Parmesan -> Gruyere or Pecorino Romano: Use the same amount of grated Gruyere for a slightly sweeter, nuttier melt that feels very steakhouse style. For a saltier, sharper bite, swap in Pecorino Romano, but reduce the added salt a bit.

Tips

Dry the spinach thoroughly: Excess water on the leaves dilutes the sauce and can make the creamed spinach soupy instead of velvety. Use a salad spinner or clean towels until the leaves feel barely damp.
Choose the right pan: A wide skillet lets more liquid evaporate quickly, giving you a thicker, silkier sauce in less time.
Control the heat for the roux: Keep the heat at medium when cooking the roux so the flour cooks through without browning the garlic.
Season at the end too: Spinach can mute flavors, so always taste after wilting and add a pinch more salt or pepper if needed.
Make it ahead safely: Cool the creamed spinach quickly, store it in a shallow container, then reheat over low heat with a splash of cream.

Energy	310	kcal
Protein	6	g
Total Fat	26	g
Carbohydrates	13	g
Dietary Fiber	5	g

FAQ

Why did my creamed spinach turn out watery?: Usually the spinach was too wet or the cream did not cook long enough before and after adding spinach. Next time, dry the leaves very well and simmer until the sauce looks slightly thicker than you want.
Can I use frozen spinach instead of fresh?: Yes, but thaw it completely and squeeze out as much water as possible with your hands or a towel. Use about 2 ten-ounce boxes, then reduce the cream a bit less since frozen spinach releases less water.
How can I make this recipe lighter?: Swap half the heavy cream for whole milk, and skip the cheese or use a smaller handful. The sauce will be thinner but still creamy, with a more delicate feel that pairs nicely with grilled proteins.
My creamed spinach tastes floury; what went wrong?: The roux probably did not cook long enough before you added the cream. Next time, stir it over medium heat for at least one full minute, until it smells slightly nutty.
Can I use regular spinach instead of baby spinach?: Yes, regular spinach works well; remove any tough stems and chop the leaves into bite-size pieces before cooking. Because the leaves are larger and sturdier, they may need an extra minute or two to become tender.