Creamed spinach is a simple side dish that’s just as perfect for a weeknight dinner as it is for a holiday celebration! Frozen chopped spinach is cooked in a garlicky cream sauce, and the entire dish takes under 10 minutes to make!
If you’re putting together a menu for a big Thanksgiving or Christmas gathering, you have to figure out the right balance of make-ahead dishes and quick sides; of things to make on the stove vs. in the oven; of elaborate recipes and simple dishes. Creamed spinach is the perfect recipe to slot in when you need something easy, that can be made on the stovetop in minutes, and that complements just about any other dish on the menu.
It also tastes so good, I guarantee you won’t have any leftovers!
Easy Creamed Spinach Recipe
Creamed spinach couldn’t be easier to make, and the payoff is a side dish that’s rich, creamy, and delicious. Even people who normally don’t like spinach will enjoy this one—I mean, you can’t go wrong with a garlic-infused cream sauce!
While I always think of this as a holiday recipe, it’s so simple that it works for a weeknight dinner, too. Serve it with steak and a baked potato, or with Air Fryer Chicken Breasts. Sometimes I even like spreading leftovers onto a slice of crusty bread, topping it with cheese, and broiling it in the oven.
- Olive oil
- Onion – Use a white or yellow onion.
- Frozen chopped spinach – If you forget to thaw the spinach in advance, you can place it in a colander and run hot water over it until it’s thawed.
- Garlic – The recipe calls for 2 cloves, but if you love garlic, feel free to add more!
- Cream cheese
- Heavy cream
- Parmesan Creamed Spinach – Add 1/2 cup of shredded parmesan cheese when you add the cream cheese.
- Creamed Spinach with Mushrooms – Sauté 8 ounces of sliced mushrooms with the onion; make the rest of the recipe as written.
How to Make Creamed Spinach
1. Cook the Onion
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 to 7 minutes.
2. Add the Spinach and Garlic
Stir in the thawed spinach and garlic. Cook until the garlic is fragrant and the spinach is warmed through, about 2 minutes.
Stir in the remaining ingredients and continue to cook until the cream cheese is melted and the sauce is smooth.
Is creamed spinach healthy?
Spinach itself is super healthy, so it does deliver a lot of vitamins and minerals, but the addition of cream and cream cheese means this isn’t exactly a low calorie dish! That said, if you’re on a keto diet, this creamed spinach recipe is low carb.
Can creamed spinach be frozen?
Yes, you can freeze creamed spinach for up to 2 months. When you’re ready to reheat it, let it thaw in the refrigerator, then warm it in the microwave or on the stovetop. (You might need to add a bit of milk if you’re reheating it on the stove.)
How much nutmeg is in creamed spinach?
My creamed spinach recipe doesn’t call for nutmeg, but if you’d like to add some, just add a pinch.
How to Store Leftovers
Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. This recipe is best reheated in the microwave, but if you’d rather warm it in a saucepan, add a splash of milk to thin it out a bit and heat it over medium.
More Vegetable Sides
- Easy 5-Ingredient Corn Casserole
- Broccoli Casserole
- Cheesy Mushroom and Onion Green Bean Casserole
- Cheesy Cauliflower Casserole
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 packages 10 ounces each frozen chopped spinach, thawed and squeezed dry
- 2 garlic cloves minced
- 8 ounces cream cheese softened
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes.
- Add spinach and garlic; cook 2 minutes longer.
- Stir in remaining ingredients; cook until cream cheese is melted.