Using frozen spinach slashes time in this Easy Creamed Spinach recipe… it’s a perfect side dish for just about any main course and is prepared in just 25 minutes.
Creamed Spinach Recipe
Tender spinach in a velvety, cheesy cream sauce is always a welcomed holiday side dish (although I love it throughout the year!). It pairs perfectly with prime rib and can easily be made-ahead and reheated the next day.
Your Simple Ingredients
- Frozen chopped spinach (thawed) that has been squeezed dry (this prevents the dish from being watery).
- Butter – I use unsalted butter so that I can better control the saltiness to my taste.
- Yellow onion
- Heavy cream
- Cream cheese
- Salt and black pepper
- Ground nutmeg gives this dish a warm and very slightly sweet flavor.
- Whole milk
- All-purpose flour helps to thicken the creamy sauce when whisked with whole milk.
- Freshly grated Parmesan is an optional topping (but I highly recommend it!).
How to Prepare
Following is a very brief overview of how to prepare – please see the recipe card for full detailed instructions.
- Cook the onions until softened in melted butter in a large skillet. Add garlic and cook until fragrant.
- Add heavy cream, cream cheese, salt, pepper and nutmeg. Cook and stir until mixture is smooth.
- Whisk together the milk and flour and pour into mixture. Stir to combine. Cook and stir until thickened.
- Add spinach and stir well to combine. Cook until spinach is heated.
This recipe can easily be made a day ahead of time and served the next day. Allow to cool and store in the fridge in an airtight container. Reheat in a large skillet over low heat until warmed, stirring often.
The sauce will thicken after refrigerating, so I normally add 2 to 3 tablespoons of milk when reheating.
Number of Servings
This recipe yields approximately 5 cups (8 servings that are a little over ½ cup each).
More Holiday Side Dishes
Easy Creamed Spinach
- ¼ cup unsalted butter 4 tablespoons
- ½ cup diced yellow onion
- 2 tablespoons minced fresh garlic
- 1 cup heavy cream
- 4 ounces cream cheese cubed
- ½ teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- ¼ teaspoon ground nutmeg
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 2 (16 ounce) packages frozen chopped spinach thawed and squeezed dry
- freshly grated Parmesan cheese optional topping
- Melt butter in a large skillet over medium heat. Add onion and cook, stirring frequently, until onion is tender (about 3 to 4 minutes).
- Add garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Add heavy cream, cream cheese, salt, pepper and nutmeg. Stir until cheese is melted and mixture is smooth.
- In a bowl or large measuring cup, whisk together milk and flour. Pour into mixture and stir to combine.
- Cook, stirring constantly, until thickened (about 3 minutes).
- Add spinach and stir well to combine. Cook (stirring frequently) until spinach is heated, about 1 to 2 minutes. Season with additional salt and pepper, if desired.
- Sprinkle with freshly grated Parmesan, if desired.
- Allow to cool and store in an airtight container in the refrigerator for up to 2 to 3 days.
- Reheat in a large skillet over low heat (stirring frequently) until warmed through. The cream sauce will thicken after refrigerating; add 2 to 3 tablespoons of milk when reheating, if necessary.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.