This classic rich and creamy steakhouse-style creamed spinach recipe is easy to make with just 8 ingredients (fresh or frozen spinach) and in under 30 minutes. Perfect for serving alongside steak, at potlucks, and during the holidays!
Mince the garlic and finely chop the onion. Wash and drain the spinach if it isn't pre-washed.
Heat the butter over medium heat in a large skillet. Once hot, add the onion and cook for 3-4 minutes until soft. Then add the garlic and stir well, cooking for 30 seconds.
Stir in the spinach, stirring it regularly until it wilts.It might be easiest to add the spinach to the pan in 2-3 smaller portions if it doesn’t all fit at once. When the first lot wilts, add more until it’s all in the pan.
Sprinkle in the flour, stirring to incorporate. Then add the cream, milk, and all spices and stir.
Cook the creamed spinach covered over low heat until it reduces and thickens to your desired consistency (this can take 15-20 minutes over low heat). When ready, I like my sauce thick enough to coat the back of the spoon/spatula.If you prefer to cook the spinach for a minimal time, cook the sauce until reduced to your desired level, and only then add in the spinach, cooking until it’s wilted.
Add the parmesan (if using) at the end, stirring just enough to allow it to melt. At this point, try it and adjust any of the seasonings to your liking.
Remove the creamed spinach from the heat and enjoy!
How To Make Creamed Spinach From Frozen
Thaw the spinach (either at room temperature or in the microwave for 4-5 minutes) and drain all the excess liquid from the leaves well.
Meanwhile, prepare the sauce, cooking it until almost reduced to your desired level, then stir in the frozen spinach and cook until heated through.
Storage Instructions
Store: Allow it to cool and then store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat: reheat the creamed spinach on the stovetop over low heat (or in the microwave in 20-second increments), adding an extra splash of water or cream if needed.Freeze: The texture of the dairy can change upon thawing, but this creamy spinach dish is freezer safe. Allow it to cool completely, then store it in an airtight freezer-safe container (or bag) for up to 3 months. Allow it to thaw in the fridge overnight.
Notes
Season to taste: Tastebuds vary, so it's best to season it to your preferred taste.
For keto creamed spinach: A reader told me that using xanthan gum (1/4-1/2 tsp) should work to thicken the sauce in place of flour.
Adjust the amount of sauce: Tweak the ratio of sauce to spinach to your liking.
To save time: Use frozen spinach (thawed and liquid squeezed out). Prepare and thicken the sauce separately, then stir in the frozen spinach to heat for a few minutes until heated.
Optional Add-Ins: There are several ways to build on the above recipe for creamed spinach. Here are just a few of my favorite super easy add-ins.
Cayenne pepper: Add a pinch for subtle heat in this recipe.
Red pepper flakes: To sprinkle over the dish when serving for heat.
Dry mustard: Add a pinch and increase to taste for depth.
Cream cheese spinach: creamed spinach with cream cheese is even creamier and cheesier. I like to replace some of the cream with it.
Mushrooms: Sauté them with the onion for more umami and flavor depth.
Water chestnuts: For a subtle crunch, add them finely chopped.
Check the blog post for serving recommendations and answers to FAQs!