The Ultimate Creamed Spinach Recipe:

Want to make the best creamed spinach recipe in your own kitchen? I’m so excited to share this with you! This creamed spinach recipe turns plain spinach into something amazing and creamy that everyone loves. When I first made this dish, I couldn’t believe how easy it was. You just need some basic ingredients and about 20 minutes. The spinach becomes so soft and sits in this beautiful creamy sauce that tastes like it came from an expensive restaurant. My family asks me to make it every week now! It goes perfectly with chicken, steak, or even just with some crusty bread. Trust me, once you try this creamed spinach recipe, you’ll want to make it all the time!

Ingredients List

Let’s get everything ready! Here’s what you need:

The Main Stuff:

• 1 pound of fresh spinach (you can also use a frozen bag if fresh isn’t available – just make sure to squeeze all the water out!)
• 2 tablespoons of butter (this makes everything taste rich and delicious)
• 3 garlic cloves (chop them up small – fresh garlic is so much better than the powder!)
• 1 cup of heavy cream (this is what makes it super creamy – you can use half-and-half if you want something lighter)
• 4 ounces of cream cheese (leave it on the counter for 30 minutes so it’s soft)
• ½ cup of Parmesan cheese (grate it yourself if you can – it melts better!)
• ¼ teaspoon of nutmeg (I know this sounds strange, but it’s the secret ingredient!)
• Salt and pepper (just taste as you go)

Want to Make It Even Better?

• One small onion, chopped tiny (makes it sweeter)
• A tiny pinch of chili flakes (if you like a little spice)
• Extra cheese on top (because why not?)

Don’t worry if you don’t have everything perfect. Cooking is flexible, and you can swap things around!

Timing

Getting Ready: 8 minutes
Cooking: 15 minutes
Everything Together: 23 minutes

Yes, really! This whole thing takes less than 25 minutes. I love that about this recipe. Most fancy creamed spinach recipes take forever, but this one is super quick. When my friends come over for dinner, I can make this while we’re talking and it’s ready before we even sit down. If you’re using the frozen spinach, you might need a few extra minutes to squeeze out the water, but that’s it. You can even chop your garlic the night before and keep it in a small container in the fridge. Easy!

Step-by-Step Instructions

Step 1: Get Your Spinach Ready

Okay, first things first. If you bought fresh spinach, Give them a good rinse under running water you’d be surprised what can hide in those wrinkly leaves. Sometimes there’s dirt hiding in there! Shake off most of the water, but don’t dry it completely – a little bit of water is actually helpful. If you’re using frozen spinach, let it thaw out completely (you can put it in the microwave for this), then squeeze it hard with your hands or a towel. Get as much water out as you can! This is Skipping this step means you’ll end up with a thin, soupy mess instead of that thick, luxurious texture we’re going for.

Step 2: Cook the Garlic

Put your pan on the stove at medium heat and drop in the butter. Wait until it melts and starts making little bubbles. Now throw in your chopped garlic and stir it around for about a minute. Your kitchen will smell amazing! Just watch it carefully – if the garlic turns brown, it gets bitter and ruins everything. We want it light golden and smelling great.

Step 3: Add the Spinach

Time to add your spinach! IWorking with fresh leaves? Start with one generous handful. It looks like way too much, right? Don’t worry! Spinach shrinks a lot when it cooks. Keep adding more handfuls as it shrinks down. Give it a stir every now and then. If you’re using the frozen kind, just dump it all in at once and break up any frozen chunks with your spoon. Cook for about 2-3 minutes until everything looks soft and dark green.

Step 4: Make It Creamy

Turn the heat down a bit – we don’t want it too hot now. Break your cream cheese into small pieces and add them to the pan. Stir everything together and watch the cream cheese melt into the spinach. It looks kind of lumpy at first, but keep stirring and it gets smooth. Once the cream cheese is mostly melted, pour in your heavy cream. Keep stirring! The mixture should start looking shiny and smooth. This is the fun part!

Step 5: Add All the Good Stuff

Sprinkle in your Parmesan cheese, that little bit of nutmeg, and some salt and pepper. Mix it all together gently. Let everything bubble quietly for about 3-4 minutes while you stir it sometimes. The sauce should get thicker when you lift your spoon, the sauce should stick to it. Sauce looking overly dense? Pour in just a small amount of milk. If it’s too thin, just let it cook for another minute.

Step 6: Taste and Fix It

This is my favorite part! Grab a clean spoon and taste your creamed spinach. Does it need more salt? More pepper? Maybe a tiny bit more nutmeg? Everyone’s taste is different, so make it perfect for you. I always add a little extra Parmesan at the end because I love cheese!

Nutritional Information

Here’s what’s in one serving (this recipe makes 6 servings):

• Calories: 245
• Fat: 22g
• Cholesterol: 68mg
• Salt: 285mg
• Carbs: 7g
• Fiber: 2g
• Sugar: 2g
• Protein: 7g

The Good News:

• Tons of Vitamin A (85% of what you need daily!)
• Lots of Vitamin C (25%)
• Good calcium (28%)
• Nice amount of iron (15%)

So yeah, this recipe has cream and cheese, which makes it rich. But spinach is really healthy too! You’re getting almost all your daily Vitamin A in one serving. That’s pretty amazing for something that tastes this good. It’s okay to enjoy creamy, delicious food sometimes – life is short!

Healthier Alternatives for the Recipe

Want to make this a bit healthier? No problem! Here are some easy swaps:

Less Fat, Still Delicious:

• Use half-and-half or whole milk instead of heavy cream (you’ll save about 100 calories)
• Try low-fat cream cheese (it’s not that different, honestly)
• Mix in some Greek yogurt with the cream cheese (adds protein and tastes tangy in a good way)
• Use less Parmesan, maybe just 3-4 tablespoons

No Dairy? Try This:

• Coconut cream works instead of heavy cream (get the full-fat kind)
• There are lots of dairy-free cream cheeses now that taste really similar
• Use nutritional yeast instead of Parmesan (it’s kind of cheesy and nutty)
• Cook with olive oil instead of butter

Make It Even More Nutritious:

• Throw in some cooked mushrooms (so good!)
• Mix kale with your spinach for extra texture
• Add white beans for more protein and fiber
• Put some toasted nuts on top for crunch

These changes can cut the calories by 25-40%! You’ll still have that creamy texture you want, just a bit lighter.

Serving Suggestions

This creamed spinach goes with so many things! Here are my favorite ways to serve it:

Classic Combinations:

• Next to a juicy grilled steak (just like fancy steakhouses do it)
• With roasted chicken – so simple and tasty
• Alongside baked salmon for a really nice dinner
• With pork chops – my dad’s favorite

Creative Ideas:

• Put it on top of a baked potato (loaded veggie potato!)
• Stuff it inside chicken breasts before baking (looks impressive!)
• Serve it with scrambled eggs for a fancy breakfast
• Use it as a dip with toasted bread pieces
• Put it in lasagna layers (extra vegetables sneaked in!)

Make It Look Nice:

• Add extra Parmesan shavings on top
• Crack some fresh black pepper over it
• Serve it in small bowls for each person
• Put crispy onions on top for crunch
• Sprinkle some fresh parsley for color

Whether you’re cooking for your family on a Tuesday or having friends over for dinner, this dish works perfectly!

Common Mistakes to Avoid

Let me help you avoid the problems I had when I first started making this:

Mistake 1: Forgetting to Squeeze the Water Out
If you use frozen spinach and don’t squeeze it dry, you’ll end up with spinach soup instead of creamed spinach. Really squeeze it hard! You’ll be surprised how much water comes out – sometimes a whole cup!

Mistake 2: Cooking Too Hot
When I made this the first time, I had the heat too high and my cream got weird and separated. Keep your heat medium or even medium-low. It takes a tiny bit longer, but your sauce will be perfectly smooth.

Mistake 3: Using Garlic from a Jar
I know it’s easier, but fresh garlic tastes SO much better. The jarred stuff just doesn’t have the same flavor. Take the extra 30 seconds to chop fresh garlic – you’ll taste the difference!

Mistake 4: Cooking the Spinach Too Long
Spinach cooks really fast. If you cook it too much, it gets dark, mushy, and kind of bitter. Just cook it until it’s soft and bright green, then move on to the next step.

Mistake 5: Dumping All the Cheese In at Once
If your sauce is really hot and you throw all the cheese in together, it can get lumpy and grainy. Turn your heat down first, then add the cheese while you stir. Much better results!

Mistake 6: Leaving Out the Nutmeg
I almost skipped the nutmeg the first time because I thought it was weird. Don’t do that! You only need a tiny amount, but it makes the whole dish taste more complex and special. It’s the secret ingredient that makes people ask “what’s in this?”

Storing Tips for the Recipe

Keeping Leftovers in the Fridge:
Put your leftover creamed spinach in a container with a lid and keep it in the fridge. It stays good for 3-4 days. Sometimes the cream and spinach separate a bit while it sits, but don’t worry – when you heat it up and stir it, everything comes back together nicely.

How to Warm It Up:

• On the stove: Put it in a pot on low heat and stir it often. Add a little bit of cream or milk if it looks too thick.
• In the microwave: Heat it for 30 seconds, stir it, then heat for another 30 seconds. Keep doing this until it’s hot.
• In the oven: Put it in a dish, cover it with foil, and warm it at 325°F for about 15-20 minutes.

Can You Freeze It?
Honestly, freezing isn’t the best for this recipe. The cream can separate when you thaw it out, and the texture gets a bit weird. But if you really need to freeze it, use a freezer container and it’ll last about 2 months. When you’re ready to eat it, let it thaw in the fridge overnight, then reheat it slowly on the stove while stirring a lot. You might need to add some fresh cream to make it smooth again.

Making It Ahead:
You can make this whole recipe the day before! Just cook it completely, let it cool down, and put it in the fridge. The next day, warm it up gently on the stove. You can also prepare everything separately – wash your spinach, chop your garlic, measure your cream – and keep it all ready in the fridge. Then when you’re ready to cook, everything goes super fast!

Conclusion

This creamed spinach recipe is honestly one of my favorites because it’s quick, tastes amazing, and makes any meal feel special. You get tender spinach in a rich, creamy sauce with Parmesan and a hint of nutmeg, and it only takes 23 minutes to make from start to finish!

Ready to try it? Make this creamed spinach recipe tonight and see how delicious vegetables can be! I’d really love to know how yours turns out – leave a review or comment below and tell me what you think. Did you add anything special? Did your family love it? Also, subscribe to get more easy recipes like this sent right to your email. Let’s cook something delicious together!

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• Ninja NC301 CREAMi Ice Cream Maker.
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FAQs

Q: Can I use frozen spinach?
A: Yes, definitely! Frozen spinach is actually easier sometimes. Just get a 16-ounce bag, let it thaw completely, and squeeze out ALL the water. Like, really squeeze it hard. The taste is basically the same as fresh, though fresh spinach looks a bit brighter green.

Q: Why is my creamed spinach watery?
A: Too much water is the problem. If you’re using frozen spinach, you have to squeeze out every drop of liquid – I mean really squeeze it! With fresh spinach, don’t add too much at once and let it cook down properly. If your sauce is already watery, just let it cook uncovered for a few more minutes and the extra liquid will evaporate.

Q: Can I make this before my guests arrive?
A: Yes! Make it the day before and keep it in the fridge in a covered container. When you’re ready to serve, warm it up slowly on the stove over low heat, stirring often. Add a little splash of cream if it needs it to look smooth again.

Q: I don’t have heavy cream. What can I use?
A: Half-and-half works pretty well, though it’s not as rich and creamy. Regular whole milk is okay too, but your sauce will be thinner – you might need to cook it longer or add extra cream cheese to thicken it up. If you can’t have dairy, try coconut cream (the thick kind) or cashew cream.

Q: Help! My garlic burned!
A: Garlic burns really fast. Cook it on medium heat (not high) and stir it constantly. It should smell good and look light golden in about 60-90 seconds. If it starts getting brown, your heat is too high. If it burns, you have to throw it out and start over because burnt garlic tastes really bitter.

Q: Can I add other vegetables?
A: Absolutely! Mushrooms are amazing in this – just cook them with the garlic. Caramelized onions are delicious too. Artichoke hearts are really fancy and tasty. Just make sure any vegetables you add are cooked properly and not too wet before you continue with the recipe.

Q: Is this okay for keto diet?
A: Yes! It only has 7g of carbs per serving and lots of fat, so it’s perfect for keto. Just make sure you use full-fat cream and cream cheese to keep it keto-friendly.

Q: What’s the best way to reheat leftovers so they taste fresh?
A: The stove works best. Put your leftovers in a pan on low heat and stir frequently until it’s warm. Add a tablespoon or two of cream or milk while you’re heating it – this brings back that smooth, creamy texture. The microwave is faster but you have to stop and stir it every 30 seconds so it heats evenly.