Last updated: October 5, 2026
This creamed spinach comes together in one skillet with a rich, velvety sauce that coats every bite of spinach without ever tasting heavy or bland. You will find the full recipe card below once you have read through the tips and background that make this version worth returning to.
What You Need for This Creamed Spinach
The Spinach
Fresh baby spinach gives you the best texture for this dish, since it wilts down quickly and does not release as much water as mature spinach leaves. Frozen chopped spinach works too, as long as you squeeze out as much liquid as possible before adding it to the sauce. Either way, you want the spinach fully wilted and well drained before it meets the cream sauce, since excess water thins out the finished dish and mutes the flavor.
The Cream Sauce
A classic roux of butter and flour thickens the sauce and gives it body, while whole milk and heavy cream together create the richness that steakhouses are known for. Grated Parmesan and a touch of nutmeg round out the flavor, with the nutmeg working quietly in the background rather than announcing itself. Garlic and a small amount of finely diced onion or shallot build a savory base that keeps the dish from tasting one-note.
How to Make Creamed Spinach
Wilting the Spinach
Start by wilting the fresh spinach in a large skillet over medium heat with a small amount of butter, working in batches if your skillet is not large enough to hold it all at once. Spinach reduces dramatically as it cooks, so a mountain of leaves will collapse down to just a cup or two. Once wilted, transfer the spinach to a colander and press out any excess liquid with the back of a spoon, then roughly chop it before setting it aside.
Building the Sauce
In the same skillet, melt more butter and cook the diced onion and garlic until softened and fragrant, about 3 minutes. Sprinkle the flour over the butter and onion mixture and cook it for a minute, stirring constantly, so the raw flour taste cooks out before any liquid is added. Slowly whisk in the milk and cream, a little at a time, so the sauce stays smooth rather than lumpy.
Bringing It Together
Let the sauce simmer gently until it thickens enough to coat the back of a spoon, which usually takes about 5 minutes. Stir in the Parmesan, nutmeg, salt and pepper, then fold the chopped spinach back into the sauce until every leaf is coated. Taste and adjust the seasoning before serving, since the amount of salt needed can vary depending on how salty your Parmesan is.
Invite everyone to spoon this straight from the skillet, using the recipe card below for exact measurements and timing.
Creamed Spinach
A rich, velvety creamed spinach made steakhouse-style with a Parmesan cream sauce, ready in under 30 minutes.
Ingredients
- 2 tablespoons butter
- 1 pound fresh baby spinach
- 2 tablespoons butter
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the spinach in batches and cook, stirring, until fully wilted, about 3 to 4 minutes total.
- Transfer the wilted spinach to a colander and press out excess liquid with the back of a spoon, then roughly chop and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Add the onion and garlic and cook until softened and fragrant, about 3 minutes.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute.
- Slowly whisk in the milk and heavy cream, a little at a time, until smooth.
- Simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Stir in the Parmesan, nutmeg, salt and pepper.
- Fold the chopped spinach into the sauce until fully coated and heated through.
- Taste and adjust seasoning, then serve warm.
Notes
Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
Nutrition Information:
Yield:
4Serving Size:
about 3/4 cupAmount Per Serving: Calories: 220Total Fat: 18gSaturated Fat: 11gSodium: 480mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 6g
Where Creamed Spinach Comes From
Creamed spinach has long been a steakhouse staple, a rich counterpoint to a seared cut of beef that lets a heavier main dish feel balanced rather than overwhelming. The dish likely grew out of classic French techniques for cooking greens in a bechamel-style sauce, adapted over time into the simplified, restaurant-friendly version most people recognize today. It has stuck around because it does exactly what a great side dish should: add richness and contrast without competing for attention on the plate.
Creamed Spinach Q&A
Can I use frozen spinach instead of fresh?
Yes, frozen chopped spinach works well in this recipe as long as you thaw it completely and squeeze out as much water as you can before adding it to the sauce. Skipping this step leaves you with a watery, thin sauce instead of the thick, creamy texture you want.
Why is my creamed spinach watery?
Watery creamed spinach almost always comes down to excess liquid from the spinach itself, either from skipping the draining step or from not simmering the sauce long enough to thicken. Give the sauce time to reduce and press the spinach firmly before adding it back in.
Can I make this dish ahead of time?
You can make creamed spinach up to 2 days ahead and store it covered in the refrigerator, then reheat it gently on the stovetop over low heat, stirring often. Add a splash of milk or cream when reheating if the sauce has thickened too much in the fridge.
What can I serve with creamed spinach?
Creamed spinach pairs naturally with steak, roasted chicken, pork chops or a holiday roast, since its richness balances out simply seasoned proteins. It also works well alongside roasted potatoes or a crisp green salad for a lighter meal.
Can I make this dish lighter?
You can swap the heavy cream for additional whole milk or half-and-half, though the sauce will be noticeably thinner and less rich. Reducing the sauce a few extra minutes helps compensate for the lighter dairy.
Can I add other cheeses?
Parmesan gives this version its classic steakhouse flavor, but a sharp white cheddar or Gruyere melted into the sauce adds a different kind of depth if you want to switch things up. Add any extra cheese gradually so the sauce does not become gritty or break.
Why This Recipe Works
This creamed spinach works because the roux is built and cooked properly before any liquid goes in, which is what gives the finished sauce its smooth, velvety texture instead of a grainy or separated one. Cooking the flour in butter for a full minute removes the raw, pasty taste that undercooked roux can leave behind, so the sauce tastes clean and rich rather than starchy.
Pressing the water out of the spinach before it goes back into the sauce is the other key step, since spinach holds onto a surprising amount of liquid even after a quick wilt. Skipping that step is the most common reason creamed spinach turns out thin, so taking the extra minute to drain it thoroughly protects the texture you worked to build in the sauce.
Finally, the small amount of nutmeg and the savory base of onion and garlic keep the dish from tasting flat. Cream-based sauces can turn one-note without something to cut through the richness, and nutmeg has long been the classic pairing for creamed greens because it adds warmth without becoming noticeable on its own.
Wrapping Up This Creamed Spinach
This creamed spinach recipe turns a handful of pantry staples into a rich, restaurant-worthy side dish you can make on a weeknight or for a holiday table. Once you have made it a time or two, you will find yourself reaching for this creamed spinach recipe any time a meal calls for something indulgent alongside it.
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