Name: Creamed Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 20 ounces fresh spinach; 3 tablespoons unsalted butter; 2 shallots, diced (⅔ cup); ½ teaspoon sea salt; Freshly ground black pepper; 2 garlic cloves, grated; 1 tablespoon all-purpose flour; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; 1 teaspoon fresh lemon juice, plus more to taste

There’s something about the silky, rich texture and vibrant green pop of this Creamed Spinach Recipe that never fails to brighten up a meal. It’s the perfect side dish that feels indulgent, yet is surprisingly straightforward to make—trust me, once you try it, you’ll keep coming back for more.

The image shows a white bowl filled with creamy spinach. The dish has two main layers: the green spinach leaves mixed evenly with a thick, light cream sauce. The spinach looks fresh and slightly wilted, with the creamy sauce coating each leaf smoothly. A silver spoon with a wooden handle rests inside the bowl, partially submerged in the spinach and cream. The bowl is placed on a light wooden cutting board, set on a white marbled surface. To the right of the bowl, a folded blue cloth is visible, and in the background, a small black bowl holds finely grated white cheese. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamed Spinach Recipe
Top Tip
How to Serve Creamed Spinach Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamed Spinach Recipe

Why You'll Love This Recipe

I absolutely adore this creamed spinach because it’s creamy and comforting but still has that fresh green flavor shining through. It’s one of those dishes that feels fancy enough for a special dinner, yet easy enough for a weekday side.

Simple Ingredients: You probably already have everything in your pantry and fridge, making this recipe super accessible.
Balanced Creaminess: The combination of heavy cream and Parmesan creates richness without overwhelming the spinach’s natural taste.
Quick to Make: From start to finish, you can have this dish ready in about 30 minutes—a perfect complement to your main course.
Customizable: Whether you want to add more garlic, a squeeze of lemon, or even some chili flakes, this recipe adapts beautifully.

A close-up view of a stainless steel pan filled with creamy cooked spinach. The dish shows fresh dark green spinach leaves enveloped in a smooth, thick white cream sauce with small black pepper specks. On the right side, a wooden spoon is partially dipped into the sauce, held by a woman's hand. In the background, there is a half lemon and a lemon juicer on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Creamed Spinach Recipe work together in harmony to create a dish that’s rich, savory, and fresh. Each element brings its own magic, so let’s break down why they’re essential and share some tips on picking the best.

Flat lay of unsalted butter block, two whole uncracked brown shallots, coarse sea salt crystals, black peppercorns scattered, two whole uncracked garlic cloves, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl with heavy cream, freshly grated Parmesan cheese mound on a white plate, a large pile of fresh green spinach leaves, and a lemon wedge, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: This gives you control over the salt level and melts beautifully to create a luscious base.
Shallots: Milder and sweeter than onions, they add a delicate depth without overpowering the creaminess.
Sea salt: A subtle seasoning that enhances all the other flavors—don’t skip it!
Freshly ground black pepper: Adds just the right hint of sharpness and warmth.
Garlic cloves: Grated garlic blends in smoothly, lending aromatic richness.
All-purpose flour: Acts as the thickening agent, turning the cream into a dreamy sauce.
Heavy cream: This is what gives your creamed spinach that velvety texture and richness.
Parmesan cheese: Adds sharp, nutty flavor and helps thicken the sauce even more.
Fresh spinach: Use fresh, vibrant leaves—they wilt beautifully and keep the flavor bright.
Fresh lemon juice: The acidity cuts through the richness and lifts the whole dish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Creamed Spinach Recipe is how easy it is to tweak based on what you like or have on hand. I often add a pinch of nutmeg for a warm, cozy twist, or sprinkle in some crushed red pepper flakes if I’m craving a touch of heat.

Variation: When I want it lighter, I swap half the heavy cream for milk or a creamy plant-based milk, which still tastes indulgent but cuts down some of the richness.
Herb boost: Fresh thyme or tarragon seriously elevates the flavor if you’re feeling fancy.
Dairy-free alternative: Use coconut cream and nutritional yeast in place of cream and Parmesan for a veg-friendly version.

Step-by-Step: How I Make Creamed Spinach Recipe

Step 1: Sauté Shallots and Season

Start by melting the butter over medium heat in a large skillet. I like to use a heavy-bottomed pan to keep heat even. Toss in the diced shallots, sea salt, and freshly ground pepper, then let them cook for about 4 minutes until they’re soft and fragrant. This base is key—it creates that gentle sweet undertone that balances the creaminess perfectly.

Step 2: Add Garlic and Flour to Build the Sauce

Next, grate in the garlic and stir everything together quickly so it doesn't burn. Then sprinkle the flour right over the shallots and garlic, stirring constantly. This little step is like magic—it thickens the sauce smoothly without any lumps. Let it cook for a minute or so to get rid of the raw flour taste.

Step 3: Pour in the Cream and Simmer

Pour in the heavy cream and immediately reduce the heat to low. Simmer gently while stirring every now and then for 5 to 10 minutes, until the sauce thickens enough to coat the back of a spoon. Patience here pays off—the longer it thickens, the creamier your sauce will be.

Step 4: Stir in Parmesan and Wilt the Spinach

Once thickened, add in the freshly grated Parmesan, stirring until it melts fully. Then pile in the fresh spinach and cook, stirring often. The spinach will wilt quickly and release some water, slightly thinning the sauce. Keep cooking 2-3 minutes more to let it thicken back up.

Step 5: Finish with Lemon and Season

Turn off the heat and stir in a teaspoon of fresh lemon juice to brighten the flavors. Taste and adjust salt, pepper, or lemon if needed. That little squeeze of lemon is the secret to balancing the dish so it never feels too heavy.

Top Tip

From repeatedly making this Creamed Spinach Recipe, I’ve found a few kitchen tricks that really make your version shine and prevent common pitfalls.

Cooking the spinach separately: If you want a thicker sauce, cook the spinach on its own first to release excess water, then stir it into the cream sauce.
Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that can affect melting and sauce texture.
Don’t rush the simmer: Allow the cream to thicken slowly for a velvety finish instead of a watery sauce.
Fresh lemon juice is a game-changer: Add little by little until the flavor lifts—too much can overwhelm but just a touch balances the richness beautifully.

How to Serve Creamed Spinach Recipe

Garnishes

I usually top mine with a sprinkle of extra Parmesan and a few twists of black pepper. Sometimes I throw on toasted pine nuts or crispy shallots for extra texture and crunch — they’re small touches that make a big difference.

Side Dishes

It pairs beautifully with grilled steaks, roasted chicken, or even seared salmon. I’ve also served it alongside mashed potatoes or creamy polenta — it’s those creamy-on-creamy combos that just feel so comforting.

Creative Ways to Present

For special occasions, I’ve spooned creamed spinach into puff pastry shells or layered it into a gratin with breadcrumbs on top for a crispy crust. It also makes a lush filling inside savory crepes—perfect for brunch or fancy dinners.

Make Ahead and Storage

Storing Leftovers

I store leftover creamed spinach in an airtight container in the fridge, and it keeps well for about 3 days. Before you refrigerate, let it cool to room temperature to avoid sogginess.

Freezing

I’ve frozen this recipe a couple of times with decent results. The texture softens slightly when thawed, so I recommend freezing in smaller portions and reheating gently to keep it creamy.

Reheating

To reheat, I warm it slowly over low heat on the stove, stirring frequently. If it’s too thick, a splash of cream or milk helps bring back that perfect saucy consistency without drying out.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

You can, but it’s best to thaw and squeeze out as much water as possible before adding it to the sauce to avoid a watery dish. Frozen spinach tends to release more liquid, so adjusting the thickening time is helpful.

How do I make this recipe dairy-free?

Swap the heavy cream for coconut cream or a creamy plant-based alternative, and replace Parmesan cheese with nutritional yeast for a cheesy flavor without dairy. The sauce will still be deliciously creamy!

What’s the best way to avoid lumpy sauce?

Make sure to stir the flour into the butter and shallots thoroughly before adding cream, cooking it for about a minute to get rid of the raw taste. Adding cream slowly while stirring also helps create a smooth sauce without lumps.

Can I prepare creamed spinach ahead of time?

Absolutely! You can prepare the entire dish ahead and refrigerate it. Just reheat gently on the stove before serving. If freezing, portion it out to defrost only what you need, and stir in a splash of cream or milk when reheating for the best texture.

Final Thoughts

This Creamed Spinach Recipe holds a special place in my kitchen because it brings together comfort and freshness with such ease. It’s one of those dishes that feels like a hug on a plate and always wins compliments. I hope you enjoy making and sharing it just as much as I do — it’s a simple way to add a little luxury to any meal.