Can I use frozen spinach?

Yes, thaw and drain frozen spinach well before adding it to the cream sauce. Squeeze out excess moisture to prevent watery results.

How do I make it richer?

Mix in 2 oz of cream cheese or add a splash of white wine while simmering the cream sauce for extra richness and depth of flavor.

Try topping with crispy shallots, toasted breadcrumbs, or additional grated Parmesan cheese before serving for added crunch.

This dish is gluten-free when using gluten-free certified Parmesan cheese and avoiding cross-contamination from kitchen tools.

Prepare in advance and reheat gently over low heat to maintain the creamy texture. Add a splash of cream when reheating, if needed.

Parmesan cheese delivers a classic, nutty flavor, but you may substitute with Gruyère or Pecorino for a different taste profile.

A rich and velvety side dish of tender spinach in a garlic-infused cream sauce, perfect alongside steak, poultry, or holiday roasts.

I remember serving creamed spinach for the first time on Thanksgiving—it instantly became the most requested side dish at our gathering.

Fresh spinach: 1 lb (450 g), washed and trimmed (or use 10 oz frozen spinach, thawed and drained)
Shallot or onion: 1 small shallot or ½ small onion, finely chopped
Garlic: 2 cloves, minced
Butter: 2 tablespoons unsalted
Heavy cream: ¾ cup
Whole milk: ¼ cup
Parmesan cheese: ½ cup grated
Nutmeg: ⅛ teaspoon grated
Salt and pepper: to taste

Prep the spinach:: If using fresh spinach, blanch in boiling water for 30 seconds, then transfer to ice water. Drain well and chop roughly. If using frozen spinach, squeeze out excess moisture.
Sauté aromatics:: In a large skillet, melt the butter over medium heat. Sauté the chopped shallot (or onion) for 2 minutes until soft. Add garlic and cook for 1 minute.
Make the sauce:: Stir in the cream and milk. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.
Add and cook spinach:: Add the chopped spinach to the pan, stirring to coat in the cream mixture. Simmer for 2 minutes until heated through.
Finish and serve:: Stir in Parmesan cheese and nutmeg. Season with salt and pepper to taste. Simmer until the sauce reaches your desired thickness. Serve warm.

My father always requested creamed spinach at family dinners and declared it the best comfort food on cold evenings.

Add 2 oz cream cheese or a splash of white wine for extra richness and a luxurious touch.

Top creamed spinach with crispy shallots for crunch or serve as a steakhouse side at your next feast.

You will need a large skillet, knife, cutting board, and colander for blanching fresh spinach.

Creamed spinach is always a crowd-pleaser—creamy, savory, and ready to complement any main dish in minutes.

→ Can I use frozen spinach?: Yes, thaw and drain frozen spinach well before adding it to the cream sauce. Squeeze out excess moisture to prevent watery results.
→ How do I make it richer?: Mix in 2 oz of cream cheese or add a splash of white wine while simmering the cream sauce for extra richness and depth of flavor.
→ What can I add for texture?: Try topping with crispy shallots, toasted breadcrumbs, or additional grated Parmesan cheese before serving for added crunch.
→ Is this gluten-free?: This dish is gluten-free when using gluten-free certified Parmesan cheese and avoiding cross-contamination from kitchen tools.
→ Can it be made ahead?: Prepare in advance and reheat gently over low heat to maintain the creamy texture. Add a splash of cream when reheating, if needed.
→ Which cheese works best?: Parmesan cheese delivers a classic, nutty flavor, but you may substitute with Gruyère or Pecorino for a different taste profile.