My easy creamed spinach is the ultimate side dish—velvety, savory, and just a little fancy without the fuss. I tested every shortcut and add-in to land on a version that’s rich and creamy with fresh spinach, and no cream or cream cheese! It’s ready in 20 minutes and perfect for holidays or spooning straight from the pan.
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This creamed spinach is better than any steakhouse!
The first time I had it, freshly made creamed spinach with shallots, garlic, and real cream, it was like tasting a completely different dish—warm, luxurious, and deeply satisfying.
My version balances richness with just enough freshness. I skip heavy cream and use half-and-half for a lighter (but still rich) base. The trick is a quick roux that holds everything together and fresh baby spinach that cooks down to silky ribbons. A little Parmesan adds umami, and a dash of nutmeg ties it all together. The texture is luscious, not gloopy, and it holds up well even if you make it ahead.
Want more sides that feel fancy but are dead simple? Try my squash and zucchini casserole, kimchi mac and cheese, or broccoli pesto pasta.
Ingredients and why they matter
My easy creamed spinach recipe is all about that rich, velvety base and fresh greens. Butter, shallots, and garlic provide a savory foundation, while flour and half-and-half create that silky cream sauce. Add Parmesan for a salty, nutty kick, a hint of nutmeg for warmth, and plenty of baby spinach for that earthy freshness—it all comes together for an irresistibly delicious bite.
Full ingredient list and detailed instructions are on the recipe card.
- Fresh baby spinach: The star. It wilts quickly and keeps a fresh, earthy flavor. Frozen works, but fresh baby spinach leaves give better texture and color.
- Shallots and garlic: Add depth and aroma without overpowering the spinach.
- Half-and-half: Creamy without being heavy. You can swap whole milk for a lighter version or go all-in with heavy cream.
- Flour + butter: A classic roux gives the sauce body without clumps.
- Parmesan: Adds salty richness and melts beautifully into the cream base.
- Nutmeg: Just a pinch adds warmth and enhances the creaminess without standing out.
TIPS & TRICKS
Shruthi’s top tips
- Use a wide skillet to wilt spinach faster and avoid excess liquid.
- Stir constantly when adding flour and cream to prevent lumps and achieve a smooth base.
- Add spinach in batches so it cooks evenly and doesn’t overcrowd the pan.
- If you’re prepping ahead, make the sauce and stir in wilted spinach just before serving for best texture.
- Parmesan not melting fully? Lower the heat slightly and stir continuously until smooth.
- Want it richer? Add a couple of tablespoons of cream cheese along with the Parmesan.
- Avoid overcooking the spinach at the end—it should look silky, not soggy.
- Add a squeeze of lemon juice to brighten the flavors right before serving.
How to make creamed spinach
- In a large skillet over medium heat, melt 1 tablespoon butter. Add diced shallots and cook until softened and translucent, about 2–3 minutes. Add the remaining 2 tablespoons of butter and garlic; cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and whisk continuously for 1–2 minutes to form a pale roux (it should smell slightly nutty, not raw).
- Slowly pour in the half-and-half while whisking constantly to prevent lumps. Continue cooking, whisking frequently, until the sauce thickens slightly, about 3–4 minutes.
- Stir in Parmesan cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Working in batches, add spinach to the skillet, folding gently with a spatula until wilted and well combined. Once all the spinach is added, continue cooking for 2–3 minutes, until spinach is fully incorporated and heated through.
- Taste and adjust seasoning as needed. Serve hot.
How to serve fresh creamed spinach
Creamed spinach is the ultimate feel-good side—and it goes with so much! It’s perfect for Thanksgiving, dinner parties, or anytime you want something comforting and delicious.
Serve it with roasted veggies, baked potatoes, mushroom stroganoff, or a crusty garlic bread. Want to keep it light but satisfying? Pair it with a hearty grain like farro or rice and you’re all set.
Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream to loosen it up.
I don’t recommend freezing it since the sauce tends to separate, but it’s delicious stirred into pasta, stuffed in baked potatoes, or folded into an omelet the next day!
More classic sides
Craving those timeless, crowd-pleasing sides? Here are a few of my all-time favorites!
Creamed Spinach
Easy, Creamy Microwave Mashed Potatoes
Green Beans and Potatoes
Green Bean Casserole with Cream Cheese
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Easy Creamed Spinach
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 3 tablespoon all purpose flour
- 2 cups half-and-half
- ½ cup Parmesan cheese, shredded
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon nutmeg
- 20 oz baby spinach
Instructions
- In a large skillet over medium heat, melt 1 tablespoon butter. Add diced shallots and cook until softened and translucent, about 2–3 minutes. Add the remaining 2 tablespoons of butter and garlic; cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and whisk continuously for 1–2 minutes to form a pale roux (it should smell slightly nutty, not raw).
- Slowly pour in the half-and-half while whisking constantly to prevent lumps. Continue cooking, whisking frequently, until the sauce thickens slightly, about 3–4 minutes.
- Stir in Parmesan cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Working in batches, add spinach to the skillet, folding gently with a spatula until wilted and well combined. Once all the spinach is added, continue cooking for 2–3 minutes, until spinach is fully incorporated and heated through.
- Taste and adjust seasoning as needed. Serve hot.
Notes
- Using frozen spinach? Substitute with one (10-ounce) box of frozen spinach, thawed and squeezed dry. Stir in during Step 5 until heated through.
- Using mature spinach? Trim tough stems, blanch for 1 minute in boiling water, then shock in ice water and drain thoroughly before adding in Step 5.
- For extra creaminess: Add 1–2 oz cream cheese along with the Parmesan in Step 4.
- Brighten it up: Stir in a teaspoon of fresh lemon juice at the end of cooking.
- Spicy twist: Add ¼ teaspoon red pepper flakes with the garlic for gentle heat.
- Leaving the stems on adds a bit of texture and a rustic feel. If you prefer a smoother creamed spinach, simply break them off before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
