Creamed Spinach is the perfect delicious side dish recipe. It is made with simple ingredients and comes together easily. It is bound to be a hit!
Creamed Spinach seems like a luxurious and fancy side dish that is perfect for holidays, but it is really easy to make! This fantastic vegetable side dish comes together simple with easy to find ingredients. It is decadent and delicious and perfect for a holiday table or to serve as a weeknight side.
How to Make Creamed Spinach
Here is a brief overview of how this creamed spinach recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Sauté the onion. In some melted butter, cook the onion with salt and pepper until it is translucent.
- Make the roux. Add some flour to the butter you sautéd the onion in to make a roux. Read more on this below.
- Finish the sauce. Slowly add the heavy cream, adding just a few tablespoons at a time, making sure it is fully absorbed before adding more. Then stir in the cheese.
- Add the spinach. Stir in the spinach, a few handfuls at a time. Allow it to wilt before adding more. Taste and add more salt and pepper as needed.
Making a Roux For Creamed Spinach
The base of any cream-based recipe is a roux, a thickening agent made with fat and flour. To make this the best creamed spinach recipe, we are using butter to sauté the onions and create a roux to give the dish the best creamy texture. By suspending the flour molecules in fat, the consistency of the sauce stays creamy and smooth. While making a roux is simple, there are a few important steps to follow to make sure it is done correctly.
- Make sure the flour is fully coated. If you still see streaks of white, continue whisking. It is important that all of the flour is coated with the butter or your dish will taste like flour.
- Add the liquid slowly. Start with a splash of heavy cream while you continue to stir. Once that is fully absorbed, add more. This whole process only takes a minute or two, but you do want to go slow.
Fresh or Frozen Spinach
This cream spinach recipe can be made with fresh or frozen spinach, depending on what you have available. Fresh baby spinach will give the dish the best texture and flavor and has smaller leaves than regular spinach.
If you decide to go with frozen spinach, look for just picked frozen cut spinach. It provides the best flavor and texture and the way it is frozen and sold, in an air tight bag, helps preserve those flavors best. If all you can find is chopped spinach, that will work but know the texture will be different.
If you use frozen spinach, which can be easier to keep on hand, thaw your spinach according to the package directions and remove excess moisture before adding it to the dish. Because frozen spinach is already cooked, it will just need to incorporate into the sauce and heat through, you will not notice it wilting like you would with fresh spinach. You will need 20 ounces of frozen spinach to replace the fresh spinach here.
Storing and Reheating Leftovers
Store any leftover creamy spinach in an airtight container in the refrigerator for up to three days. When you are ready to eat leftovers, reheat them in a saucepan over low heat until warmed through. If the sauce is too thick and you need to thin it out, add a little milk.
No, we use flour to make a roux.
I would not recommend freezing this recipe. Because it has a cream base and comes together so quickly, it is best to make and enjoy fresh.
I would store this recipe in an airtight container in the refrigerator for up to three days. Always use your best discretion when storing and eating leftovers.
If you make this easy creamed spinach recipe or any of my other recipes, leave a comment and let me know what you think. I love hearing from you!
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup parmesan cheese grated
- 32 ounces baby spinach washed
- In a large skillet, melt the butter. Add the onion, garlic, salt, and pepper. Cook until the onions are translucent, about 5 to 7 minutes.2 tablespoons unsalted butter, 1 small yellow onion, 3 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Whisk in the flour until you no longer see any white streaks. Slowly add the heavy cream. I like to add just a few tablespoons at a time, making sure it is fully absorbed before I add more. Bring the mixture to a low simmer.3 tablespoons all-purpose flour, 1 1/2 cups heavy cream
- Add in the cheese, stirring it in and allowing it to fully melt.1/2 cup parmesan cheese
- Stir in the spinach, a few handfuls at a time. Allow it to wilt before adding in more spinach. Stir the spinach into the sauce so it is fully coated. Taste and season with more salt and pepper as needed (I added about 1/2 a teaspoon more salt and a good dash of black pepper).32 ounces baby spinach