Name: Creamed Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 2 shallots, diced (⅓ cup); ½ teaspoon sea salt; Freshly ground black pepper, to taste; 2 garlic cloves, grated; 1 tablespoon all-purpose flour; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; 20 ounces fresh spinach; 1 teaspoon fresh lemon juice, plus more to taste

There’s something deeply comforting about a creamy, dreamy side dish that elevates any meal without fuss. This Creamed Spinach Recipe is exactly that—rich, velvety, with just the right zing from lemon to brighten it up. It’s not just a side; it’s a little celebration of simple ingredients coming together beautifully.

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’ve made my fair share of creamed spinach over the years, but this recipe strikes the perfect balance between luscious creaminess and fresh spinach flavor. It’s a total keeper for weeknights or dinner parties alike.

Perfectly Creamy: The heavy cream and Parmesan give it a rich texture without being overpowering.
Fresh and Bright: A touch of lemon juice cuts through the richness for a refreshing finish.
Simple to Make: Just a handful of ingredients and straightforward steps—no complicated technique required.
Versatile Side: Pairs beautifully with steak, chicken, or even a cozy bowl of pasta.

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 magic in this creamed spinach comes from quality ingredients that blend seamlessly. Each one plays a role in creating a luscious sauce and vibrant spinach flavor—plus some handy tips from my kitchen adventures.

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: Helps you control the salt level and adds that silky richness essential to a good cream sauce.
Shallots: They bring a subtle sweetness and depth—far preferable to regular onions here.
Sea salt: Enhances flavor gently without being harsh.
Freshly ground black pepper: Adds a mild kick that complements the creamy sauce.
Garlic cloves: Grated for more intense flavor that infuses the sauce evenly.
All-purpose flour: Thickens the cream mixture perfectly, so it clings to the spinach without being gluey.
Heavy cream: The heart of the sauce, delivering richness and that velvety mouthfeel I love.
Freshly grated Parmesan cheese: Adds a savory, nutty layer that melts right into the cream.
Fresh spinach: I prefer fresh over frozen for vibrant color and texture; just remember to rinse it well.
Fresh lemon juice: The secret weapon that brightens and balances the dish beautifully.

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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 of the things I love about this creamed spinach recipe is how adaptable it is. I often tweak it based on what I have or the meal I’m serving, and it always turns out delicious.

Variation: Sometimes, I swap shallots for finely chopped onions if that's what’s on hand; it changes the flavor slightly but still tasty. For a lighter option, Greek yogurt can replace some of the cream, though the texture and taste will shift.

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

Step 1: Soften the Shallots Just Right

Start by melting the butter in a large skillet over medium heat, then toss in the diced shallots with salt and several grinds of black pepper. Cook for about 4 minutes until the shallots soften and become fragrant, but don’t let them brown—that can bring a bitter edge. This gentle cooking builds a sweet, tender base for your sauce.

Step 2: Build the Creamy Sauce

Next, stir in the grated garlic followed by the flour. Mixing the flour with butter and aromatics before adding cream helps prevent lumps—a trick I picked up after a few botched sauces. Pour in the heavy cream, then lower the heat and let it simmer gently for 5 to 10 minutes. Stir occasionally, watching for the sauce to thicken enough to coat your spoon smoothly. Once thickened, add the Parmesan cheese and stir until melted into a silky, cheesy sauce.

Step 3: Wilt the Spinach and Finish

Now for the star ingredient: fresh spinach. Add it to your creamy sauce and stir frequently until just wilted. You'll notice the sauce thins out a bit from the spinach’s natural water—don't worry, just keep cooking 2-3 more minutes, and it will thicken again nicely. Before serving, stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed.

Top Tip

When I first made creamed spinach, I learned the hard way that too much heat can scorch the cream and make the sauce separate. Keeping the heat low and stirring patiently is key to that perfect silky texture.

Gentle Simmer: Avoid boiling the cream—low and slow gives the best consistency.
Pre-wilt Spinach: If you’re short on time, quickly steaming the spinach before adding it helps reduce excess water in the pan.
Grate Fresh Garlic: Grated garlic disperses more evenly, infusing the sauce gently without raw harshness.
Use Fresh Lemon: Bottled lemon juice pales here; fresh juice wakes up the dish beautifully.

How to Serve Creamed Spinach Recipe

Garnishes

I like to sprinkle a little extra freshly grated Parmesan and cracked black pepper on top right before serving. Sometimes a few toasted pine nuts or a tiny drizzle of good olive oil adds a lovely touch and an unexpected crunch.

Side Dishes

This creamed spinach shines alongside roasted or grilled proteins—think juicy steak, baked chicken thighs, or pan-seared salmon. It’s also fantastic with mashed potatoes or even on toasted sourdough for a cozy, hearty vibe.

Creative Ways to Present

For special dinners, I’ve spooned creamed spinach into small ramekins and topped with a grating of Parmesan, then broiled until golden for an elegant look. It also works beautifully stuffed into puff pastry or as a sauce base under seared scallops.

Make Ahead and Storage

Storing Leftovers

I store leftover creamed spinach in an airtight container in the fridge, and it stays good for up to 3 days. When reheating, I prefer gently warming it on the stove over low heat, adding a splash of cream or milk to loosen it up if needed.

Freezing

I haven’t had the best luck freezing creamed spinach because the cream sauce tends to separate upon thawing. If you want to freeze, try freezing immediately after cooking and use within a month, reheating gently and stirring well.

Reheating

Reheating on the stove works best—low heat, stirring often and adding a little splash of cream to restore that fresh-made consistency. Microwave can work, but go slow and stir frequently to avoid curdling.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out as much liquid as possible before adding to the sauce. This helps prevent the sauce from becoming too watery.

Is there a way to make this recipe vegan?

To make a vegan version, substitute the butter with a plant-based alternative, use coconut or oat cream instead of heavy cream, and nutritional yeast can replace Parmesan to add a cheesy flavor.

How can I prevent the cream sauce from curdling?

Keep the heat low when simmering the cream and avoid boiling it vigorously. Stir frequently and add cheese gradually to maintain a smooth sauce.

Can this creamed spinach be frozen and reheated?

While it’s possible to freeze, the sauce may separate, and texture might change. If freezing, cool completely and store in airtight containers. Reheat gently with a splash of cream to restore texture.

Final Thoughts

This Creamed Spinach Recipe holds a special place in my heart because it’s proof that simple ingredients, treated thoughtfully, can turn into something truly special. Whether you’re adding it to a weeknight meal or wowing guests, it’s a recipe I come back to time and time again—and I hope you’ll enjoy it just as much as I do.