Rich, silky and full of savory flavor, this Creamed Spinach turns a simple vegetable into a holiday-worthy side dish. Tender spinach is folded into a velvety garlic-Parmesan cream sauce for an elegant accompaniment to turkey, ham, roast beef or any festive dinner.
Ingredients
Method
- Thaw the spinach completely and squeeze out as much liquid as possible so the finished dish stays rich and creamy rather than watery.
- Melt the butter in a large skillet over medium heat. Add the shallot and cook until softened, then stir in the garlic and cook briefly until fragrant.
- Sprinkle the flour over the shallot mixture and cook briefly, stirring constantly.
- Slowly whisk in the milk followed by the heavy cream until smooth.
- Cook gently, stirring frequently, until the sauce begins to thicken.
- Stir in the Parmesan, cream cheese, nutmeg, salt, black pepper and crushed red pepper flakes, if using.
- Fold the well-drained spinach into the cream sauce until evenly coated.
- Cook gently until the spinach is completely heated through and the sauce is thick and creamy. Taste and adjust the seasoning as needed.
- Transfer to a warm serving dish and finish with Parmesan, freshly cracked black pepper and parsley if desired.
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🔄 Variations
🧀 Extra Cheesy: Add shredded Gruyère or white cheddar for an even richer holiday side.
🥓 Bacon Creamed Spinach: Fold in crisp crumbled bacon just before serving.
🍄 Mushroom Creamed Spinach: Add sautéed mushrooms with the shallots for an earthy variation.
🍽️ Serving Suggestions
🧊 Storage
Refrigerate leftover creamed spinach in an airtight container for up to 3–4 days. Reheat gently over low heat, adding a splash of milk or cream if necessary to loosen the sauce.
💡 Pro Tips
The most important step is removing as much water as possible from the spinach. Wrap the thawed spinach in a clean kitchen towel and squeeze firmly before adding it to the sauce.
Keep the heat moderate after adding the dairy. A gentle simmer produces a smoother, creamier sauce than rapid boiling.
Freshly grated Parmesan melts more smoothly and gives the sauce better flavor than pre-shredded cheese.
❓ FAQs
Can I make Creamed Spinach ahead of time?
Yes. Prepare it a day ahead, refrigerate and gently reheat before serving. Add a splash of milk or cream if the sauce has thickened too much.
Can I use fresh spinach instead of frozen?
Yes. Wilt fresh spinach first, allow it to cool, squeeze out the excess moisture and chop it before adding it to the sauce.
Why is my creamed spinach watery?
The spinach likely retained too much moisture. Squeezing thawed or cooked spinach thoroughly is essential.
Can I make Creamed Spinach without heavy cream?
Yes. You can replace the heavy cream with additional whole milk, although the finished sauce will be somewhat lighter.
What can I serve with Creamed Spinach?
It pairs particularly well with turkey, ham, prime rib, roast beef, chicken and other holiday mains.