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The only creamed spinach recipe you will ever need! So creamy, so cheesy and so good. A must for your holiday needs!
Creamed spinach is a classic steakhouse side, but it’s also a Thanksgiving staple along with the rest of your holiday spread. It’s rich, it’s creamy, it’s cheesy, and it’s so so good. And you can get in your serving of veggies too.
With fresh spinach (baby spinach or frozen spinach can be used here as well), shallot, garlic, heavy cream, some good quality Parmesan, and nutmeg, you will have the BEST creamed spinach there ever was.
And you can make this entirely ahead of time, perfect for those busy holiday get-togethers.
Yes! When using fresh flat-leaf (mature) spinach, it is best to wash the spinach leaves thoroughly as some bunches can be pretty sandy and gritty.
It really just depends on personal preference. I prefer fresh, but frozen spinach (thawed and squeezed dry) can also be used. Frozen spinach makes more of a puree-type consistency.
Creamed spinach is not only super easy to make but it can also be made 1-2 days in advance, stored in the fridge in an air-tight container, and can be reheated over low heat until warmed through.
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