Easy Creamed Spinach
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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.
TOOLS FOR THIS RECIPE
DO I HAVE TO WASH THE SPINACH?
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.
FRESH OR FROZEN SPINACH?
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.
CAN I MAKE THIS AHEAD OF TIME?
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.
Easy Creamed Spinach
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot, diced
- 3 cloves garlic, minced
- 1 ½ tablespoons all-purpose flour
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon zest
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 4 bunches flat-leaf spinach, about 2 lb, trimmed, cleaned and coarsely chopped
Instructions
- Melt butter in a Dutch oven over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 7-8 minutes.
- Stir in Parmesan, Dijon, lemon zest and nutmeg; season with salt and pepper, to taste.
- Working in batches, stir in spinach until wilted, about 5-8 minutes.
- Serve immediately.
Did you make this recipe?
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What can 8 use in place of dijon mustard
Made this for Thanksgiving and it was so loved by so many! Made it the night before, baked it for about 20-25 minutes, wrapped it up and took it 100 miles away! Heated it up when I got there for about 20 minutes! Keeper!!
Restaurant quality and super easy to make. Delicious!
Interesting! I’ve never added flour! Can’t wait to try this recipe.
since I don’t like nutmeg will not use that. otherwise I will try this recipe sonde good
Nice recipe but mine is easier: cream cheese melted in hot spinach with garlic, chopped green onion, nutmeg.
I’m excited – I am also an X-Lawry’s Gal. I’m assuming you changed the recipe since after reading the reviews, you don’t have Gruyere cheese or a 1/4 cup of flower? Thought I’d ask before making.
If using frozen spinach, how many packages, and can half and half be used instead of heavy cream?
Chungah I always enjoy your recipes. Please clarify before I make this one. In the comments Gruyère cheese is mentioned in comments but I don’t see it in the actual receipt. How much and when are you putting in.
Easy Recipe to follow and tastes delicious
It is easy to be cooked and it is delicious I can’t wait to cook it for my family
As a San Francisco gal that lived in LA for 40 years, going to Lowry’s Prime Rib in Bev Hills and House of Prime Rib in SF were always my favorite special occasion restaurants to go to—and it didn’t even have to be a special occasion! I started making the identical meal at home for my standard Christmas Eve Dinner years ago…Spinning Salad Bowl—check! Prime rib—check! Mashed Potatoes—check. Yorkshire Pudding—check. Whipped Horseradish cream sauce—check! All Easy Peasy and Delicious. But damn it—why can’t I make a decent creamed spinach which is an important part of the meal! No idea but it was always CRAP! But today I found it! Damn delicious Creamed spinach and boy oh boy is it good! And easy! I followed the recipe to a T using a bit less flour (after reading reviews) and added the almost thawed spinach that still had enough moisture to thin out the dish a little more…but I can’t wait to serve it and make it again and again and again. I think this will be my favorite new dish when I start my keto diet on January 2! Thanks so much!
Hi, how much frozen spinach did you use?
Best creamed spinach ever!
The best spinach recipe ever! Delicious!
OMG! My first time ever trying a creamed spinach recipe at home. It was awesome. You’re awesome for sharing this recipe.
Your receipe are so amazing
This was a big hit for Thanksgiving! Easy, fast and delicious!!! All your recipes rock! I’m looking forward to getting your cookbook.
Your recipes are amazing and easy to do. I’ve just ordered your book to share with my daughters.
Exactly what I was looking for. My friends & I were just talking about making a dip for the upcoming holiday season, and this one seems to be the most popular. I hate buying the frozen dips to put in the oven, they don’t taste as good after a while.
Question – any difference in the end product between using table salt & kosher salt?
P.S. I absolutely love your cookbook, congrats & keep up the great work!!!
Cooked it tonight. Totally delicious !!