Name: Creamed Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 20 ounces fresh spinach; 3 tablespoons unsalted butter; 2 shallots, diced (⅔ 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; 1 teaspoon fresh lemon juice, plus more to taste

There’s something irresistibly comforting about a rich, velvety side dish, and this Creamed Spinach Recipe hits all the right notes. It’s the perfect balance of creamy, cheesy goodness with a fresh pop of lemony brightness that makes spinach feel like a star.

A white bowl filled with creamy spinach, where bright green spinach leaves are mixed into a thick, white sauce giving a smooth texture. The bowl sits on a wooden cutting board with a spoon that has a brown wooden handle placed inside the bowl, partially covered in the cream and spinach. Next to the bowl, there is a small black dish with grated cheese on a white marbled surface, and a blue cloth is placed near the wooden board. 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 countless versions of creamed spinach over the years, but this one always makes it to the top of my “must-make” list. The balance between the tender spinach and the creamy Parmesan sauce creates something truly magical, perfect for elevating weeknight dinners or holiday feasts.

Simple Ingredients: You probably already have most of these in your pantry, so it’s easy to whip up on a whim.
Quick and Easy: Ready in about 30 minutes, it’s perfect when you want something fancy but fast.
Flavor Packed: The combination of garlic, shallots, and Parmesan gives it a depth that’s anything but boring.
Versatile Side: Goes with steak, chicken, fish, or even as a rich veggie centerpiece.

A close-up top view of a metal frying pan filled with creamy white sauce mixed with bright green wilted spinach leaves, some stems visible, giving a fresh texture. A wooden spoon with smooth texture is partially dipped into the sauce on the right side of the pan, showing thick creamy sauce coating its curved surface. Above the pan on the white marbled surface, a halved lemon with bright yellow skin sits next to a metal lemon squeezer holding another lemon half. The whole scene is bright and clean with soft natural light highlighting the creamy and leafy green layers. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamed spinach recipe plays a key role in building layers of flavor and texture. Choosing fresh spinach and quality Parmesan really makes the difference between a good side and an unforgettable one.

Flat lay of unsalted butter in a small white ceramic bowl, two whole uncracked brown shallots, coarse sea salt crystals in a small white ceramic bowl, black peppercorns in a small white ceramic bowl, two whole garlic cloves, all-purpose flour in a small white ceramic bowl, heavy cream in a small white ceramic bowl, freshly grated Parmesan cheese mound on a white ceramic plate, a generous bunch of fresh bright green spinach leaves, and a small white ceramic bowl with fresh lemon juice placed 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: Gives a rich, creamy base, and using unsalted lets you control the salt level yourself.
Shallots: They’re milder and sweeter than onions, adding gentle flavor without overpowering the dish.
Sea Salt: Enhances all the flavors naturally.
Freshly Ground Black Pepper: Adds just the right amount of bite and complexity.
Garlic Cloves: Fresh garlic gives a wonderful aromatic boost that can’t be beaten.
All-Purpose Flour: Thickens the cream sauce so it clings beautifully to the spinach.
Heavy Cream: Provides that luscious, silky texture that makes this a true comfort food classic.
Freshly Grated Parmesan Cheese: Adds an umami-rich depth and slight nuttiness—always freshly grated for best melting.
Fresh Spinach: Use fresh leaves for a tender texture and vibrant color; it wilts quickly and absorbs the sauce perfectly.
Fresh Lemon Juice: The secret ingredient that brightens the richness and balances flavors.

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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

I’m all about making recipes my own, and this creamed spinach is no exception. Feel free to tweak it to match your taste or dietary needs—you can’t go wrong here.

Variation: One time, I swapped half the heavy cream for Greek yogurt to lighten it up, and it was still luxuriously creamy with a tangy twist.
Dairy-Free: Use coconut cream and nutritional yeast instead of dairy, and it still delivers that creamy, cheesy vibe.
Add-ins: I love stirring in crispy bacon bits or toasted pine nuts for some crunch and savory perks.

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

Step 1: Sauté Shallots Until Soft and Sweet

Start by melting the butter in a large skillet over medium heat. Add diced shallots, a pinch of sea salt, and freshly ground black pepper. Stir them gently for about 4 minutes until they soften and become fragrant—no browning, just tender and sweet. This is your flavor foundation, so don’t rush it.

Step 2: Build the Cream Base

Grate the garlic right into the skillet and stir briefly to wake it up, then sprinkle the flour over the mix to form a roux. Stir continuously for about a minute, making sure not to let the flour brown—this keeps the sauce bright and smooth. Slowly pour in the heavy cream, reduce heat to low, and let it simmer. Stir occasionally while it thickens, usually about 5-10 minutes. You’re going for a creamy texture that coats the back of your spoon.

Step 3: Cheese It Up and Wilt the Spinach

Mix in that freshly grated Parmesan until it melts fully into the sauce—it adds such an amazing depth. Then, pile in the fresh spinach a handful at a time, stirring frequently so it evenly wilts. The sauce will loosen a little from the spinach's moisture, so cook another 2 to 3 minutes to thicken back up.

Step 4: Add Lemon and Season to Perfection

The final flourish is a splash of fresh lemon juice that brightens the rich sauce and lifts all the flavors. Give it a final taste and adjust salt or pepper if needed, then serve it up warm for that melt-in-your-mouth satisfaction.

Top Tip

Over the years, I've realized that timing and ingredient quality are everything with this creamed spinach recipe. A few small tweaks can elevate it from good to unforgettable.

Use Fresh Spinach: Frozen spinach often releases too much water, making the sauce watery. Fresh spinach wilts nicely and keeps the texture just right.
Don’t Skip the Shallots: They add a subtle sweetness that onions just can’t replicate and make the base so much richer.
Stir Often While Cooking Sauce: It prevents lumps and ensures the cream thickens evenly, giving you that perfect silky mouthfeel.
Freshly Grate Your Parmesan: Pre-grated cheese contains anti-caking agents that inhibit smooth melting. Fresh always melts better and tastes fresher.

How to Serve Creamed Spinach Recipe

Garnishes

I often sprinkle a bit of freshly grated Parmesan on top and a small pinch of freshly cracked black pepper right before serving—it really amplifies the flavors. Sometimes, I like a few toasted pine nuts scattered on for a bit of crunch and nuttiness.

Side Dishes

This creamed spinach is a dream alongside a juicy grilled steak, roasted chicken, or pan-seared salmon. It also pairs wonderfully with mashed potatoes or crusty bread to soak up the luscious sauce.

Creative Ways to Present

For holiday dinners, I love to serve creamed spinach in individual ramekins topped with a little extra Parmesan crusted under the broiler—adds a fancy, crispy finish that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. It’s best to let it cool completely before refrigerating to prevent extra wateriness.

Freezing

Freezing creamed spinach isn’t my first choice because the texture can change a bit after thawing, but if you do freeze it, use a tightly sealed container and consume within a month for best taste.

Reheating

Reheat gently on the stovetop over low heat, stirring often and adding a splash of cream or milk if it feels too thick or dried out. This helps bring the creamy texture back to life without scorching.

Frequently Asked Questions:

Can I use frozen spinach for this creamed spinach recipe?

You can, but I recommend fresh spinach whenever possible. Frozen spinach tends to release a lot of water when cooked, which can thin out the cream sauce making it less rich and creamy. If you do use frozen, make sure to thaw it thoroughly and squeeze out as much liquid as possible before adding it to the sauce.

How do I prevent the cream sauce from splitting?

Keep the heat low when simmering the cream and stir often. High heat can cause the dairy to separate. Also, adding the Parmesan cheese slowly and off direct heat once the sauce has thickened helps maintain a smooth texture.

Can I make this recipe vegan?

Absolutely! Swap the butter for olive oil or vegan margarine, use a plant-based cream like coconut cream or cashew cream, and replace Parmesan with nutritional yeast or a vegan cheese alternative. Fresh spinach works the same way here.

What’s the best way to reheat creamed spinach without it getting watery?

Reheat it gently on the stove using low heat. Stir frequently and add a small splash of cream or milk if it gets too thick or starts drying out. Avoid microwave reheating as it can make the sauce separate and get watery.

Final Thoughts

This creamed spinach recipe has become one of my go-tos whenever I want a reliably delicious side that feels special but is really straightforward. It transforms humble spinach into something truly indulgent yet balanced. I hope you find as much joy making and eating it as I do—I promise it’s worth every creamy, garlicky bite!