Creamed Spinach

This Creamed Spinach is a rich, cheesy side dish that’s perfect for the holidays but easy enough for a weeknight dinner. I start with fresh spinach and cook it into a velvety sauce made with cream, Parmesan, and sautéed shallots. It’s warm, comforting, and packed with flavor—definitely one of those recipes that makes greens irresistible.

Why I Love This Recipe

I love how this dish turns simple spinach into something indulgent and satisfying. The shallots and garlic bring in subtle depth, and the cream and Parmesan create a silky texture that coats every leaf. It’s a one-pan side that’s quick, reliable, and a hit whether I’m serving it with roast chicken, steak, or a big holiday meal. Plus, the lemon juice gives it a light pop of brightness that keeps it from feeling too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons unsalted butter
• 2 shallots, diced (about ⅔ cup)
• ½ teaspoon sea salt
• Freshly ground black pepper
• 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

Directions

1. I melt the butter in a large skillet over medium heat, then add the diced shallots, salt, and a few grinds of pepper. I cook them for about 4 minutes until softened.
2. Next, I stir in the grated garlic and cook it just until fragrant. I add the flour and stir to make a light roux.
3. I pour in the heavy cream and reduce the heat to low, letting it simmer for 5 to 10 minutes. I stir occasionally until the sauce thickens enough to coat the back of a spoon.
4. I mix in the Parmesan cheese and stir until it’s completely melted and the sauce is smooth.
5. Then I add the spinach a handful at a time, stirring as it wilts. The spinach releases a bit of water, which helps thin out the sauce naturally.
6. After the spinach is wilted, I cook it for another 2 to 3 minutes until the sauce thickens again slightly.
7. Finally, I stir in the lemon juice and season to taste. Sometimes I add an extra squeeze of lemon at the end for more brightness.

Servings and Timing

This recipe serves 4 to 6 people as a side dish.
It takes about 10 minutes of prep and 20 minutes of cook time, so I have it ready in just 30 minutes from start to finish.

Variations

• Cream Cheese Boost: I’ve added a spoonful of cream cheese for an extra creamy, slightly tangy twist.
• Nutmeg Note: A tiny pinch of nutmeg adds warmth and depth to the cream sauce.
• Lighter Version: I’ve made this with half-and-half instead of heavy cream for a lighter version, though the sauce is a bit thinner.
• Greens Mix: I sometimes mix in Swiss chard or kale for extra variety and color.
• Spicy Spin: A pinch of red pepper flakes gives it a subtle kick that I really enjoy.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stove over low heat, stirring frequently. If the sauce gets too thick, I add a splash of cream or milk to loosen it up. It also reheats well in the microwave, but I stir halfway through to keep it smooth.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I’ve used thawed frozen spinach—just make sure to squeeze out as much water as possible so the sauce doesn’t get watery.

How do I thicken the sauce if it’s too runny?

I let it simmer a bit longer on low heat, or I stir in a little extra grated Parmesan to help tighten it up.

Can I make this creamed spinach ahead of time?

Yes, I make it earlier in the day and reheat it gently before serving. I just hold off on the lemon juice until the end so it stays fresh and bright.

What type of Parmesan should I use?

Freshly grated Parmesan melts better and gives the best flavor. I avoid pre-shredded kinds because they don’t melt as smoothly.

Can I double the recipe for a crowd?

Absolutely. When I’m cooking for a larger group, I double everything and use a big pot or Dutch oven to handle all the spinach.

Conclusion

This Creamed Spinach is my idea of a perfect side dish—easy to make, full of flavor, and luxurious enough to serve for special occasions. The combination of creamy sauce, fresh greens, and just a hint of lemon makes it something I crave again and again. Whether I’m cooking a quiet dinner at home or setting the table for a holiday feast, this dish always has a spot on my menu.

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