Name: Creamed Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 20 ounces fresh spinach; 1 teaspoon fresh lemon juice, plus more to taste

There’s something incredibly comforting about a rich, velvety side dish that just melts in your mouth — this Creamed Spinach Recipe delivers exactly that with its luscious texture and bright hints of lemon that keep it feeling fresh and balanced. Trust me, once you try it, you’ll want to make this your go-to spinach side.

The image shows a white bowl filled with creamy spinach. The dish has two main layers: the green spinach leaves mixed evenly with a thick, light cream sauce. The spinach looks fresh and slightly wilted, with the creamy sauce coating each leaf smoothly. A silver spoon with a wooden handle rests inside the bowl, partially submerged in the spinach and cream. The bowl is placed on a light wooden cutting board, set on a white marbled surface. To the right of the bowl, a folded blue cloth is visible, and in the background, a small black bowl holds finely grated white cheese. 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’m genuinely excited to share this Creamed Spinach Recipe because it strikes the perfect balance of creamy indulgence and fresh spinach flavor without being too heavy. It feels fancy enough for company, but it’s simple and quick enough for a weeknight meal.

Simple Ingredients: Real food you probably already have in your fridge or pantry, nothing fancy or hard to find.
Balanced Flavor: A touch of lemon brightens it up, and shallots add subtle sweetness that cuts through the richness.
Quick to Make: From start to finish, it takes about 30 minutes—perfect for those busy days when you want something comforting fast.
Versatile Side: Pairs brilliantly with everything from grilled steak to roasted chicken or even as a decadent topping on baked potatoes.

A close-up view of a stainless steel pan filled with creamy cooked spinach. The dish shows fresh dark green spinach leaves enveloped in a smooth, thick white cream sauce with small black pepper specks. On the right side, a wooden spoon is partially dipped into the sauce, held by a woman's hand. In the background, there is a half lemon and a lemon juicer on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamed spinach comes together to create a harmony of flavor and texture. The butter and shallots build a sweet and savory base, while the heavy cream and Parmesan cheese bring luxurious creaminess. Fresh spinach keeps it vibrant, and that squeeze of lemon juice? It truly wakes up the whole dish.

Flat lay of unsalted butter block, two whole uncracked brown shallots, coarse sea salt crystals, black peppercorns scattered, two whole uncracked garlic cloves, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl with heavy cream, freshly grated Parmesan cheese mound on a white plate, a large pile of fresh green spinach leaves, and a lemon wedge, all arranged with perfect symmetry 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: Adds richness and helps soften shallots; starting with unsalted lets you control the final salt level.
Shallots: They’re milder and sweeter than onions, giving a delicate savory note without overpowering the spinach.
Sea Salt & Black Pepper: Essential for seasoning and balancing flavors at every step.
Garlic Cloves: Grated garlic blends seamlessly, infusing gentle aroma without big chunks.
All-Purpose Flour: Thickens the cream sauce for that silky texture we all crave in creamed spinach.
Heavy Cream: The star of the sauce, making everything creamy and indulgent.
Parmesan Cheese: Adds savory umami and helps thicken while melting smoothly into the cream.
Fresh Spinach: The heart of the dish—it wilts down to tender perfection and complements the rich sauce beautifully.
Fresh Lemon Juice: A splash wakes up the dish with brightness and lifts all the rich flavors.

📝

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 love tweaking this Creamed Spinach Recipe depending on what’s in season or how rich I want it to be. Don’t hesitate to make it your own—you can swap heavy cream with half-and-half or add cheeses like Gruyère for a new twist.

Variation: Once, I added a pinch of nutmeg and it elevated the warmth of the dish beautifully, perfect for fall dinners.
Dairy-Free: Use coconut milk and a dairy-free cheese alternative for a creamy but allergy-friendly version.
Extra Greens: Mix in kale or Swiss chard for some extra texture and nutrients.
Make It Spicy: A tiny dash of cayenne pepper or crushed red pepper flakes can add a nice subtle kick.

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

Step 1: Melt Butter and Soften Shallots

Start by melting your unsalted butter over medium heat in a large skillet. Toss in the diced shallots along with sea salt and a few grinds of black pepper. Cook them gently for about 4 minutes until they’re nice and soft but not browned—that sweetness is key for flavor depth.
Tip: Keep an eye on the heat; if it’s too high, the shallots can crisp up instead of softening.

Step 2: Add Garlic and Flour

Once your shallots are softened, stir in the grated garlic and immediately follow with the all-purpose flour. Stir it all together so the flour coats the shallots and garlic. This combo will form the base that thickens your cream sauce, so cook for about a minute to get rid of that raw flour taste.

Step 3: Add Cream and Simmer

Pour in the heavy cream and reduce the heat to low. Now let it gently simmer, stirring occasionally to prevent sticking. You’re looking for the cream to thicken enough to coat the back of a spoon, usually about 5 to 10 minutes. This is when patience really pays off—you want it creamy but not boiling vigorously.

Step 4: Stir in Parmesan Cheese

Off the heat, add the freshly grated Parmesan and stir until melted smoothly into your sauce. The cheese will amplify that umami-rich creaminess we can’t get enough of.

Step 5: Wilt the Spinach

Add your fresh spinach in batches, stirring frequently until it just wilts. Don’t worry that the sauce will loosen a bit from the water released—it’s normal! Just keep cooking gently for 2 to 3 more minutes to allow it to thicken again.

Step 6: Finish with Lemon Juice and Season

Lastly, stir in the fresh lemon juice to brighten everything up. Taste, then adjust salt and pepper as needed. Serve immediately and get ready for a creamy, dreamy spinach experience!

Top Tip

After some trials, I've found these tips really elevate the final dish and keep the creamed spinach from becoming too watery or bland.

Low and Slow Simmer: Keep the cream at a gentle simmer to avoid curdling and ensure thick, silky sauce.
Don’t Overcook Spinach: Wilt it just enough; overcooking causes it to lose vibrancy and become mushy.
Freshly Grated Parmesan: Pre-grated cheese can contain additives that affect melting; freshly grated makes a huge difference.
Add Lemon Last: Lemon juice brightens but adding it too early can cause the cream to curdle.

How to Serve Creamed Spinach Recipe

Garnishes

When I plate this, I love a sprinkle of extra Parmesan or a few cracks of black pepper on top. Sometimes, I add a light drizzle of good olive oil or a few toasted pine nuts for texture. Freshly chopped parsley also adds a pop of color and freshness that really makes it shine.

Side Dishes

This creamed spinach pairs wonderfully with juicy grilled steak or roasted chicken. It’s also fabulous alongside crispy roasted potatoes or a simple garlic butter baked salmon. Whenever I want a hearty meal, this side helps balance rich mains beautifully.

Creative Ways to Present

For special occasions, I’ve served this creamed spinach layered in small ramekins topped with toasted breadcrumbs and broiled just until golden and bubbly. It looks elegant and adds a nice crunch contrast. Also, swirling it onto a platter around a roast is a lovely touch!

Make Ahead and Storage

Storing Leftovers

I store leftover creamed spinach in an airtight container in the fridge for up to 3 days. It keeps well but can thicken up as it chills, so just give it a good stir when reheating.

Freezing

While I’ve frozen it once or twice, texture changes a bit after thawing. If you do freeze it, thaw overnight in the fridge and whisk well before warming to revive the creaminess.

Reheating

To reheat, warm on low heat in a skillet with a splash of cream or milk to loosen the sauce as needed. Stir gently until just heated through—avoid high heat to prevent separation.

Frequently Asked Questions:

Can I use frozen spinach for this creamed spinach recipe?

You absolutely can! Just be sure to thaw it completely, then squeeze out as much water as possible before cooking. This helps keep the sauce from becoming too watery. Fresh spinach will give the best texture and flavor, but frozen is a convenient alternative.

How do I prevent my creamed spinach from turning watery?

The key is to properly wilt the spinach and then cook it enough to reduce the excess liquid released. Using fresh spinach helps, and simmering the cream sauce until thick before adding the spinach ensures the final texture stays rich and creamy. Also, squeezing out any excess moisture from dirty or frozen spinach is essential.

Can I make this recipe dairy-free or vegan?

Yes! To make a dairy-free or vegan version, substitute the butter with olive oil or vegan butter, use coconut cream or a plant-based cream alternative, and replace Parmesan with nutritional yeast or a vegan cheese substitute. The flavor will be different but still delicious and creamy.

How long does creamed spinach stay fresh in the fridge?

Stored properly in an airtight container, creamed spinach stays fresh in the refrigerator for about 3 days. After this, the quality and flavor start to decline, so it’s best enjoyed within that timeframe. Be sure to reheat gently to maintain its creamy texture.

Final Thoughts

This Creamed Spinach Recipe holds a special place in my kitchen because it marries simplicity and indulgence so beautifully. I hope you’ll give it a try and find it as comforting and impressive as I do. Once you master this, it’s one of those dependable dishes that feel like a warm hug after a long day—worth every bite!