Creamed Spinach

I’m thrilled to share this Creamed Spinach recipe with you today because Creamed Spinach is one of those classic comfort sides that always surprises me with how rich and velvety it turns out with just a few simple steps and ingredients. And every time I make it I’m reminded how satisfying it feels to turn a big pile of leafy greens into something creamy luxurious and absolutely delicious.

I’m excited to walk you through this dish because it’s one of my go to sides for both busy weeknights and special dinners and it always brings that perfect balance of freshness from the spinach and richness from the sauce. And I just love how the flavors blend into something smooth and warm without being complicated at all.

I’m sharing this recipe because it transforms spinach into a comforting side in minutes and it’s the kind of dish that pairs beautifully with so many meals which makes it incredibly versatile. And I find that once the sauce starts thickening in the pan the aroma alone promises a satisfying result.

I’m diving into this today because I’ve made it countless times and it always turns out wonderfully creamy and flavorful and I love that customizing it is so easy whether I want it extra cheesy or just silky and simple. And every scoop really delivers that classic steakhouse style comfort.

I’m guiding you step by step because I want you to see how effortlessly it all comes together and once you try it you’ll probably find yourself making it again and again whether it’s for holidays dinner parties or cozy nights at home.

Ingredients

Here’s what I use for this recipe and you can adjust flavors to your liking

• Butter – Creates the rich base and helps soften the onions.
• Red onion – Adds gentle sweetness and savory depth.
• Garlic – Boosts the flavor with warm aromatic notes.
• Milk or cream – Forms the silky sauce that makes the dish so luscious.
• Cream cheese – Gives body and that signature velvety texture.
• Parmesan cheese – Adds salty richness and sharp flavor.
• Spinach – The star ingredient bringing freshness and color.
• Paprika – Adds warm color and mild spice.
• Salt – Enhances all the flavors.
• Black pepper – Adds subtle heat and balance.

Tools You’ll Need

• Large skillet – I use this to cook the onions garlic and sauce all in one pan.
• Wooden spoon – Helps stir gently without damaging the skillet.
• Whisk – Ensures the sauce blends smoothly with no lumps.
• Cutting board – Makes prepping onions and garlic easy.
• Chef’s knife – For chopping aromatics quickly and evenly.
• Measuring cups and spoons – Keep the sauce ingredients balanced.
• Serving bowl – Shows off the creamy texture beautifully.

Instructions

Step 1: Sauté the Aromatics

I start by melting butter in a large skillet then I add the chopped red onion and let it soften until fragrant because this builds the first layer of flavor.

Step 2: Add the Garlic

I stir in the garlic and cook just until it becomes aromatic making sure not to burn it.

Step 3: Build the Sauce

I add cream cheese and let it melt gently then I pour in the milk while whisking to smooth out the mixture.

Step 4: Season the Cream Base

I sprinkle in paprika salt and black pepper then whisk again so the sauce becomes seasoned evenly.

Step 5: Add the Spinach

I stir in the fresh spinach a handful at a time letting each portion wilt before adding the next until the skillet is full and the spinach is soft and tender.

Step 6: Add Parmesan

I mix in the Parmesan cheese which thickens the sauce and adds irresistible richness.

Step 7: Simmer

I let the mixture simmer gently until the sauce thickens to a creamy consistency that coats the spinach perfectly.

Step 8: Taste and Adjust

I taste the dish and adjust any seasoning to make sure the balance is just right.

Step 9: Serve

I spoon the creamy spinach into a serving bowl and enjoy it warm while the sauce is silky and the flavors are rich.

Tips

I love adding a splash of heavy cream if I want an even richer sauce and sometimes I stir in a pinch of nutmeg for a classic warm undertone. I also like using freshly grated Parmesan because it melts better and gives the sauce incredible flavor. If you want to lighten it up you can use half milk and half broth and it still turns out wonderfully creamy.

Ways to Serve

I love serving this Creamed Spinach with roasted chicken grilled steak or seared salmon because its creamy texture pairs beautifully with savory proteins. It also works wonderfully alongside mashed potatoes rice or crusty bread which helps soak up the sauce. And when I’m hosting guests I serve it as a holiday side dish because it adds color richness and classic comfort to the table.

Storage Instructions

I store leftovers in an airtight container and keep them in the refrigerator for up to three days and the flavors often deepen as it rests. When reheating I warm it gently on the stove and add a small splash of milk if I want to loosen the sauce. It can be frozen too but I prefer enjoying it fresh for the creamiest texture.

Frequently Asked Questions

Can I use frozen spinach in Creamed Spinach?

Yes just thaw and squeeze out excess liquid before cooking.

Can I lighten up Creamed Spinach?

Yes use half milk half broth or reduced fat cream cheese.

Can I add extra cheese to Creamed Spinach?

Absolutely Parmesan mozzarella or even Gruyère work beautifully.

Can Creamed Spinach be made ahead of time?

Yes simply reheat gently and adjust consistency as needed.

See You in the Kitchen

I hope you give this Creamed Spinach a try because it’s creamy comforting and incredibly simple to make and I’d love to hear how yours turns out so save it for your next dinner and let me know how you enjoyed it.

Happy Cooking!

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