Dinner

Easy Creamed Spinach Recipe

Bylina Carter January 6, 2026January 6, 2026

Introduction

This easy creamed spinach recipe is a luscious, comforting side dish ready in minutes. Made with simple ingredients, it’s perfect for pairing with steak, chicken, or your favorite main course. Rich, creamy, and full of flavor, it’s sure to become a household favorite.

A large white pot filled with creamy creamed spinach, showing a thick, rich mix of finely chopped green spinach leaves blended into a smooth pale green creamy sauce. The dish is topped with shredded white cheese and small specks of red pepper flakes. The pot rests on a white marbled surface with some scattered shredded cheese around it, alongside a white cloth with small black patterns and a wooden spoon handle partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp butter
36 oz frozen chopped spinach*

2 tsp minced garlic
¼ cup all purpose flour

1 ½ – 2 cups heavy cream (or half and half)
1 tsp onion powder

¾ cup parmesan cheese
1 tsp salt
½ tsp black pepper

¼ tsp crushed red pepper

Instructions

Step 1: Heat a large skillet over medium-high heat and add the butter. Once melted, add the frozen chopped spinach without defrosting. Stir occasionally until the spinach is heated through and no longer frozen.
Step 2: Add the minced garlic and cook until fragrant, about 1 minute. Stir in the all purpose flour and cook for 2 to 3 minutes, stirring constantly, until the flour is fully incorporated and no longer visible.

Step 3: Gradually pour in 1 ½ cups of heavy cream while stirring. Reduce the heat to medium and continue stirring until the mixture thickens slightly.
Step 4: Stir in the parmesan cheese, onion powder, salt, black pepper, and crushed red pepper. If the creamed spinach is too thick, add up to ½ cup more heavy cream to reach your desired consistency.
Step 5: Remove from heat and serve immediately. Enjoy your creamy, flavorful creamed spinach!

Tips & Variations

For a lighter version, substitute half and half for the heavy cream.
Add a pinch of nutmeg for a warm, aromatic flavor.
Use fresh spinach by blanching and draining it well, but frozen is easiest and just as delicious.

For extra richness, stir in a tablespoon of cream cheese along with the parmesan.

Storage

Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent separation. If needed, add a splash of cream or milk while reheating to restore creaminess.

How to Serve

A close-up of a creamy spinach dish in a large white pot with a wooden spoon stirring the textured mix. The spinach is finely chopped and mixed with a creamy sauce giving a bright green and white speckled appearance. Shredded cheese and small red chili flakes are scattered throughout the creamy spinach creating a slightly chunky texture. The pot sits on a white marbled surface with a white cloth underneath, showing some scattered grains of grated cheese nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach by blanching it briefly in boiling water, then draining and squeezing out excess moisture before using. Frozen spinach is more convenient and works well without defrosting first.

Is there a dairy-free alternative for this recipe?

To make a dairy-free version, substitute the butter with a plant-based oil or margarine and use unsweetened almond milk or coconut cream in place of heavy cream. Nutritional yeast can replace parmesan cheese for a cheesy flavor.