Creamed Spinach
This post may contain affiliate links. Read my full disclosure policy. Made with frozen spinach and heavy cream, this classic creamed spinach can be made ahead and reheated in the microwave. I learned to appreciate a good creamed spinach while working at Sam & Harry’s, a fine dining steakhouse in Washington, DC that was “the place to be” back in the 90s—guess that dates me a bit, doesn’t it? This classic steakhouse side dish of bright green spinach leaves in a rich, cheesy cream sauce might be old-school, but it’s so good that it never goes out of style. You’ll be surprised at how quick and easy it is to make. This version calls for frozen spinach and can be prepared entirely ahead of time and reheated in the microwave. Whether it’s a festive holiday or a simple family dinner, this creamed spinach fits right in. Pair it with pan-seared steaks, roast beef tenderloin with red wine sauce, roast chicken, or pan-seared salmon. “Loved this…Tastes just like a good steakhouse side.” What You’ll Need To Make Creamed Spinach Unsalted butter: Adds richness and is used to sauté the shallots and garlic, creating the flavorful base of the dish. Shallots and garlic: Finely chopped and sautéed together for a sweet, aromatic foundation that enhances the cream sauce. Heavy cream: Forms the rich, velvety base for the sauce, making the dish indulgently creamy. Freshly grated nutmeg: Adds a warm, subtle spice that complements the richness of the cream and spinach. Parmigiano-Reggiano: For the best flavor, use authentic Parmigiano Reggiano. You can always tell if it’s the real deal by looking at the rind, which is embossed with the name over and over. (If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”) Frozen cut leaf spinach: Cut leaf spinach is not the same as chopped spinach. If your market doesn’t carry “cut leaf,” look for frozen whole leaf spinach. (Chopped spinach will work but the texture won’t be as appealing.) If you’d like to start with fresh spinach, you’ll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups. Jump to the printable recipe for precise measurements Unsalted butter: Adds richness and is used to sauté the shallots and garlic, creating the flavorful base of the dish. Shallots and garlic: Finely chopped and sautéed together for a sweet, aromatic foundation that enhances the cream sauce. Heavy cream: Forms the rich, velvety base for the sauce, making the dish indulgently creamy. Freshly grated nutmeg: Adds a warm, subtle spice that complements the richness of the cream and spinach. Parmigiano-Reggiano: For the best flavor, use authentic Parmigiano Reggiano. You can always tell if it’s the real deal by looking at the rind, which is embossed with the name over and over. (If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”) Frozen cut leaf spinach: Cut leaf spinach is not the same as chopped spinach. If your market doesn’t carry “cut leaf,” look for frozen whole leaf spinach. (Chopped spinach will work but the texture won’t be as appealing.) If you’d like to start with fresh spinach, you’ll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups. Jump to the printable recipe for precise measurements Step-by-Step Instructions Melt the butter in a large skillet over medium-low heat and then add the shallots. Cook the shallots, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg. Bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese. Stir until melted. Add the spinach to the sauce. Stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm. “I made this to go along with our Christmas dinner and everyone loved it! Super delicious and easy to make…Thank you!” You May Also Like RecipeComments (164)Add Comment Recipe Comments (164) Add Comment Ingredients 3 tablespoons unsalted butter ½ cup finely chopped shallots, from 1 to 2 shallots 2 garlic cloves, finely chopped 1 pint (2 cups) heavy cream ½ teaspoon salt ¼ teaspoon freshly ground black pepper Pinch freshly grated nutmeg, or use ground nutmeg ½ cup finely shredded Parmigiano-Reggiano 2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note) 3 tablespoons unsalted butter ½ cup finely chopped shallots, from 1 to 2 shallots 2 garlic cloves, finely chopped 1 pint (2 cups) heavy cream ½ teaspoon salt ¼ teaspoon freshly ground black pepper Pinch freshly grated nutmeg, or use ground nutmeg ½ cup finely shredded Parmigiano-Reggiano 2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note) Instructions Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm. Note: Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work but the texture won't be as appealing.) Some markets carry 1-lb bags and some carry 10-oz boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups. Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like. Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm. Note: Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work but the texture won't be as appealing.) Some markets carry 1-lb bags and some carry 10-oz boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups. Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like. Nutrition Information Powered by Per serving (8 servings) Calories: 306 Fat: 29 g Saturated fat: 18 g Carbohydrates: 8 g Sugar: 3 g Fiber: 3 g Protein: 7 g Sodium: 357 mg Cholesterol: 98 mg Per serving (8 servings) Calories: 306 Fat: 29 g Saturated fat: 18 g Carbohydrates: 8 g Sugar: 3 g Fiber: 3 g Protein: 7 g Sodium: 357 mg Cholesterol: 98 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: HolidaysVegetables & SidesVegetarianAmericanFrench Holidays Vegetables & Sides Vegetarian American French