Easy Creamed Spinach
on Nov 07, 2022, Updated Jun 10, 2025
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Perfect creamed spinach, just like those in the best steakhouses — rich but not ridiculous!
Creamed spinach is such a classic and beloved side dish. I remember it being part of all of the special occasion steakhouse dinners when I was a kid. I think some of the creamed spinach dishes we enjoyed at restaurants were probably more cream than spinach, though, which makes them delicious, but hard to justify cooking at home. This fresh creamed spinach recipe has a lighter cream sauce than most, relying on half-and-half instead of heavy cream or cream cheese, but it’s hardly austere. Creamed spinach should still be a treat!
Some recipes call for flour mixed with melted butter or other fat, which becomes a roux, that thickens the sauce. I like a lighter, slightly more delicate sauce, so I skip the flour (which also makes this spinach gluten-free). The Parmesan thickens it up at the end, while adding extra flavor and some saltiness.
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Serve this creamy spinach with crispy chicken thighs baked in the oven, pan-seared ribeye steaks, or, if you’re going to town, alongside a lobster tail. Also, check out Creamed Kale!
What's In This Post?
Creamed Fresh Spinach
I make my creamed spinach with fresh spinach, rather than frozen. You can make it with frozen, but I find that the texture is not nearly as appealing, and the taste is not nearly as fresh.
I prefer to use mature spinach for creamed spinach, rather than baby spinach leaves, which I use constantly in salads and in other dishes. In this case, I find baby spinach to be almost too tender, and it will wilt down into nothing very quickly. With any thick stems removed, regular spinach will also wilt down, but still have some texture.
Recipe Tip
The spinach will release water as it cooks. Allow any liquid to evaporate in the pan before adding the half-and-half, so that your sauce isn’t watery.
How to Make The Best Creamed Spinach
- Sauté the veggies: Add the onions to a large pan and sauté. Add the spinach in big handfuls, cooking as you go, to wilt down the spinach.
- Add cream and seasonings: Pour in the half-and-half, and bring to a simmer, stirring frequently. Season with salt and pepper, nutmeg (if using), and the cayenne pepper or red pepper flakes, and continue stirring until everything is well combined and creamy.
Blend
If you like (this is optional, but creates a more overall creamy texture), you can run an immersion blender through the spinach mixture a few times to puree some of the spinach.
- Finish and serve: Stir in the Parmesan and serve hot.
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Easy Creamed Spinach
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion (finely chopped)
- 1 pound spinach leaves (very roughly chopped)
- 1 cup half and half
- Kosher salt and freshly ground black pepper (to taste)
- Pinch ground nutmeg (optional)
- Pinch cayenne pepper or red pepper flakes
- ½ cup finely grated Parmesan cheese
Instructions
- In a large deep skillet, melt the butter over medium-high heat. Add the onion and sauté for about 3 minutes until the onion is golden and starting to become tender. Add the spinach in big handfuls, cooking as you go, to wilt down the spinach.
- When all of the spinach has been added, stir for another minute to allow any liquid released by the cooking spinach to evaporate. Pour in the half-and-half, and bring to a simmer, stirring frequently. Season with salt and pepper, nutmeg (if using), and the cayenne pepper or red pepper flakes, and continue stirring until everything is well combined and creamy, about 3 more minutes.
- If you like (this is optional, but adds more creaminess), you can run an immersion blender through the spinach mixture a few times to puree some of the spinach, or scoop about 1/4 of the spinach mixture into a food processor or blender and pulse a few times to make it a bit smoother. Return the blended spinach to the pot, if needed.
- Stir in the Parmesan until the cheese is melted and everything is well blended. Transfer to a serving bowl and serve hot.
