Creamed Spinach
This easy creamed spinach recipe turns two bags of frozen spinach into a rich, creamy side dish with tender onions, garlic, and a simple homemade cream sauce. Best of all, making creamed spinach from frozen spinach means you can skip all the washing, chopping, and cooking down that comes with fresh spinach.
Creamed spinach is one of those side dishes that feels a little fancy without requiring much extra effort. It’s right at home alongside a steakhouse dinner, but it’s just as good served with roasted chicken, pork, or your holiday meal.
And if you’re already a fan of spinach, this is one of those recipes you’ll want to keep handy. The creamy sauce adds plenty of richness while still allowing the spinach to be the star of the dish.
Recipe at a glance
- It uses frozen spinach. There’s no need to buy a mountain of fresh spinach and wait for it to cook down. Frozen spinach is convenient, inexpensive, and easy to keep on hand.
- It’s made from scratch. Butter, flour, and heavy cream create a simple homemade cream sauce without relying on canned soup or packaged mixes.
- It’s ready in about 35 minutes. Most of the work involves sautéing the onion and preparing the cream sauce.
- It makes a versatile side dish. Creamed spinach pairs well with everything from steak and prime rib to chicken, pork, and seafood.
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Ingredients you will need
To make creamed spinach using frozen spinach, you will need:
See the recipe card for full information on ingredients and quantities.
- Heavy cream or whole milk: Heavy cream gives the dish a richer, thicker consistency. Whole milk works if you prefer something a little lighter.
- Unsalted butter: The butter is used to sauté the vegetables and combines with the flour to form the base of the cream sauce.
- Onion: Finely diced onion adds flavor and a subtle sweetness. Cutting it finely helps it blend into the finished dish.
- Garlic: One teaspoon of minced garlic adds savory flavor without overpowering the spinach.
- All-purpose flour: Flour thickens the cream sauce.
- Frozen spinach: You’ll need two 12-ounce bags. Thaw the spinach completely and squeeze out as much excess liquid as possible before you begin.
- Salt and black pepper: Season the finished dish to taste.
- Nutmeg: A small pinch is optional, but nutmeg is especially good with creamy spinach dishes. You don’t need much.
Substitutions and variations
- Make it lighter: Replace the heavy cream with whole milk. The finished sauce won’t be quite as rich, but the flour will still help it thicken.
- Add Parmesan: Stir in freshly grated Parmesan at the end for a cheesier, saltier finish.
- Add some heat: A pinch of cayenne or crushed red pepper flakes adds a little kick.
- Use garlic powder: If you don’t have fresh garlic, a small amount of garlic powder can be substituted. Start with about ¼ teaspoon and adjust to taste.
- Add cream cheese: For an extra-rich sauce, stir a few ounces of softened cream cheese into the sauce before adding the spinach.
How to make creamed spinach from frozen spinach
Step 1: Pour 1 ¾ cups of heavy cream or whole milk into a medium saucepan. Warm it over low heat. You want the liquid warm, but don’t let it come to a boil.
Step 2: Melt three tablespoons of unsalted butter in a large pot or saucepan over medium heat. Add ½ cup of finely diced onion and sauté for 7–10 minutes, until the onion is tender. Add one teaspoon of minced garlic and cook for another 30 seconds.
Step 3: Sprinkle three tablespoons of all-purpose flour over the onions and garlic. Stir until everything is evenly coated, then cook for two minutes, stirring constantly. Slowly pour in the warm cream or milk while whisking. Continue cooking for 3–4 minutes, until the sauce begins to thicken.
Step 4: Add two 12-ounce bags of thawed and thoroughly drained spinach. Stir until the spinach is evenly coated with the cream sauce. Cook for another 2–3 minutes, until the spinach is heated through and the sauce reaches your desired consistency. Season with salt and black pepper to taste. Add a pinch of grated nutmeg, if desired.
The secret to creamed spinach using frozen spinach
- The most important step when making creamed spinach using frozen spinach is getting rid of as much water as possible.
- Frozen spinach contains quite a bit of moisture. If you simply thaw it and dump it into the pot, that water ends up in your cream sauce and can leave you with thin, watery creamed spinach.
- After thawing, place the spinach in a colander and press out the liquid. You can also wrap the spinach in a clean kitchen towel or several layers of paper towels and squeeze out the excess moisture.
- Don’t be shy about squeezing. The drier the spinach is going into the pot, the creamier your finished dish will be.
What to serve with creamed spinach
Creamed spinach is probably best known as a classic steakhouse side dish, so naturally it’s an excellent choice with pellet grilled steaks or pan-seared steak Oscar. But don’t stop there.
Serve it alongside sweet tea brined cast iron roast chicken or pellet grilled chicken, chili rubbed air fryer bone in pork chops, oven roasted roast beef. Its rich, creamy texture also pairs nicely with simple pan seared catfish fillets or molasses glazed cast iron salmon.
For the holidays, creamed spinach makes a nice alternative to the usual green bean casserole and fits right in alongside smoked turkey, pineapple glazed ham, garlic mashed potatoes, cornbread dressing with chicken, and other traditional sides.
Storage, reheating, and freezing instructions
Storage. Allow leftover creamed spinach to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3–4 days.
Reheating. For the best texture, reheat creamed spinach in a saucepan over low to medium heat, stirring occasionally. If the sauce has become too thick in the refrigerator, add a splash of milk or cream. You can also reheat individual portions in the microwave. Heat in short intervals, stirring between each interval, until warmed through.
Freezing. Because this recipe contains a dairy-based cream sauce, freezing can cause the sauce to separate or become slightly grainy after thawing. For the best texture, I recommend making it fresh or storing leftovers in the refrigerator rather than freezing.
Creamed spinach frequently asked questions
Yes. While I like the convenience of making creamed spinach from frozen spinach, you can substitute fresh spinach.
Because fresh spinach cooks down considerably, you’ll need about three pounds to replace the 24 ounces of frozen spinach in the recipe. Remove the stems from fresh bunches before cooking. Cook the fresh spinach first until completely wilted, then drain off any excess moisture and roughly chop it before adding it to the cream sauce. If you’re starting with whole leaves, chopped spinach will give you a texture closer to the frozen version.
You can sauté the onion and garlic in olive oil, but I recommend keeping at least some of the butter. Butter contributes flavor and works particularly well as the fat for the flour-thickened cream sauce.
Yes, but you’ll need another way to thicken the sauce. You can substitute cornstarch for the flour. Start with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk. Add the mixture to the warm cream sauce and simmer until thickened. Add more slurry if needed.
Spinach naturally contains compounds that can give it a slightly bitter flavor. The cream, butter, and sautéed onions help balance that bitterness. If your finished dish still tastes bitter, try adding a little more cream or a small pinch of sugar.
Yes, although I recommend preparing the cream sauce on the stovetop first. Transfer the sauce and thoroughly drained spinach to a slow cooker. Cook on low for approximately 1–2 hours, stirring occasionally, until heated through. Avoid prolonged cooking, which can affect the spinach’s texture.
Yes, but the texture and flavor will be different. Canned spinach is already fully cooked and tends to be much softer than frozen spinach. Drain it thoroughly, then add it to the prepared cream sauce just long enough to heat through.
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Ingredients
- 1 ¾ cups heavy cream or whole milk
- 3 tablespoons unsalted butter
- ½ cup finely diced onion
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 2 12-ounce bags frozen spinach , thawed and thoroughly drained
- Salt and ground black pepper, to taste
- Pinch of grated nutmeg, optional
Instructions
- Warm the heavy cream or whole milk in a medium saucepan over low heat. Do not allow it to boil.
- In the meantime, melt the butter in a large saucepan over medium heat.
- Add the onion and sauté until tender, about 7–10 minutes.
- Add the garlic and sauté for another 30 seconds.
- Sprinkle in the flour and stir until the onion and garlic are evenly coated. Cook, stirring constantly, for 2 minutes.
- Slowly pour in the warm cream or milk, whisking constantly to prevent lumps.
- Simmer for 3–4 minutes, stirring frequently, until the sauce has thickened.
- Add the drained spinach and stir until evenly coated. Continue cooking for 2–3 minutes, or until the spinach is heated through and the mixture reaches your desired consistency.
- Season with salt, black pepper, and nutmeg, if using. Serve warm.
Notes
- Be sure to thaw and thoroughly drain the spinach before adding it to the sauce. Press out as much excess moisture as possible to prevent watery creamed spinach.
- Heavy cream produces the richest, creamiest results. Whole milk can be substituted for a lighter version.
- Warm the cream or milk before adding it to the flour mixture. This helps the sauce thicken smoothly and reduces the chance of lumps.
- Cook the flour for about 2 minutes before adding the liquid to remove the raw flour taste.
- Add the cream or milk gradually, whisking constantly to keep the sauce smooth.
- If the creamed spinach becomes too thick, stir in additional warm cream or milk, 1–2 tablespoons at a time, until it reaches your desired consistency.
- A small pinch of nutmeg complements the spinach and cream without making the dish taste noticeably like nutmeg.
- Season with salt at the end since the spinach will reduce slightly as it heats and the flavors become more concentrated.
