Creamed Spinach

Creamed spinach is made with shallots, garlic, butter, and heavy cream to make a rich cheesy sauce worthy of a steakhouse experience.

Why this recipe works

This creamed spinach recipe is absolutely divine. The rich and creamy sauce elevates fresh spinach leaves into a tender masterpiece when paired with shallots, garlic, and parmesan cheese. Serve with a juicy bacon wrapped filet mignon or cast iron ribeye for a complete mouth-watering meal!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SPINACH – Don’t underestimate how much spinach you need. We bought 2 large bags of spinach, a total of 16 ounces, for this recipe. The spinach is added in two steps because you won’t be able to fit it all at once.

How to Make Creamed Spinach

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. To a large deep sided skillet over medium-high heat, add butter, garlic, and shallots. Cook for 1-2 minutes, just to melt the butter and soften the shallots.
2. Add the heavy whipping cream and garlic salt. Whisk together then add the shredded parmesan cheese. Whisk together until the cheese is melted.
3. Add half of the spinach to the skillet and cook, turning occasionally, until the spinach has reduced/wilted. Add the remaining spinach and repeat the process.
4. Mix cornstarch and water together to make a slurry. Add to the skillet and stir together well. Simmer over medium-low heat until cream thickens and coats the back of a spoon.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Creamed spinach is often served alongside steaks, chicken, or fish but there are so many possibilities as to what you can enjoy it with. Pair with a fluffy baked potato on the side.

More Side Dish Recipes

• Wedge Salad
• Sauteed Spinach
• Roasted Asparagus
• Au Gratin Potatoes
• Twice Baked Potatoes

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Creamed Spinach

The rich and creamy sauce elevates fresh spinach leaves into a tender masterpiece when paired with shallots, garlic, and parmesan cheese in this creamed spinach recipe.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Side Dish

Cuisine: American

Servings: 8 servings

25 minutes mins

Calories: 221

Author: Amanda Davis

Ingredients

• ▢ 16 ounces fresh spinach leaves
• ▢ 1 ½ Tablespoons salted butter
• ▢ 1 Tablespoon minced garlic
• ▢ ¼ cup sliced shallots
• ▢ 1 ½ cups heavy whipping cream
• ▢ 2 teaspoons garlic salt
• ▢ ½ cup shredded parmesan cheese
• ▢ 1 Tablespoon cornstarch
• ▢ ¼ cup water

Things You’ll Need

• ▢
  Large deep sided skillet or Dutch oven
• ▢
  Whisk

Before You Begin

• Don’t underestimate how much spinach you need. We bought 2 large bags of spinach, a total of 16 ounces, for this recipe. The spinach is added in two steps because you won’t be able to fit it all at once.
• Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat.

Instructions

• To a large deep sided skillet over medium-high heat, add butter, garlic, and shallots. Cook for 1-2 minutes, just to melt the butter and soften the shallots.
• Add the heavy whipping cream and garlic salt. Whisk together then add the shredded parmesan cheese. Whisk together until cheese is melted.
• Add half of the spinach to the skillet and cook, turning occasionally, until spinach has reduced/wilted. Add remaining spinach and repeat the process.
• Mix cornstarch and water together to make a slurry. Add to the skillet and stir together well. Simmer over medium-low heat until cream thickens and coats the back of a spoon.

Nutrition

Serving: 1serving (1 cup raw) | Calories: 221cal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 766mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6093IU | Vitamin C: 17mg | Calcium: 147mg | Iron: 2mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.