Creamed Spinach Recipe for a Creamy Side

A Little Green Magic

I used to turn my nose up at spinach as a girl. My mother would serve it, and I would hide it under my mashed potatoes. Then I tried it creamed. What a difference! It was so rich and cozy. It felt like a warm hug in a bowl.

This recipe turns simple greens into something special. It shows how a little care can change everything. That is a good lesson for food and for life. What food did you dislike as a child but love now?

The Squeeze is Key

Let me tell you a secret. The most important step is squeezing the spinach. You must get all that extra water out. If you skip this, your sauce will be watery. I learned this the hard way many years ago.

I once made a big batch for a family dinner. I was in a hurry and did not squeeze it well. The sauce was so thin! I still laugh at my “creamed spinach soup.” So, take your time with the paper towels. A good squeeze makes all the difference.

A Cozy, Creamy Sauce

Now for the best part, the sauce. You start with butter, shallots, and garlic. Doesn’t that smell amazing? It fills the whole kitchen with a warm, happy scent. Then you add the spices and the cream.

The nutmeg is my little secret. You only need a tiny pinch. But it makes the sauce taste deeper and warmer. *Fun fact: nutmeg comes from the seed of a tropical fruit!* Which cozy spice do you love the most in your cooking?

Why This Dish Matters

This isn’t just a side dish. It is a way to make a meal feel like a celebration. Serving something made with care shows love. It turns an ordinary Tuesday into something a little brighter.

It also matters because it makes eating your greens a joy. When food tastes this good, you do not have to force anyone to eat it. You are giving your family something healthy that they will actually be excited to eat.

Your Turn in the Kitchen

Cooking is not about being perfect. It is about trying and tasting. This recipe is very forgiving. If you like it cheesier, add a bit more. If you want more spice, add a dash more cayenne. Make it yours!

I would love to hear about your cooking adventures. What is your favorite side dish to share with people you love? Tell me all about it. I read every single one.

Ingredients:

Ingredient	Amount	Notes
Olive Oil	2 teaspoons
Fresh Spinach	2 bags (32 ounces)
Butter	3 tablespoons
Shallot	2 tablespoons	minced
Garlic	3 cloves	minced
Kosher Salt	½ teaspoon
Black Pepper	¼ teaspoon	freshly ground
Cayenne Pepper	⅛ teaspoon
Ground Nutmeg	⅛ teaspoon
Flour	2 tablespoons
Half and Half	2 cups (476g)
Mozzarella Cheese	1 cup (113g)
Cream Cheese	4 ounces
Parmigiano-Reggiano Cheese	¼ cup	finely shredded

Creamed Spinach, Just Like My Nana Made

I have loved creamed spinach since I was a girl. My Nana would make it for special Sunday dinners. The whole house would smell like butter and garlic. Doesn’t that smell amazing? It tastes like a big, warm hug. I promise it is not like the sad, mushy spinach you might imagine. This recipe is creamy, cheesy, and full of flavor. Let’s make some cozy memories together in the kitchen.

Step 1: Wilt the Spinach

First, grab your biggest pot. We need to wilt all that fresh spinach. Heat a little olive oil in it. Then, pile in both bags of spinach and put the lid on. In just one minute, it will have shrunk down so much! I still laugh at that. It’s like a magic trick.

Step 2: Remove the Water

Now, we must get all the water out. No one likes a watery creamed spinach! Drain the spinach in a strainer. Then, lay it on some paper towels. Let it cool for a minute. Once it’s cool enough to touch, wrap it up and squeeze. (This is my hard-learned tip: squeeze it really well, or your sauce will be thin!).

Step 3: Sauté the Aromatics

Give that squeezed spinach a rough chop. Now, back to the same pot. Melt the butter and cook the shallot until it’s soft. Then add the garlic. Oh, that sizzle is the best sound. Can you name another vegetable that makes a kitchen smell so good? Share below!

Step 4: Make the Sauce

Sprinkle in the flour and all the spices. The nutmeg is the secret. It makes everything taste richer. Now, slowly pour in the half and half. Keep stirring as it comes to a gentle boil. This makes your sauce smooth, not lumpy.

Step 5: Combine and Serve

Time for the cheese! Stir in the mozzarella, cream cheese, and parmesan. Watch how the cream cheese melts into the sauce. It gets so wonderfully thick. Now, toss your chopped spinach back in. Stir it all until it’s heated through and perfectly coated. Then, it’s ready to serve.

Cook Time	20 minutes
Total Time	30 minutes
Yield	8 servings
Category	Side Dish

Three Tasty Twists on Our Classic

This recipe is wonderful as it is. But sometimes, it is fun to play with your food. Here are three simple ways to change it up. You can make it taste a little different every time. Cooking should always be an adventure, don’t you think?

Bacon Bliss

Crumble some cooked bacon on top right before serving. The salty crunch is just perfect with the creamy spinach.

Italian Garden

Stir in a handful of chopped sun-dried tomatoes and a sprinkle of Italian herbs. It adds a lovely, sunny flavor.

Garlic Lover’s Dream

Roast a whole head of garlic first and squeeze the soft, sweet cloves into the sauce. It is so mellow and delicious.

Which one would you try first? Comment below!

Serving Your Creamy Creation

This creamed spinach is the perfect sidekick for so many meals. I love to serve it in a pretty, warm bowl. It makes the table feel so special. A little extra sprinkle of parmesan on top looks lovely. It is a classic with a juicy roast chicken or a big steak. For a lighter meal, try it with some baked fish. It is so versatile.

What should we drink with it? A cold glass of iced tea with lemon is my go-to. It cuts through the richness nicely. For a grown-up treat, a crisp glass of Chardonnay pairs beautifully. The flavors just sing together. Which would you choose tonight?

Keeping Your Creamed Spinach Happy

Let’s talk about storing this lovely dish. Cool it completely first. Then pop it in an airtight container. It will be good in your fridge for about three days.

You can also freeze it for later. I use freezer-safe bags. I once forgot I had some in the back. Finding it a month later felt like a treasure hunt!

To reheat, warm it slowly in a pan on the stove. Add a splash of half and half to keep it creamy. This matters because a good meal shouldn’t go to waste.

Making a double batch is a smart trick. You get a delicious side today and another for a busy night. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the spinach can be too watery. The key is to squeeze it really well. I remember when I didn’t do this. My sauce was a bit thin and sad.

If your sauce is not thickening, just be patient. Let it simmer on low heat for a few more minutes. Stir it gently. This builds your cooking confidence when you see it work.

Worried about the spices? You can always start with less. You can add more later. Tasting as you cook makes sure the flavor is just right for you. Which of these problems have you run into before?

Your Creamed Spinach Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free flour instead.

Q: Can I make it ahead?
A: Absolutely. Follow the storage tips and reheat when ready.

Q: What if I don’t have shallots?
A: A small yellow onion works just fine.

Q: Can I make a smaller portion?
A: Of course. Just cut all the ingredients in half.

Q: Any optional tips?
A: A little squeeze of lemon at the end is lovely. Fun fact: A bit of acid makes creamy flavors pop! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this creamed spinach. It is such a comforting side dish. I have shared it with my family for years.

I would be so happy to see your creation. Your photos inspire me and other readers too. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. I hope your kitchen is filled with warmth and good smells.

Happy cooking! —Elowen Thorn.