Name: Creamed Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 2 shallots, diced (⅔ cup); ½ teaspoon sea salt; Freshly ground black pepper, to taste; 2 garlic cloves, grated; 1 tablespoon all-purpose flour; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; 1 teaspoon fresh lemon juice, plus more to taste; 20 ounces fresh spinach

There’s something irresistibly silky and comforting about this Creamed Spinach Recipe. Rich, cheesy, and brightened with just a touch of lemon, it’s the perfect way to elevate simple spinach into a side dish that truly shines. Trust me, once you make this, you’ll want it on your table again and again.

A white bowl filled with creamy spinach, where bright green spinach leaves are mixed into a thick, white sauce giving a smooth texture. The bowl sits on a wooden cutting board with a spoon that has a brown wooden handle placed inside the bowl, partially covered in the cream and spinach. Next to the bowl, there is a small black dish with grated cheese on a white marbled surface, and a blue cloth is placed near the wooden board. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamed Spinach Recipe
Top Tip
How to Serve Creamed Spinach Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamed Spinach Recipe

Why You'll Love This Recipe

I've made plenty of variations of creamed spinach over the years, but this one stands out because it balances rich creaminess with a nice freshness from lemon and sharp Parmesan. It’s really easy to pull together but tastes like you put in a ton of effort—perfect for weeknights or impressing guests.

Simple to Make: Uses everyday ingredients you probably have on hand, so it’s a no-stress recipe.
Perfect Texture: Creamy but not gloopy, thanks to the right balance of cream and sautéed spinach.
Bright Notes: Fresh lemon juice adds a pop of brightness that keeps it from feeling too heavy.
Versatile Side: Pairs beautifully with everything from steak to roasted chicken or even pasta dishes.

A close-up top view of a metal frying pan filled with creamy white sauce mixed with bright green wilted spinach leaves, some stems visible, giving a fresh texture. A wooden spoon with smooth texture is partially dipped into the sauce on the right side of the pan, showing thick creamy sauce coating its curved surface. Above the pan on the white marbled surface, a halved lemon with bright yellow skin sits next to a metal lemon squeezer holding another lemon half. The whole scene is bright and clean with soft natural light highlighting the creamy and leafy green layers. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this creamed spinach recipe comes down to how simple, fresh ingredients mingle. The butter and shallots create a flavorful base, the flour and cream form that luscious sauce, and the Parmesan brings umami depth. Fresh spinach cooks down and melds perfectly with everything.

Flat lay of unsalted butter in a small white ceramic bowl, two whole uncracked brown shallots, coarse sea salt crystals in a small white ceramic bowl, black peppercorns in a small white ceramic bowl, two whole garlic cloves, all-purpose flour in a small white ceramic bowl, heavy cream in a small white ceramic bowl, freshly grated Parmesan cheese mound on a white ceramic plate, a generous bunch of fresh bright green spinach leaves, and a small white ceramic bowl with fresh lemon juice placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Gives a rich, creamy start and lets you control the seasoning better than salted butter.
Shallots: I prefer shallots over onions here because they add a mild sweetness without overpowering.
Sea Salt & Black Pepper: Essential for seasoning; freshly ground pepper makes a noticeable difference.
Garlic Cloves: Grated garlic releases more flavor than chopped — giving that gentle garlicky warmth.
All-Purpose Flour: Acts as a thickener to turn the cream into a silky sauce that clings to the spinach.
Heavy Cream: The star of the sauce, it makes the dish decadently smooth and rich.
Parmesan Cheese: Adds nutty, salty depth — freshly grated is best for melting evenly.
Fresh Spinach: The leafy green that shrinks down beautifully and tastes fresh and vibrant.
Fresh Lemon Juice: A little acidity brightens the creamy sauce and balances the richness perfectly.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this creamed spinach recipe is how easy it is to tweak it to your taste or what's in your fridge. I often play around with herbs or swap cheeses based on what I have, and you can too!

Variation: I like to add a pinch of nutmeg sometimes for a warm, cozy note — it really complements the creaminess.
Dairy-Free Twist: If you want to make it lighter, try coconut cream or cashew cream instead of heavy cream; just adjust the seasoning accordingly.
Seasonal Greens: Swap out spinach for Swiss chard or kale to mix things up and enjoy fresh produce year-round.
Extra Cheese Love: Stir in some cream cheese or Gruyère for a thicker, more decadent version when you're feeling indulgent.

Step-by-Step: How I Make Creamed Spinach Recipe

Step 1: Start with a Flavorful Base

First, melt the butter in a large skillet over medium heat. I like using a wide pan here to give the shallots plenty of space to soften nicely — it usually takes about 4 minutes. When they turn translucent and fragrant, add the salt, a few grinds of black pepper, and then toss in the grated garlic. Stir that around until fragrant but be careful not to let it brown — about 30 seconds is perfect.

Step 2: Build the Creamy Sauce

Next up is sprinkling in the flour to thicken things up. Stir it into the butter and shallots mix to cook off the raw flour taste, about 1 to 2 minutes. Then slowly pour in the heavy cream while stirring constantly to avoid lumps. Turn the heat down to low and let it simmer gently for 5 to 10 minutes. You want the sauce thick enough to coat the back of a spoon—thick but still pourable.

Step 3: Cheese It Up and Add Spinach

Once the sauce has thickened, sprinkle in the Parmesan cheese and stir until it melts completely. Now, toss in the fresh spinach — it’ll seem like a lot at first, but it wilts down quickly. Stir frequently to wilt everything evenly. The sauce will thin out a bit from the spinach’s moisture, so keep it cooking for another 2 to 3 minutes to re-thicken. Then, finish with a teaspoon of fresh lemon juice and adjust seasoning to taste.

Top Tip

After making this creamed spinach recipe many times, I’ve picked up a few insider tricks that really elevate the dish and make your life easier in the kitchen.

Use Fresh Spinach: Frozen spinach can work in a pinch, but fresh spinach gives the best texture and flavor — pack it in tight, you want a generous handful at a time.
Don’t Skip Grating the Garlic: Grated garlic dissolves beautifully into the sauce and avoids those occasional unpleasant bites of raw garlic.
Simmer Gently: Keep the heat low when thickening your cream sauce to prevent curdling or scorching, stirring often.
Balance Your Flavors: The lemon juice at the end is a game-changer — add it gradually and taste as you go to brighten without overwhelming.

How to Serve Creamed Spinach Recipe

Garnishes

I like to finish with just a little extra grated Parmesan on top, fresh cracked pepper, and sometimes a sprinkle of toasted pine nuts for a subtle crunch. A tiny drizzle of high-quality olive oil adds a beautiful sheen and another layer of flavor.

Side Dishes

This creamed spinach pairs wonderfully with grilled steaks, roasted chicken thighs, or even a simply cooked salmon filet. It’s also a smart companion for a cozy pasta night — toss it with some garlic butter noodles for a luxe feel.

Creative Ways to Present

For special occasions, try serving creamed spinach in small ramekins topped with a sprinkle of crispy fried shallots or even a dash of smoked paprika. It’s unexpected but adds a gorgeous texture and color contrast that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, where they keep well for up to 3 days. Just make sure to cool it down before sealing to avoid condensation and sogginess.

Freezing

I don’t often freeze creamed spinach because the texture changes a bit, but if you do, freeze in small portions. Thaw overnight in the fridge and stir well before reheating to help restore creaminess.

Reheating

Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of cream or milk if it looks too thick or dry. Microwaving works well too, but go in short bursts and stir often to keep even heating.

Frequently Asked Questions:

Can I use frozen spinach for this creamed spinach recipe?

You can use frozen spinach in a pinch, but fresh spinach yields the best texture and flavor. If you do opt for frozen, make sure to thaw and squeeze out excess water before adding it to avoid a watery sauce.

How can I make this recipe dairy-free?

To make a dairy-free version, try substituting heavy cream with coconut cream or cashew cream, and use a dairy-free cheese alternative or nutritional yeast for that cheesy flavor. Keep in mind the taste and texture will be different but still delicious.

What can I serve with creamed spinach?

Creamed spinach is incredibly versatile and pairs beautifully with grilled meats like steak or chicken, seared fish, or as a luscious side to a pasta dish. It's also fantastic alongside mashed potatoes or roasted root vegetables.

How long does creamed spinach keep in the refrigerator?

Leftover creamed spinach lasts about 3 days in the refrigerator when stored in an airtight container. Be sure to reheat it gently to maintain its creamy texture.

Final Thoughts

This creamed spinach recipe holds a special place in my kitchen rotation because it’s one of those dishes that feels like a warm hug. Easy enough for a weeknight but impressive enough for guests, it’s creamy, comforting, with just enough brightness to keep it fresh. I hope you enjoy making it as much as I do—it’s truly a side dish that never fails to impress.