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; 20 ounces fresh spinach; 1 teaspoon fresh lemon juice, plus more to taste

There’s something so comforting about a rich, velvety side dish that sneaks in a handful of greens — that’s exactly why this Creamed Spinach Recipe holds a special place in my heart (and on my table). Whether it’s for a dinner party or a cozy night in, its creamy texture and gentle hints of garlic and lemon never fail to impress.

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

This creamed spinach recipe is my go-to when I want something simple yet elegant. The balance between the creamy sauce and fresh spinach feels indulgent without being heavy. I love how the lemon juice brightens it up, making every bite fresh and flavorful.

Perfectly Creamy: Silky heavy cream and Parmesan cheese create a luscious sauce that clings beautifully to the spinach.
Fresh Flavor Punch: Shallots and garlic add depth, while a touch of lemon juice keeps the dish vibrant.
Easy & Quick: Just about 30 minutes from start to finish, this recipe fits into busy weeknights or last-minute dinner plans.
Versatile Side: Pairs wonderfully with steaks, roasted chicken, or even as a cozy vegetarian main.

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

All the ingredients come together in such harmony here. The butter and shallots form a flavorful base, while the flour helps thicken the cream into that irresistible silky sauce. Choosing fresh spinach and quality Parmesan really elevates the final dish.

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: Offers a rich, creamy foundation without oversalting, letting you control the seasoning.
Shallots: Milder and sweeter than onions, they bring a delicate sweetness and depth to the sauce.
Sea salt & freshly ground black pepper: Season carefully to enhance the flavors without overpowering.
Garlic cloves: Grated for maximum flavor infusion without any chunks.
All-purpose flour: Thickens the cream gently so it coats the spinach perfectly.
Heavy cream: Creates that lush, decadent texture — I recommend full-fat for the best result.
Parmesan cheese: Brings savory umami and richness, melting smoothly into the sauce.
Fresh spinach: Use baby or regular fresh spinach — either works great, just make sure to wash it well.
Fresh lemon juice: Adds a bright, fresh contrast to cut through the richness.

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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 things I love most about this creamed spinach recipe is how easy it is to tweak to match your taste or what you have on hand. I often play around with adding different cheeses or a pinch of nutmeg for a warming twist.

Variation: Swap Parmesan for Gruyère or Pecorino Romano to experiment with different depths of flavor — it’s delicious either way.
Garlic lovers: Feel free to add an extra clove or roast the garlic for a milder, sweeter profile.
Make it lighter: Use half-and-half instead of heavy cream if you want a less rich version, just watch the sauce thickness closely.
Advance prep: Prepare the sauce ahead and wilt the spinach fresh to keep everything bright and creamy.

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

Step 1: Sauté Shallots until Soft and Fragrant

Start by melting the butter over medium heat—this is your flavor base. Add the diced shallots, a pinch of sea salt, and freshly ground black pepper. Cook them gently for about 4 minutes until they’re soft and fragrant but not browned. This step builds a subtle sweetness that truly elevates the whole dish.

Step 2: Add Garlic and Flour to Create the Roux

Grate the garlic to keep texture smooth and stir it into the shallots. Follow immediately with the tablespoon of all-purpose flour, stirring continuously to make a roux. This helps thicken your cream without lumps — it’s key to that luscious, velvety sauce you’re aiming for.

Step 3: Gently Simmer Cream and Melt Cheese

Pour in the heavy cream and reduce the heat to low. Let it simmer for 5 to 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Next, add the freshly grated Parmesan and stir until it melts smoothly into the sauce. At this point, the kitchen will smell amazing, trust me.

Step 4: Wilt the Spinach and Finish with Lemon

Add the fresh spinach in batches, stirring frequently as it wilts down. The sauce may thin out slightly from the moisture, but don’t panic — keep cooking for 2 to 3 minutes to let it thicken again. Stir in fresh lemon juice to balance all the creamy richness with a hint of brightness, and adjust salt and pepper to your taste.

Top Tip

From my own kitchen experiments, a few simple tricks really turn this classic into a standout dish. It’s those little details that make it creamy without being heavy or watery.

Grate Your Garlic: It dissolves into the sauce perfectly, avoiding overpowering chunks or harsh bites.
Low and Slow Simmering: Give your cream time to thicken slowly; rushing this step often results in a runny sauce.
Fresh Spinach in Batches: Adding spinach gradually helps it wilt evenly and prevents clumping or a soggy mess.
Lemon Juice Last: This brightens the final dish without breaking the cream’s silky texture.

How to Serve Creamed Spinach Recipe

Garnishes

I love finishing creamed spinach with a sprinkle of extra Parmesan or a dash of freshly ground black pepper. Sometimes, I add toasted pine nuts or a few red pepper flakes for a subtle crunch and a hint of heat — it adds such a lovely contrast.

Side Dishes

This dish shines next to a perfectly seared steak or roasted chicken. For vegetarian dinners, it’s fantastic alongside creamy mashed potatoes or buttery polenta. Honestly, it’s always a crowd-pleaser with almost any protein or grain.

Creative Ways to Present

For a holiday or dinner party, I sometimes serve creamed spinach in individual ramekins garnished with fresh thyme. Another fun idea is to spoon it into puff pastry shells as a decadent starter — trust me, guests adore the surprise.

Make Ahead and Storage

Storing Leftovers

I store leftover creamed spinach in an airtight container in the refrigerator, where it keeps nicely for up to 3 days. When reheating, I add a splash of cream or milk to loosen up the sauce and stir gently over low heat to preserve the creaminess.

Freezing

Freezing creamed spinach can change the texture a bit due to the cream, but I’ve found it still works well if you freeze it in smaller portions. Just thaw overnight in the fridge and reheat slowly with a little extra cream or broth to bring back its silky texture.

Reheating

To reheat, I prefer the stovetop on low heat to avoid curdling. Stir frequently and add a little liquid if needed to refresh the sauce. Microwaving works in a pinch but watch carefully to prevent overheating.

Frequently Asked Questions:

Can I use frozen spinach for this creamed spinach recipe?

While fresh spinach gives the best texture and flavor, you can use frozen spinach if you’re in a pinch. Just make sure to thaw and squeeze out as much water as possible before adding it to the sauce to avoid it becoming too watery.

How do I avoid a watery creamed spinach sauce?

The key is to cook the spinach in batches and allow the sauce to reduce properly. Also, adding the lemon juice near the end prevents the cream from breaking. Be sure to drain excess water from spinach and simmer long enough to thicken the sauce again after adding the greens.

Can I make this recipe dairy-free?

Yes! You can substitute butter with olive oil or a vegan butter alternative, use coconut cream or a plant-based cream substitute instead of heavy cream, and try a dairy-free Parmesan-style cheese or nutritional yeast for the cheesy flavor.

What dishes pair well with creamed spinach?

Creamed spinach is a classic side for steak, roasted chicken, and pork chops. It also complements vegetarian mains like mushroom risotto or baked eggplant perfectly. Plus, it’s great for holiday meals or special occasions because it’s elegant yet simple to prepare.

Final Thoughts

This Creamed Spinach Recipe really is my little kitchen secret when I want to impress without fuss. It’s creamy, comforting, and just fresh enough with that lemony finish. I hope you enjoy making it as much as I do — it’s a winner every time at my table, and I’m sure it’ll be a favorite for you, too.