basic creamed spinach recipe

The Best basic creamed spinach recipe

I have been making creamed spinach for my family for years, and it is one of those side dishes that everyone actually gets excited about. My kids used to turn their noses up at spinach, but once I started making it this way, they could not get enough. The creamy, savory sauce transforms the greens into something rich and comforting, and it pairs perfectly with almost any main course.

Whether we are having a simple weeknight dinner or a holiday feast, this basic creamed spinach recipe always makes an appearance on our table. This recipe is a staple in our home because it is so easy to put together with ingredients I usually have on hand. Fresh spinach, butter, garlic, cream, and a little Parmesan cheese come together to create a dish that feels fancy but is really quite simple.

The key is to cook the spinach just until it wilts, then stir in the cream and let it simmer until thick and luscious. It is a great way to sneak in some greens, and the health benefits are a bonus. Spinach is packed with iron, vitamins A and C, and fiber, so I feel good about serving it to my family.

I love that this creamed spinach is versatile enough to go with so many meals. It is perfect alongside a juicy steak, roasted chicken, or even a piece of grilled fish. During the holidays, it is a must-have on our Thanksgiving and Christmas tables, right next to the turkey and mashed potatoes.

The best part is that it comes together in under 30 minutes, so I can whip it up even on busy weeknights when I need something quick and satisfying. Over the years, I have tried many versions of creamed spinach, but this basic recipe is the one I always come back to. It is not overly complicated, and the flavors are balanced just right.

The creaminess from the heavy cream and the subtle tang from the Parmesan make every bite delicious. If you have never made creamed spinach from scratch, I promise you will be surprised at how easy and rewarding it is. Give it a try, and I think it will become a favorite in your home too.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Basic Creamed Spinach Works

This basic creamed spinach recipe is one I turn to again and again because it is reliable, delicious, and always a hit with my family. I like to make a double batch so I have leftovers for the next day.

To store any leftovers, let the creamed spinach cool completely, then transfer it to an airtight container and keep it in the refrigerator for up to three days. When you are ready to reheat, warm it gently in a skillet over low heat, stirring occasionally, and add a splash of milk or cream if it seems too thick.

This dish is perfect for family gatherings because it goes with so many different main courses and everyone seems to love it. I often serve it alongside a roast chicken or a holiday ham, and it never fails to get compliments.

You can also spoon it over baked potatoes or use it as a filling for omelets the next morning. Whether you are cooking for a crowd or just a quiet dinner at home, this creamed spinach is a simple, comforting side that always works.

❓ Frequently Asked Questions About Basic Creamed Spinach

1. Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Thaw it completely and squeeze out as much water as possible before adding it to the skillet. You may need to cook it a minute or two longer to heat through.

2. How can I make this creamed spinach dairy free?

To make it dairy free, use a plant based butter substitute and replace the heavy cream with full fat coconut cream or a dairy free cream alternative. Omit the Parmesan or use a dairy free cheese substitute.

3. What main dishes go well with creamed spinach?

Creamed spinach is a classic side for steak, roasted chicken, pork chops, or grilled fish. It also pairs nicely with meatloaf or as part of a holiday spread with turkey or ham.

4. Can I prepare creamed spinach ahead of time?

You can make creamed spinach up to two days in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop over low heat, adding a splash of cream or milk if it has thickened too much.

5. How do I prevent the cream sauce from curdling?

To prevent curdling, use heavy cream with a high fat content and avoid boiling the sauce. Keep the heat at a gentle simmer and stir frequently. Adding the cheese at the end off the heat also helps keep the sauce smooth.