Easy Creamed Spinach Recipe

Creamed spinach is one of those side dishes that instantly feels comforting. I grew up having it mostly at steakhouses — served next to a juicy ribeye or roast chicken.

But once I learned how easy it is to make at home, it quickly became part of my holiday table and weeknight dinners alike.

A big bag of spinach, a little butter, cream, and a few seasonings, and you’ve got a side that tastes like it came straight from a restaurant. And if you’re looking for a lighter version, I’ll show you how to use blended tofu for a plant-based twist that’s just as creamy.

Ingredients You’ll Need

For about 4–6 servings:

• 2 pounds fresh spinach (or 3 boxes frozen spinach, thawed and drained)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely diced (or 2 shallots)
• 3 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional but adds warmth)
• 1 cup heavy cream
• ½ cup whole milk
• ½ cup Parmesan cheese, grated
• 4 oz cream cheese (optional for extra richness)

How to Make Creamed Spinach

If you’re using fresh spinach, place it in a large pot with a splash of water and cook over medium heat until just wilted.

Drain and press out as much liquid as possible, then chop roughly. If you’re using frozen spinach, thaw it completely and squeeze out the excess water with your hands or a kitchen towel.

Sauté the Aromatics

In a large skillet, melt the butter with the olive oil. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Make the Cream Sauce

Pour in the cream and milk, then add the salt, pepper, and nutmeg. Let the mixture simmer gently for 3–4 minutes, stirring often, until it thickens slightly. Stir in the Parmesan cheese (and cream cheese, if using) until melted and smooth.

Stir in the Spinach

Add the chopped spinach to the skillet and stir until everything is coated in the creamy sauce. Let it cook for another 2–3 minutes to heat through and bring the flavors together.

Optional Tofu Twist

For a lighter version, stir in blended silken tofu instead of (or in addition to) the cream. It adds body and creaminess without the extra heaviness. Taste and adjust seasonings as needed.

Serve Warm

Transfer the creamed spinach to a serving dish and sprinkle with a little extra Parmesan if you like. Serve hot alongside steak, roast chicken, or even as part of a holiday spread.

Why You’ll Love This Recipe

Creamed spinach is rich, flavorful, and feels like comfort food in a bowl. It’s the kind of side dish that elevates a meal without being complicated. The silky sauce makes it indulgent, while the spinach keeps it fresh and earthy.

Plus, it’s versatile enough to work for a fancy dinner or a casual weeknight. And with the tofu option, you can make it lighter without losing that luscious texture.

Make It Yours

This recipe is classic, but it’s also fun to customize. For a cheesy version, stir in shredded Gruyère or mozzarella. Want a little spice? Add a pinch of red pepper flakes. For a smoky twist, stir in cooked, crumbled bacon or a splash of smoked paprika.

If you’re looking to keep it plant-based, skip the cream and cheese, and use blended tofu with non-dairy milk (like oat or almond). Season it generously, and you’ll still have a creamy, flavorful dish.

Tips for Success

• Drain the spinach well. Extra water will make the sauce watery, so take the time to squeeze it out.
• Use fresh nutmeg. Just a pinch goes a long way in adding warmth to the sauce.
• Don’t rush the cream. Let it simmer gently so it thickens and coats the spinach beautifully.
• Taste and adjust. Every batch of spinach is a little different, so taste at the end and add more salt or cheese if needed.

How to Serve

Creamed spinach is a classic steakhouse side, so it’s perfect with grilled or roasted meats. It’s also amazing with Thanksgiving turkey or Christmas ham, and it pairs beautifully with roast chicken or salmon for a weeknight dinner.

I’ve even spooned it over baked potatoes or mixed it into pasta for a quick creamy dish. It’s surprisingly versatile!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if the sauce has thickened too much.

I don’t recommend freezing creamed spinach — the dairy tends to separate — but it’s so good, I doubt you’ll have leftovers for long.

A Side Dish That Feels Like Comfort

Creamed spinach proves that simple ingredients can create something special. It’s rich and silky, with just enough freshness from the spinach to keep it balanced. Whether you stick with the classic cream-and-cheese version or lighten it up with tofu, this recipe gives you a dish that feels both nostalgic and adaptable.

It’s the kind of side you’ll want to make again and again, whether for a cozy family dinner or a holiday feast.