Creamed spinach is just such a classic side, and I have always wanted to perfect that indulgent steakhouse side dish. At last, I’ve got the best creamed spinach recipe down to a T, and it really POPS with flavor!
Plus, this creamed spinach travels and reheats well (holiday meals, here I come!) and can be made ahead of time for busy hosts. The shallot, Dijon mustard, nutmeg & cayenne make it so delicious. Serve it with roast chicken and mashed potatoes for the most classic comfort food dinner, or for another easy, creamy side, try dairy-free creamed corn.
What readers say about this recipe
Love love this recipe. I went through several cream cheese based cream spinach recipes and they weren't for me. This one with real cream + the flavors of the mustard, nutmeg and little kick from cayenne. So good. I use fresh spinach.
- Kallie
Creamed Spinach Ingredients
- Spinach: Let it thaw, then be sure to squeeze out all the liquid for a creamed spinach that’s rich and creamy, not watery at all. TIP: Frozen spinach at the grocery store usually comes in 10 ounce blocks, grab two of these to make this recipe! You can also use fresh spinach, see tips for that below. If you’re wanting more spinach recipes try our spinach dip!
- Cream: Full on heavy cream, no substitutes!
- Seasonings: Garlic, garlic powder, nutmeg, cayenne pepper
- Butter: I like salted butter, because it makes this extra savory. Unsalted butter works fine, though.
- Dijon mustard: The tangy sharpness of Dijon is the perfect thing here.
- Shallot: Sweetly sharp, I love how shallots taste in creamed spinach. Just right!
- Parmesan cheese: I always use freshly grated!
How To Make Creamed Spinach Step By Step
See the full detailed instructions in the recipe card at the bottom of this post.
- Melt the butter with the shallot and garlic in a skillet large enough for this entire dish (like this one).
- Pour in the cream, mustard, and spices.
- Bring to a very gentle simmer. Never boil cream!
- Add the Parmesan and spinach, and cook until the creamed spinach is thick and creamy.
Variations + Swaps
- If you want to use fresh spinach you can, but it’s a bit more work. You’ll need about two pounds, and you’ll need to wilt it. Sauté the fresh spinach in a skillet over low heat. After that, squeeze it totally dry just as you would frozen.
- You can also swap in a different dark leafy green like kale, chard, or collard greens. Just follow the same processes as you would for fresh or frozen spinach.
- Try a different cheese instead of Parmesan! Gruyère, cream cheese, or goat cheese would all work.
- Instead of shallots, this recipe would also be delicious with leeks or yellow sweet onions. You could even use leftover caramelized onions if you have it.
- Add a little kick by adding a squeeze of lemon juice and zest, a splash of white wine or a small splash of apple cider vinegar. If you want to add one of these, add it to the pan before adding cream.
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