Creamed Spinach

If you're looking for an easy side dish for your Thanksgiving dinner—or the perfect way to use up any dying spinach you have sitting in the fridge—creamed spinach is the way to go. Creamy and cheesy, this is my favorite way to transform leafy greens into the most irresistibly veggie side—it brings the steakhouse vibes right to me. If you've got picky eaters at your holiday dinner, the creaminess factor in this classic side is guaranteed to turn anyone into a spinach fan. Keep reading on for how to perfect it:

What People Are Saying:
"My first time having/making creamed spinach, and this was the perfect recipe! It was a hit with my family, every bite eaten!" - CyanMagnet

How To Make Creamed Spinach

INGREDIENTS

• Baby Spinach: While it may seem like a lot of spinach, it’s important to use more than you think is necessary. It will all boil down to almost nothing once cooked, so don’t skimp on it! I’m using fresh spinach, but frozen spinach is a great alternative. Cook the spinach in the microwave for 4-5 minutes or until just thawed. Transfer spinach to a colander lined with a cheesecloth or a clean dish towel and squeeze as much water as possible out of the spinach.
• Yellow Onion & Garlic: Half of a yellow onion and garlic are the aromatics that start our creamed spinach. If you don’t have a yellow onion, you can use a shallot instead.
• Milk, Heavy Cream & Cream Cheese: Creamed spinach should be creamy, and a combination of milk, heavy cream, and cream cheese creates the perfect texture. Some recipes omit the milk, but I find it lightens up the sauce so the spinach isn’t too thick.
• Parmesan: Freshly grated Parmesan adds that perfect final salty, rich bite. I recommend using freshly grated Parmesan for the best flavor.

STEP-BY-STEP INSTRUCTIONS

We’re using baby spinach here, so there’s no need to remove the tender stems. While many recipes won’t require you to blanch your spinach, I found that it’s worth it here. It only takes a few minutes, and will allow you to squeeze out any excess moisture in the spinach, and will preserve the color, taste, and texture. After adding to a large pot of boiling water, cook for 30 seconds, then drain and place in a bowl of ice water. When it’s cool enough to handle, squeeze out as much excess water as possible. This is important to prevent a watery dish.

Now, we’ll get started on our creamy mixture. After melting butter in a skillet, add your chopped onion, and cook until soft. Then, add your garlic and cook until fragrant, only about a minute more.

Add milk, heavy cream, and cream cheese to the skillet, mixing everything together. Simmer until the cream cheese has fully melted, then season to taste with salt, pepper, and red pepper flakes.

Add milk, heavy cream, and cream cheese to the skillet, mixing everything together. Simmer until the cream cheese has fully melted, then season to taste with salt, pepper, and red pepper flakes.

Add your spinach back to the skillet, then freshly grate Parmesan into the dish. Stir everything together until well combined, then season with more salt and pepper if you prefer.

Full list of ingredients and instructions can be found in the recipe below.

Storage

If you have any leftovers, store in an airtight container in the fridge for up to 3 days. Alternatively, you can also freeze your creamed spinach for around 3 months. Keep in mind that the texture of the cream will change slightly once frozen.

Creamed spinach can be a bit temperamental when reheating because it doesn’t respond well to high heat. Reheating gently is crucial so that the cream doesn't split. Let spinach thaw overnight in the refrigerator and reheat in a saucepan over low heat until warmed through. Microwaving in increments is okay for smaller quantities.