This creamed spinach recipe is a perfect easy side dish for holidays and weeknights alike. It's fresh, delicious, and ready in 15 minutes!

Creamed spinach is a classic steakhouse side dish, but there’s no reason you shouldn’t be making it at home. My recipe comes together in 15 minutes, and it delivers rich flavor with just a few basic ingredients!

I used Jack’s mom’s creamed spinach as a starting point for this recipe. She made it for Thanksgiving every year when Jack was growing up, and he still raves about it. In developing this recipe, I wanted to capture the luxurious flavor and silky texture of her creamed spinach while putting the fresh greens front and center.

Many creamed spinach recipes use frozen spinach, butter, and cream cheese. To put the focus more on the greens, I use fresh spinach here, which provides more texture than frozen (though you can use frozen in a pinch!). Once I cook the greens down, I make a light, tangy cream sauce that gives the spinach brightness and richness, but—crucially—doesn’t overwhelm it. No cream cheese required!

Jack and I both love this creamed spinach recipe, and I hope you do too. Quick, easy, and packed with flavor, it’s perfect for holidays and busy weeknights alike. Enjoy!

What You’ll Need to Make Creamed Spinach

Here’s what you’ll need to make this creamed spinach recipe:

• Spinach, of course! I love the vibrant color and texture of fresh baby spinach in this recipe. You’ll need a full pound. That might sound like a lot of spinach, but it really cooks down!
• Extra-virgin olive oil – You’ll use it for sautéing the spinach as well as the shallot and garlic.
• Shallot and garlic – They add savory, aromatic flavor to this simple side dish.
• Heavy cream – It creates the rich, flavorful sauce.
• Cornstarch – It thickens the cream sauce.
• Fresh lemon juice and Dijon mustard – Many creamed spinach recipes call for cream cheese to add tangy flavor to the sauce. I like to use lemon juice and Dijon mustard instead. They add that necessary tang while making the sauce feel fresh and bright.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Substitutions and Variations

• For a dairy-free version of this recipe, use 3/4 cup full-fat coconut milk instead of the 1/2 cup heavy cream.
• For more traditional creamed spinach, use butter instead of olive oil. Skip the lemon juice, and season the spinach with a pinch of nutmeg. Stir in some freshly grated Parmesan cheese just before serving.
• Use frozen spinach. Allow it to thaw at room temperature, or defrost it in the microwave. Skip the sautéing step. Squeeze the excess water out of the thawed spinach and proceed with the recipe as written.

How to Make Creamed Spinach

This easy creamed spinach recipe takes under 15 minutes from start to finish. Here’s how to make it:

This recipe is an excellent holiday side dish, but it’s also a good one to have in your back pocket for dinner any night of the week. Serve it with your favorite protein, a baked potato, veggie lasagna, or creamy polenta.

Storage

I like this creamed spinach recipe best just after it’s made, but leftovers keep well in an airtight container in the fridge for up to 3 days.

To reheat leftovers, warm them over low heat on the stove, or quickly zap them in the microwave.

More Easy Side Dishes

If you love this creamed spinach recipe, try one of these simple side dishes next:

• Roasted Brussels Sprouts
• Shaved Brussels Sprouts Salad
• Fresh Green Beans
• Roasted Cauliflower
• Mashed Cauliflower
• Roasted Broccoli

Creamed Spinach

Ingredients

• 1 tablespoon extra-virgin olive oil or unsalted butter
• 1 pound fresh spinach
• 1 shallot, chopped
• ¼ teaspoon sea salt, plus more to taste
• 2 garlic cloves, minced
• ½ cup heavy cream*
• ½ teaspoon Dijon mustard
• 1 tablespoon cornstarch, mixed with 2 tablespoons warm water
• 2 teaspoons fresh lemon juice
• Freshly ground black pepper

Instructions

• Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Working in batches if necessary, add the spinach and toss until just wilted. Transfer to a colander and squeeze out the excess water.
• Wipe out the pan and heat the remaining 2 teaspoons olive oil over medium heat. Add the shallot and salt and cook, stirring occasionally, for 5 to 8 minutes, or until soft. Stir in the garlic and sautéed spinach, then add the cream, mustard, and cornstarch mixture and stir until combined. Stir in the lemon juice, season to taste with more salt and pepper, and serve.

Notes

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