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This irresistibly Easy Classic Southern Creamed Spinach is pure comfort food. Made with only a few simple ingredients, it is the perfect side dish for busy weeknights and all of your holiday dinners!
Growing up in the south, I always thought everyone made and loved creamed spinach. I am pretty sure the first time I made it for my husband, he looked at me sideways because, well, he wasn't exactly a vegetable eater when we got together. Okay, he's still not the best vegetable eater even after fifteen years together, lol.
He does, however, love vegetables (when they are cooked) covered in sauces or cheese, and well, creamed spinach is essentially that, with a few extras. It will turn any spinach hater into a spinach lover.
This recipe is simple enough to make for an easy weeknight side, and it makes a perfect addition to any holiday dinner.
Ingredients to Make a Southern Grandma Proud
- Spinach - You can use frozen or fresh depending on what you prefer. Just know that if you use fresh, you're going to need a lot of spinach because it does cook down a lot.
- Butter - or ghee
- Shallot - or Onion
- Minced Garlic
- Heavy Cream - This adds a perfect amount of creaminess.
- Cream Cheese - This might sound odd, but it leaves a nice sweet and slightly tangy flavor that adds to the depth of flavors in the sauce.
- Cheese - This is where my husband gets happy. A lot of recipes for creamed spinach only use parmesan. However, knowing my cheese lover, I like to use a parmesan, romano, and asiago blend. It balances the flavors so well and leaves you wanting more. You can just leave it with what you like; it's still delicious.
- Spices - Nothing crazy, just salt, pepper, and a bit of nutmeg for an added bonus.
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Fresh vs. Frozen Spinach
I personally prefer frozen spinach for this recipe, but you can easily use fresh. If you chose to use frozen spinach, just make sure to let it thoroughly defrost first and then squeeze it to remove any excess water. That extra liquid can mess with the final creaminess if you leave it in the spinach, so you want to make sure to get rid of it.
If you choose to use fresh spinach, you need to blanch the spinach for a few minutes and then allow it to drain before using it. Just like frozen, this helps remove any excess water in the spinach that can affect the final results.
What does creamed spinach taste like?
If you've never had creamed spinach, you might be a little hesitant to give this dish a try, especially if you have some spinach haters you are cooking for. The spinach gets cooked down in the creamy cheese sauce, leaving this rich and cheesy final product that really leaves the spinach almost undetectable. Well, taste-wise, anyways, lol since you can still see the green color sticking out in the sauce.
How long does it take to make?
This side dish is super simple to make and comes together in less than fifteen minutes. Making this for the holidays means that you have a super simple dish for the whole family without taking up valuable oven space!
Making Ahead
Creamed spinach does taste slightly fresher (especially if you are using fresh spinach) when you first make it. However, making it ahead of time is entirely possible.
Just make it as the recipe is written and let it cool before placing it in the refrigerator for up to two days ahead of time. When you are ready to serve it, just reheat it in a skillet over low heat, stirring it occasionally until it is heated through.
How to Make Creamed Spinach
- Prep the spinach. If using frozen, allow it to thaw and then squeeze and remove any excess water. If you are using fresh, blanch the spinach into a pot of boiling water and then into ice. Drain the spinach and remove any excess water.
- In a skillet over medium-high heat, melt the butter or ghee.
- Add the shallot and cook until it starts to soften and get a little caramelized.
- Once the onions are almost done, add in the garlic and let it cook a few more minutes, making sure not to let the garlic burn.
- Add in the cream cheese and help move it around to break it up, so it starts to melt into the skillet. This is easier if you are using room-temperature cream cheese.
- Pour in the heavy cream and whisk until the cream cheese is incorporated and the sauce starts to thicken. You want it to start to coat the back of a spoon before continuing.
- Stir in the cheese and whisk until it's melted.
- Add the spices and give it one more quick stir.
- Finally, add the drained spinach. I always like to give it one more squeeze before adding it to make sure as much water as possible is removed.
- Add in any additional cheeses if desired.
- Serve warm.
How to Serve
Creamed spinach comes together in minutes, which means it goes with so many dishes, from a super easy marinated steak to something more formal like your holiday dinner table. It's always a hit.
More Delicious Side Dishes
Loaded Twice Baked Potato Casserole
Skillet Bacon Balsamic Brussel Sprouts
📖 Recipe
Easy Classic Southern Creamed Spinach
Ingredients
- 3 10 oz Boxes Frozen Spinach thawed
- 1 Small Shallot small diced
- 3-4 Cloves Garlic minced
- 2 TBS Butter or ghee
- 3 TBS Cream Cheese softened
- 1 C Heavy Cream
- 2 C Shreeded Parmesan or blend if desired
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ¼ teaspoon Nutmeg
Instructions
- Prep the spinach. If using frozen, allow it to thaw and then squeeze and remove any excess water. If you are using fresh, blanch the spinach into a pot of boiling water and then into ice. Drain the spinach and remove any excess water.
- In a skillet over medium-high heat, melt the butter or ghee.
- Add the shallot and cook until it starts to soften and get a little caramelized.
- Once the onions are almost done, add in the garlic and let it cook a few more minutes, making sure not to let the garlic burn.
- Add in the cream cheese and help move it around to break it up, so it starts to melt into the skillet. This is easier if you are using room-temperature cream cheese.
- Pour in the heavy cream and whisk until the cream cheese is incorporated and the sauce starts to thicken. You want it to start to coat the back of a spoon before continuing.
- Stir in the cheese and whisk until it's melted.
- Add the spices and give it one more quick stir.
- Finally, add the drained spinach. I always like to give it one more squeeze before adding it to make sure as much water as possible is removed.
- Add in any additional cheeses if desired.
- Serve warm.
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