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Creamed spinach sitting in a light gray bowl surrounded by more fresh spinach, salt and pepper with a black spoon ready to be enjoyed to the very last bite.

Easy Classic Southern Creamed Spinach

Meeta Arora
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!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish, vegetables, vegetarian
Cuisine American, southern
Servings 6
Calories 340 kcal

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 Shreded 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.

Notes

Fresh vs. Frozen Spinach: I personally prefer frozen spinach for this recipe, but you can easily use fresh. If you choose 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.
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.

Nutrition

Calories: 340kcalCarbohydrates: 7gProtein: 12gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 91mgSodium: 1036mgPotassium: 134mgFiber: 0.2gSugar: 2gVitamin A: 1145IUVitamin C: 1mgCalcium: 335mgIron: 0.3mg
Keyword creamed spinach, creamed spinach from frozen, keto creamed spinach, southern creamed spinach
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