This easy recipe for creamed spinach creates a thick, velvety side you’ll want to make on repeat.
Holly’s Recipe Highlights
- Flavor: Tender spinach is simmered in a seasoned cream sauce for a rich, buttery side dish full of warm, savory flavor.
- Why Make It: No roux, no fuss, just a reduced cream sauce that thickens beautifully every time.
- Tools: No special tools are needed, just a 10-inch skillet and a spatula.
- Serving: The perfect low-carb side for beef, chicken, or pork. It has become my go-to side dish for steak night!
Ingredient Tips for Best Results
- Spinach: Frozen spinach works best because it’s already blanched. Fresh spinach wilts nicely but will need to be chopped first.
- Sauce: Heavy cream, garlic and onion powder, nutmeg, salt and pepper come together to create a thick, rich, and velvety sauce that is deliciously mellow.
Variations
- Add cream cheese for an extra thick sauce, and some parmesan for a cheesy, salty finish.
- For a lighter version use half-and-half cream plus cream cheese.
- Swap nutmeg for Italian seasoning, smoked paprika, or a pinch of cayenne.
- Experiment adding grilled mushrooms or cooked bacon for extra texture.
How to Make Creamed Spinach
- Simmer cream with the seasonings until thickened. (Full recipe below.)
- Add spinach and heat through until coated and warmed.
- Adjust seasoning to taste and serve.
Holly’s Pro Tips
- Buy frozen spinach when it’s on sale and store in your freezer to make this easy side anytime.
- Squeeze as much liquid from the frozen spinach as possible to ensure the sauce stays thick and rich.
- Reduce the cream until it lightly coats a spoon before adding spinach. This is the secret to achieve perfect creamed spinach texture.
- If the sauce becomes too thick, thin it out a bit with a splash of cream.
- Fresh spinach will cook down to a small amount, so use plenty if swapping fresh in for frozen.
- Season with salt after the sauce has reduced to ensure it’s not too salty.
Storing and Reheating Made Easy
- Refrigerate leftover creamed spinach for up to 3 days in an airtight container.
- Reheat on the stovetop using low heat, and add a small splash of cream to keep it silky.
- Freeze if needed, but expect a softer texture once thawed. Thaw overnight and warm slowly to maintain creaminess.
Low Carb Veggie Sides
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Recipe for Creamed Spinach
Simple ingredients simmer into a silky sauce that turns spinach into a cozy, steakhouse-style favorite.
Equipment
Ingredients
- 10 ounces frozen spinach or 1 pound fresh spinach*
- 1¼ cups heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch nutmeg
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper
Instructions
- Thaw frozen spinach overnight in the fridge or in the microwave on high power for 2-3 minutes.
- Thoroughly squeeze spinach dry and set aside.
- In a 10-inch skillet, combine cream, garlic powder, onion powder, and nutmeg. Simmer over medium-high heat 3-4 minutes or until thickened.
- Stir in spinach and cook until heated through, about 3 minutes. Season with salt and pepper.
Notes
- *If using fresh spinach, wash thoroughly, remove stems, chop, and add it to a 10-inch non-stick skillet with 1 tablespoon of water. Cook over medium heat until wilted, about 5 minutes, then drain and squeeze dry.
- For an extra creamy side, mix in some cream cheese while the sauce is cooking.
- Keep leftover creamed spinach in an airtight container for up to 3 days in the refrigerator.
Nutrition Information
Calories: 185kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 242mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6270IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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