The moment I nailed this Creamed Spinach, my kitchen exploded with flavor fireworks! I was hosting a cozy dinner, and people kept sneaking back to the stove for taste tests. This wasn’t your grandma’s shy side dish—it was rich, gleaming with garlic butter spinach goodness and that luscious spinach cream sauce that clung to every spoonful. The twist? Swapping out regular milk for spinach with heavy cream took it into a whole new dimension—bold, silky, and unforgettable. That breakthrough moment shattered every bland spinach memory I had, locking in a recipe that screams Cuba Queen’s bold flavor philosophy: no boring meals, only flavor fireworks. I’m pumped to share this Creamed Spinach recipe that’ll blow open your culinary playground and make every bite celebration-worthy.
Let me tell you, this Creamed Spinach has been my go-to creamy side dish when I want to steal the show. It’s got that perfect balance of earthiness from the spinach, richness from the cream, and a savory kick from garlic butter spinach magic. This isn’t just a side; it’s a statement. If you think spinach can’t bring bold energy, prepare yourself for a flavor bomb that flips expectations—one creamy spoonful at a time.
If you’re vibing with flavor-packed dishes like my Spinach and Ricotta Stuffed Shells or crave quick wins like Egg Muffins with Spinach and Feta, this classic creamed spinach recipe fits right in. Ready to take your greens on a thrill ride? Let’s dive deep into the ingredients that make this spinach cream sauce the stuff of legends.
Ingredients You Need for This:
This Creamed Spinach ingredient list is SHORT but mighty! Here’s what you need to summon that creamy side dish magic:
- 1 lb fresh baby spinach (or 10 oz frozen spinach, squeezed dry)
- 3 tbsp unsalted butter (the base of our garlic butter spinach)
- 3 cloves garlic, minced (for that perfect savory punch)
- 1 cup heavy cream (this is the heart of the spinach cream sauce)
- 1/2 cup grated Parmesan cheese (hello, cheesy richness!)
- 1/4 tsp freshly grated nutmeg (game-changer alert!)
- Salt and pepper to taste
Here’s the Creamed Spinach game-changer that will blow your mind: A pinch of nutmeg. Trust me—it wakes up the cream sauce with a cozy warmth that elevates every bite.
For the freshest greens, I always scout the farmers’ market or the well-stocked produce aisle at your local grocery. If you’re tight on budget, frozen spinach nails it too—just squeeze the water out like a mad chef to keep your sauce creamy, not watery. Splurge on the butter here—it develops that deep garlic butter spinach flavor you don’t want to compromise.
Struggling to get the garlic flavor right? Mince it finely and sauté gently in the butter—this keeps it fragrant without burning. Store leftover spinach cream sauce in an airtight container for up to 3 days—it reheats beautifully, making it a stellar next-day creamy side dish.
Step-by-Step Instructions:
- Prep Your Spinach
Start by washing fresh baby spinach thoroughly. I recommend giving it a good rinse and spinning it dry, so no water dilutes your creamy sauce. If you’re using frozen spinach, thaw and squeeze firmly to remove excess moisture. Don’t skip this—your Creamed Spinach will thank you! - Sauté the Garlic Butter Spinach Base
In a large skillet over medium heat, melt the butter. Add minced garlic, stirring constantly for 1 minute until fragrant but not browned. Pro tip for Creamed Spinach perfection: gentle garlic sizzle builds that aromatic foundation you’re after. - Add the Spinach
Toss in the spinach, stirring until it wilts and reduces–usually around 3-4 minutes. For frozen, just warm through with the garlic butter. Your kitchen should fill up with that intoxicating garlic butter spinach scent—if not, turn up the heat slightly. - Pour in Heavy Cream
Lower the heat to medium-low and pour in the heavy cream. This moment is where your spinach cream sauce begins its transformation. Stir continuously until the cream thickens slightly, about 5 minutes. Don’t stress—your Creamed Spinach is going to be incredible. - Cheese and Spice It Up!
Stir in the Parmesan cheese and nutmeg. The cheese melts into the sauce, making it rich and luscious. Season with salt and pepper to taste. Your Creamed Spinach should feel silky with a hint of cheesy sweetness and warm spice. - Simmer for Perfection
Let it simmer gently for 2-3 minutes to marry all the flavors. Keep your eyes on texture—it should be creamy but not runny. If it’s too thick, splash in a bit more heavy cream or milk. This step is where your Creamed Spinach transforms into pure magic. - Final Taste-Test
Spoon a taste and adjust seasoning if needed. This is your moment to tweak—maybe a little more garlic butter spinach flavor or a sprinkle more Parmesan. Remember, no bland bites allowed!
This Creamed Spinach takes exactly 20 minutes from start to finish in my kitchen. While it’s working its magic, grab your camera—this is Instagram gold!
Presentation:
People absolutely lose their minds when I serve this Creamed Spinach at family dinners or festive feasts. It’s the creamy side dish everyone fights over because it hits all the right flavor notes: velvety, garlicky, cheesy, and rich.
For maximum impact, serve your Creamed Spinach in a rustic white bowl with a drizzle of extra melted butter on top. Pair this flavor bomb with juicy grilled steaks, crispy roasted chicken, or vibrant seared fish for a bold pairing that shines. The contrast of hearty proteins with the silky spinach cream sauce creates pure dinner magic.
This Creamed Spinach absolutely slays at dinner parties! I decorate with a sprinkle of freshly grated Parmesan and a sprinkle of cracked black pepper for that wow factor. For the ultimate presentation bonus, add a few toasted pine nuts or a swirl of browned butter garlic at service.
Got leftovers? Transform your Creamed Spinach into a luscious filling for quesadillas or layer it between rustic bread for a creamy grilled sandwich. For seasonal variations, try adding a pinch of smoked paprika or swapping Parmesan for tangy goat cheese to keep this creamy side dish fresh and exciting.
If this recipe rocks your world, you NEED to try my take on One Pan Gnocchi with Spinach and Mushrooms for even more spinach cream sauce goodness.
FAQs:
Q: Can I make this Creamed Spinach spicier?
A: Absolutely! Add a pinch of red pepper flakes while sautéing the garlic butter spinach. The heat cuts through the cream and adds a lively kick. Flavor adventurers love this twist!
Q: What if I don’t have heavy cream?
A: Swap with half-and-half or full-fat milk, but reduce the quantity slightly to keep your spinach cream sauce thick. You can also add a tablespoon of cream cheese for extra richness.
Q: How do I know when my Creamed Spinach is perfectly done?
A: The sauce should coat your spoon thickly but still flow off easily. The spinach will be tender but not mushy, and your kitchen will smell like garlic butter spinach heaven.
Q: Can I make this ahead?
A: Yes, store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream to keep it creamy and luscious.
Q: Can I use frozen spinach?
A: For sure! Just squeeze out excess water to avoid watering down your spinach cream sauce. The flavors remain just as bold.
Q: Can I customize this recipe?
A: Totally! Stir in sautéed mushrooms, caramelized onions, or swap Parmesan for Gruyere for a new flavor spin. Your call—this is your fearless flavor playground.
Q: What’s the best cheese for Creamed Spinach?
A: Parmesan is classic and perfect. For a twist, try Pecorino Romano for sharper notes or blend with Asiago.
Q: How do I keep garlic from burning?
A: Cook it low and slow in butter, stirring constantly. Burnt garlic turns bitter and ruins your creamy side dish vibe.
For even more flavor bombs, check out this Absolutely Unreal Creamed Spinach with Boursin and see why bold flavors always win.
Conclusion:
This Creamed Spinach perfectly captures everything Cuba Queen stands for—bold, unapologetic flavor that turns everyday meals into celebrations. You’ve got a silky spinach cream sauce enriched with garlic butter spinach goodness and cheesy warmth that transforms any protein or gathering.
My Creamed Spinach Power Tips:
- Always squeeze excess water from spinach—moisture is the enemy of creaminess
- Don’t rush your garlic butter spinach base—it’s the flavor foundation
- Heavy cream is non-negotiable for that luscious sauce texture
I’ve played with versions loaded with smoked paprika, blended greens, and even coconut cream, but the classic creamed spinach recipe still gets my biggest crowd reactions every time.
If you want a creamy side dish that nails big flavor and has people talking, this Creamed Spinach is your new signature. I have zero doubt you’ll nail it and then want to shout about it to your flavor crew.
Ready for the next flavor adventure? Share your epic results and tag Cuba Queen because this Creamed Spinach recipe is about making memories that stick to the soul—one creamy bite at a time. Let’s get cooking!
For more bold flavor adventures, you have to see my Egg Muffins with Spinach and Feta and give them a go. And if you love stuffed comfort, Spinach and Ricotta Stuffed Shells delivers serious crowd-pleasing cheers.
Oh, and don’t forget to check the classic take on creamed spinach for an extra cheesy hit at Classic Creamed Spinach is creamy, cheesy goodness. Flavor bombs for days!
Ready to turn your kitchen into a playground of bold, creamy spinach cream sauce awesomeness? Let’s do this!
Creamed Spinach
Creamed Spinach is a rich and velvety side dish featuring tender spinach cooked in a luscious creamy sauce, perfect for pairing with steaks or roasted meats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb fresh spinach, washed and chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes, stirring occasionally.
- Pour in the heavy cream and stir to combine; let it simmer gently for 4-5 minutes until the sauce thickens slightly.
- Stir in the Parmesan cheese and ground nutmeg, mixing well until the cheese is melted and incorporated.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and serve warm as a delicious side dish.
Notes
For extra richness, stir in a tablespoon of cream cheese or a splash of white wine before adding the cream.