Creamed Spinach

This steakhouse-style creamed spinach recipe is rich, creamy, and comes together fast. It’s made in one skillet, ready in 25 minutes, and thickens up with cream cheese, no flour needed.

Flavor: Rich and creamy with a hint of sweet onion and savory garlic, this creamed spinach is perfectly seasoned and full of cozy flavor.
Why Make It: There’s no roux and no flour to fuss with, fewer dishes, and the cream cheese thickens it quickly and reliably every time.
Serving Suggestions: I love serving this alongside steak, juicy chicken, pork chops, or salmon. It goes with just about everything.

Steakhouse Flavor at Home

Spinach: Fresh spinach works great, and frozen spinach is a quick shortcut. If using frozen spinach, thaw and squeeze out the excess moisture.
Sauce: Cream cheese and heavy whipping cream are the bases for this recipe. Use softened cream cheese for faster blending. Opt for full-fat cream cheese for thick and creamy results. Light cream cheese works, but the sauce may be a bit thinner.
Seasonings: A little garlic powder and a dash of homemade seasoned salt are all it takes. If using fresh minced garlic, add a small clove when cooking the onions.
Variations: Stir in 2 to 3 tablespoons of Parmesan or Romano for a cheesier finish, or add a tiny pinch of nutmeg or crushed red pepper for a little warmth.

How to Make Creamed Spinach

Wilt the spinach, then drain well (full recipe below).
Cook the onions in butter, then melt in cream cheese.
Whisk in the remaining ingredients, and simmer until thickened.
Stir the spinach into the cream sauce and season before serving.

For Thick Sauce: Squeeze spinach very dry before adding it back. For fresh spinach, drain in a strainer for a minute, then press with a spoon to remove liquid.
For Smooth Sauce: Cube the cream cheese so it melts quickly. Stir in Parmesan off the heat, if using.
Prevent Graininess: Keep the heat at medium-low once the dairy is added.
Season Later: Taste after spinach is added since spinach can mute the salt and seasoning.

pot of creamed spinach with wooden spoon

Storing, Reheating, and Freezing

Keep leftovers in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 2 months, but the dairy sauce may separate slightly.

Thaw in the fridge, then reheat on low and whisk to bring back together. Add a splash of cream or milk if needed.

Steakhouse Sides at Home

Did you enjoy this Creamed Spinach Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Wash and dry the spinach leaves if using fresh. Pinch off any tough stems and roughly chop the spinach.
Heat the olive oil in a medium skillet over medium heat. Cook the spinach until wilted, about 3 minutes. Remove from the pan and place in a strainer to drain.
Reduce the heat to medium-low and add the onion and butter to the skillet. Cook for 3 to 4 minutes or until tender.
Add the cream cheese and stir until melted.
Whisk in the heavy cream, garlic powder, and salt. Simmer 1 to 2 minutes or until thickened.
Gently squeeze any excess liquid from the spinach and stir it into the cream sauce. Taste and season with additional seasoned salt and pepper.

Fresh spinach can be substituted with 10 ounces of frozen chopped spinach.
Parmesan cheese can be stirred in with the spinach if desired.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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