Homemade Creamed Spinach
Homemade Creamed Spinach is one of those comforting, crave-worthy sides that instantly elevates any meal. Whether you’re serving it alongside a perfectly cooked steak or spooning it over a baked potato, the creamy texture and savory flavor make it a standout dish that’s always welcome at the table.
We love this version of creamed spinach because it’s rich, velvety, and just a little indulgent. It’s also surprisingly simple to whip up with ingredients you likely already have at home. This recipe has become a go-to for both holiday meals and cozy Sunday dinners.
Looking for more comforting sides? Check out our Cheesy Scalloped Potatoes, Amish Mashed Potatoes, or Cheesy Baked Green Beans for more inspiration.
Table of contents
Why You’ll Love This Recipe
- Creamy and luscious: The combination of half & half, parmesan, and butter creates an ultra-rich sauce.
- Easy to make: Just a handful of steps and common pantry ingredients.
- Full of flavor: Shallots, garlic, and nutmeg add depth and a touch of elegance.
- Great for holidays: It’s a crowd-pleaser that’s perfect for special occasions.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
To make this dish, you’ll need fresh baby spinach, butter, shallots, garlic, flour, half & half, and a few seasonings like salt, pepper, and nutmeg. Parmesan cheese adds a savory bite, and a touch of fresh parsley brightens everything up at the end.
Variations
- Add a kick: Stir in a pinch of red pepper flakes for a little heat.
- Make it cheesy: Swap in Gruyère or sharp white cheddar for a different flavor profile.
- Go dairy-free: Use plant-based butter and a creamy non-dairy milk.
- Add protein: Mix in some chopped cooked bacon or pancetta.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Wilt the spinach in 2 tablespoons of butter and set aside.
- Sauté shallots and garlic in remaining butter.
- Whisk in flour and seasonings; cook briefly. Gradually whisk in half & half until thickened.
- Stir in parmesan, parsley, and spinach. Serve warm.
Expert Tips
- Use fresh baby spinach for the best texture and flavor.
- Don’t overcook the garlic—it should be fragrant, not browned.
- Whisk constantly while adding the half & half to avoid lumps.
- Grate your own Parmesan for optimal melt and flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, just be sure to thaw and squeeze out all the excess moisture before adding it to the sauce.
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Absolutely! Just prepare it as directed, let it cool, and store it. Reheat over low heat, stirring often.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Homemade Creamed Spinach
Equipment
- Large saucepan
- Whisk
Ingredients
- 6 Tablespoons butter divided
- 16 ounces baby spinach
- 1 shallot finely chopped
- 3 garlic cloves finely chopped
- 3 Tablespoons flour
- 1 ½ cups half & half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- ½ cup grated parmesan
- 2 Tablespoons fresh parsley
Instructions
- In a large saucepan, place 2 tablespoons of butter and the spinach and cook over low/medium heat until the spinach is wilted. Scoop out the spinach and place in a bowl and set aside.
- Return the saucepan to the heat and add the remaining 4 tablespoons of butter and the chopped shallot. Cook the shallot for 2-3 minutes before adding the chopped garlic. Cook the garlic for about 30 seconds, stirring constantly to prevent burning.
- Add in the flour, salt, pepper and nutmeg and using a whisk to stir the flour and cook it for about 1-2 minutes before whisking in the half & half.
- Cook the cream sauce until it starts to thicken, whisking constantly.
- Once the sauce thickens, turn off the heat and add in the parmesan, chopped parsley and add back the spinach. Stir thoroughly. Serve hot.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
This is such a classic. My grandmother used to make this all the time, so I enjoyed this on more than one level.
Talk about old-fashioned comfort food. I love the cool creaminess and all the feels that come with this, as well.
This creamed spinach was velvety and delicious. These are way better than any store-bought version I’ve tried!
I love every recipe that is made at home. It’s tastier compared to the other leading brands.