Creamed spinach is the ultimate side dish, blending velvety richness with vibrant, earthy flavors in just 15 minutes.
This quick recipe transforms fresh spinach into a luscious, creamy delight, perfect for pairing with your favorite main course. The tender leaves melt into a silky sauce, creating a texture that’s both comforting and indulgent.
With a hint of garlic and a touch of nutmeg, every bite offers a harmonious balance of savory and slightly sweet notes.
It’s a nutrient-packed dish that feels decadent, making it a crowd-pleaser for weeknight dinners or special occasions. Whip it up effortlessly and savor the creamy goodness!
Ingredients for Creamed Spinach
- 1 tablespoon extra-virgin olive oil or unsalted butter (use butter for a richer flavor)
- 1 pound fresh spinach (washed and dried)
- 1 shallot, finely chopped
- ¼ teaspoon sea salt, plus more to taste
- 2 garlic cloves, minced
- ½ cup heavy cream (substitute with half-and-half for a lighter version)
- ½ teaspoon Dijon mustard
- 1 tablespoon cornstarch, mixed with 2 tablespoons warm water (to thicken the sauce)
- 2 teaspoons fresh lemon juice (adds brightness)
- Freshly ground black pepper, to taste
Step-by-Step Instructions
- Wilt the spinach: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the spinach in batches, tossing until just wilted. Transfer to a colander and squeeze out excess water. Set aside.
- Sauté the shallot: Wipe out the skillet and heat the remaining 2 teaspoons olive oil over medium heat. Add the shallot and salt, cooking for 5 to 8 minutes until soft.
- Add garlic and spinach: Stir in the minced garlic and sautéed spinach, cooking for 1 minute to combine flavors.
- Create the sauce: Pour in the heavy cream, Dijon mustard, and cornstarch mixture. Stir continuously until the sauce thickens, about 2 to 3 minutes.
- Finish with lemon and seasoning: Stir in the fresh lemon juice and season with additional salt and freshly ground black pepper to taste.
- Serve: Transfer to a serving dish and enjoy immediately as a side or topping.
Perfect Pairings: Serving Suggestions
This creamy spinach dish is a versatile side that pairs beautifully with grilled chicken, steak, or roasted salmon. For a vegetarian option, serve it alongside a hearty grain like quinoa or farro.
It also makes a delicious topping for baked potatoes or a filling for stuffed mushrooms. Pro tip: Add a sprinkle of grated Parmesan or toasted pine nuts for an extra layer of flavor!
Make It Ahead: Storage and Reheating
Creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, stirring occasionally, and add a splash of cream or milk to restore its creamy texture. Avoid microwaving, as it can cause the spinach to become watery. For best results, enjoy it fresh!
Customize It: Recipe Variations
Feel free to get creative with this recipe! Swap the heavy cream for coconut milk for a dairy-free version, or add a pinch of nutmeg for a warm, aromatic twist.
For a richer flavor, stir in a handful of shredded Gruyère or cheddar cheese. If you’re short on time, frozen spinach works just as well—just be sure to thaw and squeeze out the excess moisture before cooking.
Kitchen Essentials: Equipment Guidance
To make this recipe a breeze, you’ll need a large skillet for wilting the spinach and sautéing the shallots.
A colander is essential for draining the spinach, and a small bowl for mixing the cornstarch slurry. A wooden spoon or silicone spatula will help you stir everything together smoothly without scratching your pan.
Creamed Spinach
Ingredients
- 1 tablespoon extra-virgin olive oil or unsalted butter
- 1 pound fresh spinach
- 1 shallot, chopped
- ¼ teaspoon sea salt, plus more to taste
- 2 garlic cloves, minced
- ½ cup heavy cream*
- ½ teaspoon Dijon mustard
- 1 tablespoon cornstarch, mixed with 2 tablespoons warm water
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper
Instructions
- Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Working in batches if necessary, add the spinach and toss until just wilted. Transfer to a colander and squeeze out the excess water.
- Wipe out the pan and heat the remaining 2 teaspoons olive oil over medium heat. Add the shallot and salt and cook, stirring occasionally, for 5 to 8 minutes, or until soft. Stir in the garlic and sautéed spinach, then add the cream, mustard, and cornstarch mixture and stir until combined. Stir in the lemon juice, season to taste with more salt and pepper, and serve.