The Best Creamed Spinach Recipe Ever

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This Creamed Spinach is creamy, garlicky, and full of flavor. It’s made with Parmesan and a touch of lemon, all in one skillet for an easy side dish that’s perfect for weeknight dinners or the holidays.

I’m a mom of five, and I know a pound of fresh spinach looks like an impossible amount when it first goes into the pan. Add it a handful at a time. It wilts quickly, and before you know it, every leaf is coated in sauce.

My kids usually aren’t too fond of plain steamed spinach, but they love this creamy version when served with any of my mashed potatoes, like this Boursin mashed potatoes recipe, and this slow cooker chuck roast.

Key Ingredients

Find the full measurements in the recipe card below.

Fresh baby spinach: You’ll need 1 pound. Add it in batches so you have room to stir.
Shallots and garlic: These give the sauce plenty of savory flavor. Use 5 garlic cloves for a milder garlic flavor or 7 if you love garlic.
Whole milk and heavy cream: The milk makes up most of the sauce, while a smaller amount of cream adds richness.
Cornstarch: Thickens the sauce without all-purpose flour. Mix it with cold milk before adding it to the skillet.
Dijon mustard and nutmeg: Small amounts add depth without making the sauce taste strongly of either one.
Parmesan: Stir it in over low heat at the end for a smooth, creamy finish.
Lemon juice: A tablespoon cuts through the richness. Add the zest too if you want a brighter lemon flavor.

How to make Creamed Spinach

Soften the shallots and garlic: Heat the olive oil in a large, deep skillet over medium heat. Add the shallots and garlic and cook for 2 to 3 minutes, stirring often, until softened. Keep the garlic from browning.

process shot to sautee the onion and garlic in skillet then adding the milk sauce.

Make the sauce: In a small bowl, whisk the cornstarch with the cold milk until smooth. Slowly pour it into the skillet, stirring as you go. Add the cream, Dijon, nutmeg, salt, black pepper, and red pepper flakes, if using. Bring to a gentle simmer and stir for 2 to 3 minutes, until the sauce starts to thicken.

process shot to make the creamy sauce and adding the spinach in the skillet.

Add the spinach in batches: Stir in a large handful of spinach. Once it wilts, add another handful. Continue until all the spinach is in the skillet.

Finish the dish. Cook for another 2 to 3 minutes, until the spinach is tender and the sauce coats it. Reduce the heat to low and stir in the Parmesan until melted. Remove the skillet from the heat and stir in the lemon juice and optional zest.

adding parmesan cheese over the creamy spinach and mixing.

Let it rest: Taste and add more salt, pepper, or nutmeg if needed. Let the spinach sit for 2 to 3 minutes before serving. The sauce will thicken a little more as it rests.

Tips for the Best Creamed Spinach

Make sure you dry the spinach well: If you wash it yourself, shake it or spin it to remove excess water. Wet leaves can thin the sauce.
If you have one, use a deep skillet: Fresh spinach takes up a lot of space before it wilts.
Keep the sauce at a gentle simmer: Stir often so it thickens evenly without sticking to the bottom of the pan.
Don’t add dry cornstarch to the skillet. If you want a thicker sauce, mix up to 1 tablespoon of additional cornstarch with 1 tablespoon of cold milk or water first in a separate bowl or cup. Stir in a little of the mixture and simmer briefly before deciding whether you need more.
Add the Parmesan over low heat: This helps it melt smoothly. Stir in the lemon juice after taking the pan off the heat.

creamed spinach in a dish with spoon in the dish.

Common mistakes to avoid

Adding all the spinach at once makes the skillet hard to stir. Let each handful wilt before adding more.
Overcooking the spinach: Stop when the leaves are tender and still bright green.
Adding more thickener too soon: The sauce continues to thicken as it simmers and rests. Give it a couple of minutes before adding an extra cornstarch mixture.

Common Questions

Can I make creamed spinach ahead of time?

Yes. Make it a day ahead and refrigerate it in a covered container. Warm it gently in a skillet, stirring often. Add a splash of milk if the sauce has become too thick.

Can I use frozen spinach?

Yes, but thaw and squeeze it thoroughly first. Frozen spinach holds a lot of water, and adding it straight to the skillet can thin the sauce.

Why is my creamed spinach watery?

The spinach may have extra water, or the sauce may need another minute at a gentle simmer. Let the dish rest for 2 to 3 minutes before adding more thickener. If it still needs help, stir in a small amount of cornstarch mixed with cold milk or water and simmer until thickened.

Is this recipe gluten-free?

It uses cornstarch instead of wheat flour. If you need a strictly gluten-free dish, check the labels on your cornstarch, Dijon, and other packaged ingredients to confirm they meet your dietary needs.

Variations

Use frozen spinach: Thaw it completely and squeeze out as much water as possible. Add it to the thickened sauce and heat through. Because frozen spinach is already wilted, start with a smaller amount and adjust until you like the spinach-to-sauce ratio.
Make it milder: Use 5 garlic cloves and leave out the red pepper flakes.
Add a little heat: Include the red pepper flakes or add a pinch more when serving.
Change the cheese: Try finely grated Pecorino Romano for a saltier finish. Taste before adding more salt.

Creamed spinach in a bowl with a spoon in it.

What to serve with Creamed Spinach

Here are some dishes to serve with this creamed spinach recipe. You can always get creative because it works with many main dishes, like steaks, salmon, roasted chicken, and so on.

It’s also perfect with a holiday dinner alongside Roasted turkey or garlic roast beef. If you have leftovers, spoon them over a baked potato or stir them into hot pasta.

Storage and reheating

Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days.
Reheat it gently in a skillet over low heat or in short microwave intervals, stirring between each one. Add a small splash of milk if needed to loosen the sauce.
I don’t recommend freezing it because the dairy sauce may separate when thawed.