Why You’ll Love This Recipe

This creamed spinach recipe offers the perfect balance of creamy and fresh flavors. The sautéed shallots and garlic infuse the sauce with a wonderful depth, while the heavy cream creates the perfect smooth texture. A touch of lemon juice adds brightness, cutting through the richness of the cream. Plus, this dish is simple to make, requiring just a few ingredients, and can easily be adjusted to suit dietary needs. It’s a delicious and versatile side that complements a wide range of main courses.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Spinach:
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the spinach in batches if necessary, tossing until just wilted. Once done, transfer the cooked spinach to a colander and squeeze out the excess water.
Prepare the Cream Sauce:
Wipe out the pan and heat the remaining 2 teaspoons of olive oil over medium heat. Add the chopped shallot and ¼ teaspoon of sea salt. Cook, stirring occasionally, for 5 to 8 minutes until the shallot softens and becomes translucent. Stir in the minced garlic and wilted spinach.
Add Cream and Seasoning:
Pour in the heavy cream, followed by the Dijon mustard and the cornstarch mixture. Stir until everything is well combined. Then, add the fresh lemon juice and season with additional salt and freshly ground black pepper to taste.
Serve:
Once everything is heated through and the sauce has thickened, transfer the creamed spinach to a serving dish and enjoy!

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Dairy-Free Alternative: Replace the heavy cream with ¾ cup of full-fat coconut milk for a dairy-free version that’s just as creamy and delicious.
Cheesy Creamed Spinach: Stir in grated Parmesan or crumbled cream cheese to add an extra layer of flavor and richness.
Spicy Creamed Spinach: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.

Storage/Reheating

Storage: Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove over low heat, adding a little extra cream or water to restore the desired consistency.

FAQs

Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach. Just make sure to thaw it thoroughly and drain any excess water before adding it to the recipe.

Can I make creamed spinach ahead of time?

Yes, you can make it ahead of time and store it in the refrigerator. Reheat it gently on the stove before serving.

What can I serve with creamed spinach?

Creamed spinach pairs wonderfully with grilled meats, fish, or as a side dish for holiday meals. It also goes great with chicken or steak.

How do I store leftover creamed spinach?

Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days.

Can I add cheese to the creamed spinach?

Absolutely! Adding grated Parmesan or cream cheese will make the dish even richer and add depth of flavor.

Conclusion

Creamed spinach is a deliciously creamy side dish that elevates any meal with its rich, velvety texture and satisfying flavor. With a few simple ingredients and an easy preparation method, you can create a dish that’s perfect for any occasion. Whether it’s paired with your favorite protein or served alongside roasted vegetables, this creamed spinach will quickly become a favorite.

Creamed Spinach Recipe for Delicious Side Dish

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Creamed spinach is a classic, creamy side dish made with fresh spinach, shallots, garlic, and a rich, velvety cream sauce. Perfect for dinner parties or weeknight meals, it’s an indulgent yet simple dish that pairs well with many main courses.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Side Dish
Method: Sautéing
Cuisine: American
Diet: Vegetarian

Instructions

Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the spinach in batches if necessary, tossing until just wilted. Once done, transfer the cooked spinach to a colander and squeeze out the excess water.
Wipe out the pan and heat the remaining 2 teaspoons of olive oil over medium heat. Add the chopped shallot and ¼ teaspoon of sea salt. Cook, stirring occasionally, for 5 to 8 minutes until the shallot softens and becomes translucent. Stir in the minced garlic and wilted spinach.
Pour in the heavy cream, followed by the Dijon mustard and the cornstarch mixture. Stir until everything is well combined. Then, add the fresh lemon juice and season with additional salt and freshly ground black pepper to taste.
Once everything is heated through and the sauce has thickened, transfer the creamed spinach to a serving dish and enjoy!