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Classic Creamed Spinach is creamy, cheesy goodness. This is the best way to eat spinach. You’ll never look at leafy greens the same!

Creamed spinach in a stainless steel skillet

Creamed spinach doesn’t just come from your favorite steakhouse. It is honestly so easy, you should be making this at home on the regular. I know, this dish feels super fancy, but that’s probably because we’re all used to only eating it while dressed up for a night out at an expensive restaurant. You can always find it on the side of a filet mignon or poached lobster, but it is so good, you deserve to have this gourmet dish at home any time you want!

This is the best creamed spinach recipe. It is so creamy and flavorful, you won’t believe you used to hate spinach! We’ve all been there: spinach was at the top of the “not gonna happen” list. For spinach lovers, this will not disappoint, and if you are not a spinach lover, this dish will convert you. 

  • Fresh or Frozen Spinach:

    This recipe calls for 1 pound of fresh spinach leaves, but you can always use frozen spinach. You would need to thaw and drain 1 pound of frozen spinach.

  • How much will this cook down?

    Ah, the magic of spinach. You might think you’re making enough to feed an entire village, only to find it cooks down to three bites worth. The 1 pound of fresh spinach leaves called for in this recipe will cook down to about 1 cup, but it is very easy to double to accommodate a larger group. 

  • Can I use half and half instead of heavy cream?

    Sometimes substitutes have to happen! We always recommend sticking as closely to the original recipe as possible to ensure a great meal. In this case, half and half could produce a more runny sauce. Cream is definitely highly recommended for that reason.  

If you like this recipe, you may be interested in these other delicious side dish recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes onYouTube, Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes.

Creamed spinach in a stainless steel skillet
Creamed spinach in a stainless steel skillet
Classic Creamed Spinach is creamy, cheesy goodness. This is the best way to eat spinach. You’ll never look at leafy greens the same!
  • 1/4 cup salted butter
  • 1 pound baby spinach leaves
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup grated parmesan cheese
  • Heat a large skillet with lid over medium-high heat. Add in butter and melt.
  • Add in spinach leaves. Cover with lid and let spinach wilt, 3 to 4 minutes.
  • Once spinach is wilted, add in garlic and flour and toast 2 minutes, stirring constantly.
  • Pour in heavy cream and bring to a simmer. Liquid should thicken immediately upon simmering.
  • Turn off the heat and season with salt, pepper, and nutmeg. Stir in parmesan cheese until melted, or serve with parmesan cheese sprinkled on top.


Calories: 263kcal | Carbohydrates: 9g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 400mg | Potassium: 460mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7944IU | Vitamin C: 22mg | Calcium: 153mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Keyword: Creamed Spinach
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Diann Barbacci
March 14, 2020 8:27 am

Hello Rachel, thank you for providing excellent recipe’s. I have been subscribing to your list for many months and have tried many of them. They are easy to follow and oh so delicious. Best of all they are top notch restaurant quality.

Keep up the good work.

Jean W
April 9, 2020 10:16 pm

5 stars
My husband raved about this dish. I used the fresh spinach. Don’t skimp on the spinach, I cooks down-a lot. Next time, I will use a little less Parmesan cheese but that just me. I may try some water chestnuts next time but then again, if something is already great…..
I can’t go wrong with Rachel’s Stay at Home Chef recipes!

Kari O’Brien
September 5, 2020 7:57 pm

5 stars
Absolutely delicious steak house style creamed spinach. I could have eaten two pounds by myself. The nutmeg is key!

March 13, 2020 9:18 am

5 stars
Love recipes and ease of preparation.

September 1, 2020 7:23 pm

5 stars
This was so delicious! Made it last weekend for a steakhouse dinner party and it was perfect!

November 23, 2020 7:48 am

5 stars
Delish!!! Thank you!!!

April 8, 2020 9:33 am

5 stars
Looks delicious can’t wait to try this ??

April 9, 2020 12:12 pm
Reply to  Maureen

I add waterchestnuts! Love this recipe!

March 15, 2020 11:50 pm

Would this recipe work for baby kale? I have some in my fridge and don’t know what to do with it. ?‍♀️

June 19, 2020 1:59 pm
Reply to  Nichole

I can’t imagine why kale wouldn’t work just fine. Did you try it?

Anica Stipisic
September 24, 2020 12:05 am
Reply to  Nichole

Of course, you can do it with baby cale , Nichole. I do it often!

March 15, 2020 12:47 pm

5 stars
So delicious. Thank you!!!

June 10, 2020 7:04 pm

1 star
Sorry, but making this dish this way yields gummy flour chunks. Quite disappointing.

November 21, 2020 7:51 am
Reply to  Jane

How can we avoid “gummy four chunks”

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