Why is my creamed spinach watery?

The most common culprit is not removing enough moisture from the spinach before adding it to the cream sauce. Take extra time to squeeze out as much liquid as possible. If your finished dish is still watery, you can cook it a bit longer to reduce the liquid or add a little more Parmesan cheese to absorb excess moisture.

Can I make creamed spinach without dairy for a lactose-free version?

Yes! Substitute the butter with olive oil or a plant-based butter, and replace the heavy cream with full-fat coconut milk or a quality non-dairy creamer. For the cheese, nutritional yeast provides a similar flavor profile, or use a dairy-free Parmesan alternative.

How can I add more flavor to my creamed spinach?

Try adding a pinch of red pepper flakes for heat, a squeeze of lemon juice for brightness, or sautéed mushrooms for earthiness. For depth, a splash of white wine added before the cream (allowing it to reduce) works wonders, as does a teaspoon of Dijon mustard whisked into the sauce.

Is creamed spinach healthy?

While spinach itself is nutrient-dense and packed with vitamins, minerals, and antioxidants, traditional creamed spinach contains significant amounts of butter, cream, and cheese. For a lighter version, substitute some cream with milk or broth, reduce the butter, and use less cheese. You'll still get a delicious side with more of spinach's natural benefits shining through.

Creamed Spinach Recipe

Name: Creamed Spinach Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 15 ounces frozen cut leaf spinach, thawed and drained of all excess liquids; 2 tablespoons unsalted butter; ¼ cup finely chopped shallots; 1 tablespoon minced garlic; 2 tablespoons all-purpose flour; 1 ¼ cups heavy cream; ½ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon ground nutmeg; 1 cup grated parmesan cheese

This velvety, rich Creamed Spinach transforms ordinary spinach into a luxurious side dish that rivals any steakhouse version. Ready in just 15 minutes with minimal ingredients, this indulgent recipe strikes the perfect balance between simplicity and sophistication. The combination of tender spinach leaves, garlicky cream sauce, and nutty Parmesan creates a dish that’s both comforting and elegant enough for special occasions.

Why You’ll Love This Recipe

Restaurant Quality at Home: Achieve that steakhouse-quality creamed spinach right in your own kitchen without the hefty price tag.
Quick Preparation: From start to finish in just 15 minutes, making it perfect for busy weeknights when you need something special with minimal effort.
Versatile Side Dish: Pairs beautifully with everything from grilled steaks to roasted chicken or even as part of a vegetarian spread.
Sneaky Vegetable Dish: A delicious way to incorporate more greens into your meals, even for those who typically avoid vegetables.

Ingredients You’ll Need

Frozen Cut Leaf Spinach: The foundation of our dish – thaw and drain it thoroughly to avoid watery creamed spinach. The pre-cut leaves make prep work virtually non-existent.
Unsalted Butter: Creates a rich base for sautéing and adds a silky mouthfeel to the finished dish.
Shallots: Provide a sweeter, more delicate flavor than regular onions, adding depth without overpowering the spinach.
Garlic: Brings essential aromatic flavor that makes this dish irresistible.
All-Purpose Flour: Acts as our thickening agent, creating that perfect creamy consistency without making it gluey.
Heavy Cream: The star of the “creamed” part – creates luxurious richness that coats each spinach leaf.
Salt and Black Pepper: Essential seasonings that enhance all the other flavors.
Nutmeg: The secret ingredient that elevates this dish from good to unforgettable with its warm, nutty notes.
Parmesan Cheese: Adds savory depth, saltiness, and helps thicken the sauce further while creating those irresistible cheese pulls.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Fresh Spinach Version

Substitute approximately 1½ pounds of fresh spinach for the frozen. Wilt it down in a separate pan with a splash of water, then drain and squeeze out excess moisture before proceeding with the recipe.

Cheese Variations

Try substituting half or all of the Parmesan with Gruyère for a nuttier flavor, or use pecorino-romano for a sharper, more pungent taste.

Lighter Version

For a somewhat lighter dish, substitute half the heavy cream with whole milk or half-and-half (the sauce won’t be quite as thick, but still delicious).

Added Protein

Transform this side into a main dish by adding crispy bacon pieces, diced ham, or even some shredded rotisserie chicken.

How to Make Creamed Spinach

Step 1: Prepare the Spinach

Thaw frozen spinach and drain thoroughly in a strainer, pressing gently with a spoon to remove as much moisture as possible. This critical step prevents watery creamed spinach.

Step 2: Sauté Aromatics

In a medium skillet over medium-high heat, melt butter and add shallots and garlic. Sauté for 1-2 minutes until the shallots are tender and translucent and the garlic becomes fragrant but not browned.

Step 3: Create the Roux

Sprinkle flour over the butter mixture and cook for 30 seconds, stirring constantly. The flour should turn a light blonde color and be completely absorbed by the butter, creating a paste-like mixture.

Step 4: Make the Cream Sauce

Gradually pour in the heavy cream while continuously stirring to prevent lumps. Add salt, pepper, and nutmeg. Cook for 2-3 minutes, stirring constantly, until the sauce bubbles and thickens enough to coat the back of a spoon.

Step 5: Incorporate Spinach and Cheese

Add the drained spinach and Parmesan cheese to the sauce. Stir thoroughly until the spinach is evenly coated and the cheese has melted completely into the sauce. Remove from heat once everything is well combined.

Pro Tips for Making the Recipe

Dry Spinach is Key: Squeeze out every drop of excess water from your spinach – this makes the difference between silky creamed spinach and a watery mess.
Sauce Consistency: If your sauce gets too thick, thin it with a splash of milk or cream. If it’s too thin, let it simmer a bit longer, or add an extra sprinkle of Parmesan.
Temperature Control: Keep a close eye on the heat level when adding cream. Too hot, and the cream may curdle or burn; too low, and it won’t thicken properly.
Fresh Nutmeg: If possible, use freshly grated nutmeg with a microplane for more vibrant flavor – it’s worth the small extra effort.

How to Serve

Perfect Pairings

Creamed spinach shines alongside protein-forward mains like grilled ribeye steak, roasted prime rib, or a perfectly cooked filet mignon. The richness of the dish also complements simpler proteins like roasted chicken or baked fish.

Presentation

Serve in a warm bowl with a light dusting of extra Parmesan and fresh black pepper on top. For special occasions, consider individual ramekins for an elegant presentation.

Complete the Meal

Round out your meal with a starchy side like garlic mashed potatoes or crusty bread to soak up any extra cream sauce – you won’t want to waste a drop!

Make Ahead and Storage

Storing Leftovers

Store creamed spinach in an airtight container in the refrigerator for up to 3 days. The flavors actually develop overnight, making it even more delicious the next day.

Freezing

While possible to freeze for up to 1 month, the cream sauce may separate slightly upon thawing. If freezing, place in a freezer-safe container and leave a little room for expansion.

Reheating

Gently reheat leftovers in a skillet over medium-low heat, stirring frequently. Add a splash of cream or milk if needed to restore the creamy consistency. Microwave reheating works in a pinch, but stir halfway through for even heating.

FAQs

Why is my creamed spinach watery?

The most common culprit is not removing enough moisture from the spinach before adding it to the cream sauce. Take extra time to squeeze out as much liquid as possible. If your finished dish is still watery, you can cook it a bit longer to reduce the liquid or add a little more Parmesan cheese to absorb excess moisture.
Can I make creamed spinach without dairy for a lactose-free version?

Yes! Substitute the butter with olive oil or a plant-based butter, and replace the heavy cream with full-fat coconut milk or a quality non-dairy creamer. For the cheese, nutritional yeast provides a similar flavor profile, or use a dairy-free Parmesan alternative.
How can I add more flavor to my creamed spinach?

Try adding a pinch of red pepper flakes for heat, a squeeze of lemon juice for brightness, or sautéed mushrooms for earthiness. For depth, a splash of white wine added before the cream (allowing it to reduce) works wonders, as does a teaspoon of Dijon mustard whisked into the sauce.
Is creamed spinach healthy?

While spinach itself is nutrient-dense and packed with vitamins, minerals, and antioxidants, traditional creamed spinach contains significant amounts of butter, cream, and cheese. For a lighter version, substitute some cream with milk or broth, reduce the butter, and use less cheese. You’ll still get a delicious side with more of spinach’s natural benefits shining through.

Final Thoughts

This Creamed Spinach recipe transforms a humble vegetable into something truly special. Perfect for holidays, Sunday dinners, or anytime you want to elevate a meal, it delivers restaurant-quality results with minimal effort. The balance of creamy sauce, tender spinach, and savory cheese creates a side dish that might just steal the spotlight from your main course!

Creamed Spinach Recipe

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Author: Lisa
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Side-dishes
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Creamed Spinach recipe is a delectable, velvety side dish perfect for pairing with a variety of meals. The rich and creamy sauce, made with heavy cream, parmesan cheese, and a hint of nutmeg, takes simple spinach to a new level. It’s quick, easy to prepare, and guarantees rave reviews from all at the table!

Instructions

Prepare the Spinach
Place the thawed cut leaf spinach into a strainer set over a bowl to drain all excess moisture. Use a large spoon to gently press the spinach, extracting as much liquid as possible. Set the drained spinach aside.
Cook the Aromatics
In a medium 10-inch skillet over medium-high heat, melt the unsalted butter. Add the finely chopped shallots and minced garlic. Cook for 1-2 minutes, or until the shallots soften and the garlic becomes fragrant.
Make a Roux
Sprinkle the all-purpose flour over the shallots and garlic in the skillet. Stir and cook for 30 seconds until the flour turns a light blond color and absorbs fully into the butter.
Add Heavy Cream
Slowly pour in the heavy cream while stirring constantly to avoid lumps. Once the cream is fully incorporated, stir in the salt, black pepper, and ground nutmeg. Allow the sauce to cook for 2-3 minutes, stirring frequently until the sauce thickens and begins to bubble. Reduce the heat if needed to prevent burning.
Combine and Finish
Stir in the drained spinach and grated parmesan cheese until well combined. Remove the skillet from the heat. Your Creamed Spinach is now ready to serve!

Notes

You can swap frozen spinach for fresh spinach. You’ll need about 1 ½ pounds of fresh spinach to yield the equivalent of 15 ounces of thawed frozen spinach. Be sure to wilt, drain, and press out any excess moisture.
To avoid scorching the cream, reduce the heat to medium or medium-low if the skillet becomes too hot when adding the cream.
Grated Pecorino Romano can be used as an alternative to parmesan cheese for a different flavor.
For a milder onion flavor, substitute the shallot with minced sweet yellow onion, such as Vidalia.
Use freshly grated nutmeg for a more robust flavor. However, be cautious not to overdo it, as nutmeg can overpower the dish.