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+ servings
Creamed spinach in platter on top of red and white heat pad.
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5 from 3 votes

Creamed Spinach

This restaurant-worthy creamed spinach is easy to make and yields a vibrant green, perfectly creamy side dish that is perfect with steak dinners but also a must for the holidays!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 4


  • 32 ounces baby spinach
  • 3 tablespoons butter
  • 1 large shallot minced
  • 5 teaspoons all-purpose flour
  • 1 cup heavy cream
  • 1 tablespoon kosher salt plus more to taste
  • 1/4 teaspoons nutmeg plus more to taste
  • 1/4 teaspoon white pepper plus more to taste


  • Bring a large pot of salted water (1 tablespoon kosher salt) to boil and cook the spinach for 1 minute. Remove the spinach from the pot and shock in an ice water bath or drain in a colander while running under cold water to stop the cooking.
  • Place all of the spinach into a clean kitchen towel and squeeze out as much water as possible. Place the spinach onto a cutting board and chop. Set spinach aside.
  • Heat a large pan to medium heat with the butter. Add the shallot along with a pinch of salt and saute until soft (about 5-6 minutes).
  • Add the flour and cook until no white specks remain in the pan (1-2 minutes).
  • Add the cream while whisking and bring to a simmer for 2-3 minutes to thicken.
  • Add the spinach, pepper, and nutmeg and stir to combine. Add salt to taste. If the creamed spinach is too thick, add a couple of ounces of water at a time to loosen it up. Serve immediately. Enjoy!


  • Can substitute roughly 14 ounces of frozen spinach to equal 20 ounces of fresh spinach.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.


Calories: 189kcal | Carbohydrates: 11.9g | Protein: 5.4g | Fat: 14.8g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 569mg | Potassium: 876mg | Fiber: 3.2g | Sugar: 0.6g | Calcium: 161mg | Iron: 4mg