Quick and Easy Creamed Spinach Recipe

If you’re on the hunt for a velvety side dish that comes together in no time, I’ve got just the thing for you. This Quick and Easy Creamed Spinach Recipe is my absolute go-to whenever I want something comforting but don’t have hours to spend in the kitchen. Whether you’re pairing it with steak, chicken, or just want to sneak in some greens, this recipe delivers creamy, garlicky goodness with minimal fuss. Trust me, once you try it, you’ll wonder why you ever thought creamed spinach was complicated!

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Ingredients You’ll Need

These ingredients work in harmony to create that luscious creaminess and subtle garlic punch that make this creamed spinach so irresistible. Pro tip: Fresh baby spinach is best if you want a light texture, but don’t hesitate to use frozen spinach in a pinch — just make sure it’s thawed and squeezed dry.

• Unsalted butter: Adds that silky richness without overpowering the spinach’s flavor.
• Garlic: Fresh minced garlic brings a fragrant aroma and depth, cooking it gently is key!
• Baby spinach: Tender leaves work best to avoid a bitter taste; I often mix fresh and frozen depending on what’s in my fridge.
• Heavy cream: The backbone of the sauce, giving it that luscious, velvety texture.
• Cream cheese: My secret weapon for extra creaminess and a slight tang that balances the richness.
• Italian seasoning: A subtle herb blend that complements garlic and cream perfectly.
• Sea salt & black pepper: Simple seasonings that enhance every bite.
• Parmesan cheese (optional): If you like a little savory, nutty finish, this is your sprinkle of magic.

Variations

I love customizing this Quick and Easy Creamed Spinach Recipe depending on what I have on hand or the mood I’m in. It’s so flexible—try these tweaks to make it your own.

• Add some heat: I’ve tossed in a pinch of red pepper flakes before, and it gave the dish a nice little kick without stealing the spotlight.
• Swap cheeses: If cream cheese isn’t your thing, Greek yogurt or sour cream can work, though it’ll change the tanginess and texture slightly.
• Make it dairy-free: Using coconut cream instead of heavy cream and a dairy-free cream cheese substitute can work—just watch the seasoning.
• Boost the umami: Stir in a splash of soy sauce or a bit of miso paste for a deeper savory flavor.

How to Make Quick and Easy Creamed Spinach Recipe

Step 1: Warm the Butter and Garlic

Start by melting the butter in a large skillet over medium heat — a skillet with tall sides helps keep everything contained. When the butter’s melted and gleaming, add the minced garlic. I like to cook it just about a minute, stirring constantly, so it smells heavenly but doesn’t turn bitter. If the garlic starts to brown quickly, lower the heat; you want that gentle aroma, not a burnt taste.

Step 2: Wilt the Spinach

Add the spinach next. I usually use fresh baby spinach and pile it in as much as the pan can take. If your pan feels overcrowded and you can’t stir easily, cover it for 1-2 minutes to let the bottom leaves steam and wilt, then unfold with a gentle stirring motion. Repeat adding the rest until all spinach is softened but still vibrant green—about 2-4 minutes. Don’t skip this step or you’ll end up with a watery mess later!

Step 3: Create the Creamy Sauce

Pour in your heavy cream, then toss in those cute little cream cheese pieces, Italian seasoning, sea salt, and black pepper. Stir constantly over medium heat until that cream cheese melts completely and the sauce begins to thicken. This usually takes about 2-3 minutes. Remember, the sauce will thicken a bit more as it cools, so don’t be tempted to cook it too long or it might get too thick.

Step 4: Serve and Enjoy!

If you want to elevate it even more, sprinkle freshly grated Parmesan cheese on top right before serving. It’s totally optional, but I’ve found that subtle nutty touch makes a world of difference. Dig in warm and enjoy the creamy bliss!

How to Serve Quick and Easy Creamed Spinach Recipe

Garnishes

I often top the creamed spinach with a simple sprinkle of freshly grated Parmesan for a salty, savory finish. Sometimes, a few crunchy toasted pine nuts add a surprising texture contrast that my family really enjoys. A little cracked black pepper on top right before serving also makes the flavors pop wonderfully.

Side Dishes

My favorite way to serve this Quick and Easy Creamed Spinach Recipe is alongside a juicy grilled steak or roasted chicken breast. It also pairs beautifully with garlic mashed potatoes or crusty artisan bread to soak up every last bit of that creamy sauce.

Creative Ways to Present

For dinner parties, I like to serve the creamed spinach in handsome ramekins or even stuff it inside puff pastry shells for elegant individual portions. Another fun idea? Use it as a base for baked eggs or top it with crispy bacon bits for a decadent brunch twist!

Make Ahead and Storage

Storing Leftovers

Leftover creamed spinach stores nicely in an airtight container in the fridge for up to 3 days. I recommend giving it a good stir before refrigerating to keep the sauce evenly distributed. When you’re ready to eat, you might notice some separation, but that’s easy to fix with reheating.

Freezing

I’ve frozen creamed spinach a few times with decent results—just make sure to cool it completely before placing it in a freezer-safe container. When thawed, the texture softens slightly, but it still tastes good reheated with a splash of cream or milk to rejuvenate the sauce.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent scorching. Adding a little extra cream or milk helps loosen the sauce and bring back that creamy texture. You can also warm it in the microwave in short intervals, stirring between each, for convenience.

FAQs

Final Thoughts

I absolutely love how this Quick and Easy Creamed Spinach Recipe takes the guesswork out of making restaurant-quality sides at home. When I first tried it, I was amazed at how just a few simple ingredients could come together into such a creamy, comforting dish. Now, it’s a staple in my kitchen for busy nights or whenever I want to impress without the stress. I hope you’ll enjoy making it as much as I do — once you have this recipe in your back pocket, creamed spinach will never seem complicated again!

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