FREE 5-Ingredient Recipe EBook

• Why You Need My Creamed Spinach Recipe
• Ingredients & Substitutions
• How To Make Creamed Spinach
• My Recipe Tips
• Serving Ideas
• More Creamy Spinach Recipes
• Creamed Spinach Recipe (Quick & Easy) Recipe card
• Recipe Reviews

Creamed spinach is one of those love-it-or-hate-it foods. I always thought I fell into the latter category, but when I figured out how to make creamed spinach at home, I discovered it’s absolutely decadent when done right. The key is not to overcook it… and use plenty of cream. 😉 If you or your family are on the fence about it — or just tired of regular sauteed spinach — I hope my easy creamed spinach recipe will convert you, too. Make it with me!

Why You Need My Creamed Spinach Recipe

• Rich and creamy, without thickeners – The rich, silky cream sauce is a perfect match for the bold flavor and tender texture of the spinach leaves. This is not a “light” dish, but I do use real food ingredients and thicken it naturally without any flour (so it’s also keto and gluten-free).
• 6 simple ingredients – Plus salt and pepper. Grab a bag of spinach and a carton of cream, and chances are you have everything else.
• Fast and easy – This recipe takes me just 15 minutes. And unlike most sides , there’s no chopping involved (except the garlic, but I’ve got a shortcut for that, too).
• Versatile side dish – I serve creamed spinach with steak dinners , for the holidays (like my Thanksgiving dinner , but readers tell me they also make it for Christmas ), and just regular weeknights. It goes with so many mains! I even make a variation of this to top my chicken Florentine .

Ingredients & Substitutions

Here I explain the best ingredients for my best creamed spinach recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Spinach – I prefer baby spinach leaves for their mild flavor and less bitterness, but you can use any fresh spinach. You can even make my recipe for creamed spinach using frozen spinach! Just use 6 ounces of frozen spinach in place of 10 ounces fresh. Make sure to drain well and squeeze to remove as much liquid as possible. The saute time after adding the spinach will be shorter, but the time after adding cream will be the same.
• Heavy Cream – The main component of the sauce. Coconut cream can work as a substitute if you don’t mind the flavor. I don’t recommend using regular milk, but if you really want to, you’d need a lot more cream cheese (below) to thicken the sauce.
• Cream Cheese – My “secret” ingredient to make the cream sauce thick! I also love the hint of tang it provides. I always use plain, but neufchatel or light cream cheese would work fine. You can also thicken the sauce with grated parmesan instead, if you like a cheesier flavor.
• Butter – I use this for extra richness when sauteing the garlic and spinach. Feel free to use olive oil or avocado oil instead.
• Garlic – Mince it fresh, or take my easy shortcut with jarred minced garlic .
• Spices – I keep it simple with just Italian seasoning , sea salt, and black pepper. You can add 1/4 to 1/2 teaspoon of nutmeg if you like the flavor — it’s a common addition to creamed spinach recipes, but I prefer mine without. Add a pinch of cayenne pepper if you want some heat.
• Parmesan Cheese – It’s optional, but adds another savory element for topping.

VARIATION: Add onions!

You can saute 1/2 a diced onion before adding the spinach. I left it out to make my easy creamed spinach recipe come together faster, but I’ve done it before and it tastes great.

How To Make Creamed Spinach

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Saute the garlic. Melt butter in a large skillet with tall sides (I used this one ). Add the garlic and saute until fragrant.
2. Wilt the spinach. Add the spinach, and cook until just barely wilted. You can see how much it cooks down in my pictures below!
3. Add the heavy cream, cream cheese, salt, pepper and Italian seasoning. Continue cooking until the sauce thickens. Garnish with parmesan cheese (if using) before serving.

My Recipe Tips

• This cast iron skillet is my favorite for this creamed spinach recipe. It retains heat so well, has a lot of room to fit the leaves, and doesn’t overcook the spinach as easily as other pans I tried. Bonus: you can bring it straight to the table!
• Add the spinach in batches if needed. Don’t worry if it doesn’t all fit in the pan at first! Just add half, cover with a lid to let it wilt, then add the rest. I also find it helpful to use tongs to mix it. If you don’t want to worry about this, just use a Dutch oven or large pot instead.
• Use cream cheese at room temperature, and cut into small pieces. This helps it mix smoothly into the sauce. Cold cream cheese will melt, but it takes longer and I find the spinach overcooks by then. Speaking of…
• Be careful not to overcook. Creamed spinach gets mushy easily, and it’s the reason I thought I disliked it for years! Make sure they aren’t fully cooked yet when you add the cream and other ingredients — and don’t cook too long afterward.
• You can adjust the sauce thickness. If your spinach seems done but the sauce is too thin, you can melt in some extra cream cheese or grated parmesan to thicken it quickly.
• The sauce will thicken more as it cools. Keep this in mind when you decide if it’s thick enough. Mine often seems a little thin in the skillet, but thickens up to the perfect consistency once it’s no longer piping hot (but still warm to eat).
• Have extra spinach to use up? You can use similar ingredients to make my spinach dip or spinach soup !

Serving Ideas

Just about anything goes with this easy creamed spinach recipe! Here are some of my everyday and holiday recipes to try:

• Classic Steak – There’s a reason steakhouses always offer creamed spinach! It pairs so well with a juicy steak. I make sirloin steak in the oven for regular days, or my favorite filet mignon or reverse sear steak for special occasions. You can also try my one-pan steak and potatoes , or chuck eye steak for a budget option.
• Holiday Mains – I love this easy side for Thanksgiving with my roasted turkey , roasted turkey legs , or slow cooker turkey breast , because I can make it ahead of the busy day. You can also serve it for other holidays with a sirloin tip roast , prime rib roast , beef tenderloin , or my quick spatchcock chicken .
• Chicken Dinners – Since this side dish takes only 15 minutes and uses ingredients I often have around, it’s an easy solution for regular weeknight chicken dinners. Try it with my bacon wrapped chicken breast , crispy baked chicken thighs , or garlic parmesan slow cooker wings .
• Homestyle Meals – My creamed spinach recipe pairs perfectly with main dishes that taste just as comforting! I like it with smothered pork chops or eggplant lasagna .

More Creamy Spinach Recipes

There are so many ways to enjoy these healthy greens, but I particularly love the comfort food vibes of creamy spinach! Here are some of my other favorite ways to make it:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 tbsp Unsalted butter ▢
• 4 cloves Garlic (minced) ▢
• 10 oz Baby spinach (or 6 oz frozen spinach, thawed and drained well) ▢
• 1/2 cup Heavy cream ▢
• 4 oz Cream cheese (cut into small pieces) ▢
• 1 tsp Italian seasoning ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• Parmesan cheese (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the butter in a large skillet with tall sides over medium heat. Add minced garlic and saute for about 1 minute , until fragrant.
2. Add the spinach. Saute for 2-4 minutes , until just barely wilted. If the pan is too full to stir or you can’t fit all the spinach, add what you can and cover for 1-2 minutes , which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion and add more as needed.
3. Add the heavy cream, cream cheese, Italian seasoning, sea salt, and black pepper. Stir constantly until the cream cheese melts, then simmer for 2-3 minutes until thickened. (The sauce will thicken more as it cools from hot to warm.)
4. If desired, sprinkle with parmesan cheese for serving. (This is optional.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you get a smooth consistency without lumps, prevent mushy results, and adjust the thickness. I also have a suggestion if your spinach doesn’t fit in the pan at first.
• Store: You can make creamed spinach in advance, or keep the leftovers in the fridge for up to 5 days. It does lose some of its bright color after a couple days. I don’t recommend freezing, as the sauce separates and the dish becomes watery.
• Reheat: Warm it up in a pan over low heat, stirring occasionally. Make sure to heat only briefly, so it doesn’t turn to mush. Sometimes I mix the leftovers with extra cream cheese to thicken and use them for spinach stuffed chicken or stuffed salmon .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Creamed Spinach Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Creamed Spinach Recipe (Quick & Easy)

Make this easy creamed spinach recipe in 15 minutes, with 6 ingedients! Tender spinach leaves pair perfectly with a silky, rich cream sauce.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/easy-low-carb-keto-creamed-spinach-recipe/

Ingredients

• 3 tbsp Unsalted butter
• 4 cloves Garlic (minced)
• 10 oz Baby spinach (or 6 oz frozen spinach, thawed and drained well)
• 1/2 cup Heavy cream
• 4 oz Cream cheese (cut into small pieces)
• 1 tsp Italian seasoning
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper
• Parmesan cheese (optional, for serving)

Instructions

1. Heat the butter in a large skillet with tall sides over medium heat. Add minced garlic and saute for about 1 minute , until fragrant.
2. Add the spinach. Saute for 2-4 minutes , until just barely wilted. If the pan is too full to stir or you can’t fit all the spinach, add what you can and cover for 1-2 minutes , which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion and add more as needed.
3. Add the heavy cream, cream cheese, Italian seasoning, sea salt, and black pepper. Stir constantly until the cream cheese melts, then simmer for 2-3 minutes until thickened. (The sauce will thicken more as it cools from hot to warm.)
4. If desired, sprinkle with parmesan cheese for serving. (This is optional.)

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you get a smooth consistency without lumps, prevent mushy results, and adjust the thickness. I also have a suggestion if your spinach doesn’t fit in the pan at first.
• Store: You can make creamed spinach in advance, or keep the leftovers in the fridge for up to 5 days. It does lose some of its bright color after a couple days. I don’t recommend freezing, as the sauce separates and the dish becomes watery.
• Reheat: Warm it up in a pan over low heat, stirring occasionally. Make sure to heat only briefly, so it doesn’t turn to mush. Sometimes I mix the leftovers with extra cream cheese to thicken and use them for spinach stuffed chicken or stuffed salmon .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Creamed Spinach Recipe
• Ingredients & Substitutions
• How To Make Creamed Spinach
• My Recipe Tips
• Serving Ideas
• More Creamy Spinach Recipes
• Creamed Spinach Recipe (Quick & Easy) Recipe card
• Recipe Reviews

Creamed spinach is one of those love-it-or-hate-it foods. I always thought I fell into the latter category, but when I figured out how to make creamed spinach at home, I discovered it’s absolutely decadent when done right. The key is not to overcook it… and use plenty of cream. 😉 If you or your family are on the fence about it — or just tired of regular sauteed spinach — I hope my easy creamed spinach recipe will convert you, too. Make it with me!

Why You Need My Creamed Spinach Recipe

• Rich and creamy, without thickeners – The rich, silky cream sauce is a perfect match for the bold flavor and tender texture of the spinach leaves. This is not a “light” dish, but I do use real food ingredients and thicken it naturally without any flour (so it’s also keto and gluten-free).
• 6 simple ingredients – Plus salt and pepper. Grab a bag of spinach and a carton of cream, and chances are you have everything else.
• Fast and easy – This recipe takes me just 15 minutes. And unlike most sides , there’s no chopping involved (except the garlic, but I’ve got a shortcut for that, too).
• Versatile side dish – I serve creamed spinach with steak dinners , for the holidays (like my Thanksgiving dinner , but readers tell me they also make it for Christmas ), and just regular weeknights. It goes with so many mains! I even make a variation of this to top my chicken Florentine .

Ingredients & Substitutions

Here I explain the best ingredients for my best creamed spinach recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Spinach – I prefer baby spinach leaves for their mild flavor and less bitterness, but you can use any fresh spinach. You can even make my recipe for creamed spinach using frozen spinach! Just use 6 ounces of frozen spinach in place of 10 ounces fresh. Make sure to drain well and squeeze to remove as much liquid as possible. The saute time after adding the spinach will be shorter, but the time after adding cream will be the same.
• Heavy Cream – The main component of the sauce. Coconut cream can work as a substitute if you don’t mind the flavor. I don’t recommend using regular milk, but if you really want to, you’d need a lot more cream cheese (below) to thicken the sauce.
• Cream Cheese – My “secret” ingredient to make the cream sauce thick! I also love the hint of tang it provides. I always use plain, but neufchatel or light cream cheese would work fine. You can also thicken the sauce with grated parmesan instead, if you like a cheesier flavor.
• Butter – I use this for extra richness when sauteing the garlic and spinach. Feel free to use olive oil or avocado oil instead.
• Garlic – Mince it fresh, or take my easy shortcut with jarred minced garlic .
• Spices – I keep it simple with just Italian seasoning , sea salt, and black pepper. You can add 1/4 to 1/2 teaspoon of nutmeg if you like the flavor — it’s a common addition to creamed spinach recipes, but I prefer mine without. Add a pinch of cayenne pepper if you want some heat.
• Parmesan Cheese – It’s optional, but adds another savory element for topping.

VARIATION: Add onions!

You can saute 1/2 a diced onion before adding the spinach. I left it out to make my easy creamed spinach recipe come together faster, but I’ve done it before and it tastes great.

How To Make Creamed Spinach

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Saute the garlic. Melt butter in a large skillet with tall sides (I used this one ). Add the garlic and saute until fragrant.
2. Wilt the spinach. Add the spinach, and cook until just barely wilted. You can see how much it cooks down in my pictures below!
3. Add the heavy cream, cream cheese, salt, pepper and Italian seasoning. Continue cooking until the sauce thickens. Garnish with parmesan cheese (if using) before serving.

My Recipe Tips

• This cast iron skillet is my favorite for this creamed spinach recipe. It retains heat so well, has a lot of room to fit the leaves, and doesn’t overcook the spinach as easily as other pans I tried. Bonus: you can bring it straight to the table!
• Add the spinach in batches if needed. Don’t worry if it doesn’t all fit in the pan at first! Just add half, cover with a lid to let it wilt, then add the rest. I also find it helpful to use tongs to mix it. If you don’t want to worry about this, just use a Dutch oven or large pot instead.
• Use cream cheese at room temperature, and cut into small pieces. This helps it mix smoothly into the sauce. Cold cream cheese will melt, but it takes longer and I find the spinach overcooks by then. Speaking of…
• Be careful not to overcook. Creamed spinach gets mushy easily, and it’s the reason I thought I disliked it for years! Make sure they aren’t fully cooked yet when you add the cream and other ingredients — and don’t cook too long afterward.
• You can adjust the sauce thickness. If your spinach seems done but the sauce is too thin, you can melt in some extra cream cheese or grated parmesan to thicken it quickly.
• The sauce will thicken more as it cools. Keep this in mind when you decide if it’s thick enough. Mine often seems a little thin in the skillet, but thickens up to the perfect consistency once it’s no longer piping hot (but still warm to eat).
• Have extra spinach to use up? You can use similar ingredients to make my spinach dip or spinach soup !

Serving Ideas

Just about anything goes with this easy creamed spinach recipe! Here are some of my everyday and holiday recipes to try:

• Classic Steak – There’s a reason steakhouses always offer creamed spinach! It pairs so well with a juicy steak. I make sirloin steak in the oven for regular days, or my favorite filet mignon or reverse sear steak for special occasions. You can also try my one-pan steak and potatoes , or chuck eye steak for a budget option.
• Holiday Mains – I love this easy side for Thanksgiving with my roasted turkey , roasted turkey legs , or slow cooker turkey breast , because I can make it ahead of the busy day. You can also serve it for other holidays with a sirloin tip roast , prime rib roast , beef tenderloin , or my quick spatchcock chicken .
• Chicken Dinners – Since this side dish takes only 15 minutes and uses ingredients I often have around, it’s an easy solution for regular weeknight chicken dinners. Try it with my bacon wrapped chicken breast , crispy baked chicken thighs , or garlic parmesan slow cooker wings .
• Homestyle Meals – My creamed spinach recipe pairs perfectly with main dishes that taste just as comforting! I like it with smothered pork chops or eggplant lasagna .

More Creamy Spinach Recipes

There are so many ways to enjoy these healthy greens, but I particularly love the comfort food vibes of creamy spinach! Here are some of my other favorite ways to make it:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 tbsp Unsalted butter ▢
• 4 cloves Garlic (minced) ▢
• 10 oz Baby spinach (or 6 oz frozen spinach, thawed and drained well) ▢
• 1/2 cup Heavy cream ▢
• 4 oz Cream cheese (cut into small pieces) ▢
• 1 tsp Italian seasoning ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• Parmesan cheese (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the butter in a large skillet with tall sides over medium heat. Add minced garlic and saute for about 1 minute , until fragrant.
2. Add the spinach. Saute for 2-4 minutes , until just barely wilted. If the pan is too full to stir or you can’t fit all the spinach, add what you can and cover for 1-2 minutes , which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion and add more as needed.
3. Add the heavy cream, cream cheese, Italian seasoning, sea salt, and black pepper. Stir constantly until the cream cheese melts, then simmer for 2-3 minutes until thickened. (The sauce will thicken more as it cools from hot to warm.)
4. If desired, sprinkle with parmesan cheese for serving. (This is optional.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you get a smooth consistency without lumps, prevent mushy results, and adjust the thickness. I also have a suggestion if your spinach doesn’t fit in the pan at first.
• Store: You can make creamed spinach in advance, or keep the leftovers in the fridge for up to 5 days. It does lose some of its bright color after a couple days. I don’t recommend freezing, as the sauce separates and the dish becomes watery.
• Reheat: Warm it up in a pan over low heat, stirring occasionally. Make sure to heat only briefly, so it doesn’t turn to mush. Sometimes I mix the leftovers with extra cream cheese to thicken and use them for spinach stuffed chicken or stuffed salmon .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Creamed Spinach Recipe

FREE 5-Ingredient Recipe EBook

• Why You Need My Creamed Spinach Recipe
• Ingredients & Substitutions
• How To Make Creamed Spinach
• My Recipe Tips
• Serving Ideas
• More Creamy Spinach Recipes
• Creamed Spinach Recipe (Quick & Easy) Recipe card
• Recipe Reviews

Creamed spinach is one of those love-it-or-hate-it foods. I always thought I fell into the latter category, but when I figured out how to make creamed spinach at home, I discovered it’s absolutely decadent when done right. The key is not to overcook it… and use plenty of cream. 😉 If you or your family are on the fence about it — or just tired of regular sauteed spinach — I hope my easy creamed spinach recipe will convert you, too. Make it with me!

Why You Need My Creamed Spinach Recipe

• Rich and creamy, without thickeners – The rich, silky cream sauce is a perfect match for the bold flavor and tender texture of the spinach leaves. This is not a “light” dish, but I do use real food ingredients and thicken it naturally without any flour (so it’s also keto and gluten-free).
• 6 simple ingredients – Plus salt and pepper. Grab a bag of spinach and a carton of cream, and chances are you have everything else.
• Fast and easy – This recipe takes me just 15 minutes. And unlike most sides , there’s no chopping involved (except the garlic, but I’ve got a shortcut for that, too).
• Versatile side dish – I serve creamed spinach with steak dinners , for the holidays (like my Thanksgiving dinner , but readers tell me they also make it for Christmas ), and just regular weeknights. It goes with so many mains! I even make a variation of this to top my chicken Florentine .

Ingredients & Substitutions

Here I explain the best ingredients for my best creamed spinach recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Spinach – I prefer baby spinach leaves for their mild flavor and less bitterness, but you can use any fresh spinach. You can even make my recipe for creamed spinach using frozen spinach! Just use 6 ounces of frozen spinach in place of 10 ounces fresh. Make sure to drain well and squeeze to remove as much liquid as possible. The saute time after adding the spinach will be shorter, but the time after adding cream will be the same.
• Heavy Cream – The main component of the sauce. Coconut cream can work as a substitute if you don’t mind the flavor. I don’t recommend using regular milk, but if you really want to, you’d need a lot more cream cheese (below) to thicken the sauce.
• Cream Cheese – My “secret” ingredient to make the cream sauce thick! I also love the hint of tang it provides. I always use plain, but neufchatel or light cream cheese would work fine. You can also thicken the sauce with grated parmesan instead, if you like a cheesier flavor.
• Butter – I use this for extra richness when sauteing the garlic and spinach. Feel free to use olive oil or avocado oil instead.
• Garlic – Mince it fresh, or take my easy shortcut with jarred minced garlic .
• Spices – I keep it simple with just Italian seasoning , sea salt, and black pepper. You can add 1/4 to 1/2 teaspoon of nutmeg if you like the flavor — it’s a common addition to creamed spinach recipes, but I prefer mine without. Add a pinch of cayenne pepper if you want some heat.
• Parmesan Cheese – It’s optional, but adds another savory element for topping.

VARIATION: Add onions!

You can saute 1/2 a diced onion before adding the spinach. I left it out to make my easy creamed spinach recipe come together faster, but I’ve done it before and it tastes great.

How To Make Creamed Spinach

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Saute the garlic. Melt butter in a large skillet with tall sides (I used this one ). Add the garlic and saute until fragrant.
2. Wilt the spinach. Add the spinach, and cook until just barely wilted. You can see how much it cooks down in my pictures below!
3. Add the heavy cream, cream cheese, salt, pepper and Italian seasoning. Continue cooking until the sauce thickens. Garnish with parmesan cheese (if using) before serving.

My Recipe Tips

• This cast iron skillet is my favorite for this creamed spinach recipe. It retains heat so well, has a lot of room to fit the leaves, and doesn’t overcook the spinach as easily as other pans I tried. Bonus: you can bring it straight to the table!
• Add the spinach in batches if needed. Don’t worry if it doesn’t all fit in the pan at first! Just add half, cover with a lid to let it wilt, then add the rest. I also find it helpful to use tongs to mix it. If you don’t want to worry about this, just use a Dutch oven or large pot instead.
• Use cream cheese at room temperature, and cut into small pieces. This helps it mix smoothly into the sauce. Cold cream cheese will melt, but it takes longer and I find the spinach overcooks by then. Speaking of…
• Be careful not to overcook. Creamed spinach gets mushy easily, and it’s the reason I thought I disliked it for years! Make sure they aren’t fully cooked yet when you add the cream and other ingredients — and don’t cook too long afterward.
• You can adjust the sauce thickness. If your spinach seems done but the sauce is too thin, you can melt in some extra cream cheese or grated parmesan to thicken it quickly.
• The sauce will thicken more as it cools. Keep this in mind when you decide if it’s thick enough. Mine often seems a little thin in the skillet, but thickens up to the perfect consistency once it’s no longer piping hot (but still warm to eat).
• Have extra spinach to use up? You can use similar ingredients to make my spinach dip or spinach soup !

Serving Ideas

Just about anything goes with this easy creamed spinach recipe! Here are some of my everyday and holiday recipes to try:

• Classic Steak – There’s a reason steakhouses always offer creamed spinach! It pairs so well with a juicy steak. I make sirloin steak in the oven for regular days, or my favorite filet mignon or reverse sear steak for special occasions. You can also try my one-pan steak and potatoes , or chuck eye steak for a budget option.
• Holiday Mains – I love this easy side for Thanksgiving with my roasted turkey , roasted turkey legs , or slow cooker turkey breast , because I can make it ahead of the busy day. You can also serve it for other holidays with a sirloin tip roast , prime rib roast , beef tenderloin , or my quick spatchcock chicken .
• Chicken Dinners – Since this side dish takes only 15 minutes and uses ingredients I often have around, it’s an easy solution for regular weeknight chicken dinners. Try it with my bacon wrapped chicken breast , crispy baked chicken thighs , or garlic parmesan slow cooker wings .
• Homestyle Meals – My creamed spinach recipe pairs perfectly with main dishes that taste just as comforting! I like it with smothered pork chops or eggplant lasagna .

More Creamy Spinach Recipes

There are so many ways to enjoy these healthy greens, but I particularly love the comfort food vibes of creamy spinach! Here are some of my other favorite ways to make it:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 tbsp Unsalted butter ▢
• 4 cloves Garlic (minced) ▢
• 10 oz Baby spinach (or 6 oz frozen spinach, thawed and drained well) ▢
• 1/2 cup Heavy cream ▢
• 4 oz Cream cheese (cut into small pieces) ▢
• 1 tsp Italian seasoning ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• Parmesan cheese (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the butter in a large skillet with tall sides over medium heat. Add minced garlic and saute for about 1 minute , until fragrant.
2. Add the spinach. Saute for 2-4 minutes , until just barely wilted. If the pan is too full to stir or you can’t fit all the spinach, add what you can and cover for 1-2 minutes , which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion and add more as needed.
3. Add the heavy cream, cream cheese, Italian seasoning, sea salt, and black pepper. Stir constantly until the cream cheese melts, then simmer for 2-3 minutes until thickened. (The sauce will thicken more as it cools from hot to warm.)
4. If desired, sprinkle with parmesan cheese for serving. (This is optional.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you get a smooth consistency without lumps, prevent mushy results, and adjust the thickness. I also have a suggestion if your spinach doesn’t fit in the pan at first.
• Store: You can make creamed spinach in advance, or keep the leftovers in the fridge for up to 5 days. It does lose some of its bright color after a couple days. I don’t recommend freezing, as the sauce separates and the dish becomes watery.
• Reheat: Warm it up in a pan over low heat, stirring occasionally. Make sure to heat only briefly, so it doesn’t turn to mush. Sometimes I mix the leftovers with extra cream cheese to thicken and use them for spinach stuffed chicken or stuffed salmon .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Creamed Spinach Recipe

FREE 5-Ingredient Recipe EBook

• Why You Need My Creamed Spinach Recipe
• Ingredients & Substitutions
• How To Make Creamed Spinach
• My Recipe Tips
• Serving Ideas
• More Creamy Spinach Recipes
• Creamed Spinach Recipe (Quick & Easy) Recipe card
• Recipe Reviews

Creamed spinach is one of those love-it-or-hate-it foods. I always thought I fell into the latter category, but when I figured out how to make creamed spinach at home, I discovered it’s absolutely decadent when done right. The key is not to overcook it… and use plenty of cream. 😉 If you or your family are on the fence about it — or just tired of regular sauteed spinach — I hope my easy creamed spinach recipe will convert you, too. Make it with me!

Why You Need My Creamed Spinach Recipe

• Rich and creamy, without thickeners – The rich, silky cream sauce is a perfect match for the bold flavor and tender texture of the spinach leaves. This is not a “light” dish, but I do use real food ingredients and thicken it naturally without any flour (so it’s also keto and gluten-free).
• 6 simple ingredients – Plus salt and pepper. Grab a bag of spinach and a carton of cream, and chances are you have everything else.
• Fast and easy – This recipe takes me just 15 minutes. And unlike most sides , there’s no chopping involved (except the garlic, but I’ve got a shortcut for that, too).
• Versatile side dish – I serve creamed spinach with steak dinners , for the holidays (like my Thanksgiving dinner , but readers tell me they also make it for Christmas ), and just regular weeknights. It goes with so many mains! I even make a variation of this to top my chicken Florentine .

Ingredients & Substitutions

Here I explain the best ingredients for my best creamed spinach recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Spinach – I prefer baby spinach leaves for their mild flavor and less bitterness, but you can use any fresh spinach. You can even make my recipe for creamed spinach using frozen spinach! Just use 6 ounces of frozen spinach in place of 10 ounces fresh. Make sure to drain well and squeeze to remove as much liquid as possible. The saute time after adding the spinach will be shorter, but the time after adding cream will be the same.
• Heavy Cream – The main component of the sauce. Coconut cream can work as a substitute if you don’t mind the flavor. I don’t recommend using regular milk, but if you really want to, you’d need a lot more cream cheese (below) to thicken the sauce.
• Cream Cheese – My “secret” ingredient to make the cream sauce thick! I also love the hint of tang it provides. I always use plain, but neufchatel or light cream cheese would work fine. You can also thicken the sauce with grated parmesan instead, if you like a cheesier flavor.
• Butter – I use this for extra richness when sauteing the garlic and spinach. Feel free to use olive oil or avocado oil instead.
• Garlic – Mince it fresh, or take my easy shortcut with jarred minced garlic .
• Spices – I keep it simple with just Italian seasoning , sea salt, and black pepper. You can add 1/4 to 1/2 teaspoon of nutmeg if you like the flavor — it’s a common addition to creamed spinach recipes, but I prefer mine without. Add a pinch of cayenne pepper if you want some heat.
• Parmesan Cheese – It’s optional, but adds another savory element for topping.

VARIATION: Add onions!

You can saute 1/2 a diced onion before adding the spinach. I left it out to make my easy creamed spinach recipe come together faster, but I’ve done it before and it tastes great.

How To Make Creamed Spinach

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

1. Saute the garlic. Melt butter in a large skillet with tall sides (I used this one ). Add the garlic and saute until fragrant.
2. Wilt the spinach. Add the spinach, and cook until just barely wilted. You can see how much it cooks down in my pictures below!
3. Add the heavy cream, cream cheese, salt, pepper and Italian seasoning. Continue cooking until the sauce thickens. Garnish with parmesan cheese (if using) before serving.

My Recipe Tips

• This cast iron skillet is my favorite for this creamed spinach recipe. It retains heat so well, has a lot of room to fit the leaves, and doesn’t overcook the spinach as easily as other pans I tried. Bonus: you can bring it straight to the table!
• Add the spinach in batches if needed. Don’t worry if it doesn’t all fit in the pan at first! Just add half, cover with a lid to let it wilt, then add the rest. I also find it helpful to use tongs to mix it. If you don’t want to worry about this, just use a Dutch oven or large pot instead.
• Use cream cheese at room temperature, and cut into small pieces. This helps it mix smoothly into the sauce. Cold cream cheese will melt, but it takes longer and I find the spinach overcooks by then. Speaking of…
• Be careful not to overcook. Creamed spinach gets mushy easily, and it’s the reason I thought I disliked it for years! Make sure they aren’t fully cooked yet when you add the cream and other ingredients — and don’t cook too long afterward.
• You can adjust the sauce thickness. If your spinach seems done but the sauce is too thin, you can melt in some extra cream cheese or grated parmesan to thicken it quickly.
• The sauce will thicken more as it cools. Keep this in mind when you decide if it’s thick enough. Mine often seems a little thin in the skillet, but thickens up to the perfect consistency once it’s no longer piping hot (but still warm to eat).
• Have extra spinach to use up? You can use similar ingredients to make my spinach dip or spinach soup !

Serving Ideas

Just about anything goes with this easy creamed spinach recipe! Here are some of my everyday and holiday recipes to try:

• Classic Steak – There’s a reason steakhouses always offer creamed spinach! It pairs so well with a juicy steak. I make sirloin steak in the oven for regular days, or my favorite filet mignon or reverse sear steak for special occasions. You can also try my one-pan steak and potatoes , or chuck eye steak for a budget option.
• Holiday Mains – I love this easy side for Thanksgiving with my roasted turkey , roasted turkey legs , or slow cooker turkey breast , because I can make it ahead of the busy day. You can also serve it for other holidays with a sirloin tip roast , prime rib roast , beef tenderloin , or my quick spatchcock chicken .
• Chicken Dinners – Since this side dish takes only 15 minutes and uses ingredients I often have around, it’s an easy solution for regular weeknight chicken dinners. Try it with my bacon wrapped chicken breast , crispy baked chicken thighs , or garlic parmesan slow cooker wings .
• Homestyle Meals – My creamed spinach recipe pairs perfectly with main dishes that taste just as comforting! I like it with smothered pork chops or eggplant lasagna .

More Creamy Spinach Recipes

There are so many ways to enjoy these healthy greens, but I particularly love the comfort food vibes of creamy spinach! Here are some of my other favorite ways to make it:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 tbsp Unsalted butter ▢
• 4 cloves Garlic (minced) ▢
• 10 oz Baby spinach (or 6 oz frozen spinach, thawed and drained well) ▢
• 1/2 cup Heavy cream ▢
• 4 oz Cream cheese (cut into small pieces) ▢
• 1 tsp Italian seasoning ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• Parmesan cheese (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the butter in a large skillet with tall sides over medium heat. Add minced garlic and saute for about 1 minute , until fragrant.
2. Add the spinach. Saute for 2-4 minutes , until just barely wilted. If the pan is too full to stir or you can’t fit all the spinach, add what you can and cover for 1-2 minutes , which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion and add more as needed.
3. Add the heavy cream, cream cheese, Italian seasoning, sea salt, and black pepper. Stir constantly until the cream cheese melts, then simmer for 2-3 minutes until thickened. (The sauce will thicken more as it cools from hot to warm.)
4. If desired, sprinkle with parmesan cheese for serving. (This is optional.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you get a smooth consistency without lumps, prevent mushy results, and adjust the thickness. I also have a suggestion if your spinach doesn’t fit in the pan at first.
• Store: You can make creamed spinach in advance, or keep the leftovers in the fridge for up to 5 days. It does lose some of its bright color after a couple days. I don’t recommend freezing, as the sauce separates and the dish becomes watery.
• Reheat: Warm it up in a pan over low heat, stirring occasionally. Make sure to heat only briefly, so it doesn’t turn to mush. Sometimes I mix the leftovers with extra cream cheese to thicken and use them for spinach stuffed chicken or stuffed salmon .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Creamed Spinach Recipe