Easy Creamed Spinach Recipe – Spend With Pennies

This creamed spinach recipe is always favorite!

Tender cooked spinach is perfectly seasoned in a creamy cheesy base.

This is The Best Creamed Spinach

Super easy, a little cheesy, and always delicious, this easy creamed spinach recipe rivals any steakhouse and is perfect for Sunday supper or added to your Easter or Thanksgiving menu.

• Creamed spinach is a delicious side dish, and this version is naturally low-carb.
• It’s prepped in one skillet, so cleanup is a breeze.
• The addition of cream cheese turns this classic recipe into a crowd favorite.

Ingredients & Variations

Spinach – Fresh spinach or baby spinach is best for this recipe, but frozen spinach can be used in a pinch. If using frozen, sure to drain and squeeze dry first.

Sauce – The cream sauce is made with cream cheese and heavy whipping cream. A sprinkle of parmesan cheese is added in Step 3 if desired.

Variations: Minced fresh garlic cloves can added with the onion if desired. Bacon bits, cooked mushrooms, a pinch of cayenne pepper, or finely chopped sundried tomatoes are great additions.

How to Make Creamed Spinach

Creamed spinach is ready in just minutes.

1. Cook prepped spinach leaves in a pan until wilted. Drain any liquid and set aside.
2. Cook onion in butter until softened. Add remaining ingredients (per recipe below) and simmer until the sauce is smooth and reduced by half.
3. Return spinach to the pan and cook until heated through. Serve hot.

Holly’s Tips

• Squeeze excess moisture from the spinach once cooked for a thicker cream sauce.
• Cream cheese blends faster at room temperature. Cut it into small pieces before adding to the skillet in Step 3.
• Leftover creamed spinach can be refrigerated in a covered container for up to 4 days. Use creamed spinach as a spread on burgers and wraps or have it as a tasty dip for garlic breadsticks.

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Creamed Spinach Recipe

This easy creamed spinach side is a wonderful addition to any elegant holiday meal, or potluck.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

• Wash and dry the spinach leaves if using fresh. Pinch off any tough stems and roughly chop the spinach.

• Heat the olive oil in a medium skillet over medium heat. Cook the spinach until wilted, about 3 minutes. Remove from the pan and place in a strainer to drain.

• Reduce the heat to medium low and add the onion and butter to the skillet. Cook for 3 to 4 minutes or until tender.

• Add the cream cheese and stir until melted.

• Whisk in the heavy cream, garlic powder, and salt. Simmer 1 to 2 minutes or until thickened.

• Gently squeeze any excess liquid from the spinach and stir it into the cream sauce. Taste and season with additional seasoned salt and pepper.

Fresh spinach can be substituted with 10 ounces of frozen chopped spinach.
Parmesan cheese can be stirred in with the spinach if desired.

Calories: 121 | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 454mg | Fiber: 1g | Vitamin A: 7470IU | Vitamin C: 21.7mg | Calcium: 93mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

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