15-Minute Creamed Spinach (Fresh or Frozen Spinach)

Rich and creamy, this homemade creamed spinach comes together in just 15 minutes using fresh or frozen spinach, garlic, cream, and Parmesan.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 165kcal

1 pound frozen spinach chopped; see notes below about using fresh spinach
2 tablespoons butter unsalted
1 tablespoon fresh garlic minced
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
¼ cup heavy cream plus up to ¼ cup more if needed
¼ cup Parmesan cheese grated

Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 4 minutes.
1 pound frozen spinach
Place the spinach in a colander and press on it with the back of a large spoon or a spatula to remove as much liquid as possible.
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
2 tablespoons butter, 1 tablespoon fresh garlic
Stir in the spinach, salt, black pepper, nutmeg, heavy cream, and Parmesan.
½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ¼ teaspoon ground nutmeg, ¼ cup heavy cream, ¼ cup Parmesan cheese
Cook, stirring, just until heated through, 1-2 minutes. Serve immediately.

To use fresh spinach: Instead of steps 1 and 2, place two pounds of fresh, washed spinach in a large pot with just the water clinging to the leaves. Cook over medium-high heat for 2–3 minutes until just wilted. Once wilted, let it cool slightly, then squeeze the spinach very thoroughly with your hands or a clean kitchen towel to remove as much liquid as possible. Roughly chop the spinach, then continue with step 3 of the recipe.
Seasonings, especially salt, are just guidelines. Please adjust to taste.
If the mixture seems too dry, add up to ¼ cup of additional cream.
Removing as much excess water as possible from the thawed spinach is essential. It's the only way to ensure the creamed spinach is thick, creamy, and not soupy or watery.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave, covered, at 50% power. You can also reheat them on the stove on low heat or in a 350°F oven. Stir often while reheating to recombine the sauce.
To freeze the leftovers, let them cool, store them in an airtight container, thaw overnight in the fridge, and reheat gently, stirring often. A slight texture change is normal, so don't expect the leftovers to be as silky as the freshly cooked dish. Adding a splash of cream or milk helps if the sauce separates.