Parmesan Creamed Spinach – Rich, Cozy, and Weeknight Friendly

Creamed spinach is one of those sides that makes any meal feel a little more special. It’s rich and silky, but the spinach keeps it light enough to enjoy alongside steak, roast chicken, or grilled salmon. This version leans on Parmesan for savory depth, with a hint of garlic and nutmeg to round it out.

It comes together quickly on the stovetop, and you don’t need fancy ingredients or equipment. Once you make it at home, you’ll skip the steakhouse version for good.

What Makes This Recipe So Good

• Balanced flavor: Parmesan brings nutty, salty richness without overpowering the spinach. A pinch of nutmeg and fresh garlic add warmth and aroma.
• Silky texture: A simple cream sauce clings to the spinach without turning gluey or heavy.
• Fast and reliable: It cooks in about 20 minutes and uses everyday pantry ingredients.
• Flexible: Works with fresh or frozen spinach.

  You can lighten it up or make it extra decadent with easy tweaks.

• Make-ahead friendly: Reheats well on the stovetop with a splash of cream or milk.

What You’ll Need

• Spinach: 1½ pounds fresh baby spinach, or 1 pound frozen chopped spinach (thawed and well drained).
• Butter: 3 tablespoons, for sautéing and building the roux.
• Shallot or onion: ½ cup finely minced (1 small shallot or ½ small onion).
• Garlic: 2–3 cloves, minced.
• All-purpose flour: 2 tablespoons, to thicken the sauce.
• Milk and cream: 1 cup whole milk + ½ cup heavy cream (or use all half-and-half).
• Parmesan cheese: ¾ cup finely grated, plus a little extra for serving.
• Nutmeg: A small pinch, freshly grated if possible.
• Salt and black pepper: To taste.
• Olive oil: 1 teaspoon, optional, to sauté the aromatics with butter and keep them from browning too fast.

Step-by-Step Instructions

1. Prep the spinach: If using fresh spinach, rinse and shake dry. Roughly chop if leaves are large. If using frozen, thaw completely, then squeeze out as much water as possible with clean hands or a kitchen towel.
2. Wilt the fresh spinach (skip if using frozen): Place a large pot over medium heat.

   Add the fresh spinach with a splash of water and cook, tossing, until wilted, 2–3 minutes. Transfer to a colander and press out excess liquid. Chop if needed.

3. Sauté the aromatics: In a wide skillet or saucepan, melt the butter with the olive oil over medium heat.

   Add the shallot and cook until soft and translucent, 2–3 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.

4. Make the roux: Sprinkle in the flour and stir to coat the aromatics. Cook 1–2 minutes, stirring constantly, until the flour smells nutty but not browned.
5. Build the cream sauce: Whisk in the milk slowly to avoid lumps, then add the cream.

   Bring to a gentle simmer, whisking, until slightly thickened, 2–3 minutes. You want a sauce that coats the back of a spoon.

6. Add the seasonings: Stir in the nutmeg and a pinch of salt and pepper. Taste the sauce now so you can adjust the seasoning before adding the spinach.
7. Fold in the spinach: Add the chopped spinach to the sauce and stir to combine.

   Let it simmer on low for 2–3 minutes so the flavors meld.

8. Add the Parmesan: Turn off the heat and stir in the grated Parmesan until melted and smooth. If the mixture seems too thick, loosen with a splash of milk. If it’s thin, let it sit on low heat a minute longer.
9. Taste and finish: Adjust salt and pepper.

   For a brighter finish, add a squeeze of lemon. Serve warm with extra Parmesan on top.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Stir often to prevent sticking.
• Freezing: You can freeze it, but dairy-based sauces may separate.

  If you do, freeze up to 1 month and reheat slowly with extra cream and vigorous stirring.

• Make-ahead tip: Prepare the sauce and wilted spinach separately a day ahead. Combine and heat just before serving for the freshest texture.

Benefits of This Recipe

• Packed with greens: Spinach is rich in vitamins A, C, and K, plus iron and folate, making this side both comforting and nutritious.
• Restaurant quality at home: You get the classic steakhouse experience without the price tag or heavy-handed salt.
• Kid-friendly flavor: The creamy sauce and cheese tame any bitterness, making it easier to enjoy leafy greens.
• Versatile pairing: Works with roasted meats, pan-seared fish, pasta, or even spooned over baked potatoes or toast.
• Scalable: Double for a crowd or halve for a cozy dinner for two.

Common Mistakes to Avoid

• Not draining the spinach well: Excess water will thin the sauce and make it soupy. Squeeze vigorously, especially if using frozen spinach.
• Over-thickening the sauce: The sauce should be pourable before adding the cheese.

  Cheese thickens it more, so aim for slightly thinner than your final goal.

• Boiling after adding Parmesan: High heat can make the cheese grainy. Turn off the heat before stirring in the cheese.
• Skipping the nutmeg: It’s a small detail, but it gives creamed dishes a warm, classic flavor. A tiny pinch goes a long way.
• Under-seasoning: Spinach can handle salt.

  Taste as you go, especially after adding Parmesan, which is salty.

Variations You Can Try

• Lighter version: Use all milk or half-and-half, and reduce the butter to 2 tablespoons. Thicken slightly longer.
• Extra-cheesy: Add ¼ cup cream cheese or mascarpone with the Parmesan for ultra creaminess.
• Garlic lovers: Roast a head of garlic and squeeze in a few cloves for a sweet, mellow garlic note.
• Smoky twist: Stir in crisp bacon or pancetta bits and a pinch of smoked paprika.
• Greens blend: Swap in some chopped kale or Swiss chard (blanch first) for more texture and earthiness.
• Gluten-free: Replace flour with 1 tablespoon cornstarch whisked into the cold milk before heating.
• Lemon-parmesan: Finish with lemon zest and juice for a bright, fresh flavor.

FAQ

Can I use frozen spinach instead of fresh?

Yes. Frozen chopped spinach works very well.

Thaw it completely and squeeze out as much liquid as possible so the sauce stays creamy and thick.

How do I keep the sauce from becoming grainy?

Keep the heat low when adding Parmesan and avoid boiling after the cheese goes in. Use finely grated Parmesan so it melts smoothly, and add it off the heat.

Can I make this dairy-free?

You can get close. Use a plant-based butter, unsweetened oat or cashew milk, and a dairy-free Parmesan alternative.

Thicken with a cornstarch slurry rather than a flour roux for a clean texture.

What protein pairs best with Parmesan Creamed Spinach?

It’s great with steak, roasted chicken, pork chops, or salmon. For a vegetarian meal, serve it with roasted mushrooms or spooned over creamy polenta.

How do I fix creamed spinach that’s too thin?

Simmer gently to reduce, or stir in a little more grated Parmesan. As a quick fix, mix 1 teaspoon cornstarch with 1 tablespoon cold milk, then whisk it in and warm until thickened.

Can I make it ahead for a dinner party?

Yes.

Cook it up to 1 day ahead and refrigerate. Reheat gently on the stovetop with a splash of milk or cream, stirring often until silky again.

Is nutmeg essential?

It’s traditional and adds depth, but you can skip it. A tiny pinch of white pepper or a dash of paprika also works.

What’s the best way to reheat leftovers?

Low and slow on the stovetop with a bit of added milk or cream.

Stir frequently to keep it smooth and prevent scorching.

Final Thoughts

Parmesan Creamed Spinach is the kind of side dish that turns a simple dinner into something memorable. It’s quick, dependable, and tastes like it came from a favorite restaurant. With a handful of basic ingredients and a few smart techniques, you’ll get a creamy, cheesy, perfectly seasoned bowl of greens every time.

Keep this recipe in your back pocket, and you’ll always have a crowd-pleasing side ready to go.