I’ll never forget the first time I had creamed spinach. My grandmother, Nana Rose, made it for Thanksgiving, and as a kid, I was pretty skeptical of anything green. But one bite of her creamy, cheesy concoction, and I was hooked! It was like a warm, comforting hug on a plate. My Nana always had the best recipes and this is my take on her amazing creamed spinach. Today, I’m sharing my slightly streamlined, oh-so-delicious Easy Cheesy Creamed Spinach Recipe with you, and I promise it will become a family favorite!
Why You’ll ADORE This Easy Cheesy Creamed Spinach Recipe
Okay, friend, let’s be honest. Sometimes, side dishes are an afterthought, right? But not this creamed spinach! This isn’t just another recipe; it’s a culinary experience. It’s incredibly easy (hence the name!), it’s packed with flavor, and it’s so ridiculously cheesy and creamy that even the pickiest eaters will be begging for seconds. Trust me, this is the creamed spinach that dreams are made of.
Here’s why you’ll absolutely fall in love with this recipe:
- It’s Fast: Forget spending hours in the kitchen. This comes together in under 30 minutes. Seriously!
- It’s Simple: No fancy techniques or complicated ingredients. Just straightforward deliciousness.
- It’s Versatile: Perfect as a side dish for any meal, from weeknight dinners to holiday feasts.
- It’s Crowd-Pleasing: Guaranteed to be a hit with everyone, even the spinach skeptics.
- It’s SO Cheesy: We’re talking a generous amount of cheese, melted to perfection. Need I say more?
What You’ll Need: Your Ingredient Checklist
Let’s gather our ingredients. Don’t worry, you probably have most of these in your pantry and fridge already!
- Spinach: Fresh or frozen (thawed and squeezed dry). I usually prefer fresh, but in a pinch, frozen works great! Just be sure to squeeze out all the excess water. We don’t want watery spinach! About 2 pounds of fresh or 10 ounces of frozen is the right amount.
- Butter: Unsalted butter, because we’re going to control the saltiness ourselves.
- Onion: A yellow onion, finely chopped, for that savory base.
- Garlic: Minced garlic. Fresh is best, but jarred works too if you’re in a hurry.
- All-Purpose Flour: Just a little to help thicken our creamy sauce.
- Milk: Whole milk is my preference for the richest flavor, but you can use 2% if you prefer.
- Heavy Cream: For that extra bit of decadence. Trust me, you won’t regret it!
- Cream Cheese: This is the secret ingredient that takes this creamed spinach to the next level. It adds a tangy creaminess that’s simply irresistible.
- Parmesan Cheese: Freshly grated parmesan cheese. Please, please, please use freshly grated! It melts so much better and the flavor is far superior.
- Mozzarella Cheese: Shredded mozzarella cheese. Feel free to use pre-shredded to save time.
- Nutmeg: A pinch of ground nutmeg. Don’t skip this! It adds a warm, subtle flavor that complements the spinach perfectly.
- Salt and Pepper: To taste.
Ingredient Swaps & Substitutions
Okay, let’s say you’re missing an ingredient or two. No problem! Here are some easy substitutions you can make:
- Spinach: If you don’t have fresh or frozen spinach, you could try using kale or Swiss chard. Just be sure to remove the tough stems and chop them finely.
- Milk: You can substitute almond milk or soy milk for dairy milk. Just be aware that it might slightly alter the taste and consistency.
- Heavy Cream: If you don’t have heavy cream, you can use half-and-half. However, the sauce won’t be quite as rich and creamy.
- Parmesan Cheese: Pecorino Romano is a great substitute for parmesan cheese. It has a similar salty, nutty flavor.
- Mozzarella Cheese: Cheddar cheese or Gruyere cheese would work well as a substitute for mozzarella.
Step-by-Step: Making Your Easy Cheesy Creamed Spinach
Alright, let’s get cooking! Follow these simple steps, and you’ll have a batch of creamy, cheesy spinach in no time. Don’t worry, I’ll be with you every step of the way.
- Prepare the Spinach: If using fresh spinach, wash it thoroughly and chop coarsely. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible. Seriously, squeeze! No one wants soggy creamed spinach.
- Sauté the Aromatics: Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Oh, that smell!
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken our sauce.
- Add the Milk and Cream: Gradually whisk in the milk and heavy cream, making sure to smooth out any lumps. Bring the mixture to a simmer, stirring occasionally.
- Incorporate the Cream Cheese: Reduce the heat to low and add the cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth and creamy. This is where the magic happens!
- Add the Cheese: Stir in the parmesan cheese and mozzarella cheese until melted and combined. Season with salt, pepper, and a pinch of nutmeg.
- Add the Spinach: Add the spinach to the skillet and stir until it’s wilted and coated in the cheesy sauce. If you’re using frozen spinach, make sure it’s heated through.
- Serve and Enjoy: Serve immediately and enjoy! This is best served hot, but it’s also delicious reheated.
Pro Tips for Perfect Creamed Spinach Every Time
Okay, my friend, here are a few extra tips to ensure your creamed spinach is absolutely perfect:
- Don’t Overcook the Spinach: Overcooked spinach can become mushy and bitter. Cook it just until it’s wilted and tender.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting properly. Freshly grated cheese melts much better and has a better flavor.
- Taste and Adjust Seasoning: Always taste the creamed spinach before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or nutmeg to suit your taste.
- Keep it Warm: If you’re not serving the creamed spinach immediately, keep it warm in a slow cooker or on a low setting on the stove. Stir occasionally to prevent it from sticking to the bottom.
Serving Suggestions: What to Serve With Your Creamed Spinach
This Easy Cheesy Creamed Spinach is incredibly versatile and pairs well with a variety of dishes. Here are a few of my favorite serving suggestions:
- Steak: Creamed spinach is a classic accompaniment to steak. The creamy, cheesy flavor complements the rich, savory flavor of the steak perfectly.
- Chicken: Serve it alongside roasted chicken or grilled chicken breasts for a complete and satisfying meal.
- Fish: Creamed spinach is also delicious with fish. Try it with salmon, cod, or halibut.
- Pork: Pair it with pork chops or a pork tenderloin for a hearty and flavorful dinner.
- Vegetarian Dishes: Serve it as a side dish with vegetarian meals, such as Spinach & Feta Egg Muffins, veggie burgers, or pasta dishes. It adds a touch of richness and creaminess that complements many vegetarian flavors.
- Holiday Feasts: It’s a must-have side dish for Thanksgiving, Christmas, or Easter.
Variations: Spice It Up!
Want to get a little creative? Here are some fun variations you can try with this recipe:
- Spicy Creamed Spinach: Add a pinch of red pepper flakes or a dash of hot sauce to the creamed spinach for a little kick.
- Creamed Spinach with Bacon: Cook some bacon until crispy, crumble it, and stir it into the creamed spinach. Everything’s better with bacon, right?
- Creamed Spinach with Artichokes: Add some canned artichoke hearts, drained and quartered, to the creamed spinach for a tangy, flavorful twist.
- Creamed Spinach with Mushrooms: Sauté some sliced mushrooms with the onions and garlic for an earthy, savory flavor.
- Creamed Spinach with Sausage: Brown some Italian sausage, drain off the excess grease, and stir it into the creamed spinach for a heartier dish.
Storing & Reheating Your Creamed Spinach
Got leftovers? Lucky you! Here’s how to store and reheat your creamed spinach:
- Storing: Let the creamed spinach cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
- Reheating: You can reheat the creamed spinach in the microwave or on the stovetop. If reheating in the microwave, heat in 30-second intervals, stirring in between, until heated through. If reheating on the stovetop, add a splash of milk or cream to help loosen the sauce and prevent it from sticking to the bottom of the pan. Heat over low heat, stirring occasionally, until heated through.
Troubleshooting: Common Creamed Spinach Problems & Solutions
Sometimes, things don’t go exactly as planned in the kitchen. Don’t worry, I’ve got you covered! Here are some common creamed spinach problems and how to fix them:
- Problem: My creamed spinach is too watery.
- Solution: Make sure you squeeze out as much excess water as possible from the spinach before adding it to the sauce. You can also add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the sauce to help thicken it.
- Problem: My creamed spinach is too thick.
- Solution: Add a little more milk or cream to thin out the sauce.
- Problem: My creamed spinach is bland.
- Solution: Add more salt, pepper, or nutmeg to taste. You can also add a pinch of garlic powder or onion powder for extra flavor.
- Problem: My cheese isn’t melting properly.
- Solution: Make sure you’re using freshly grated cheese, not pre-shredded. Also, make sure the heat is low enough so the cheese doesn’t burn.
Conclusion: Enjoy Your Perfect Creamed Spinach!
And there you have it, my friend! Your very own Easy Cheesy Creamed Spinach Recipe, ready to impress your family and friends. I truly hope you enjoy this as much as my family does. It’s creamy, cheesy, and utterly irresistible. Get ready for the compliments to roll in! Happy cooking!
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the recipe. The recipe calls for 2 pounds of fresh spinach or 10 ounces of frozen spinach.
What can I substitute for heavy cream if I don’t have any?
If you don’t have heavy cream, you can use half-and-half. However, the sauce won’t be quite as rich and creamy.
My creamed spinach is too watery, how do I fix it?
Make sure you squeeze out as much excess water as possible from the spinach before adding it to the sauce. You can also add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the sauce to help thicken it.
What are some serving suggestions for this creamed spinach?
This creamed spinach pairs well with steak, chicken, fish, pork, and vegetarian dishes. It’s also a great side dish for holiday feasts.
Easiest Cheesy Creamed Spinach Ever
Ingredients
Equipment
Method
- If using fresh spinach, wash it thoroughly and chop coarsely. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk and heavy cream, making sure to smooth out any lumps. Bring the mixture to a simmer, stirring occasionally.
- Reduce the heat to low and add the cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
- Stir in the parmesan cheese and mozzarella cheese until melted and combined. Season with salt, pepper, and a pinch of nutmeg.
- Add the spinach to the skillet and stir until it’s wilted and coated in the cheesy sauce. If you’re using frozen spinach, make sure it’s heated through.
- Serve immediately and enjoy!
