Rich, velvety, and packed with flavor, Homemade Creamed Spinach is a kind of dinner side dish that steals the show every single time.
Better yet, making it from scratch takes less effort than most people think.
Store-bought versions never quite hit the mark — they’re either too watery, too bland, or loaded with unhealthy ingredients. Homemade is just better.
Fresh spinach, real cream, a little garlic, and the right technique are all you need. This recipe comes together in under 20 minutes and pairs beautifully with steak, roasted chicken, or honestly just a piece of garlic bread.
The steakhouse version you’re thinking of? This is it, made at home with real ingredients.
Three bags of fresh spinach might look like a lot, but spinach cooks way down — you’ll be glad you didn’t skimp.
Getting the moisture out of the wilted spinach is the step that separates a thick, creamy result from a watery disappointment (and it takes a bit of patience on the first try).
If you love this, you’ll also want to try:
Roasted Garlic Butter Spinach Pasta
Easy Spinach and Ricotta Puff Pastry Pie
The Best Garlic Butter Sautéed Spinach—Ready in Just 10 Minutes!
Egg Muffins with Spinach and Bacon- Egg “Muffin” Cups
Ingredients You’ll Need
Fresh spinach is the foundation here — don’t use frozen if you can avoid it, since it holds too much water and makes the sauce thin. Provolone melts into the cream beautifully, and the Parmesan brings a sharpness that ties every bite together.
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Ingredients
3 (10-ounce) bags fresh spinach
2 tablespoons butter
1/2 cup white onion, finely minced
3 cloves garlic, finely minced
1 1/4 cups heavy cream
4 slices provolone cheese
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Step-by-Step Guide
The wilting and squeezing step is the most important part of this whole recipe. Don’t rush it — the drier your spinach, the thicker and creamier the final sauce will be.
Directions
- Place a large skillet or wide pot over medium-high heat and add the fresh spinach in batches — it won’t all fit at once, and that’s completely fine.
Toss the spinach as it wilts, adding more as each batch cooks down, until all three bags are in the pan (this takes about 4–5 minutes total).
Transfer the wilted spinach to a colander and let it cool enough to handle. - Once the spinach is cool enough to handle, press it firmly with the back of a large spoon or squeeze it with your hands — really wring it out.
You want to remove as much liquid as possible; this is what keeps the finished sauce from turning watery.
If the leaves are large, give the spinach a rough chop before setting it aside. - Wipe out the skillet and melt the butter over medium heat.
Add the finely minced onion and cook, stirring often, for about 3–4 minutes until soft and translucent — make sure the onion is minced small so it blends seamlessly into the sauce.
Add the garlic and cook for another 60 seconds, just until fragrant. - Pour in the heavy cream and bring it to a gentle simmer over medium heat.
Let it cook uncovered, stirring occasionally, for 3–4 minutes until it thickens slightly and coats the back of a spoon.
Keep the heat moderate — a hard boil can cause the cream to separate, and you’ll lose that smooth consistency. - Lay the provolone slices into the cream sauce and stir until fully melted.
Add the freshly grated Parmesan and stir again until the sauce looks thick and glossy.
If it’s still looser than you’d like, let it cook on low for another minute or two (it will continue to thicken as it sits). - Add the chopped wilted spinach to the skillet and fold it into the cheese sauce.
Season generously with salt and pepper — taste as you go, since the Parmesan already brings some saltiness.
Cook for 2 more minutes over low heat, stirring a couple of times, until everything is heated through and well combined.
- Serve u0026 Enjoy
Important Recipe Notes
- Wring out the spinach thoroughly. This is the step most people rush, and it’s the main reason creamed spinach turns watery. Take your time and squeeze out as much liquid as you can before it goes into the sauce.
- Mince the onion and garlic finely. The texture here should be smooth and uniform. A rough chop will leave noticeable chunks in every bite — this is one recipe where size really matters.
- Don’t use frozen spinach. Frozen spinach holds significantly more water than fresh, even after thawing and squeezing. Stick with fresh bags for the best result.
- Use freshly grated Parmesan. Pre-grated Parmesan from a can has anti-caking agents that prevent it from melting cleanly into the sauce. Freshly grated makes a real difference in texture and flavor.
- Cheese swap. If you can’t find provolone, low-moisture mozzarella works well — it melts similarly and keeps the sauce creamy without overpowering the Parmesan.
- Storage. Leftovers keep in the fridge for up to 3 days in a sealed container. Reheat gently on the stovetop over low heat, adding a small splash of cream if the sauce has thickened too much.
- Make it ahead. You can wilt, squeeze, and chop the spinach up to a day in advance and refrigerate it. When you’re ready to cook, the sauce comes together in under 15 minutes.
Creamy Homemade Creamed Spinach
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
3 (10-ounce) bags fresh spinach
2 tablespoons butter
1/2 cup white onion, finely minced
3 cloves garlic, finely minced
1 1/4 cups heavy cream
4 slices provolone cheese
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Directions
- Wilt the spinach in batches over medium-high heat, then transfer to a colander to cool.
- Squeeze out as much moisture as possible from the wilted spinach, then give it a rough chop.
- Melt butter in the skillet, cook minced onion until soft, then add garlic for 60 seconds.
- Add heavy cream and simmer uncovered for 3–4 minutes until slightly thickened.
- Stir in provolone and Parmesan until fully melted and the sauce is thick and glossy.
- Fold spinach into the cheese sauce, season with salt and pepper, and heat through for 2 minutes.
