This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!
Prep Time5 minutesminutes
Cook Time15 minutesminutes
Total Time20 minutesminutes
3(10 oz) bagsfrozen chopped spinach
1mediumyellow onion, diced
6largegarlic cloves, minced
1cupheavy cream, or half and half
1cupshredded mozzarella cheese
½cupgrated parmesan cheese
½teaspoonfreshly ground nutmeg, optional
salt and freshly cracked pepper, to taste
Cook spinach in microwave according to package directions. Remove excess water (squeeze carefully using cheese cloth, a tea towel, a fine mesh sieve, or a colander) and set aside.
In a large skillet over medium high heat, melt the butter. Add onion and sauté until translucent. Add garlic and cook for 30 seconds.
Add cream cheese and cook, stirring, until melted. Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, optional nutmeg, salt and pepper. Stir until combined.
Fold the drained spinach into the cream sauce and cook for an additional minute to reheat the spinach. Serve immediately!
Storage: Refrigerate the cooled leftovers in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds, stir, and then microwave another 30 seconds. You can also heat it in a pan over medium-low heat for 6 to 8 minutes. Freeze: Freeze leftover creamed spinach in an airtight container for up to 3 months. For best results, thaw it overnight in the fridge before reheating as usual. However, if you are in a rush, you can reheat it in the microwave straight from frozen. Place the spinach in a bowl with 1 tablespoon of water. Heat it for 1 minute at a time, until softened and warm.Can I Use Frozen Spinach? While you can technically use both, fresh spinach takes longer to cook down and prepare. You also need a much larger amount of fresh spinach just to get the same amount of frozen spinach, which doesn’t reduce as much. Frozen spinach is also more convenient because it’s something you can always keep in the freezer and doesn’t go bad.Strain: It is *VERY* important to strain the excess water out of the spinach to ensure your creamed spinach is not runny. I recommend using cheese cloth, or a fine mesh sieve and a spoon, to squeeze the moisture out.Spicy: Sprinkle in a little crushed red pepper flakes, or cayenne pepper, for a kick of heat.Use A Roux: If you’re out of heavy cream, whisk 1 tablespoon of cornstarch into 4 tablespoons of milk. Once fully combined, add it to the pot with the onions and let it cook for 2 minutes, until thickened. Pour in 3/4 cup more of milk and continue with the recipe as usual.Smoky: If you want to add a smokey flavor, try using shredded smoked provolone or smoked gouda cheese in place of the mozzarella.