Fresh spinach, butter, cream, and Dijon come together for this cozy Easy Creamed Spinach — simple, rich, and full of comfort.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I used to hate spinach. Like, truly despise it. My mom would plop a scoop of the stuff onto my plate — overcooked, watery, and somehow both slimy and chewy — and I’d just stare at it like it was a punishment. You ever have those childhood dinners where you try to spread the food around your plate to look like you ate more than you did? Yeah… that was me and spinach.
But here’s the thing — adulthood sneaks up on you in weird ways. One day you’re just living your life, and suddenly you’re ordering creamed spinach at a steakhouse because it sounds “classic.” And then, surprise — it’s actually delicious. Creamy, buttery, a little tangy from the Dijon — it was like spinach went to finishing school and came back all dressed up.
That moment changed my mind completely. I came home determined to recreate that magic, but of course, the first few tries were… rough. I burned the butter once (twice if we’re being honest), used too much cream another time, and at one point ended up with what can only be described as spinach soup. But eventually, I got it right. And now? It’s one of those recipes that feels like a little reward at the end of a long day — comforting, a bit indulgent, and surprisingly easy.
Sometimes I make this on quiet Sunday evenings with jazz in the background, just me and my skillet. Other times, it’s the side dish that saves a chaotic weeknight dinner. Either way, this version — my Easy Creamed Spinach — has become one of those dishes I crave without even realizing it.
Why You’ll Love This Easy Creamed Spinach Recipe?
Let’s be honest — spinach doesn’t usually get the spotlight. But this Easy Creamed Spinach? Total scene-stealer.
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Quick and cozy: You can whip it up in under half an hour, but it tastes like you spent all day stirring it lovingly.
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Minimal ingredients, major payoff: It’s literally butter, cream, onions, and spinach doing all the heavy lifting.
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Foolproof: Even if you’ve never made a cream sauce before, you’ll nail this.
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Comfort in a pan: There’s just something about buttery greens that makes everything feel okay again.
And if you’re anything like me, you’ll find yourself sneaking spoonfuls straight from the pan. No shame in that.
Ingredient Notes:
Here’s the deal — this recipe doesn’t need a long grocery list. Every ingredient has a purpose.
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Fresh baby spinach: Always fresh, never frozen. Frozen spinach has its place, but not here. You want the texture — that soft, glossy wilt that only fresh spinach gives.
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Butter: Don’t even think about skipping it. It’s the base of the flavor. Use real butter — the good kind that smells like happiness when it hits the pan.
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Flour: You’ll mix this with butter to make a quick thickener (or if you’re fancy, beurre manié). It’s what keeps the sauce velvety, not runny.
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Onion: A little finely chopped onion adds sweetness and depth. Don’t overdo it — you want the onion to whisper, not shout.
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Heavy cream: The soul of this dish. I’ve tried half-and-half, and it’s fine… but heavy cream gives you that rich, smooth texture that feels like a hug.
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Dijon mustard: The secret weapon. It cuts through the richness and adds just enough tang to make the whole thing sing.
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Salt and pepper: The quiet heroes. Don’t skimp.
How To Make Easy Creamed Spinach?
It’s easy, yes — but there’s a rhythm to it. Like cooking jazz. Once you get the hang of it, it’s all instinct.
Step 1: Make the butter-flour paste
Mix one tablespoon of butter with the flour until smooth. That’s your magic thickener. Nothing fancy, just old-school comfort cooking.
Step 2: Sauté the onions
In a big skillet, melt the rest of the butter over medium heat. Add your chopped onions and cook until soft — not brown, just tender and fragrant. You’ll know it’s ready when the kitchen smells like you’ve been cooking for hours.
Step 3: Wilt the spinach
Toss in about a third of your spinach (because it shrinks like crazy). Add a pinch of salt, pepper, and a splash of water to help it along. Stir gently until it wilts, then move it to a bowl. Keep doing this in batches until all your spinach is beautifully wilted.
Step 4: Make the cream sauce
Now comes the best part. Pour any spinach liquid back into the skillet — that’s flavor, don’t waste it. Whisk in the cream, mustard, and that butter-flour mixture. Let it bubble for a minute until it thickens into this dreamy, golden sauce. Taste it. Adjust the salt, add a tiny bit more Dijon if you like things tangy.
Step 5: Mix it all together
Add the spinach back in and stir gently until every leaf is coated in that velvety sauce. Don’t rush this part — let it all come together. Then just serve and watch it disappear.
Want To Save This Recipe?
Storage Options:
If by some miracle there are leftovers (rare), store them in an airtight container in the fridge for up to three days. Reheat on the stove with a splash of cream to bring back that smooth texture.
And I’ll tell you a secret — I’ve eaten cold leftover creamed spinach on toast for breakfast before. It sounds weird, but it works. Promise.
Variations and Substitutions:
Once you’ve made this a few times, you’ll probably start tweaking it like I did. Here are a few ideas:
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Cheesy upgrade: Stir in Parmesan, Gruyère, or even a little cream cheese.
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Garlic twist: Add a minced garlic clove when you cook the onions — your kitchen will smell heavenly.
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Lighter version: Swap the cream for half-and-half or even whole milk. It’s not as decadent, but still delicious.
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Vegan switch: Use olive oil and oat milk or cashew cream. You’ll miss the butter a little, but the texture still works.
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Extra flavor: A pinch of nutmeg adds warmth. Totally optional, but worth a try.
What to Serve with Easy Creamed Spinach?
Honestly? This Easy Creamed Spinach goes with almost anything.
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Steak or roasted chicken: Classic combo. The richness balances the protein perfectly.
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Grilled fish: Especially salmon — the creaminess and tang play so well together.
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Mashed potatoes or rice: Because carbs and cream are best friends.
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Eggs or brunch dishes: I once threw leftovers into scrambled eggs — life-changing.
It’s the side dish that doesn’t act like a side dish. It quietly steals the spotlight.
Frequently Asked Questions:
Can I use frozen spinach?
You can, but make sure you squeeze out all the water. Like, all of it. Otherwise, your sauce will go soupy.
Can I add cheese?
Yes, and you absolutely should if you’re into that. Cheese makes everything better.
How do I stop the sauce from getting lumpy?
Whisk like your life depends on it. And don’t panic if it clumps a little — a quick stir will usually fix it.
There’s something so quietly comforting about this Easy Creamed Spinach. It’s rich, but not heavy. Simple, but somehow elegant. The kind of food that feels like it belongs on both a Sunday dinner table and a Tuesday night when you’re too tired to cook but still want something warm and real.
It’s not perfect every time — sometimes the sauce gets too thick, or I forget the salt, or I eat half of it before it reaches the table. But maybe that’s what I love about it. Cooking, like life, isn’t about perfection. It’s about those small, cozy moments when something simple makes you really happy.
So, tell me — are you a creamed spinach fan now, or still on the fence? Either way, I dare you to make this once. You might just surprise yourself.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Creamed Spinach
Ingredients
- 3 tbs unsalted butter softened and divided
- 1 ½ tbs all-purpose flour
- ¼ c finely chopped onion
- 25 –30 oz fresh baby spinach leaves
- ½ tsp kosher salt
- ⅛ tsp freshly ground black pepper
- 2 tbs water
- ½ c heavy cream
- 1 ½ tsp Dijon mustard or to taste
Instructions
Prepare the beurre manié:
- In a small bowl, combine 1 tablespoon of butter with the flour, mixing until fully blended into a smooth paste. Set aside. This mixture will serve as the thickening agent for the cream sauce.
Sauté the onions:
- In a large 12-inch skillet set over medium heat, melt the remaining 2 tablespoons of butter. Add the finely chopped onions and cook for 3–4 minutes, stirring occasionally, until they soften and become translucent.
Cook the spinach:
- Add approximately one-third of the spinach leaves to the skillet, ensuring that the pan is not overcrowded. Sprinkle with salt and pepper, then pour in 2 tablespoons of water. Using tongs, turn the spinach frequently until it begins to wilt. Transfer the wilted spinach to a bowl, leaving some liquid in the skillet. Repeat this process with the remaining spinach until all is cooked and wilted. Remove the pan from heat once complete.
Prepare the cream sauce:
- Tilt the bowl containing the spinach and drain any residual juices back into the skillet. Set the spinach aside. To the skillet, whisk in the heavy cream, the prepared beurre manié, and the Dijon mustard. Return the pan to medium heat and bring the mixture to a gentle boil, whisking constantly until the sauce thickens and achieves a smooth consistency. Taste and adjust seasoning with additional salt and pepper if necessary.
Combine and serve:
- Fold the wilted spinach into the prepared cream sauce, stirring until the leaves are evenly coated and the dish is heated through. Serve immediately as a side to your preferred main course.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
