This Easy Low-Carb Creamed Spinach is a classic dish with a creamy flavor and texture, and it’s easy to make! Boldly flavored with parmesan cheese, perfectly cooked bright green spinach is prepared in a velvety sauce that can be made in one skillet and it’s one of those dishes that never goes out of style. Making creamed spinach at home is quick and easy. This version calls for fresh or frozen spinach and can be prepared ahead of time, making it the perfect side dish for the upcoming holidays.
EASY LOW-CARB CREAMED SPINACH
So the question is how do you feel about creamed spinach? I know not everyone loves it because there are some pretty watery versions of creamed spinach out there. This recipe is a totally different side dish that is served in popular steakhouses. This recipe of creamed spinach could maybe outshine the Thanksgiving turkey!
RECIPE INGREDIENTS
These ingredients are pretty much pantry staples. You might think that using 4 (8 oz) bags of fresh spinach is too much but trust me it cooks down so much you feel like it’s not enough.
- Water: Wilti the spinach. You don’t need much about 3 inches in the bottom of the pan will do it.
- Fresh or Frozen Spinach: You’ll need two pounds of fresh or one pound of thawed frozen spinach.
- Butter: I used 2 tablespoons of unsalted butter.
- Garlic: 3 cloves is about what you’ll need.
- Parmesan Cheese: You’ll need 1 cup of grated parmesan to make the creamy sauce.
- Cream Cheese: About 1/2 brick or (4)oz is what is needed here.
- Heavy Whipping Cream: This recipe uses 3/4 cup of heavy whip.
- Pinch of Nutmeg: Just a little bit adds a ton of flavor.
HOW TO MAKE CREAMED SPINACH
Fresh Spinach Instruction:
- In a large stock pot boil three inches of water. Add the fresh spinach in batches to the boiling water stirring to wilt the spinach.
- Once the spinach is wilted drain the pot of water and spinach into a colander. Shock the spinach with cold water to cool the spinach quickly and to stop the cooking process. Once the spinach has cooled enough to handle squeeze out as much liquid as you can. This is important because you want your creamed spinach to be creamy and not watery. Chop the spinach.
Frozen Spinach Instructions:
Thaw the spinach, then squeeze out as much excess water as you can with your hands.
Prepare the Creamed Spinach:
- In a medium saucepan over medium heat melt the butter and add the onions. Sautee the onions for 5-10 minutes or until they begin to soften.
- Reduce the heat to low and stir in the garlic. Keep stirring until the garlic becomes fragrant for about one minute. Add in the heavy whipping cream, cream cheese, parmesan cheese, and nutmeg. Break up the cream cheese with the wooden spoon and continue to stir until the cream cheese has melted. The sauce will begin to thicken as it cooks.
- Stir in the spinach and let it heat through. If you feel it’s too thick then add a splash more heavy cream. If it’s too thin then continue to cook to reduce the sauce to your liking. Season the creamed spinach with salt and pepper to taste.
PRO TIPS FOR SUCCESS
I would like to share some of my pro tips for making great creamed spinach. You are going to love this way of preparing boring spinach:
- Don’t Forget the Nutmeg: I know you might be unsure about the nutmeg in this recipe. But nutmeg will add a special flavor to creamed spinach. While the combination may seem strange I believe it adds something special that you should not skip.
- Pick Your Spinach: I used regular spinach because once it’s all wilted you really can’t tell whether it’s regular spinach or baby spinach and chopping the spinach is optional. You can definitely use baby spinach if you want to spend a little extra money.
- Milk and Cheese Substitutes: You could use half-and-half or even go dairy-free/vegan with almond, cashew, soy, or oat milk. In addition you can substitute using dairy-free/vegan parmesan and cream cheese.
WHAT DO YOU SERVE WITH CREAMED SPINACH
So what should you eat with creamed spinach? Turns out, lots of things! Here are some of my favorite complimentary meals for creamed spinach:
- Beef: Of course, I have to include beef in this list! Whether you go with a classic Tender Bacon Wrapped Beef Tenderloin or a Beef Sirloin Roast, you’re looking at a delectable meal.
- Chicken Breast: The creamy and richness pairs nicely with a juicy chicken breast. I think the strong flavor of this Parmesan Ranch Crusted Chicken Breasts would make a good combination!
- Oven Roasted Turkey: My easy Tender and Juicy Oven Baked Turkey Legs is a beautiful centerpiece to any Holiday table and it goes perfectly with creamed spinach!
HOW TO STORE AND REHEAT creamed spinach LEFTOVERs?
- To store leftovers, place in airtight container. Leftover creamed spinach will keep for up to three days in the refrigerator.
- To reheat, just warm the leftovers in a saucepan over low heat, until piping hot. You can also place leftovers in the oven and bake at 350°F until heated through.
CAN LEFTOVERS BE FROZEN?
Creamed spinach can be preserved in the freezer for 6-9 months. This can help you save time spent preparing the dish from scratch. However, you must follow the correct steps to have the best results out of freezing your creamed spinach. Here are some easy steps for you to follow:
- Make sure freshly prepared creamed spinach to completely cool down.
- Transfer the creamed spinach into a airtight freezer-safe zip-top bag.
- Make sure you label the bag so you know what it is and how long it’s been there.
HOW TO THAW FROZEn CREAMED SPINACH?
After months in you freezer, you may eventually want to eat some of it. I recommend that you only defrost the portion you actually want to eat. Remove the creamed spinach out of the freezer and defrost in refrigerator overnight. Thawing in the fridge is the best way to defrost your frozen creamed spinach.
After defrosting, pour the creamed spinach into a microwave-safe dish. Place the microwave and set the temperature to high; heating in 30 seconds intervals. After the first 30 seconds of heating, remove the creamed spinach from the microwave and stir together. Repeat this process until the creamed spinach is heated through completely.
Easy Low-Carb Creamed Spinach
Ingredients
- 2 Pounds Spinach (4) 8 oz Bags or 1 pound frozen) (chopped)
- 2 Tbsp Butter
- 1 Small Onion (minced)
- 3 Cloves Garlic (minced)
- 3/4 Cup Heavy Whipping Cream
- 1/2 Block (4) oz Cream Cheese (softened)
- 1 Cup Parmesan (grated)
- Pinch Nutmeg
- Salt and Pepper (to taste)
Instructions
Fresh Spinach Instruction:
- In a large stock pot boil three inches of water. Add the fresh spinach in batches to the boiling water stirring to wilt the spinach.
- Once the spinach is wilted drain the pot of water and spinach into a colander. Shock the spinach with cold water to cool the spinach quickly and to stop the cooking process. Once the spinach has cooled enough to handle squeeze out as much liquid as you can. This is important because you want your creamed spinach to be creamy and not watery. Chop the spinach.
Frozen Spinach Instructions:
- Thaw the spinach, then squeeze out as much excess water as you can with your hands.
Prepare the Creamed Spinach:
- In a medium saucepan over medium heat melt the butter and add the onions. Sautee the onions for 5-10 minutes or until they begin to soften.
- Reduce the heat to low and stir in the garlic. Keep stirring until the garlic becomes fragrant for about one minute.
- Add in the heavy whipping cream, cream cheese, parmesan cheese, and nutmeg. Break up the cream cheese with the wooden spoon and continue to stir until the cream cheese has melted. The sauce will begin to thicken as it cooks.
- Stir in the spinach and let it heat through. If you feel it's too thick then add a splash more heavy cream. If it's too thin then continue to cook to reduce the sauce to your liking.
- Season the creamed spinach with salt and pepper to taste.
- Serve immediately and Enjoy!
