Explore the rich, velvety world of our Classic Creamed Spinach recipe—a beloved traditional dish that seamlessly blends health and comfort in every spoonful.
How does this sound to you? A plate piled high with lush, fresh spinach brightened up by a tad of garlicky goodness, tiny bits of onion, all luxuriating in a dreamy creamy bath, and all of this is crowned by a layer of finely shaved Parmesan. Sounds divine, right? Well, that is exactly what you get with our Classic Creamed Spinach, a dish I’ve come to love as time has slipped by, especially at those snug family dinners where we all vote for creamy comfort.
If you’ve experienced this dish, you’ll know the flavor feels comforting and kind of familiar, kind of like your keto favorites the Creamy Keto Cauliflower Casserole or the Spinach Artichoke Chicken Casserole. These dishes have the same irresistible charm—lush, creamy, loaded with flavor, and healthy to boot. So, if you dig either of them, buckle up cause you’re about to flip for our Classic Creamed Spinach.
Is Creamed Spinach Healthy and Keto?
Yes, it’s packed with all the good stuff, thanks to presence of spinach, which is good for your heart, eyes, bones… pretty much everything inside your skin! The dish does come with cream and cheese, which are delicious and keto compliant, though they pack a wallop in terms of fat and calories.
Ingredients
Can’t wait any longer for some creamy comfort food? Here’s what you’ll need…
- 2 tbsp butter
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 lb. frozen spinach, thawed and squeezed dry
- 1 cup cream
- ½ cup Parmesan cheese, finely grated
- salt and pepper
Instructions
- Melt the butter in a pan over MEDIUM heat. Add the onion and garlic and sauté for 5 minutes until aromatic.
- Add the dried spinach. Stir occasionally until it has been reduced (i.e., the water has evaporated), about 5-8 minutes.
- Set the heat to MEDIUM-HIGH. Add the cream and Parmesan. Stir until well mixed. Simmer for 5 minutes until the cream thickens. Season with salt and pepper.
Serving Suggestions
Our Classic Creamed Spinach works elegantly as a side dish alongside grilled meats, such as chicken or steak, thanks to its richness. It’s also lovely spooned over toasted garlic bread, and it never fails to perk up a pasta dish, like my Keto Carbonara. Last, it can also be folded into my Easy Baked Eggs for a satisfying breakfast or brunch meal.
Tips & Tricks to Making a Perfect Creamed Spinach
- Fresh spinach can be used to heighten the flavor. Be sure to use enough, as spinach reduces dramatically when cooked.
- Thoroughly thaw and dry your spinach before cooking to avoid a runny dish.
- Full-fat cream will lend a more buttery and satisfying flavor and consistency to your spinach.
- Don’t forget to season with the garlic, salt, and pepper.
- Use a good quality Parmesan cheese to attain that perfect taste.
FAQ & Substitutions
Sprinkle some crispy bacon for that smoky crunch, or toasted breadcrumbs on top before you serve it up.
Try adding some cooked mushrooms for a little twist, or sprinkle in some crumbled blue cheese for a major flavor bomb. If you’re open to wilder changes, swap out the spinach for kale or bell peppers.
Absolutely! Trade butter for olive oil, use vegan cooking cream or cashew cream instead of regular cream, and swap out the Parmesan for vegan cheese.
I usually serve up my creamed spinach hot off the stove, though any leftovers I serve cold as a dip.
How to Prep and Store Creamed Spinach
You can prep this Classic Creamed Spinach well in advance. Just make it as the recipe instructs then store it in an airtight container in the fridge.
The same approach works for leftovers. It should hold up well for about three days.
When you’re craving another serving of creamy greens, reheating is a breeze! Just sauté the spinach over MEDIUM-LOW heat, stirring occasionally until it’s adequately hot and tasty. And if it is too thick after reheating, just add a splash of cream or milk until the right consistency is achieved.
You can also freeze the creamed spinach, just make sure to let them cool down first.
Keto Creamed Spinach
Ingredients
- 2 tbsp butter
- 1 onion finely diced
- 2 cloves garlic crushed
- 2 lb. frozen spinach thawed and squeezed dry
- 1 cup cream
- ½ cup Parmesan cheese finely grated
- salt and pepper
Instructions
- Melt the butter in a pan over MEDIUM heat. Add the onion and garlic and sauté for 5 minutes until aromatic.
- Add the dried spinach. Stir occasionally until it has been reduced (i.e., the water has evaporated), about 5–8 minutes.
- Set the heat to MEDIUM-HIGH. Add the cream and Parmesan. Stir until well mixed. Simmer for 5 minutes until the cream thickens. Season with salt and pepper.
Notes
- Fresh spinach can be used to heighten the flavor. Be sure to use enough, as spinach reduces dramatically when cooked.
- Thoroughly thaw and dry your spinach before cooking to avoid a runny dish.
- Full-fat cream will lend a more buttery and satisfying flavor and consistency to your spinach.
Nutrition
