How to Make the Perfect Parmesan Creamed Spinach
American · Medium · 30 min · 6 servings
This rich and velvety creamed spinach is made with a classic bechamel sauce and finished with loads of freshly grated Parmesan cheese. It is a steakhouse-worthy holiday side that comes together in under 30 minutes on the stovetop.
Why this recipe works
This Parmesan Creamed Spinach recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 245 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 lbs fresh baby spinach
- 1.25 cups heavy cream
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 0.75 cup freshly grated Parmesan cheese
- 0.25 tsp freshly grated nutmeg
Step by step instructions
Step 1: Wilt the Spinach
Bring a large pot of salted water to a boil. Working in batches, add the fresh spinach and blanch for 30 seconds until just wilted. Transfer to a colander and run under cold water to stop cooking. Using your hands or a clean kitchen towel, squeeze out as much water as absolutely possible.
Step 2: Build the Cream Sauce
Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Cook for 5 to 7 minutes stirring frequently until the cream reduces and thickens enough to coat the back of a spoon.
Step 3: Combine Spinach and Sauce
Roughly chop the squeezed spinach and add it to the thickened cream sauce. Stir well to combine and heat through for 2 to 3 minutes. Add the freshly grated nutmeg and season with salt and black pepper to taste. The nutmeg is traditional and adds a subtle warmth.
Step 4: Finish with Parmesan
Remove the skillet from heat and stir in half of the grated Parmesan until it melts completely into the sauce. Transfer to a serving dish and top with the remaining Parmesan. Serve immediately as the sauce thickens as it cools and is best enjoyed piping hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh baby spinach → frozen chopped spinach thawed and very well squeezed
- heavy cream → cream cheese thinned with a splash of milk
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not squeezing enough water from the spinach which makes the sauce watery and thin
- Using pre-grated Parmesan from a canister which does not melt smoothly into the sauce
Nutrition facts
Per serving: 245 calories, 9g protein, 10g carbs, 20g fat, 3g fiber.
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