This is my super EASY creamed spinach recipe. All you need is a pack of frozen spinach and a dollop of sour cream (plus salt), and you have rich, vibrantly green creamed spinach in about 15 minutes. Add a cooked protein and it’s a 3-ingredient meal. No flour, no roux and no fiddly cream sauce. It’s such an easy recipe!
Creamed spinach unexpectedly stole the show. I still remember the first time I had creamed spinach at a fancy restaurant.
It was Rockpool Bar & Grill in Melbourne – one of those classic yet modern steakhouses.
We went for the steak (which was great). But all I kept thinking about afterwards was how much I ADORED the creamed spinach side dish.
It was so nourishing and vibrantly green. Yet decadent at the same time.
Years later that memory is still with me.
Recently I had the random inspiration to recreate that spinach. So I did what any good food scientist does – I had a creamed spinach experiment.
I tried double cream, whipping cream, Irish butter, tahini.
All were good (and the tahini unexpectedly good). But the standout champion was sour cream – the perfect balance of richness, greenness and freshness. The BEST creamed spinach recipe.
It’s amazing in a big bowl on its own. But I like to add some protein to make it more of a meal.
And while you can mess around with cooking fresh spinach from scratch, I prefer finely chopped frozen spinach for the ease AND texture.
How is This Different to Steakhouse Creamed Spinach?
Classic steakhouse creamed spinach usually starts by melting a few tbsp butter in a large skillet and sautéing shallot and garlic. Then all-purpose flour is added and you whisk it in to make a roux, cream is added to make a white sauce, and it’s finished with Parmesan cheese, black pepper and a pinch of nutmeg. Delicious, but lots of steps and ingredients!
My version skips all of that. Sour cream gives you the same rich, creamy texture plus a lovely freshness, with no flour or sauce-making required. If you’d like the classic flavors, see the ‘steakhouse style’ variation below.
Creamed Spinach Recipe Video
Creamed Spinach Recipe (2+ Ingredients)
Ingredients
- 1 pack frozen spinach 250g / 8oz
- 1 heaped tablespoon sour cream
PLUS ingredient
- cooked protein to serve optional
Instructions
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Place a saucepan on a high heat. Add the frozen spinach. Cover and cook for a minute or so.
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Remove cover and cook, stirring until the spinach is defrosted and there is no visible liquid in the bottom of the pan.
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Stir in the sour cream. Season with a little salt. Taste and season with more cream or salt if needed.
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Serve with your cooked protein (if using).
Recipe Video
Tips for the Best Creamed Spinach
- Cook off the excess moisture – this is the secret! Keep cooking the spinach over a medium-high heat, stirring, until there’s no visible liquid in the bottom of the pan. Otherwise your creamed spinach will be sloppy.
- Add the sour cream at the end – stir it in once the spinach is hot and dry, so it stays creamy.
- Season well – taste and add salt and freshly ground black pepper. Spinach needs more salt than you’d think.
- Use frozen chopped spinach – a 250g (8oz) pack of finely chopped spinach gives the smoothest texture with no chopping.
Variations & Substitutions for Creamed Spinach
plan-B (pantry) – sour cream lasts for months past its best before date, so it is practically a pantry recipe. But you could use butter or tahini if there’s no sour cream in the house.
steakhouse style – melt 1 tbsp butter (or olive oil) in the pan and sauté a finely chopped shallot and a clove of garlic for 3-4 minutes before adding the spinach. Finish with ¼ cup grated Parmesan and ? tsp ground nutmeg.
garlicky – if you’re a big garlic lover, you can saute a little garlic in oil before adding the spinach. But for me, I prefer the pure vegetable greenness of the spinach and sour cream without any garlicky earthiness.
short on time – defrosting the spinach ahead will make it quicker to cook.
different protein – lovely with fish, chicken, pork chops, steak, turkey, lamb chops, chickpeas (especially good), cooked lentils or eggs any way (poached, boiled or fried).
dairy-free – tahini works surprisingly well in dishes like this. I’m also keen to try it with almond butter or cashew butter. A squeeze of lemon will give you a closer match to the sour cream experience.
more substantial (carb lovers) – toss in cooked pasta, rice or other grains. Or serve on toast.
more substantial (low carb) – serve with more protein.
different vegetables – amazing with any cooked greens. I’m also keen to try it with frozen broccoli rice. You could also add cooked onions if you want a more earthy flavor, or preserved artichokes.
more fancy / for entertaining – buy some fancy French creme fraiche, or add some chives or other fresh herbs. Or a sprinkle of dried chili flakes, cayenne pepper or some freshly grated nutmeg for a warming spice flavor. Or add some crunch with a tablespoon of roast almonds, walnuts or pine nuts.
different dairy – if you don’t have sour cream in your fridge, you can use Greek yogurt, regular whipping cream or double cream with a squeeze of lemon for freshness. Or melt a little butter into the hot spinach. Or for a richer side dish, melt in some cream cheese, Parmesan cheese or mascarpone.
fresh spinach – if you have a bunch of leaf spinach or a bag of baby spinach leaves, just wash it (if needed), then roughly chop the leaves and place in a pot with a splash of water. Cover and cook on a medium heat for a minute, then stir and keep cooking until the spinach is wilted. Proceed with the rest of the recipe.
cold – I actually love this served cold as a dip for raw veggies, crackers or corn chips.
Can I Make Creamed Spinach Without Cream?
Yes! That’s exactly what this recipe does. Sour cream gives you all the creaminess with less fuss than heavy cream. For a dairy-free version, try tahini with a squeeze of lemon.
Waste Avoidance Strategy
frozen spinach – keep it frozen and it will last for months.
sour cream – keeps for weeks in the fridge.
Problem Solving Guide
bland – more salt! Freshly ground black pepper. Or more sour cream. Or for a ton of flavor, try a pinch of cayenne pepper or ground nutmeg. Or add in a flavor bomb.
sloppy – it’s important to cook the spinach enough to remove the excess moisture. For now, just eat it with a spoon and think of it as a soup! Next time, cook for longer or drain the spinach before adding the sour cream.
Can Creamed Spinach Be Made Ahead of Time?
Yes! Just cook as per the recipe. Then reheat on the stove top or in the microwave. You may like to add a little more sour cream if it looks too dry.
How Long Does Creamed Spinach Last in the Fridge?
Leftover creamed spinach will keep in the fridge for 1-2 weeks, or can be frozen. A squeeze of lemon juice will help extend the shelf life.
Is Creamed Spinach Good for Me?
Absolutely! Spinach is packed with fiber, vitamin C and minerals like potassium and magnesium. It’s low in sodium, low in calories and low in carbohydrates, so perfect for those following a keto diet. It’s also naturally gluten free. Plus this creamed spinach recipe is super delicious, so you’ll find yourself looking for excuses to eat more spinach!
What Do You Eat with Creamed Spinach?
Creamed spinach is a super versatile side dish that works well with pretty much all protein. It’s lovely with fish, chicken, pork chops, steak, turkey, lamb chops, tofu, chickpeas, cooked lentils or eggs any way (poached, boiled or fried).
It’s also super delicious piled on hot buttered toast or scooped into a wrap with soft pita bread or tortillas.
Is Creamed Spinach Fattening?
Given the small amount of sour cream in this recipe, you’d need to eat a LOT of creamed spinach to gain weight. So like all food, it’s not fattening unless you eat more than your body needs.
More Easy Spinach Recipes
- Frozen Spinach and Eggs (3-Ingredients)
- Spinach, Ricotta & Pinenut ‘Pie’
- Spinach Soup with Smashed Feta & Walnuts
- Kale ‘Carbonara’
- Spinach Feta Burgers
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
See my bio