Creamed spinach unexpectedly stole the show. I still remember the first time I had creamed spinach at a fancy restaurant. Here’s my super EASY creamed spinach recipe with just 2 ingredients.
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.
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
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.
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 are 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 can be nice. Or a sprinkle of dried chilli flakes, cayenne pepper or some freshly grated nutmeg for a warming spice flavor. Or add some crunch with a teaspoon or tablespoon of roast almonds or walnuts or pine nuts.
different dairy – if you don’t have sour cream in your refrigerator 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 pot. Or for a richer side dish melt in some cream cheese, Parmesan cheese or mascapone.
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 to use as a dip for raw veggies, crackers or corn chips.
Waste Avoidance Strategy
frozen spinach – keep it frozen and 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 pinch 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 with a spoon and think of it as a soup – next time cook for longer or drain the spinach before adding the 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 or spinach puree will keep in the fridge for 1-2 weeks or can be frozen. To help it last longer a squeeze of lemon juice will 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 best 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 like this 2+ Ingredient Creamed Spinach Recipe
- Frozen Spinach and Eggs (3-Ingredients)
- Spinach, Ricotta & Pinenut ‘Pie’
- Spinach Soup with Smashed Feta & Walnuts
- Kale ‘Carbonara’kale parmesan bacon
- Spinach Feta Burgers
Have fun in the kitchen!
With Love
Jules x