Recipe

Spinach and Cream

A rustic, homestyle skillet of garlicky spinach folded into a light cream sauce with Parmesan and lemon. Cozy, fast, and surprisingly bright.

By Matt Campbell

•

4.8

Jump to Recipe

Some recipes are fancy on paper and then feel like a chore in real life. This is not that.

This wholesome spinach and cream situation is what I make when I want comfort, but I also want my food to taste like it has a plan. It is creamy without being heavy, garlicky without being aggressive, and finished with a little lemon so the whole pan tastes awake. Think homestyle creamed spinach energy, but with a rustic skillet vibe and a sauce you will absolutely swipe with bread.

Bonus: it is a real weeknight helper. It can be a side dish, a pasta sauce, a breakfast base for eggs, or the thing you spoon over a baked potato when you are not trying to start a second cooking project.

Why It Works

Fast flavor build: Garlic blooms in butter and olive oil, then onion adds sweetness so the cream tastes deeper, not flat.
Creamy, not gluey: A small amount of flour thickens gently, so you get a sauce that clings instead of turning into cafeteria paste.
Bright finish: Lemon zest and juice cut through richness and make spinach taste greener.
Flexible texture: You choose silky (chopped spinach) or rustic (whole leaves), depending on mood and what you are serving.

Pairs Well With

Storage Tips

Refrigerate: Cool, then store in an airtight container for up to 3 days.

Reheat gently: Warm in a small saucepan over low heat, stirring often. If it looks too thick, loosen with a splash of milk, cream, or even a little chicken broth.

Freezing: Cream sauces can separate after freezing, so expect the texture to be a little less silky after thawing. Freeze up to 2 months. Thaw overnight in the fridge, then reheat slowly and whisk in a spoonful of cream or a small knob of butter to help bring it back together.

Leftover upgrade: Fold into hot pasta with a little pasta water, or spoon over toast and top with a fried egg and black pepper.

Common Questions

Can I use frozen spinach?

Yes. Use 10 to 16 ounces of frozen chopped spinach (thawed and squeezed very dry). Use 10 ounces if you want a saucier, lighter spinach-to-cream ratio, or 16 ounces for a closer match to 1 pound fresh. Add it after the sauce base thickens and simmer for 2 to 3 minutes.

How do I keep the sauce from breaking or curdling?

Keep the heat at a gentle simmer, not a hard boil. If using half and half, be extra gentle. If it starts to look grainy, lower the heat right away. Whisking in 1 to 2 tablespoons of cold cream or milk can sometimes help smooth it out.

Is this the same as classic creamed spinach?

It is related, but this version is a little lighter and brighter. Classic steakhouse creamed spinach often uses more cream, sometimes cream cheese, and can be thicker. This one is rustic and saucy on purpose.

Can I make it dairy free?

You can, but it will taste different. Use olive oil instead of butter, swap in unsweetened oat cream or cashew cream, and use nutritional yeast or a dairy free Parmesan style product. Finish with extra lemon and black pepper to boost flavor.

What if I do not want to use flour?

Skip it and simmer the cream a bit longer to reduce, or thicken with 1 to 2 teaspoons cornstarch mixed with cold water, added at a simmer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12 inch is ideal)
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Microplane or fine grater (for lemon zest and Parmesan)
Measuring cups and spoons

I started making versions of this when I was chasing that cozy restaurant side dish feeling at home, the one that shows up next to chicken and somehow steals the whole plate. The first time I nailed it, I realized the secret was not more cream. It was better balance. A little onion for sweetness, a little Parmesan for punch, and lemon at the end like you are turning on the kitchen lights. Now it is my go to when the fridge looks random but I still want dinner to feel intentional.

Spinach and Cream

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 (as a side)

Ingredients

1 pound fresh spinach (baby spinach or mature spinach), rinsed (if using mature spinach, remove tough stems)
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon all purpose flour
3/4 cup heavy cream (or 1/2 cup heavy cream + 1/4 cup milk for a lighter sauce)
1/4 cup finely grated Parmesan (Microplane style melts best), plus more to finish
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
Pinch of nutmeg (optional, but classic)
1/2 teaspoon lemon zest
1 to 2 teaspoons fresh lemon juice, to taste
Optional heat: pinch of crushed red pepper flakes

Optional add ins: 2 tablespoons cream cheese for extra richness, or 1 tablespoon chopped fresh herbs like parsley or chives for a fresh finish.

Instructions

Wilt the spinach. Heat a large skillet over medium to medium-high heat. Add a handful of spinach with a pinch of salt and toss until it starts to wilt. Keep adding in batches, tossing constantly, until all spinach is wilted, 3 to 5 minutes total. If your pan seems dry or the spinach starts to stick, add a splash of water to help it steam. Transfer to a colander and let it cool until safe to handle, then squeeze out excess water. (If you are impatient, press out liquid with a spoon or spatula instead of squeezing.) Rough chop if you want a more classic creamed texture.
Build the flavor base. Wipe out the skillet. Add butter and olive oil over medium heat. Add onion and cook until soft and lightly golden, 3 to 4 minutes. Add garlic (and red pepper flakes if using) and cook 30 seconds, stirring so it does not brown.
Thicken gently. Sprinkle flour over the onion and garlic. Stir constantly for 1 minute, until no dry flour remains. You are cooking out the raw flour taste, not trying to toast it dark.
Add cream and season. Pour in the cream in a steady stream while stirring and scraping the bottom of the pan. Add salt, pepper, and nutmeg if using. Bring to a gentle simmer and cook until slightly thickened, 2 to 3 minutes.
Melt in the cheese. Lower the heat to low. Stir in Parmesan until smooth. Taste, then adjust salt and pepper. (Start small with salt, the Parmesan will do a lot of the work.)
Finish with spinach and lemon. Stir the spinach into the sauce and warm through for 1 to 2 minutes. Turn off the heat, then add lemon zest and 1 teaspoon lemon juice. Taste and add more lemon if you want it brighter.
Serve. Spoon into a bowl or serve right from the skillet. Finish with extra Parmesan and black pepper. If you want a little golden top, spread it in an oven safe dish, shower with extra Parmesan, and broil for 1 to 2 minutes, watching closely.

Nutrition information is estimated.

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