Creamed Spinach Recipe in 15 Minutes – Irresistibly Creamy & GF

Name: Creamed Spinach Recipe in 15 Minutes - Irresistibly Creamy & GF
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb fresh spinach, washed and chopped; 2 tbsp butter; 2 cloves garlic, minced; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/4 tsp nutmeg; Salt and pepper to taste

Author: mira belle

Published: September 22, 2025

You know those side dishes that steal the show? My creamed spinach (naturally GF!) does just that. It’s my go-to when I need something rich, comforting, and ready in minutes. The first time I made it, my husband didn’t even touch his steak – he just kept scooping up spoonfuls of this velvety green goodness! What I love most is how simple it is: fresh spinach, a splash of cream, and a handful of Parmesan come together like magic. And since it’s naturally gluten-free, everyone at the table can enjoy it. Trust me, once you try this version, you’ll never go back to those bland, watery spinach sides again.

Creamed Spinach (naturally GF) - detail 1

Why You’ll Love This Creamed Spinach

This isn’t just any creamed spinach—it’s the kind you’ll crave after the first bite. Here’s why:

Effortlessly delicious: Ready in under 15 minutes—perfect for busy nights when you need a standout side fast.
Naturally gluten-free: No special substitutions needed, just real ingredients that work for everyone.
Creamy dreaminess: The perfect balance of rich cream, nutty Parmesan, and that hint of nutmeg makes it irresistible.
Steals the spotlight: I’ve seen it upstage main dishes more times than I can count!

Ingredients for Creamed Spinach

Here’s what you’ll need to make this ridiculously good creamed spinach (and yes, every single ingredient matters!):

1 lb fresh spinach, washed and chopped (trust me, fresh makes all the difference—those frozen bricks just won’t give you the same vibrant flavor)
2 tbsp butter (the real stuff, please—this is where the richness starts)
2 cloves garlic, minced (because what’s life without garlic?)
1/2 cup heavy cream (half-and-half works in a pinch, but go for cream if you can)
1/4 cup grated Parmesan (freshly grated melts so much better than the pre-shredded kind)
1/4 tsp nutmeg (just a pinch—it’s the secret weapon!)
Salt and pepper to taste (wait until the end to season—spinach loves to soak up salt)

How to Make Creamed Spinach

Okay, let’s get cooking! This creamed spinach comes together so fast you’ll barely have time to set the table. Just follow these simple steps and you’ll have the creamiest, dreamiest spinach side dish in no time.

Step 1: Sauté the Aromatics

First, grab your favorite skillet (I use my trusty cast iron) and melt the butter over medium-low heat. You want it just bubbling gently—no browning allowed! Toss in the minced garlic and let it sizzle for about 30 seconds until your kitchen smells amazing. Watch it closely—burnt garlic is the worst!

Step 2: Wilt the Spinach

Now pile in all that gorgeous fresh spinach. It’ll look like way too much at first, but don’t panic! Stir it around with tongs and watch the magic happen. In about 3 minutes, that mountain of greens will shrink down to perfect tenderness. You want it just wilted—still bright green, not army green!

Step 3: Add Cream and Cheese

Pour in the heavy cream and let it bubble for a minute to thicken slightly. Then shower in the Parmesan while stirring constantly. The cheese melts into the cream creating this luscious sauce that coats every spinach leaf. This is when you’ll start sneaking tastes—I won’t tell!

Step 4: Season and Serve

Finish with that pinch of nutmeg (it makes all the difference!), then salt and pepper to taste. Remember—spinach drinks up salt like crazy, so go easy at first. Serve immediately while it’s gloriously hot and creamy. Warning: You might catch people licking their plates!

Creamed Spinach (naturally GF) - detail 2

Tips for Perfect Creamed Spinach

After making this recipe more times than I can count, here are my foolproof tricks for creamed spinach perfection:

Fresh is best: I know frozen spinach is tempting, but fresh gives that vibrant color and texture that makes this dish special.
Cream control: If your sauce seems too thin, let it simmer a minute longer—the spinach will release more liquid than you think!
Salt smart: Always wait until the end to season—spinach drinks up salt like crazy and you don’t want an over-salted surprise.
Nutmeg magic: That tiny pinch makes all the difference—it’s the secret ingredient that makes people ask “What is that amazing flavor?”

Creamed Spinach Variations

Once you’ve mastered the basic recipe, try these fun twists! My favorite is adding crispy bacon bits—because everything’s better with bacon, right? Mushrooms sautéed with the garlic add earthy depth. For dairy-free folks, coconut cream works surprisingly well (just add a squeeze of lemon to balance the sweetness). Get creative—this recipe loves to play!

Serving Suggestions for Creamed Spinach

Oh, the places this creamed spinach can go! It’s practically begging to be paired with a juicy steak—that creamy green goodness cuts right through the richness. But don’t stop there! It’s magical with roasted chicken, perfect alongside salmon, and honestly? I’ve been known to eat it straight from the pan with a spoon (no judgment!).

Storing and Reheating Creamed Spinach

Leftovers? Lucky you! Store any extra creamed spinach in an airtight container in the fridge—it’ll stay delicious for about 3 days. When reheating, go low and slow on the stovetop with a splash of cream to bring back that silky texture. Microwaving works in a pinch, but stir often to prevent separation. Pro tip: The flavors actually deepen overnight, so next-day spinach might just be even better!

Creamed Spinach Nutritional Information

Nutritional info varies slightly based on your specific ingredients, but here’s the general breakdown per serving (about 1/4 of the recipe): approximately 120 calories, 10g fat (6g saturated), 4g carbs, 2g fiber, and 4g protein. That rich cream and Parmesan give you good protein and calcium too—so you can feel slightly virtuous about eating something this delicious!

FAQs About Creamed Spinach

Got questions? I’ve got answers! Here are the things people ask me most about this creamed spinach recipe:

Can I use frozen spinach instead of fresh?
You can, but fresh really is best for texture and flavor. If you must use frozen, thaw and squeeze out ALL the water (seriously, get it as dry as possible) or you’ll end up with watery spinach soup. You’ll need about 10 oz frozen to equal 1 lb fresh.

How do I make this dairy-free?
Easy swaps! Use olive oil instead of butter, coconut cream for heavy cream, and nutritional yeast or vegan Parmesan for the cheese. The coconut cream adds a subtle sweetness that actually works beautifully with the spinach.

Is this creamed spinach keto-friendly?
Absolutely! With only 4g net carbs per serving, it’s perfect for low-carb diets. Just be mindful of portion sizes with that rich cream—though good luck stopping at just one spoonful!

Try this recipe and share your results! I’d love to hear how your creamed spinach turns out. Check out more recipes!