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Creamed Spinach is a delicious side dish, perfect to combine with a steak, chicken or fish, that I lightened up a little to reduce the calories, but still be delicious!
Step by step photos and instructions below!
Hi! I’m super excited to be sharing this recipe today!
Now that the New Year has arrived, I’m always looking for ways to enjoy my usual favorites, while keeping on track.
After the excess of the holidays, I’m really loving this recipe served alongside my steak or chicken, and it makes FABULOUS things with leftovers.
This recipe is lighter on fat and calories than typical Creamed Spinach Recipes but still maintains a really good flavor.
We make a cream sauce still, but use less cream and butter than the full-fat version of this dish.
If you have calories to spare, try mixing this with a little extra cheese and cream and using it as a pasta sauce, or adding to scrambled eggs the next day for breakfast! You could
If you are looking for some more ways to use spinach, you are on the right site. We love it around here! Try my Chicken Florentine or my Florentine Pasta. It’s kind of amazing, and your family with thank you!
Why this recipe works
- Healthier than its full-fat counterparts!
- Quick and easy, done in well under 20 minutes, and this is yours.
- Delicious. We DID cut the calories, but we did NOT skimp on flavor.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Kylee’s Notes & FAQs
What to do with leftovers
If you have any leftovers, stir some into your scrambled eggs for an easy Eggs Florentine!
Storing Creamed Spinach
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot and stir before serving.
- You can use cream cheese in place of the cream if you prefer.
- You can use fresh spinach leaves if you don’t have any frozen spinach. You’ll need 3lb fresh spinach. That is quite a lot of spinach!
How to squeeze liquid out of spinach
Thaw, then put the spinach in a colander and press down to squeeze as much liquid out as you can. I will sometimes use a paper towel to absorb moisture from the top too!
The full list of ingredients and quantities is found in the printable recipe card below.
How to make Creamed Spinach:
Full, printable recipe below – just scroll down to the recipe card!
Squeeze the excess water out of the thawed spinach, chop the onions, mince the garlic.
Let’s cook some spinach!
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened (do not brown or burn).
Add the garlic and cook for 30 seconds.
Sprinkle the flour over the top of the onion and garlic and cook, stirring a further 30 seconds.
Whisk in the milk and stock, scraping up anything from the bottom of the pan.
Bring to a simmer, then add the spinach. Cook until tender – stirring occasionally about 5 minutes.
Stir in the cream and nutmeg and season with salt and pepper.
More delicious sides:
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and love it, give this a try!
- Grilled Zucchini. Perfectly Grilled Zucchini with a hint of lime, this easy recipe makes a great side dish and is super fast!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- ALL SIDES
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Creamed Spinach (Lightened up version)
- Squeeze the liquid out of the thawed spinach.
- In a skillet or large saucepan, heat the oil over medium heat.
- Add the onion and cook until softened (do not brown or burn).
- Add the garlic and cook 30 seconds.
- Sprinkle the flour over the top and cook a further 30 seconds.
- Whisk in the milk and stock, scraping up anything from the bottom of the pan.
- Bring to a simmer, then add the spinach. Cook until tender – about 5 minutes.
- Stir in the cream and nutmeg and season with salt and pepper.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.