Creamed spinach can go right or wrong, and this creamed spinach recipe is just right. The creaminess comes from cream cheese rather than heavy cream, which offers some delectable tanginess. Fresh baby spinach cooks down in mere minutes, no chopping required, so this recipe is ready in roughly twenty minutes. Creamed spinach will never be the prettiest menu item on your Thanksgiving table, but the verdant color of freshly cooked spinach will liven up otherwise beige plates. The more greens the better, I say.
I didn’t grow up with creamed spinach at our Thanksgiving suppers. I’ve found it on steakhouse menus while searching for vegetarian options. The name “creamed spinach” doesn’t sound terribly enticing, does it? I wasn’t sold on the general concept until I realized that it’s almost like spinach dip in side dish form. Creamed spinach earned my full attention in that moment. After some trial and error, I’m sharing this recipe because I think it’s worthy of your attention, too. It’s delicious, creamy, comforting and just so nice!
How to Make the Best Creamed Spinach
Creamed spinach is easy to make with basic ingredients, yet the end result tastes like more than the sum of its parts. It’s rich and creamy but not over the top. Here’s why this recipe works so well (keep scrolling for the full recipe):
Watch How to Make Creamed Spinach
Please let me know how your creamed spinach turns out in the comments. I love hearing from you and hope this recipe makes an appearance at your Thanksgiving meal. For more Thanksgiving-worthy recipes, check out my Thanksgiving roundup.
