Creamed Spinach

Creamed spinach is easy to make and comes together in minutes. A rich sauce gets a flavor boost from Dijon mustard. Serve this simple vegetable side dish alongside roast chicken, steak, or pork loin.

An oval serving bowl filled with the Best Creamed Spinach and a serving spoon.
Sally Vargas

Fresh spinach leaves, a little sautéed onion, mustard, and cream come together to make an old-fashioned classic new again.

I confess this simple vegetarian side dish dropped below my radar in recent years until my cousin called me for my grandmother’s recipe. My grandmother’s holiday spinach was embraced by generous amounts of butter and cream with the occasional pinch of nutmeg, which let the vegetable shine.

Modernizing Grandma's Creamed Spinach

Things have changed since Grandmother’s day. I suspect she used frozen spinach, but with pre-washed baby spinach leaves now ubiquitous in every supermarket, why not use those tender and sweet leaves?

Soften them in a little butter along with finely chopped onion in a large skillet until they are wilted, transfer them to a bowl, and then make the sauce in the skillet.

The spinach liquid and cream are thickened with beurre manie (butter and flour) and flavored with mustard. My grandmother only used nutmeg, but adding mustard to the sauce is a nice upgrade.

Back into the pan goes the spinach and it's done in mere minutes!

A skillet with Homemade Creamed Spinach and a serving spoon set on a wood table.
Sally Vargas

How to Prepare Spinach

  • To Use Fresh Spinach: No squeezing, no chopping? That’s right! Simply rinse the baby spinach leaves (or not, if you use organic triple-washed spinach) and let them soften in the pan. Add a few tablespoons of water if the spinach seems dry.
  • To Use Frozen Spinach: Defrost the spinach. You will use about three 10-ounce packages for this recipe. When the spinach is defrosted, squeeze out most of the water into a bowl. Proceed with the recipe as you would for fresh spinach. If the spinach seems dry, add a few tablespoons of the spinach water to the pan.

How to Make Creamed Spinach

After the spinach cooks and is removed from the pan, pour the liquid that accumulates in the bowl back into the pan.

Add the cream and a small amount of butter and flour mixed together and whisk over the heat until the sauce thickens. It will seem thick, but will loosen up when you add the spinach, since it still retains some water.

Stir it all together, and if it seems too thick, you can add more cream or cooking water, and if it seems too thin, you can make a little more buerre manie and add it to the pan. It will melt into the sauce and thicken it.

Homemade Creamed Spinach and a serving spoon.
Sally Vargas

What to Serve With Creamed Spinach

Don’t wait until Thanksgiving or the winter holidays to make creamed spinach. It’s a sure way to give a boost to a meal of roast chicken, or to serve with pan-roasted steak on a cold winter’s night. You could use it as an omelet filling, or fill some store-bought crepes with it, stirring in a little grated cheese if you like.

At the end of the day, creamed spinach is a classic you will want to revive!

More Spinach Recipes


Watch This Rich Creamed Spinach Recipe

Creamed Spinach

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 to 8 servings


  • 3 tablespoons unsalted butter, softened, divided

  • 1 1/2 tablespoons flour

  • 1/4 cup finely chopped onion

  • 25 to 30 ounces fresh baby spinach leaves

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 tablespoons water

  • 1/2 cup heavy cream

  • 1 1/2 teaspoons Dijon mustard, or to taste


  1. Make the beurre manie:

    In a small bowl, mix 1 tablespoon of the butter with the flour until blended. Set aside.

  2. Cook the onions:

    In a large (12-inch) skillet over medium heat, melt the remaining 2 tablespoons butter. Add the onions, stir occasionally, and cook for 3 to 4 minutes, or until they soften.

    Finely shopped onions sauteed in butter to show how to make creamed spinach.
    Sally Vargas
  3. Cook the spinach:

    Add about 1/3 of the spinach leaves, or as many as you can pile into the skillet without overflowing. Add the salt, pepper, and 2 tablespoons water to the pan.

    Cook, turning the spinach with tongs, until the leaves have wilted. Transfer them to a bowl, leaving some of their liquid in the pan and repeat with the remaining spinach in batches. Remove the pan from the heat.

    A non-stick skillet filled with fresh spinach to make Spinach in Creamed Mustard Sauce.
    Sally Vargas
    Sauteed spinach in the bottom of a non-stick skillet to make the Best Creamed Spinach.
    Sally Vargas
    Sauteed spinach in a metal bowl for Easy Creamed Spinach.
    Sally Vargas
  4. Make the cream sauce:

    Using a large spoon, hold back the spinach in the bowl, tilt the bowl, and drain the juices into the pan. Set the bowl aside.

    Whisk into the pan the cream, buerre manie, and mustard. Return the pan to medium heat and bring the sauce to a boil. Taste and add more salt and pepper, if you wish.

    Sauce ingredients in the bottom of the skillet for a Homemade Creamed Spinach recipe.
    Sally Vargas
    A non-stick skillet with a cream sauce at the bottom to show how to make creamed spinach.
    Sally Vargas
  5. Add the spinach to the sauce and serve:

    Fold in the spinach to coat in the sauce and reheat. Serve.

    Spinach in Creamed Mustard Sauce in a skillet.
    Sally Vargas
    A saucepan with the Best Creamed Spinach in a skillet.
    Sally Vargas
Nutrition Facts (per serving)
122 Calories
10g Fat
6g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 122
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 31%
Cholesterol 28mg 9%
Sodium 183mg 8%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 4g
Vitamin C 11mg 54%
Calcium 158mg 12%
Iron 4mg 22%
Potassium 526mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.