Martha Stewart’s Easy Creamed Spinach is a classic comfort-food side dish that transforms fresh spinach into a rich, velvety accompaniment for almost any meal. With buttery sautéed onions, fragrant garlic, and a creamy sauce made with cream cheese and milk, this dish is both simple and satisfying.
A touch of nutmeg adds warmth and depth, while the spinach keeps the dish vibrant and fresh. It’s a wonderful side for roast chicken, steak, holiday dinners, or weeknight meals. Best of all, this recipe comes together quickly while delivering restaurant-quality flavor.
Why Everyone Will Love This Recipe
- Rich and creamy texture: Cream cheese creates a silky, smooth sauce.
- Packed with flavor: Garlic, onion, and nutmeg add depth.
- Great way to eat more greens: Spinach becomes indulgent and comforting.
- Simple ingredients: Made with everyday pantry staples.
- Perfect side dish: Complements meats, fish, and holiday meals.
Even people who normally skip spinach tend to love this dish.
What Is Creamed Spinach?
Creamed spinach is a traditional side dish where spinach is cooked and combined with a creamy sauce. It became especially popular in American steakhouses, where it’s often served alongside grilled steaks. Classic recipes typically include:
- Butter
- Cream or milk
- Aromatics like onion and garlic
- A pinch of nutmeg
Martha Stewart’s version uses cream cheese instead of heavy cream, creating a thick, rich sauce with less effort while still delivering the signature creamy texture.
Cooking Tips for the Best Creamed Spinach
- Use fresh spinach. Fresh leaves provide better flavor and texture.
- Remove excess moisture. Squeezing the spinach well prevents watery sauce.
- Chop the spinach roughly. This helps it mix evenly with the cream sauce.
- Cook onions slowly. Soft onions add sweetness to the dish.
- Add nutmeg sparingly. A small pinch enhances flavor without overpowering it.
- Taste before serving. Adjust salt and pepper as needed.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes. Use about 20 ounces of frozen spinach, thawed and well-drained.
Why do you squeeze the spinach after cooking?
Spinach holds a lot of water. Removing excess liquid helps the cream sauce stay thick and creamy.
What does nutmeg add to creamed spinach?
Nutmeg enhances the flavor with warm, subtle spice that complements dairy-based sauces.
Can I make this recipe ahead of time?
Yes. Creamed spinach can be made a few hours in advance and reheated gently before serving.
What dishes pair well with creamed spinach?
It’s a classic side for steak, roasted chicken, pork chops, and holiday meals.
Can I make it lighter?
You can substitute low-fat cream cheese and milk, though the texture may be slightly less rich.
How to Store Creamed Spinach
Allow the spinach to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk if the sauce thickens too much.
How to Freeze Creamed Spinach
Creamed spinach can be frozen, though the texture may change slightly. Place cooled portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating slowly on the stove.
Ingredients
- 3–4 bunches flat-leaf spinach (about 2½ pounds total), trimmed and cleaned
- 2 tbsps butter
- 1/2 medium onion, minced
- 4 garlic cloves, minced
- 4 ounces cream cheese, cut into pieces
- 1/2 cup milk
- Pinch ground nutmeg
- Coarse salt and freshly ground black pepper, to taste
How to Make Martha Stewart's Creamed Spinach
- Bring a large pot of salted water to a boil.
- Add the spinach and cook until just wilted, about 1 minute.
- Drain the spinach in a colander, then rinse under cold water until cool.
- Squeeze the spinach firmly to remove as much liquid as possible.
- Coarsely chop the spinach and set it aside.
- In a large saucepan, melt the butter over medium heat.
- Add the onion and garlic, season with salt and pepper, and cook for 3–5 minutes, stirring occasionally, until the onion softens.
- Add the cream cheese and milk to the pan.
- Cook while stirring until the cream cheese melts and the mixture becomes smooth and creamy.
- Stir the chopped spinach into the sauce.
- Simmer over medium heat for 8–10 minutes, until the mixture thickens.
- Add a pinch of nutmeg, then season with salt and pepper to taste.
- Serve warm.
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