Creamed Spinach with Crispy Shallots

I’ll never forget the first time I had proper steakhouse creamed spinach. It was at a fancy anniversary dinner with my husband, the kind of place with white tablecloths and waiters who pull out your chair for you. The steak was perfect, of course, but it was the little cast iron pot of creamed spinach that really caught my attention. It was rich, decadent, and utterly comforting.

For years, I tried to replicate that experience at home. My versions were good, but they were never quite *it*. They were creamy, sure, but they always felt a little one-dimensional, missing a certain something I couldn’t put my finger on. It became a quiet little mission of mine to crack the code.

The breakthrough came from a completely different corner of my kitchen. I was making a soup and added a spoonful of white miso paste for a little savory depth. A lightbulb went off. What if I added that savory, umami-rich flavor to my creamed spinach? It was the perfect counterpoint to the rich cream and cheese. Paired with some crunchy, homemade crispy shallots on top for texture, the dish was transformed. This isn’t just a copycat recipe, it’s an upgrade.

This is the creamed spinach that finally ended my quest. It has all the comforting creaminess of the classic, but with a layer of flavor that makes it truly special and memorable.

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Why This Creamed Spinach Recipe Works

Creamed spinach has been a beloved steakhouse staple for generations, and for good reason. It’s the ultimate comfort food side dish, transforming humble spinach into a luxurious, velvety sauce that can stand up to a rich ribeye or a perfectly roasted chicken. The classic combination of spinach, cream, garlic, and a hint of nutmeg is timeless. It’s a taste of nostalgia and pure indulgence.

But even the best classics can use a little modern twist, and that’s what makes this particular creamed spinach recipe a standout. I wanted to add complexity and depth without overshadowing the classic flavors we all love. The solution came in two parts: flavor and texture.

The first secret is adding white miso paste to the cream sauce. Miso is a fermented soybean paste that brings a profound savory, umami flavor. It’s not distinctly Asian in this context, instead, it just makes the sauce taste richer, more complex, and deeply satisfying. It adds a background note that balances the richness of the cream and Parmesan cheese, making you come back for another bite.

The second key is the crispy shallot topping. While the creamed spinach itself is smooth and velvety, the shallots provide a delightful, audible crunch. Frying them in the pan first also creates a beautifully infused oil that we use as the base for our cream sauce, layering in that sweet, aromatic shallot flavor from the very beginning. This recipe respects the tradition of creamed spinach while elevating it to a truly unforgettable dish.

Ingredients for Creamed Spinach

Gathering your ingredients is the first step to creating this incredible side dish. While the list might seem a little longer than some basic recipes, each component plays a crucial role in building layers of flavor and creating that perfect texture. Using quality ingredients will really make a difference in the final product.

• 2 (10-ounce) packages frozen chopped spinach, thawed
• 3 tablespoons neutral oil, like canola or grapeseed
• 2 large shallots, thinly sliced into rings
• 3 tablespoons unsalted butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon white (shiro) miso paste
• 1/2 cup finely grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice
• Kosher salt, to taste

The real star of this recipe, the ingredient that provides my signature twist, is the white (shiro) miso paste. Please don’t skip this! Shiro miso is the mildest kind, offering a subtle sweetness and a savory depth that is just magical in cream sauces. You can find it in the refrigerated section of most well-stocked grocery stores, often near the tofu or other fermented products.

A few other notes on ingredients are important. I strongly recommend using frozen chopped spinach. It’s incredibly convenient, and its texture is perfect for this dish once it’s properly squeezed dry. For the Parmesan, buy a block and grate it yourself. The pre-shredded kind often has anti-caking agents that can make your sauce gritty. Lastly, using freshly grated nutmeg makes a world of difference compared to the pre-ground dust. It’s a small step that adds a huge amount of warm, aromatic fragrance.

Step-by-Step Instructions For Making Creamed Spinach

Follow these steps closely, and you’ll have the most delicious, restaurant-worthy creamed spinach you’ve ever tasted. I’ll walk you through each part of the process, highlighting the little techniques that guarantee a perfect result every time.

Step 1: Squeeze the Spinach Dry

This is arguably the most important step for avoiding a watery final dish. Place your completely thawed spinach in the center of a clean kitchen towel or several layers of cheesecloth. Gather the edges and, working over a sink, twist and squeeze with all your might. You will be amazed at how much green liquid comes out. Keep squeezing until it’s just a trickle, and you’re left with a compact, surprisingly dry ball of spinach. Set it aside.

Step 2: Make the Crispy Shallots

In a medium skillet, heat the neutral oil over medium heat. You’ll know it’s ready when the oil shimmers slightly. Add your thinly sliced shallots and let them cook, giving them a stir every minute or so. They will slowly turn from pale to a beautiful golden brown. Watch them carefully at the end, as they can go from golden to burnt in seconds. Use a slotted spoon to move them to a paper towel-lined plate to drain, and sprinkle them with a tiny bit of salt. Now, carefully pour out all but one tablespoon of that wonderfully flavored oil from the skillet.

Step 3: Sauté the Aromatics

Return that same skillet to medium heat. Add the unsalted butter to the reserved shallot oil and let it melt. Add the finely minced shallot and cook, stirring, until it has softened and become translucent, which usually takes about 3 minutes. Next, stir in the minced garlic and cook for just one more minute until you can smell its lovely aroma. Be careful not to let the garlic brown, or it will become bitter.

Step 4: Make the Roux and the Sauce

Sprinkle the all-purpose flour over the cooked shallots and garlic. Immediately start stirring with a whisk and cook for about 60 seconds. This step cooks out the raw taste of the flour and forms a paste called a roux, which will thicken our sauce. While continuing to whisk, slowly, and I mean slowly, pour in the heavy cream and whole milk. Pouring it in gradually while whisking constantly is the key to a perfectly smooth, lump-free sauce.

Step 5: Thicken and Flavor the Sauce

Bring the mixture to a gentle simmer and continue to cook, stirring often, until it thickens. You’re looking for a consistency where the sauce coats the back of a metal spoon, and if you draw a line through it with your finger, the line holds its shape. This should take about 3 to 4 minutes. Reduce the heat to low. Add the white miso paste and whisk until it’s completely dissolved. Then, stir in the grated Parmesan cheese until it melts smoothly into the sauce. Finally, stir in the freshly grated nutmeg and black pepper.

Step 6: Finish the Dish

Add the ball of squeezed-dry spinach to the skillet. Use your spoon to break it apart and stir it into the beautiful cream sauce. Keep stirring until the spinach is fully incorporated and heated all the way through. Remove the skillet from the heat and stir in the fresh lemon juice, which will brighten up all the rich flavors. Give it a taste. Between the miso and Parmesan, it might be salty enough, but if not, now is the time to add kosher salt to your liking. Transfer to a serving dish, top generously with those crispy shallots, and serve immediately.

How To Serve Creamed Spinach

This creamed spinach is so decadent and flavorful, it deserves a special place on the table. While it’s famously known as a steakhouse side, its versatility goes far beyond that. It can elevate a simple weeknight meal or become a star player in a grand holiday spread.

Of course, the most classic way to serve this dish is alongside a perfectly cooked piece of meat. Think of a juicy, seared filet mignon, a robust ribeye, or a thick-cut pork chop. It’s also absolutely divine with a simple roast chicken, as the creamy sauce complements the savory roasted skin and tender meat beautifully. For a special occasion or holiday meal, a bowl of this creamy goodness next to the Thanksgiving turkey or Christmas roast beef is always a huge hit with guests.

But don’t feel limited to the classics. Here are a few more creative ways to enjoy this fantastic creamed spinach:

• As a filling: Use it to stuff chicken breasts or pork tenderloin before roasting. The creamy spinach keeps the meat incredibly moist and adds a burst of flavor inside. It’s also a wonderful filling for stuffed mushrooms or phyllo dough appetizers.
• With seafood: It pairs wonderfully with pan-seared scallops or a simple baked salmon. The richness of the spinach is a lovely contrast to the delicate seafood.
• On toast: Spoon the warm creamed spinach over thick slices of toasted sourdough or brioche for a luxurious appetizer or a light lunch. You can even top it with a poached egg.
• As a pasta sauce: Thin the creamed spinach with a little pasta water and toss it with your favorite pasta, like pappardelle or rigatoni, for an incredibly quick and indulgent pasta dish.

No matter how you choose to serve it, I recommend presenting it in a nice bowl or a small cast iron dish to keep it warm. The final flourish of crispy shallots on top is non-negotiable, providing that essential textural contrast right before serving.

How To Store & Reuse Creamed Spinach Leftovers

While this creamed spinach is best enjoyed fresh and hot, leftovers are a wonderful thing to have on hand. Storing it correctly is key to making sure it’s just as delicious the next day. The main things to consider are the creamy sauce and the crispy shallot topping, which need to be handled differently.

For the creamed spinach itself, allow it to cool down to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. I would not recommend freezing this dish, as dairy-based sauces have a tendency to separate and become grainy when thawed. The crispy shallots, on the other hand, should be stored separately in a small, airtight container at room temperature. Storing them in the fridge will make them lose their delightful crispiness.

When you’re ready to reheat the spinach, the best method is to do it gently on the stovetop. Place the leftover spinach in a small saucepan over low heat. It will have thickened in the fridge, so add a splash of milk or heavy cream to loosen it up as it warms. Stir frequently until it’s heated through. You can also reheat it in the microwave in 30-second intervals, stirring in between, but the stovetop method gives you better control over the texture.

Don’t just reheat and repeat! Leftovers can be transformed into entirely new meals:

• Quick Spinach Dip: Stir in a little more Parmesan and maybe some shredded mozzarella, heat until bubbly, and serve with tortilla chips or crackers for an instant hot dip.
• Elevated Scrambled Eggs: Swirl a few spoonfuls of leftover creamed spinach into your scrambled eggs just before they finish cooking for a truly decadent breakfast.
• Lasagna or Casserole Layer: Use it as a layer in your next lasagna or baked ziti. It adds a wonderful creamy, savory component that works beautifully with tomato sauce and pasta.
• Stuffed Potato Topping: Spoon the warmed creamed spinach over a fluffy baked potato and top with extra cheese for a hearty and satisfying meal.

By storing it properly and getting creative with the leftovers, you can enjoy this fantastic recipe for days after you first make it.

Substitutions & Variations For Creamed Spinach

One of the things I love about this creamed spinach recipe is that it’s a fantastic canvas for your own creativity. While I think the miso and crispy shallot version is perfect as is, there are plenty of ways to tweak it based on what you have on hand or your personal preferences. Don’t be afraid to play around and make it your own!

The core of the recipe, the creamy béchamel sauce, is very forgiving. If you want to change up the flavor profile, you can easily swap out the cheese or add different spices. For a nuttier, more complex flavor, try using Gruyère or a good quality white cheddar instead of Parmesan. For a little bit of heat, a pinch of cayenne pepper or a dash of your favorite hot sauce stirred in at the end can add a lovely kick that cuts through the richness. It’s all about finding the balance that you enjoy most.

Here are a few specific substitutions and variations you might want to try:

• Make it Gluten-Free: You can easily make this recipe gluten-free by swapping the all-purpose flour for a cup-for-cup gluten-free flour blend when making the roux. The results are virtually identical.
• Different Greens: While this is a creamed spinach recipe, you can certainly experiment. Try using a combination of spinach and finely chopped Tuscan kale (make sure to remove the tough stems) or Swiss chard. Just be aware that heartier greens will need to be blanched and cooked a little longer to become tender.
• Add Some Bacon: For an extra layer of smoky flavor, cook a few strips of bacon until crisp. Crumble the bacon and use a tablespoon of the rendered bacon fat instead of butter to cook the shallots and garlic. Sprinkle the crumbled bacon on top along with the crispy shallots before serving.
• Lighter Version: If you want to lighten the dish up a bit, you can use all whole milk instead of the combination of heavy cream and milk. The result will be a little less rich and decadent, but still wonderfully creamy and delicious.

Feel free to mix and match these ideas. Cooking should be fun, and this recipe provides a great foundation to build upon. Whether you stick to my original recipe or create your own signature version, you’re sure to end up with a side dish that everyone at the table will love.

5 FAQs About Creamed Spinach

Here are some straightforward answers to the most common questions I receive about this creamed spinach recipe.

Why is my creamed spinach watery?

This is by far the most common issue people face when making creamed spinach, and the answer is almost always the same: the spinach wasn’t dry enough. Frozen spinach, in particular, holds an incredible amount of water. Even after it’s thawed, you have to actively and aggressively remove that liquid before it ever touches your beautiful cream sauce. If you just drain it or give it a half-hearted squeeze, that excess water will release into your sauce as it heats up, turning your thick, luscious cream sauce into a thin, watery disappointment.

To prevent this, you must be relentless. I use a clean, sturdy kitchen towel (one you don’t mind getting stained a little green) or several layers of cheesecloth. Plop the thawed spinach in the middle, gather the ends, and twist and squeeze over the sink like you’re trying to get the last drop of juice from a lemon. Keep going until you can’t get any more liquid out. The resulting ball of spinach should be dense, compact, and surprisingly dry to the touch. This single step is the absolute key to a thick and creamy final product.

Can I use fresh spinach instead of frozen for this creamed spinach recipe?

You absolutely can use fresh spinach, but you need to know how to handle it properly, and you will need a lot of it. Spinach wilts down dramatically when cooked. As a general rule, you’ll need about 1 pound of fresh spinach to equal a 10-ounce package of frozen. So for this recipe, you would need about 2 pounds of fresh spinach.

To prepare it, you’ll need to blanch it first. Bring a large pot of salted water to a boil, add the fresh spinach, and cook for just 1-2 minutes until it’s wilted and bright green. Immediately drain it and plunge it into a bowl of ice water to stop the cooking process and preserve its color. Once it’s cool, you must squeeze it dry using the exact same towel method described for the frozen spinach. Honestly, this is one of the few recipes where I find frozen spinach to be not only easier but also to yield a more consistent result, but fresh will work if you’re willing to do the extra prep work.

Can I make this creamed spinach ahead of time?

Yes, this is a great dish to make ahead, which makes it perfect for holidays or dinner parties. You can prepare the entire dish, from cooking the aromatics to stirring in the spinach, one or two days in advance. Let it cool completely, then transfer it to an airtight container and store it in the refrigerator. Critically, do not add the crispy shallot topping. The shallots will get soggy in the fridge. You should make those fresh right before serving, or store them separately in an airtight container at room temperature.

When you’re ready to serve, gently reheat the creamed spinach in a saucepan over low heat. It will have thickened considerably in the fridge, so you’ll need to add a splash of milk or cream to loosen it back to its original creamy consistency. Stir it frequently until it’s heated through. Then, transfer it to your serving dish and top with the freshly made (or room temperature) crispy shallots just before it goes to the table.

My creamed spinach sauce is lumpy. What did I do wrong?

A lumpy sauce is frustrating, but it’s usually caused by one of two simple mistakes when making the roux-based sauce, also known as a béchamel. The first potential issue is adding your liquid (the cream and milk) to the flour and butter mixture (the roux) too quickly. If you dump it all in at once, the flour doesn’t have a chance to hydrate evenly and will form stubborn little clumps.

The second, related issue is a drastic temperature difference. Pouring cold liquid into a very hot roux can cause it to seize up and clump. The key to a silky-smooth sauce is to add the liquid slowly and gradually, almost in a thin stream, while whisking constantly. This gives the flour time to absorb the liquid without clumping. Using room temperature or slightly warm milk and cream also helps. If you do end up with a few lumps, you can often fix it by whisking vigorously for a minute or two. If they persist, you can pass the sauce through a fine-mesh sieve before adding the spinach.

Is white miso necessary for this creamed spinach recipe?

The white miso paste is my secret ingredient and the “twist” that I believe elevates this creamed spinach from great to truly exceptional. It adds a background layer of savory, umami depth that you can’t quite identify but that makes the entire dish taste richer and more complex. It balances the richness of the cream and cheese beautifully. So, is it strictly *necessary* for making creamed spinach? No. You can absolutely omit it and you will still have a delicious, classic creamed spinach dish.

However, if you can find it, I highly encourage you to try it. It truly makes a difference. If you can’t find it and still want to add a little something extra, you could add a tiny splash of Worcestershire sauce or soy sauce for a different kind of umami boost, but they will change the flavor profile more noticeably than the subtle miso. If you omit it, just be sure to taste your sauce at the end and adjust the salt accordingly, as the miso does add a good amount of saltiness to the dish.

Try These Recipes Next

If you loved the creamy, comforting flavors in this spinach dish, I think you’ll really enjoy some of my other favorite recipes.

• Creamy Spinach Mushroom Chicken Pasta: A complete one-pan meal with all the creamy goodness you love, perfect for a weeknight dinner.
• Spinach Artichoke Wontons: Your favorite party dip wrapped up in a crispy, golden wonton wrapper. They’re absolutely addictive!
• Spin Dip Pasta: All the flavors of classic spinach dip transformed into a rich and satisfying pasta dish that comes together in no time.

Each of these dishes brings that same satisfying flavor in a brand new way. Happy cooking!