Description

Warm, creamy, and full of flavor, this creamed spinach with garlic and onion is the perfect side dish for cozy weeknight dinners or special family meals. Fresh spinach is combined with sautéed onions, garlic, and a rich cream sauce, resulting in a velvety, savory dish that pairs beautifully with roasted meats, grilled fish, or hearty vegetarian mains. This recipe is simple, quick, and guaranteed to become a favorite at your table.

Ingredients

Scale

2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 pound (450 g) fresh spinach, washed and roughly chopped
1 cup heavy cream (or half-and-half for a lighter version)
½ cup cream cheese, softened
½ cup grated Parmesan cheese
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg (optional)

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Instructions

Prepare the spinach by washing thoroughly, trimming stems if needed, and roughly chopping the leaves. Blanch in boiling water for 1–2 minutes until wilted, then transfer to ice water to stop cooking. Drain and squeeze out excess moisture.
In a large skillet, melt butter with olive oil over medium heat. Add chopped onion and cook 3–4 minutes until soft and translucent.
Stir in minced garlic and cook 30 seconds to 1 minute until fragrant.
Lower heat to medium-low and add heavy cream and cream cheese. Whisk until smooth and creamy. Stir in Parmesan cheese and cook 3–5 minutes until sauce thickens slightly. Season with salt, black pepper, and nutmeg if using.
Add blanched spinach to the skillet, folding gently until fully coated in the sauce. Simmer 2–3 minutes for flavors to meld. Adjust seasoning as needed.
Serve immediately while warm as a side dish or creamy topping.

Notes

For the best flavor, use fresh spinach and allow onions to soften slowly for natural sweetness. Frozen spinach can be used if thawed and well-drained. Adjust cream or cheese to achieve your preferred sauce consistency. This dish stores well in the fridge for up to 3 days and can be gently reheated on the stovetop with a splash of milk or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes