This easy Creamed Spinach recipe is made with tender spinach, heavy cream, and Parmesan Reggiano cheese and is perfectly seasoned. Ready in minutes and rivals the steakhouse favorite!
Prep. Squeeze the frozen and thawed spinach to remove as much water as possible.
Cook the spinach. Melt the butter in a medium skillet over medium heat. Add the spinach and Stone House Seasoning. Stir to combine. Pour in the heavy cream and cook, stirring frequently, until the cream has reduced by half. This should take about 5 minutes.
Add the Parmesan Reggiano. Add the cheese and continue to cook until the creamed spinach is thick and creamy.
Serve. Transfer to a serving bowl and serve or store in the refrigerator to serve later.
Notes
Recipe Variations
Fresh Spinach Creamed Spinach - Replace the frozen and thawed spinach with two pounds of steamed baby spinach. See my recipe tip in the post for How to Steam Spinach.
Storage Tips
To store. Creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days.To make ahead. You can easily make creamed spinach to reheat and serve at a later time. Store in the refrigerator as listed above. Reheat in the microwave in 20-second intervals, stirring each time, until reheated completely. Additional cream and Parmesan Reggiano may be added to give the dish back its signature creaminess when reheated.