Garlicky and Creamy Spinach Using Frozen Spinach
You can make garlicky and creamy spinach at home in minutes. Fresh or frozen spinach may be used both with great results.
Recipe type: Side dish, vegetable
Cuisine: International
  • 325 grams or 11.4 oz frozen chopped spinach*, thawed out and all liquid squeezed out
  • 1-2 tbsp unsalted butter or olive oil
  • 5 garlic cloves, minced
  • half to 1 tsp of fine sea salt, adjust to taste
  • ½ tsp freshly ground black pepper, adjust to taste
  • ⅓ cup or 80 ml cream (a high-fat cream), to start with and may need less or more
  1. Thaw out the frozen spinach completely. Drain and squeeze out as much of the liquid as possible. Heat a small pan and melt the butter, next add the minced garlic and sauté for 2 minute or until soft. It is very important not to burn the garlic because, if burned, it will give off a bitter taste. Next add the thawed and drained spinach to the pan, sprinkle in the sea salt and ground black pepper. Give the ingredients a good stir. Allow to cook for about 4 minutes or until any extra liquid has cooked off. Next pour in the cream, stir to well combine, allow to simmer for a few minutes, anywhere from 4-8. Now comes the part where you need to make it your own. You need to decide how liquidy, or creamy, you want the spinach to be and for what you will use it for. If this amount of cream is too wet for you then simmer until enough liquid has evaporated to reach your desired consistency, or use less cream. If you would like the spinach to be more liquidy, then little by little pour in more of the cream until you reached the desired consistency. If I’m serving the spinach over rice then I’ll leave it more liquidy, for polenta I tend to use much less cream for a drier spinach. If I’m serving it alongside steak then I’ll cook off or use less cream.
*I’ve used frozen chopped spinach, but you may also use whole leaf frozen spinach. If you would rather use fresh spinach it too will work for this recipe. Simply replace the frozen with fresh, I like to use two bags of fresh baby spinach. Rinse the baby spinach, allow to drain, roughly chop and add to the pan after cooking the garlic. Make sure that the liquid is cooked off before adding the cream. I would highly suggest you add the cream in small amounts and slowly, this way you can keep an eye on how liquidy it is.

— Another trick you can use to make thicker creamed spinach is to use flour as a thickener. One tablespoon of flour is added to melted butter and cooked garlic, then stir half of the cream until a smooth sauce is formed. Next add the spinach and cook for about a few minutes. Lastly, add the remaining (or little by little) cream until you have the desired consistency.

— Some people also like to add a pinch of ground nutmeg to the spinach, this yields a slightly different tasting dish. Another ingredient that can be added is onion, just sauté it in the butter before adding in the garlic and rest of ingredients.
Recipe by Spicie Foodie ™ at