Creamed Spinach with Toasted Almonds

By Becky Hardin

Published Nov 21, 2019

ShareJump to Recipe

This easy creamed spinach recipe is made with a handful of ingredients and comes together quickly, so it’s a great addition to my Thanksgiving or holiday table. When I’m looking for a quick and easy side to round out our meal, this spinach dish is my go-to.

Creamed Spinach with Toasted Almonds

There’s something to be said about having all the right sides on your holiday menu. Whether it’s Thanksgiving or Christmas, sides are key to rounding out your meal. I find myself coming back to this simple creamed spinach dish again and again, as it pairs well with my other dishes and tastes incredible. How can it not when I combine spinach with whipped cream, Parmesan cheese, and toasted almonds?

Best of all, there’s minimal prep, and it comes together in about 20 minutes. I usually leave it to last, as it tastes best fresh from the stove. Along with a turkey or ham and a few other sides, I find this recipe feeds a small crowd.

Tips for Beginners

• Any spinach works. I like using baby spinach as the small leaves don’t need trimming, but if you use regular spinach, cut off the stems.
• Toast the nuts. I find this adds another layer of flavor, but watch carefully that they don’t burn.
• Freshly grated Parmesan is best. I find it tastes best and melts better.
• Don’t overcook the spinach. You want it just wilted so it keeps its bright green color.

Recipe Card

Creamed Spinach with Toasted Almonds

Difficulty: Easy

5 from 10 votes

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 8 people

Author: Becky Hardin

Print Rate Pin

This easy creamed spinach recipe is made with a handful of ingredients and comes together quickly. It's a great addition to any Thanksgiving or holiday table.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Ingredients 

1x2x3x

• ▢ 20 oz. fresh baby spinach
• ▢ 6 tbsp unsalted butter
• ▢ 1¾ cups heavy whipping cream
• ▢ 1 tsp kosher salt
• ▢ ¼ tsp freshly ground black pepper
• ▢ ½ tsp freshly grated nutmeg
• ▢ ½ cup grated Parmesan cheese
• ▢ ¼ cup almonds or use walnuts or pine nuts; toasted & chopped

Instructions 

• Trim the longer stems from the spinach leaves and tear the leaves into smaller pieces.
  20 oz. fresh baby spinach
• In a medium saucepan set over medium heat, bring butter, cream, salt, pepper, and nutmeg to a low boil. Reduce heat to medium-low and simmer, stirring often, about 15 minutes or until reduced and thickened.
  6 tbsp unsalted butter, 1¾ cups heavy whipping cream, 1 tsp kosher salt, ¼ tsp freshly ground black pepper, ½ tsp freshly grated nutmeg
• Add the Parmesan cheese and stir to incorporate.
  ½ cup grated Parmesan cheese
• Add the spinach and cook, stirring often, until the spinach wilts, absorbs some of the cream mixture and the sauce further thickens.
• Sprinkle chopped, toasted nuts on top and enjoy.
  ¼ cup almonds

Becky’s Tips

• Use any type of spinach, removing any long stems. 
• Watch the nuts as they toast so they don’t burn.
• For the best taste, use freshly grated Parmesan cheese. 
• Cook the spinach just until it wilts.
• Store leftovers for up to 3 days. 

Serving: 1ServingCalories: 325kcalCarbohydrates: 5gProtein: 7gFat: 32gSaturated Fat: 19gCholesterol: 99mgSodium: 463mgPotassium: 474mgFiber: 2gSugar: 1gVitamin A: 7728IUVitamin C: 20mgCalcium: 188mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Though I find this spinach dish tastes best as soon as it’s ready, you can refrigerate leftovers in an airtight container for 2-3 days.

Reheat

Reheat over the stove or in the microwave.

Serving Suggestions

I find this creamed spinach is the perfect side dish for Easter, Christmas, or any holiday, as it comes together in less than half an hour and is made with just a handful of ingredients. I can easily feed a small crowd with this recipe, but if I’m hosting a big crowd, I’ll make double. I like to serve it along with Instant Pot mashed potatoes and these soft and fluffy Thanksgiving rolls. I also find that it works well whether I make a dry brined turkey or this crockpot spiral ham.

More Spinach Recipes To Try

• This Crockpot Spinach Dip is a creamy, cheesy hot spinach dip that’s lower in calories than you think.
• For these Stuffed Shells with Spinach, I take jumbo pasta shells and fill them with ricotta, mozzarella, Parmesan, and spinach, and bake them in marinara sauce.
• This Spinach Berry Salad features strawberries, blueberries, and raspberries, as well as walnuts and goat cheese. 

more side dish recipes

Animal Style Fries (In-N-Out copycat)

Pineapple Fried Rice

Air Fryer Sweet Potato Fries

Garlic Rice