This creamed spinach with croutons outshines many steakhouse sides. Elegant enough for holidays and special occasions, yet simple for weeknights, it’s a make-ahead-friendly vegetable side that requires little effort. The croutons bring a rustic crunch and a big lift in flavor and texture—trust me, they make the dish.
I first tasted this exact creamed spinach from my French-born Aunt Clare during a childhood visit to her Oregon farm. She was a brilliant cook and introduced me to many flavors I hadn’t grown up with. Her version of creamed spinach—rich, velvety, and dotted with crisp croutons—left a lasting impression. She gave me the recipe on a handwritten card, and decades later I rediscovered and adapted it. It’s retro, comforting, and always welcome on a holiday table.
Because most of the work can be done ahead, this recipe is especially useful during busy seasons. Make the spinach up to two days in advance and reheat gently; prepare croutons the same day for best texture.
Ingredients
These are the ingredients used in this creamed spinach with croutons:
- Spinach: 2 ½ pounds baby spinach—it looks like a lot raw but cooks down to about 4 cups finished, serving roughly 8 as a side. Adjust as needed.
- Italian Bread: Best for croutons; use another light, not overly chewy loaf if unavailable.
- All-Purpose Flour: Thickens the cream, acting like a simple roux with the butter.
- Heavy Cream: The base of the sauce—rich and essential for the dish’s character.
The aromatics
- Garlic: Builds primary flavor; adjust quantity to taste.
- Butter: For sautéing garlic and coating the spinach.
- Olive Oil: For frying the croutons—no need for premium extra-virgin here.
- Garlic Powder & Onion Powder: Season the croutons.
- Salt & Black Pepper: Season the spinach and croutons; taste as you go and remember the croutons are salted.
A full ingredient list with amounts appears below in the recipe card.
Step-By-Step, Pro-Tips included!
Overview of the method to make this savory creamed spinach with croutons:
- Prep all ingredients. Make croutons first: brown large cubes of Italian bread in olive oil until crisp on several sides, then toss immediately with salt, black pepper, garlic powder, and onion powder. Drain on paper towels and keep in a single layer until serving.
- Blanch the spinach in salted boiling water briefly, then transfer to a bowl and squeeze out as much water as possible.
- Pro tip: Baby spinach wilts in 1–2 minutes; regular spinach takes a little longer. If blanching ahead, shock in ice water to preserve color, then drain thoroughly and refrigerate up to 2 days.
- Melt butter in a large skillet or Dutch oven over medium-low heat and sauté garlic until fragrant and lightly browned. Add the drained spinach and stir to coat; increase heat briefly to evaporate residual moisture.
- Sprinkle flour over the spinach and stir to combine. Pour in the cream, reduce heat to medium-low, and simmer 10–12 minutes until the cream has reduced and thickened. Season with salt and pepper, keeping in mind the croutons are salted.
- Transfer the creamed spinach to a serving bowl, top with croutons, and serve. Enjoy!
Recipe Variations
Ways to adapt this creamed spinach:
- Add cheese: Stir grated Parmigiano-Reggiano or Grana Padano into the spinach or toss some with the croutons for extra umami—reduce added salt if you do.
- Lighten it: Use olive oil instead of butter and replace half the heavy cream with whole milk.
- Add onions or shallots: Sauté them with the garlic for added sweetness and texture.
- Use frozen spinach: Thaw whole or leaf spinach, squeeze out excess water, and use about 3½ cups drained; avoid frozen chopped spinach for texture reasons.
What to Serve With Creamed Spinach with Croutons
Creamed spinach with croutons is a refined yet rustic side that pairs beautifully with holiday mains—turkey, ham—or a simply roasted chicken, grilled salmon, or steak. It also reheats well and can be repurposed as a stuffing for mushrooms, chicken breasts, or whole salmon fillets.
Great leftover idea
Leftover creamed spinach makes an excellent stuffing for mushroom caps, chicken breasts, or a salmon fillet.
Kitchen Tools & Cookware for Creamed Spinach
Helpful tools for this recipe:
- Measuring cups and spoons
- Mixing bowls for prep
- Cutting board and sharp chef’s knife
- Serrated knife for bread
- Garlic press (optional) and pepper mill
- Large pot for blanching spinach
- Colander or spider to drain spinach
- Wooden or silicone spoons and tongs
- 10″ or larger sauté pan or skillet, or a Dutch oven
- Large serving bowl and serving utensils
recipe link
Creamed Spinach with Croutons
Ingredients
For the Croutons:
- 1/2 tsp salt
- 1/2 tsp granulated garlic or garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1/3-1/2 cup olive oil
- 3-4 cups day-old Italian bread, cut into ¾ to 1-inch cubes (about 3 to 4 slices)
For the Creamed Spinach:
- 2 Tbsp salt for water
- 2 1/2 pounds baby spinach
- 3 Tbsp unsalted butter
- 2 Tbsp minced garlic
- 1 1/2 Tbsp all-purpose flour
- 3/4 cup heavy cream
- To taste salt and black pepper
Instructions
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Gather and prep all ingredients.
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Bring a large pot of water to a boil.
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Make croutons: mix spices in a bowl. Heat oil in a skillet, add bread cubes, and brown on multiple sides, turning as needed. Transfer hot croutons to the spice bowl and toss to coat; drain on paper towels. Croutons can be made 3–4 hours ahead at room temperature.
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When water boils, add salt and spinach in batches. Baby spinach wilts in 1–2 minutes. Remove immediately with a colander or spider and squeeze out excess liquid. (Optionally shock in ice water if holding.)
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Melt butter in a large skillet or Dutch oven over medium-low, add garlic, and sauté until fragrant and lightly browned.
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Add drained spinach, stir to coat, and increase heat briefly to evaporate any remaining moisture.
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Sprinkle flour over the spinach and stir. Add the cream, reduce heat, and simmer 10–12 minutes until the sauce thickens. Season with salt and pepper.
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Transfer to a serving bowl, top with croutons, and serve. Buon appetito!
Notes
- If using regular spinach, buy a little extra to allow for stems and trimming.
- Blanched spinach can be shocked in ice water, drained and refrigerated up to 2 days before finishing.
- Thawed whole or leaf frozen spinach works in a pinch—fully defrost and squeeze dry; use about 3½ cups drained.
- Creamed spinach can be made up to two days ahead; reheat gently on the stovetop with a splash of water or in a 350°F oven covered with foil for 15–20 minutes. Croutons are best made the day of serving.
- Leftovers keep 3–5 days refrigerated in an airtight container.