Creamiest creamed spinach

Creamiest creamed spinach is a year-round favorite comfort food, made with frozen spinach and sour cream. Very easy to make.

The queen of all sides! Super creamy and easy to make.


  • 2 1/2 tablespoons sunflower oil
  • 2 tablespoons all-purpose flour
  • 450g (15.9 ounces) frozen spinach, thawed and drained
  • 1 egg
  • 2/4 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 140g (4.9 ounces) sour cream
  • 1/4 teaspoon freshly ground black pepper (optional)


  1. In a skillet, heat the oil over medium heat. Once hot, add the flour and whisk fast (to prevent flour form burning). This will form a floury paste. Quickly add the spinach and whisk until incorporated. Then add the egg and continue whisking for at least  few minutes until the spinach is hot and egg completely cooked.
  2. Add the garlic powder, salt and sour cream. Mix for a few minutes, until the sour cream is incorporated and the spinach is hot to the touch.
  3. Taste to see if it needs more salt and serve. If it’s too thick for your liking, add a splash of milk and cook for about a minute.


While this is an easy recipe, you can burn the spinach quite easily. Always cook over medium heat and whisk all the time.

I love fresh produce and mostly cook with fresh vegetables, but sometimes I do go for frozen. When it comes to creamed spinach I always use frozen, and it’s the only frozen vegetable I always have in my freezer. Ideally more than one bag.

About garlic powder: In this particular recipe, I prefer powder over fresh garlic. I don’t want to bite into a tiny piece of garlic when I eat creamed spinach and the only way I can prevent that is by using  garlic powder. If you’re not as picky as me, feel free to use fresh garlic.

To make more servings, double the ingredients. To make 2 servings, keep the whole egg but add less cream, spinach and salt.

Although creamed spinach is a side, I love to serve it with its own side which is a hard boiled egg.

Creamed spinach can be made hours ahead and then warmed in the microwave (or on the stove) right before serving.