Homemade creamed spinach is a favorite of mine going way back to when I use to work at Boston Market. It was actually called Boston Chicken then. Remember that?? O.M.G. Am I old?
What makes Boston Market’s creamed spinach so good?
Boston Market’s creamed spinach is very rich and there’s a lot of spinach. Not too much cream which I find to seem healthier and also better tasting. Boston Market uses a blend of cream cheese and Parmesan cheese. However, if you don’t have Parmesan cheese on hand or don’t want to buy an extra ingredient, this creamed spinach recipe tastes just fine without it. I’ve made it both way. If you’re looking to replicate Boston’s Market’s recipe at home though, you’ll find adding a little Parmesan cheese will give you that familiar flavor.
An easy holiday or pot luck side dish
I love creamed spinach because it’s super easy to make and is a great alternative to green bean casserole for holiday get-togethers which, for us, typically happens for birthdays and other holidays like Thanksgiving, Christmas or Easter.
Creamed spinach freezes well
It’s also easy enough to whip up as a side dish for a weeknight meal. Just cut the recipe down according to your family size or make a big batch and freeze the leftovers for another day. Just reheat using the microwave or in a small pot on the stove.
What exactly makes this creamed spinach recipe better than others?
The secret ingredient that everyone is always surprised by and loves is the water chestnuts. The water chestnuts are very tiny but give an otherwise very creamy dish, a subtle crunch. They’re the perfect, refreshing complement to the rich flavor of the cream cheese too. I’ve noticed even family members who don’t typically like spinach, usually go back for seconds. 😉
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Some things you may need to make this creamed spinach
Dutch Oven – This allows you to cook and keep this dish warm in the oven without dirtying dishes.
Oven Safe Casserole Dish – If you don’t want to invest in a dutch oven, a big casserole dish is perfect for transporting and reheating this side dish.
Silicon Whisk – Silicon so you don’t scratch or mark non-stick or ceramic surfaces.
Ceramic Knife – Why? Because things don’t stick to it and then roll away! Love mine.
Cutting board – A no brainier but maybe it’s time to upgrade yours or get a back up?
Silicon Spatula – Mine has a scoop and it is so useful for scraping sides while also stirring and flipping
Butter Dish with Lid – Room temperature butter is easier to work with.
Vintage Salt and Pepper Shakers – Okay, you don’t need these but I’m obsessed with mine. It literally makes me happy to shake salt.
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This Boston-Market style easy creamed spinach recipe was featured on Wow Me Wednesday!
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This was awesome😍 I had no chestnuts but was still DELISH
Thanks for the feedback, Machelle! So glad you enjoyed it. 🙂
Could you use fresh spinach?
Yes, you can definitely use fresh spinach! Just use the same amount of ounces. Once the spinach wilts, it shrinks a lot so you may need several bags. Thanks for asking!
the recipe calls for milk but he directions refer to half and half…..what do you prefer for this recipe?
Gah! I’m clearly always indecisive about this ha ha. I usually use whatever I have. Half and half will give you a richer flavor. If you prefer a lighter, less creamy taste and fewer calories and fat, then milk will be your best bet. Both are truly good so I don’t think you’d be dissatisfied with either one.