Creamed Spinach with Toasted Almonds

Decadent Creamed Spinach with Crunchy Toasted Almonds

If you’re looking for a decadent, crowd-pleasing side dish that pairs beautifully with just about any main course, this creamed spinach with toasted almonds is exactly what you need. Whether you’re serving roast chicken, steak, or a holiday spread, this recipe hits all the right notes: creamy, savory, nutty, and perfectly balanced.

Classic Spinach Dish Inspiration

This recipe is inspired by the classic steakhouse creamed spinach, but with a twist that adds both texture and flair—crispy, golden toasted almonds. Growing up, creamed spinach was always a favorite comfort food, but it often lacked that something extra. Adding almonds not only gives the dish a delightful crunch but also introduces a toasty, nutty aroma that complements the creaminess of the spinach perfectly.

Why You’ll Love It

• Creamy, rich flavor with just the right amount of nutmeg
• Perfect texture contrast from buttery spinach and crunchy toasted almonds
• Easy to prepare with minimal ingredients
• Elegant presentation for holidays or special dinners

Quick Grocery List

For the Spinach Base:

• Unsalted butter
• Olive oil
• Yellow onion
• Garlic cloves
• Fresh baby spinach
• Ground nutmeg
• Salt and pepper

For the Cream Sauce:

• Heavy cream or Whole milk
• Parmesan cheese
• All-purpose flour

For the Toasted Almonds:

• Sliced almonds
• Olive oil
• Sea salt

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
15 minutes prep + 20 minutes cook = 35 minutes total

Equipment Checklist:

• Large sauté pan
• Small skillet
• Mixing spoon
• Knife and cutting board
• Measuring cups and spoons

Dietary Adjustments:

• Make it gluten-free with GF flour
• Swap cream for coconut cream for a dairy-free version
• Use nutritional yeast instead of Parmesan for vegan

Serving Size:
Serves 4

General Notes

Baby spinach is ideal due to its tenderness and quick cooking time. Always taste as you go, especially with cream-based sauces, to ensure it’s seasoned to your preference. Don’t rush the toasting process—golden almonds make all the difference.

Creamed Spinach with Toasted Almonds – Easy, Healthy Side Dish Recipe for Holidays & Weeknights

DifficultyEasy

Servings4

Prep time15 minutes

Cook time15 minutes

Total time30 minutes

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Ingredients:

For the Creamed Spinach:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk, (or use half-and-half for creamier texture)
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt, (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• ¼ cup grated Parmesan cheese
• 10 oz fresh baby spinach, washed and roughly chopped, (or use frozen, well-drained)

For the Toasted Almonds:

• ¼ cup sliced almonds
• ½ teaspoon olive oil or butter
• Pinch of sea salt, (optional)

Instructions:

• 1

  Toast the Almonds

  1. In a small non-stick pan, heat ½ teaspoon olive oil or butter over medium heat.
  2. Add sliced almonds and toast, stirring constantly for about 3-4 minutes, until golden brown and fragrant.
  3. Remove from pan immediately and set aside to cool.
• 2

  Make the Cream Base

  1. In a medium saucepan, melt butter over medium heat.
  2. Add chopped onion and garlic; sauté for 2-3 minutes until soft and translucent.
  3. Stir in flour and cook for 1 minute to form a roux.
  4. Slowly whisk in the milk, stirring continuously to avoid lumps.
  5. Add nutmeg, salt, and pepper.
  6. Cook for 4–5 minutes until thickened.
  7. Stir in grated Parmesan cheese and mix until melted and smooth.
• 3

  Add the Spinach

  1. Stir chopped spinach into the cream mixture.
  2. Cook for 3–5 minutes until the spinach wilts and blends into the sauce (if using frozen spinach, heat until fully warmed through).
  3. Taste and adjust seasoning as needed.
• 4

  Serve and Garnish

  1. Transfer the creamed spinach to a serving dish.
  2. Top generously with toasted almonds right before serving for added crunch.

Equipment:

• Medium saucepan
• Non-stick frying pan (for almonds)
• Wooden spoon or spatula
• Whisk
• Chef’s knife and cutting board
• Measuring cups and spoons

Nutrition

Calories	215
Carbohydrates	8g
Cholesterol	35mg
Fat	17g
Fiber	2g
Protein	6g
Saturated Fat	7g
Sodium	270mg
Sugar	3g
Trans Fat	0g
Unsaturated Fat	9g

Substitutions

• Coconut cream for heavy cream (dairy-free)
• Nutritional yeast for Parmesan (vegan)
• Almond flour in place of all-purpose flour (keto/gluten-free)

Variations

• Add crispy pancetta or bacon for a savory twist
• Mix in sautéed mushrooms for added depth
• Top with breadcrumbs and broil for a gratin-style finish

Let’s Get Cooking

Step 1: Toast the Almonds

• Pro Tip: Stir constantly for even toasting and prevent burning.
• Pro Tip: Toast just until golden and fragrant—they continue to cook off heat.

Step 2: Sauté the Aromatics

• Pro Tip: Cook onions until translucent for a subtle sweetness.
• Pro Tip: Use low heat to avoid burning the garlic.

Step 3: Cook the Spinach

• Pro Tip: Wilt spinach in batches to avoid overcrowding.
• Pro Tip: Squeeze out moisture if spinach releases too much water.

Step 4: Make the Cream Sauce

• Pro Tip: Constant stirring prevents lumps in the flour base.
• Pro Tip: Add dairy slowly to keep the sauce smooth and creamy.

Step 5: Combine & Finish

• Pro Tip: Simmer gently to thicken without curdling.
• Pro Tip: Add almonds just before serving to keep them crisp.

Nutrition Breakdown (Per Serving)

• Calories: 295 — Rich in healthy fats, this dish offers satisfying energy.
• Carbohydrates: 11g — Moderate, most from the milk and flour.
• Cholesterol: 58mg — Comes from dairy; choose low-fat options if needed.
• Fat: 25g — Cream and almonds contribute to richness.
• Fiber: 3g — Spinach and almonds add bulk and aid digestion.
• Protein: 8g — Great for a side dish.
• Saturated Fat: 12g — Primarily from cream; coconut cream is a lighter option.
• Sodium: 320mg — Adjust by seasoning to taste.
• Sugar: 3g — Naturally occurring in dairy and onions.
• Trans Fat: 0g — None, especially with fresh ingredients.
• Unsaturated Fat: 10g — Mostly from olive oil and almonds, heart-healthy.

Storing and Reheating

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm slowly on the stove with a splash of milk or cream to restore texture. Avoid microwaving for best results.

Frequently Asked Questions (FAQ)

Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water to avoid a watery dish.

Q: How do I make this dairy-free?
A: Use coconut cream, plant milk, and nutritional yeast instead of cream, milk, and cheese.

Q: What’s the best protein pairing?
A: Roast chicken, grilled steak, or even salmon complement this perfectly.

Q: Can I make this ahead of time?
A: Yes, prepare the dish and store refrigerated; add almonds just before serving.

Q: Is this recipe freezer-friendly?
A: It’s best enjoyed fresh, but can be frozen for up to 1 month. Reheat gently.

Q: What can I use instead of almonds?
A: Try chopped pecans, walnuts, or even crispy shallots for a different texture.

Engage and Share

Tried this Creamed Spinach with Toasted Almonds? Let us know in the comments how it turned out, or share your version on social media and tag us! Looking for more side dish inspiration – try some of these yummy side dishes:

• Crispy Roasted Garlic & Oregano Eggplant
• Maple Walnut & Cinnamon Roasted Butternut Squash
• Crispy Baked Parmesan Zucchini Fries