Easy Creamy Microwaved Spinach

A 20-Minute Microwave Creamed Spinach

This is a creamed spinach shortcut for nights when the oven is busy and you need a green side dish in a hurry. Frozen spinach does the heavy work, cream cheese replaces the usual béchamel, and the microwave handles all the heat lifting.

Butter and finely chopped onion soften together in the microwave first to build flavor; that step adds the savory depth a steakhouse creamed spinach gets from the roux. The cream cheese stirred in at the end melts into the warm spinach without lumping, since it’s already at room temperature.

A pinch of nutmeg is the move that pushes this from microwave side dish to something that tastes intentional. Nutmeg’s warmth is what gives traditional creamed spinach its distinct flavor, and even an eighth teaspoon makes the difference.

Kitchen Tips

• Drain the cooked spinach as thoroughly as possible. Press it in a fine-mesh strainer or wring in a kitchen towel to get rid of every drop of water.
• Bring the cream cheese to true room temperature before mixing in. Cold cream cheese sticks to the back of the spoon instead of melting smoothly into the spinach.
• Stir in milk a tablespoon at a time only if needed. Too much loosens the dish into soup.
• Heat in 1-minute bursts for the final 5 to 6 minutes, stirring between each, to avoid hot spots.

Variations

• Add 2 tablespoons of grated Parmesan cheese for a saltier, nuttier edge.
• Stir in a clove of minced garlic with the onion for aromatic depth.
• Top with toasted breadcrumbs for a crunchy contrast against the creamy base.