Creamed Spinach

Enjoy this recipe that I created for


This creamed spinach recipe makes for a great side that will fall into an ideal 75/5/20 percent macro-range when paired with a high-fat, high-protein entrée such as our prime rib or Parmesan-encrusted halibut recipe.


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 bunches or bags of fresh spinach, about 15 ounces
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ cup heavy cream
  • ¼ cup cream cheese


  1. Heat the butter and olive oil in a skillet at medium-high heat. Add the onion and garlic and stir continuously for about 2-3 minutes until soft. Add the spinach a handful at a time and cook until all of it is wilted down. Put the spinach in a fine mesh strainer and squeeze out the liquid.
  2. Return the spinach to the pan, season with the salt and pepper and add the heavy cream. Cook down until the cream starts to bubble. Mix in the cream cheese until it melts all the way through and the mixture is thick and bubbly. Remove from the heat and serve.
  • Yield: 4

Brandon McDearis is the owner of Your Way Cuisine,, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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