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The Kitchn published a Tuscan-style creamed spinach recipe that adds sun-dried tomatoes and Italian seasoning to a garlic-and-Parmesan cream sauce. It serves four to six, takes about 20 minutes, and can be made with fresh or frozen spinach.
The Kitchn has published a Tuscan creamed spinach recipe that puts sun-dried tomatoes, garlic and Parmesan in a rich cream sauce with baby spinach. The recipe serves four to six people and lists five minutes of preparation and 15 minutes of cooking, presenting the steakhouse-style side as an option for both special meals and weeknight dinners.
The recipe begins with butter and diced yellow onion cooked in a skillet, followed by oil-packed sun-dried tomatoes, minced garlic, salt, garlic powder, Italian seasoning and black pepper. A tablespoon of all-purpose flour is stirred in and cooked briefly before the cook adds 1¼ cups of heavy cream and brings the mixture to a low simmer.
The method calls for adding 20 ounces of baby spinach in four or five batches, stirring as each addition wilts. The spinach cooks in the sauce for about five minutes, until soft and the sauce has thickened. After the heat is turned off, the cook stirs in finely grated Parmesan until it melts. The listed ingredients include two ounces of cheese.
The Kitchn says two 10- to 12-ounce packages of frozen baby or chopped spinach can replace fresh spinach. Its recipe notes say to thaw the frozen spinach according to package directions and squeeze out excess liquid before adding it. The source describes the dish as a match for steak, roast chicken, prime rib or salmon, and recipe tester Jan Valdez said she served it with grilled chicken sausages.
A Richer Take on a Familiar Side
The recipe offers home cooks a way to change the flavor of a familiar creamed-spinach side without adding a long cooking process. The source’s listed times add up to about 20 minutes, and the method uses one skillet, making the dish feasible alongside a main course rather than requiring a separate, lengthy preparation.
Its defining change is the contrast between the rich dairy sauce and the sweet, tangy tomatoes. The tomatoes bring a concentrated flavor to the cream and Parmesan, while garlic and dried Italian seasoning add further seasoning. That combination makes the dish suitable for a more substantial meal, but the recipe does not claim to change the nutritional profile of creamed spinach or establish any health benefit.
The recipe also provides a practical substitution for cooks who do not have fresh baby spinach. Frozen spinach can be used, though removing excess water matters to the finished sauce: extra liquid could make it thinner than intended. The directions are specific about draining the thawed spinach, but do not give a separate adjustment to the cooking time for that version.
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How the Recipe Builds Its Tuscan Flavor
The Kitchn presents the dish as a variation on classic steakhouse creamed spinach, using a cream-and-Parmesan base while adding sliced sun-dried tomatoes. The source describes baby spinach as tender enough to cook directly in the sauce, rather than blanching it first. Adding the leaves in batches accommodates their initial volume as they wilt.
The recipe is credited to Myo Quinn, whom The Kitchn describes as an editor, writer and recipe developer with professional cooking experience. Recipe testing is credited to Jan Valdez, an associate recipe producer. The source includes Valdez’s assessment that the tomatoes and Italian seasoning added flavor and that the heavy cream gave the dish a creamy texture; this is a tester’s opinion, not an independently measured result.
In a tester note dated September 2026, Valdez said the spinach appeared to be a large amount at first but wilted as she stirred it into the sauce. That observation aligns with the recipe’s instruction to add the 20 ounces of greens gradually, in four or five batches.
“I loved this version of creamed spinach!”
— Jan Valdez, recipe tester for The Kitchn
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Storage and Nutrition Details
The supplied source material cuts off during the storage note after the word “Refrigera,” so it does not provide the complete storage instructions or a recommended use-by period. It also does not include nutrition information, such as calories, saturated fat or sodium per serving, or specify the serving size used for any such calculation.
The recipe lists heavy cream, butter, Parmesan and wheat flour among its ingredients. It does not provide dairy-free or gluten-free substitutions, and does not state whether substitutions were tested. People avoiding dairy or wheat should not assume the published recipe is suitable without changing those ingredients and checking product labels.
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Follow the Published Cooking Method
The source does not announce a future update or additional milestone for the recipe. For cooks following it, the next steps are to prepare the onion, tomatoes and seasonings, build the cream sauce, and add the spinach gradually before finishing with Parmesan. The stated cooking time is about 15 minutes after five minutes of preparation.
For food safety, refrigerate leftovers promptly in a covered container rather than leaving the cooked dish at room temperature for an extended period; reheat thoroughly. The supplied recipe excerpt does not specify a precise storage duration or reheating temperature. The listed ingredients include common allergens: milk in the cream, butter and Parmesan, and wheat in the all-purpose flour. Check labels for packaged ingredients, including sun-dried tomatoes.
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Key Questions
How long does Tuscan creamed spinach take to make?
The recipe lists five minutes of preparation and 15 minutes of cooking, or about 20 minutes total.
Can frozen spinach be used?
Yes. The Kitchn says to use two 10- to 12-ounce packages of frozen baby or chopped spinach, thawed according to the package directions and squeezed to remove excess liquid.
What makes this different from regular creamed spinach?
The recipe adds sun-dried tomatoes and Italian seasoning to a garlic, heavy cream and Parmesan sauce. The tomatoes add a sweet, tangy note, according to the recipe description.
What can I serve with it?
The Kitchn suggests steak, roast chicken, prime rib or salmon. Tester Jan Valdez reported serving it with grilled chicken sausages.
Does the recipe include storage instructions?
The provided source excerpt is incomplete at the storage section, so it does not show a complete storage duration or detailed directions. Refrigerate leftovers promptly and reheat thoroughly; the excerpt does not give a specific reheating temperature.
Source: rss
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