Slow Cook: Creamed Spinach and Kale

Creamed spinach is a classic steakhouse side that delivers a creamy accompaniment to anything on the plate. We chose to add kale to this dish as it adds a little more texture than just spinach alone. While this dish is great served alongside steak, we also love it as a Thanksgiving side, pairing perfectly with leaner turkey meat. Squeezing all the water out of the greens keeps the dish from becoming too watery and maintains its silky, creamy texture. You can prep this recipe and keep it in a storage container in the fridge for up to three days in advance but we recommend cooking this day-of for maximum tastiness.

Slow Cook: Creamed Spinach and Kale

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4-6
  • Difficulty: 2 hours and 25 minutes
  • Print


  • 24 oz frozen spinach, thawed
  • 12 oz frozen kale, thawed
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly grated nutmeg
  • 1 cup half-and-half
  • ½ cup grated parmesan cheese


Place the thawed spinach and kale into the middle of a dishcloth and ring out to release the water from the greens.

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Alternatively, you can place the spinach and kale into a strainer and squeeze the water out with your hands. Place drained greens on a cutting board and chop.

In a large bowl, whisk together the cream cheese, butter, garlic, salt, pepper, nutmeg, half-and-half, and parmesan cheese.

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Add the spinach and kale to the bowl and mix thoroughly.

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Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

After the cook, remove the pan from Suvie.

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Stir and adjust seasonings to taste. Serve immediately and enjoy!


Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.

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