Miso Creamed Spinach

By Kia Damon

Published April 16, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
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Ready In
30 min
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The combination of earthy spinach and white miso makes for a side that’s unexpectedly delicate, despite the use of heavy cream and cheese. Unlike most creamed spinach recipes, this one won’t ask you to blanch the greens: The heat from the pan is enough to soften them, and they maintain that gorgeous green hue. Don’t be fooled by the volume of the spinach — it’ll shrink in no time. If you have leftovers, consider tossing them with pasta alongside frizzled bits of pancetta or serving as a companion to butter-roasted salmon.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced small

  • 1¼ cups heavy cream

  • ¼ cup white miso

  • 1 teaspoon kosher salt (such as Diamond Crystal), more to taste

  • 1 teaspoon black pepper, more to taste

  • 20 ounces fresh spinach 

  • 1 cup freshly grated Parmesan (about 4 ounces)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 69 milligrams cholesterol; 334 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 28 grams fat; 1 gram trans fat; 3 grams fiber; 739 milligrams sodium; 13 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drizzle the olive oil into a large high-sided skillet over medium high heat. Add the onion and cook, stirring often, until softened and browned, about 6 minutes. Reduce the heat to medium-low, then pour in the heavy cream. Whisk the miso into the heavy cream (since miso is thick, it may be easier to split the paste into smaller pieces, then whisk vigorously). As the miso is mixed in, the color of the cream will change to tan. Season with salt and pepper.

  2. Step 2

    Add two handfuls of the spinach to the cream and mix with a spatula, allowing the heat to wilt the spinach. Once wilted, repeat with another two handfuls. Repeat until all of the spinach has been added (this process takes 5 to 8 minutes). Simmer for 10 to 12 minutes, stirring often, until the cream has thickened and reduced by half. Remove from the heat.

  3. Step 3

    Mix in the Parmesan until completely melted; taste and add more salt and pepper as desired. Serve hot.

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Comments

KRoe

Could one then stir this into cooked pasta? Always looking for good vegetarian meals.

Anne

Easy and good. Far superior to any creamed spinach that I have had in the past. I would use a bit less miso next time so that the spinach taste would be more prominent. Also I like the idea of adding this to pasta and will try that.

KRoe

Could one then stir this into cooked pasta? Always looking for good vegetarian meals.

Jessica

@KRoe, I just did this for lunch! It’s delicious!

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