Miso Creamed Spinach
Updated April 21, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
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)
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 69 milligrams cholesterol; 334 calories; 9 grams monounsaturated 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
- 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.
- 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.
- Step 3
Mix in the Parmesan until completely melted; taste and add more salt and pepper as desired. Serve hot.
Private Notes
Comments
So delicious! KRoe, thank you for the pasta idea! I also stirred in diced yellow squash to add heft. Lastly, I added 1 tab vegetable broth concentrate, and then made it vegan by substituting dairy-free half & half and nutritional yeast. This is definitely comfort food. Thank you Kia!
Could one then stir this into cooked pasta? Always looking for good vegetarian meals.
@KRoe, I just did this for lunch! It’s delicious!
Great side dish for a steak. I like to use sautéed kale instead of spinach, or some times half spinach and half kale. And you can use leftovers (preheated) for an omelet filling the next day.
We really liked this. I cut the amount of cream with some milk. Next time would just use a little less dairy so the mix is thicker with spinach. Lovely flavor and silky spinach. Added a can of chickpeas with the spinach to bulk it up. Two days later, stick blended the leftovers (chickpeas too) for a creamy miso-spinach pasta sauce, thinned with a little pasta water and topped with a squeeze of fresh lemon and more parmesan. Served with grilled carrots and zucchini -we had dinner guests raving.
Fun twist on creamed spinach. Downsides: Way too salty for me and the sauce never thickened. I’ll try the pasta hack with the leftovers.