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Steakhouse Creamed Spinach

A white bowl filled with rich, vibrant green creamed spinach, glistening in natural light.
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Make rich, velvety creamed spinach, a classic side dish perfect for pairing with prime rib or holiday meals.

Ingredients

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  • 2 (10 oz) packages frozen chopped spinach, thawed
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of ground nutmeg
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Squeeze all excess water from the thawed spinach using a clean kitchen towel or paper towels. This step prevents a watery final dish.
  2. Melt the butter in a medium saucepan over medium heat.
  3. Add the minced shallot and cook until softened, about 3 minutes.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  6. Gradually whisk in the milk until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens slightly, about 3 to 4 minutes.
  7. Stir in the heavy cream, salt, pepper, and nutmeg. Heat through but do not boil.
  8. Fold in the well-drained spinach and the Parmesan cheese. Stir until everything is combined and heated through.
  9. Serve immediately as a creamy green side dish.

Notes

  • For an even richer flavor, substitute 1/4 cup of the heavy cream with 2 ounces of softened cream cheese, stirring until melted into the sauce before adding the spinach.
  • If you use fresh spinach, blanch 1 pound of leaves in boiling water for 1 minute, then immediately transfer to an ice bath before squeezing dry.

Nutrition

Find it online: https://kitchenslang.com/creamed-spinach-steakhouse-recipe/