Steakhouse Creamed Spinach Recipe
A quick roux thickens the cream just enough to coat every leaf without turning gluey, and squeezing the spinach dry before it goes into the sauce keeps the finished dish rich instead of watery, the exact texture problem that ruins most homemade versions.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
Ingredients
- 2 lb fresh spinach
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup yellow onion, finely chopped
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup parmesan, grated
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
Nutrition per serving
- Calories
- 389
- Protein
- 9g
- Carbs
- 37g
- Fat
- 23g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Wash the spinach if it isn't pre-washed, then wilt it in batches in a large pot over medium heat with just the water clinging to the leaves, about 2-3 minutes per batch, until fully collapsed.
- 2Drain the wilted spinach in a colander, let it cool enough to handle, then squeeze it firmly in a clean kitchen towel to remove as much liquid as possible. Roughly chop and set aside.
- 3In the same pot, melt the butter over medium heat. Add the onion and cook for 3-4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
- 4Sprinkle the flour over the butter and onions and cook, stirring constantly, for 1 minute to cook off the raw flour taste.
- 5Slowly whisk in the heavy cream and milk, a little at a time, until smooth. Bring to a gentle simmer and cook for 3-4 minutes, whisking often, until thickened enough to coat the back of a spoon.
- 6Stir in the parmesan, nutmeg, salt, and pepper until the cheese melts into the sauce.
- 7Fold in the squeezed, chopped spinach and stir until evenly coated and heated through, about 2 minutes.
- 8Taste and adjust salt and pepper, then serve hot alongside steak.
Tips & variations
- Frozen chopped spinach works in a pinch: thaw two 10-ounce boxes completely and squeeze dry the same way as fresh, skipping the wilting step.
- For extra richness, stir in 2 ounces of softened cream cheese along with the parmesan.
- A pinch of cayenne or a dash of hot sauce cuts through the richness nicely if serving alongside a fatty cut like ribeye.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk to loosen the sauce, stirring often; the sauce can separate if microwaved on high, so low, slow reheating works best.
Tips from the Tulo kitchen
- Squeeze the spinach in small handfuls rather than one big clump; it's much easier to wring out completely dry that way.
- If the sauce thickens too much while it sits, whisk in a tablespoon of warm milk at a time to loosen it back up.
FAQ
Can I make creamed spinach ahead of time?
Yes. Make it up to 2 days ahead, refrigerate, and reheat slowly over low heat with a splash of milk to bring the sauce back together before serving.
Why is my creamed spinach watery?
The spinach wasn't squeezed dry enough after wilting or thawing; even a small amount of leftover water will thin out the sauce as it heats.
Can I use baby spinach instead of mature spinach?
Yes, baby spinach works well and wilts even faster, usually in about 1-2 minutes per batch, since the leaves are more tender.
What steak cuts pair best with creamed spinach?
Rich, well-marbled cuts like ribeye or New York strip balance well with the dish's creaminess, while leaner cuts like filet mignon let the sauce carry more of the flavor on the plate.
