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Steakhouse Style Creamed Spinach

A close-up of rich, homemade creamed spinach served in a white bowl, highlighting the creamy sauce.
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Make rich, velvety, restaurant-quality creamed spinach at home. This easy side dish uses simple ingredients to achieve a luxurious texture perfect for steak or holiday meals.

Ingredients

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  • 1.5 lbs fresh spinach, or 10 oz frozen spinach, thawed and squeezed dry
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 ounces cream cheese, cut into cubes
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste

Instructions

  1. If using fresh spinach, blanch it briefly in boiling water, then immediately plunge it into ice water. Squeeze out as much water as possible. Coarsely chop the spinach. If using frozen, thaw completely and squeeze out all excess water.
  2. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  3. Whisk in the flour to the melted butter and garlic mixture, creating a roux. Cook, stirring constantly, for 1 minute.
  4. Slowly whisk in the whole milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. This is your Béchamel base.
  5. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and cubed cream cheese until the cheeses are fully melted and the sauce is smooth.
  6. Stir in the nutmeg, salt, and pepper. Taste the sauce and adjust seasoning as needed.
  7. Fold in the prepared spinach until it is evenly coated in the cream sauce. Heat through for 1 to 2 minutes. Do not boil after adding the spinach.
  8. Serve this best creamed spinach recipe immediately as a gourmet side dish.

Notes

  • For a lower-carb option, you can substitute heavy cream for the milk and skip the flour, thickening the sauce by simmering longer or using a small amount of cream cheese.
  • Squeezing the water out of the spinach is a critical step for achieving a thick, non-watery sauce.
  • This recipe pairs well with roast chicken or any cut of steak.

Nutrition

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