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+ servings
Steakhouse copycat creamed spinach cooked in skillet
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5 from 10 votes

Classic Creamed Spinach

Home-style creamed spinach is a classic side dish that needs less than 20 minutes to be ready. Who needs steakhouse creamed spinach when you can easily make it at home with basic pantry ingredients!
Prep Time5 mins
Cook Time15 mins
Course: Side Dish, Sides
Cuisine: American
Servings: 6 servings
Calories: 169kcal

Ingredients

  • 2 tablespoon butter unsalted
  • 1 lb frozen chopped spinach (3 bags of 10 oz) (or 1 lb fresh baby spinach)
  • 1 large shallot or 1 medium yellow onion
  • 5 cloves garlic minced
  • 2 tablespoon all purpose flour
  • ½ cup whole milk plus extra as needed
  • ½ cup heavy cream
  • ¼ teaspoon nutmeg freshly grated
  • Salt and pepper to taste
  • ¼ cup Parmesan cheese freshly grated

Instructions

  • You can use frozen spinach (thawed, liquid squeezed out) or fresh baby spinach in this recipe.
  • If using regular spinach, you may want to chop it into smaller bites first.
  • Use cheesecloth or fine sieve or layered paper towel to squeeze out water really well. If there is water left in spinach it will make creamed spinach runny. The sauce will split too. It’s crucial to squeeze out all the water from spinach.
  • In a skillet melt butter.
  • Saute shallots in butter for a minute (do not brown shallots).
  • Add minced garlic and cook for 1 or 2 minutes until garlic is fragrant.
  • Whisk flour into butter onion garlic mix on low flame. Cook flour on low flame stirring it constantly for about 1 minute.
  • Pour milk slowly while stirring constantly.
  • Add the cream too.
  • Whisk everything together and cook on low flame. Keep whisking to prevent lumps.
  • Once sauce begins to thicken grate about ⅛ teaspoon nutmeg into the sauce. Season sauce with salt (taste test before adding salt) and freshly ground pepper.
  • Whisk until combined.
  • Add spinach and cook for 2 minutes while whisking it constantly on low flame.
  • Turn off flame. Sprinkle freshly grated Parmesan cheese and stir until Parmasen cheese is melted and combined into the sauce spinach mix.
  • Serve hot with some more grated Parmesan sprinkled on top.
  • This creamed spinach serves well with baked or roasted chicken, grilled steak, pork chops or crockpot ham.
  • We even love to serve this as a dip with tortilla chips.

Video

Notes

  1. Frozen spinach is best option. Make sure to squeeze all water from it before using. Liquid from spinach will make it runny and split the sauce. If you want to use fresh spinach read notes above about using fresh spinach.
  2. Don’t skip shallots and garlic. That's where the flavor comes from. If you don’t have shallots use yellow onion.
  3. Full fat milk or whole milk is best for richer creamier spinach side dish.
  4. While reheating, add whole milk if needed to adjust the consistency of the sauce if it’s too thick or dry instead of water. It will keep the creamed spinach creamier.
  5. If you want kick in the dish, you can add ½ teaspoon of cayenne pepper while cooking.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 169kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9338IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 2mg