Welcome to your new favorite side dish! This classic Creamed Spinach recipe brings the rich, creamy, and cheesy goodness of a steakhouse right to your kitchen. Forget complicated preparations; we promise an easy, quick method that delivers incredible flavor. Best of all, we use convenient frozen spinach, making this dish a breeze for any home cook.
Table of Contents
Why You’ll Love This Creamed Spinach Recipe
This recipe is a true winner for many reasons. You will achieve genuine steakhouse quality Creamed Spinach in your own home, impressing everyone at the dinner table. It requires only a handful of common ingredients, simplifying your grocery list. Plus, it is incredibly quick and straightforward to make, perfect for busy weeknights or special occasions. This dish is also an ideal make-ahead side, saving you time when you need it most. It pairs wonderfully with various main courses, from roasted chicken to your favorite fish. Using convenient frozen spinach means less prep work and consistent results every time.
Creamed spinach has been a popular side dish in American steakhouses since the early 20th century, with some sources citing its presence at institutions like Old Homestead Steakhouse, founded in 1868. To learn more about the classic dish’s origins, you can explore the history of creamed spinach.
Ingredients
Gather these simple ingredients to create your irresistible Creamed Spinach:
- 3 tablespoons unsalted butter
- ½ cup finely chopped shallots, from 1 to 2 shallots
- 2 garlic cloves, finely chopped
- 1 pint (2 cups) heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg, or use ground nutmeg
- ½ cup finely shredded Parmigiano-Reggiano
- 2 pounds frozen cut leaf spinach, thawed and squeezed very dry
Notes & Substitutions
When selecting spinach, note that frozen cut leaf spinach differs from chopped spinach, offering a better texture. If cut leaf isn’t available, look for frozen whole leaf spinach instead. If you prefer using fresh, you will need about 2 pounds of baby spinach leaves. Steam and drain them, then roughly chop to yield 2 packed cups. For a lighter touch, you can substitute some of the heavy cream with half-and-half or whole milk, though the richness will be slightly different. Feel free to experiment with other cheeses like Gruyere or white cheddar for a unique flavor profile. While nutmeg adds a classic warmth, a tiny pinch of cayenne pepper can provide a subtle kick if you enjoy a little spice.
Equipment
You will only need a few basic kitchen tools for this delicious side. Grab a large skillet or a Dutch oven to build your creamy sauce. You will also need a cutting board and a sharp knife for preparing the aromatics. Measuring cups and spoons are essential for accurate ingredient amounts. Finally, a whisk or a wooden spoon will help you stir everything together perfectly.
Instructions
Creating this delightful Creamed Spinach is easy with these step-by-step instructions.
- Prepare Spinach: First, make sure your frozen spinach is completely thawed. This is crucial. Once thawed, place the spinach in a clean kitchen towel or paper towels and squeeze it very dry. Remove as much liquid as possible to prevent a watery final dish.
- Sauté Aromatics: Melt the unsalted butter in your large skillet or Dutch oven over medium-low heat. Add the finely chopped shallots. Cook them, stirring frequently, until they become soft and translucent, which usually takes about 4 minutes.
- Add Garlic: Stir in the finely chopped garlic and cook for just 1 minute more, stirring constantly. Be careful not to let the garlic brown, as this can make it bitter.
- Simmer Cream Sauce: Pour in the heavy cream, then add the salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Bring the mixture to a gentle boil.
- Thicken Sauce: Continue to cook the cream sauce, uncovered, stirring occasionally, for about 10 minutes. It should reduce and thicken enough to coat the back of a wooden spoon. This creates a rich base for your Creamed Spinach.
- Incorporate Cheese: Stir in the finely shredded Parmigiano-Reggiano until it fully melts into the creamy sauce. The cheese adds a wonderful savory depth.
- Combine with Spinach: Add the thoroughly dried spinach to the skillet. Stir everything until the spinach is evenly combined and coated with the luscious cream sauce.
- Adjust Seasoning: Taste the Creamed Spinach and adjust the seasoning as needed. You might want a little more salt, pepper, or nutmeg.
- Serve Warm: If the spinach seems a little watery after combining, cook it over medium-low heat for a few extra minutes until any excess liquid evaporates. Transfer your delicious Creamed Spinach to a serving dish and enjoy it warm!
Pro Tips & Troubleshooting
The secret to perfect Creamed Spinach lies in squeezing your spinach extremely dry. Excess moisture will thin your sauce and dilute the flavor. When sautéing garlic, watch it closely; it burns quickly and can turn bitter, so cook it for only about a minute. If your cream sauce isn’t thickening as desired, continue to simmer it gently for a few more minutes until it coats a spoon. Should your spinach seem watery even after adding it, just cook the mixture over medium-low heat for a short time until the extra liquid evaporates, stirring often. For the best flavor, always use freshly grated nutmeg instead of pre-ground if possible.
Serving Suggestions & Storage
Serving
This rich and flavorful Creamed Spinach is the ultimate complement to many main courses. Serve it alongside a perfectly seared steak for a classic steakhouse experience. It also pairs beautifully with roasted chicken, baked salmon, or even pork chops. Consider it a luxurious vegetable side for any special meal.
Make Ahead
You can easily prepare this dish a day in advance. Simply follow all the instructions, then allow the Creamed Spinach to cool completely before covering it tightly and refrigerating. This makes entertaining a breeze!
Reheating
When ready to enjoy, reheat the refrigerated creamed spinach in the microwave. Do so, uncovered, stirring every 30 seconds or so, until it is hot throughout, which typically takes a few minutes. The texture might not be as perfectly creamy as when freshly made; if you desire a creamier consistency, stir in a bit of extra heavy cream during reheating.
Storage
Store any leftover Creamed Spinach in an airtight container in the refrigerator. Consume it within 3-4 days for the best quality and food safety.
Nutrition Information
This delicious side dish offers a satisfying nutritional profile per serving.
| Nutrient | Amount |
|---|---|
| Calories | 306 |
| Fat | 29 g |
| Saturated fat | 18 g |
| Carbohydrates | 8 g |
| Sugar | 3 g |
| Fiber | 3 g |
| Protein | 7 g |
| Sodium | 357 mg |
| Cholesterol | 98 mg |
Note: Nutritional information is an estimate and may vary based on specific ingredient brands and preparation methods.
Rich in iron, vitamins, and antioxidants, spinach itself provides numerous health benefits that contribute to a balanced diet, as detailed by MedicalNewsToday. For more information on the nutritional value of spinach, explore its various compounds and their impact on well-being.
Frequently Asked Questions (FAQ)
Can I use fresh spinach for this recipe?
Yes, you certainly can! You will need about 2 pounds of fresh baby spinach leaves. Steam and drain the fresh spinach, then roughly chop it and measure out 2 packed cups before adding to the sauce.
What if my sauce is too thin?
If your cream sauce for the Creamed Spinach is thinner than desired, simply simmer it uncovered over medium-low heat for a few extra minutes. Stir occasionally until it reduces and thickens to your preferred consistency.
Can I use a different type of cheese?
Absolutely! While Parmigiano-Reggiano offers a classic flavor, you can try other melty cheeses like Gruyere, white cheddar, or even a blend of Italian cheeses. Adjust the quantity to your taste preferences.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. All the ingredients used are typically free from gluten, making it suitable for those with gluten sensitivities or celiac disease.
How long does it last in the fridge?
Properly stored in an airtight container, your homemade creamed spinach will last in the refrigerator for 3 to 4 days. Always reheat thoroughly before serving.
Conclusion
There you have it – a truly delicious and incredibly easy Creamed Spinach recipe that brings steakhouse luxury to your table with minimal effort. This versatile side dish is perfect for everything from a weeknight family dinner to a special holiday feast. We encourage you to try this simple recipe and discover how effortless it is to create rich, comforting flavors at home. Don’t forget to share your experience in the comments below!
The Best Creamed Spinach Recipe (Steakhouse-Style)
Equipment
- Large Skillet
- Wooden Spoon
- Microwave
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- ½ cup finely chopped shallots from 1 to 2 shallots
- 2 cloves garlic, finely chopped
- 1 pint heavy cream 2 cups
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg or use ground nutmeg
- ½ cup finely shredded Parmigiano-Reggiano
- 2 pounds frozen cut leaf spinach thawed and squeezed very dry
Instructions
Instructions
- Melt butter in a large skillet over medium-low heat. Add shallots and cook until soft and translucent, about 4 minutes. Add garlic and cook for 1 minute, ensuring it does not brown.
- Stir in heavy cream, salt, pepper, and nutmeg; bring to a gentle boil. Cook uncovered, stirring occasionally, for about 10 minutes until the cream thickens enough to coat a wooden spoon.
- Add cheese and stir until melted. Incorporate the spinach, stirring until evenly combined. Taste and adjust seasoning as needed, cooking further if the spinach seems watery. Serve warm.