Steakhouse style creamed spinach is the perfect side dish. Fresh spinach is mixed with a quick homemade creamy parmesan sauce.
Why We Love It
Creamed spinach is so soft and creamy. Between the garlic, onions, heavy cream, parmesan cheese, it’s comfort food heaven. The pinch of nutmeg adds adds a nice, earthy touch to the creamy sauce too!
It’s surprisingly easy to make as well. If you’d like, you can use frozen spinach. It takes just 1 pan and 15 minutes!
How To Make Creamed Spinach
To make creamed spinach:
- Cook the spinach: cook down the spinach until fully wilted, about 5 minutes. Depending on the size of the pan, this may take 2-3 batches. Once cooked, transfer spinach to a colander and press on it lightly to remove excess water.
- Make the cream sauce: In the same pan, saute the onions and garlic in butter until softened, about 5 minutes. Add flour, and cook for 2 minutes or until lightly browned. Stir in cream and milk, a little at a time, until fully mixed in. Bring to a boil, and cook for 5 minutes or until thickened. Stir in parmesan cheese, nutmeg, and pepper.
- Mix it up: Add the spinach to the cream sauce, stirring to coat. Serve hot.
Tips and Substitutions
- If using frozen spinach, thaw it by running warm water over it in a strainer. Press it as well as you can to remove excess moisture, then do so again after wrapping in paper towel.
- If you have it on hand, white pepper is great in place of black pepper in creamed spinach.
- Cooking the spinach in batches, while an extra step, ensures that it will cook evenly.
- While adding cream to the roux, add it slowly to avoid lumps.
- Season the creamed spinach once it’s all together. You may want to add more or less salt and pepper to taste.
Storing, Freezing, and Reheating Creamed Spinach
Creamed spinach can be stored in the fridge for up to 5 days before you begin to lose the texture of the spinach. Once cooled, transfer it to an airtight container and keep it in the fridge.
Creamed spinach freezes very well, surprisingly! We love whipping up a double batch and freezing it for a quick and easy side dish.
Freeze it in an air tight container for up to 9 months. No need to defrost, just reheat from frozen adding about 4 tablespoons of milk per cup. Add a little extra time to the methods below:
To reheat creamed spinach:
- Microwave: microwave at 30 second intervals, stirring between each one. Add a few tablespoons of milk to the spinach while reheating.
- Stovetop: Place creamed spinach in a saucepan. Add milk, and cook over medium heat until sauce is bubbly.
- Oven: add creamed spinach to a baking dish. Stir in milk. Bake at 350°F, covered with foil, for about 10 minutes or until heated through.
More Spectacular Spinach Dishes
- 16 ounces baby spinach about 12 cups, uncooked
- ⅓ cup butter
- ½ white onion diced
- 2 cloves garlic minced
- 3 tablespoons flour
- ½ cup milk
- ½ cup heavy cream
- 4 tablespoons parmesan cheese shredded
- 1/8 teaspoon nutmeg
- ½ teaspoon black pepper
- Heat a skillet over medium heat with a tablespoon of butter. Working in batches, add spinach, cooking for about 5 minutes or until cooked down. Set aside.
- Add butter to pan. Add onion, cook for 5 minutes or until translucent. Add flour, whisking for 2 minutes or until slightly browned (adds a nutty flavor).
- Whisk in heavy cream and milk. Bring to a boil, and cook for 5 minutes or until thickened. Stir in parmesan cheese, black pepper, and nutmeg.
- Add spinach to cream sauce to heat. Serve hot.
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