Steakhouse Creamed Spinach
Creamed spinach is such a classic and beloved side dish. I remember it being part of all of the special occasion steakhouse dinners when I was a kid. I think some of the creamed spinach dishes we enjoyed at restaurants were probably more cream than spinach, though, which makes them delicious, but hard to justify cooking at home. This is a lighter cream sauce than not, but hardly austere. Creamed spinach should still be a treat!
Easy Creamed Spinach: Perfect creamed spinach, just like those in the best steakhouses – rich but not ridiculous!
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Cream of Spinach with Half and Half
This recipe calls for half and half, which is a middle ground between milk and heavy cream. You can use milk (whole, please nothing lower fat), half and half, or cream in this recipe, depending on how rich you are looking for your dish to be. You can also use half milk and half cream, or any combo of the aforementioned dairy products. Whatever you have on hand should work; the level of richness will depend largely on how much fat is in your dairy.
If you are using milk, you can also increase the amount of butter to 3 tablespoons, to add additional flavor.
How to Make Creamed Spinach
In a large deep skillet, melt the butter over medium-high heat. Add the onion and sauté for about 3 minutes until the onion is golden and starting to become tender.
Add the spinach by big handfuls, cooking as you go, to wilt down the spinach. I like to keep the spinach in larger pieces, rather than finely chopping it. I like the texture of the bigger pieces. Chopped spinach seems to cook down into mush.
When all of the spinach has been added, stir for another minute to allow any liquid released by the cooking spinach to evaporate.
Pour in the half and half, and bring to a simmer, stirring frequently. Season with salt and pepper, nutmeg (if using), and the cayenne pepper or red pepper flakes, and continue stirring until everything is well combined and creamy, about 3 more minutes.
If you like (this is optional, but adds more creaminess) you can run an immersion blender through the spinach mixture a few times to puree some of the spinach, or scoop about ¼ of the spinach mixture into a food processor or blender and pulse a few times to make it a bit smoother. Return the blended spinach to the pot, if needed.
Stir in the Parmesan until the cheese is melted and everything is well blended.
Transfer to a serving bowl and serve hot.
How Long Will Creamed Spinach Last?
Creamed spinach will last about 3 days, well, covered in the fridge. You can also freeze it; place it in a freezer proof container or bag, and seal it, making sure there is no extra air trapped in the container. HOWEVER, do make sure there is a little space for the creamed spinach to expand, which it will do when it freezes. You don’t want the spinach to pop open your container.
Creamed spinach will last in the freezer for up to 4 months. Allow it to defrost in the refrigerator before reheating.
How Do You Reheat Creamed Spinach?
Just reheat in a pot over low heat, stirring frequently, until it is hot throughout. Do not let the heat get too high, or it might cause the sauce to separate or the bottom to burn.
You can also heat it in the microwave in 30 second bursts, stirring after each heating period, until it is just hot throughout. Don’t let it overcook in the microwave, or the texture will get very mushy, and the sauce might start to break down.
Creamed Fresh Spinach
I make my creamed spinach with fresh spinach, rather than frozen. You can make it with frozen, but I find that the texture is not nearly as appealing, and the taste not nearly as fresh.
I prefer to use mature spinach for creamed spinach, rather than baby spinach, which I use constantly in salads and in other dishes. In this case I find baby spinach to be almost too tender, and it will wilt down into nothing very quickly. Regular spinach, with any thick stems removed, will also wilt down, but still have some texture. Allow any liquid released by the spinach to evaporate in the pan before adding the cream so that your sauce isn’t watery.
Creamed Spinach Without Flour
Some recipes call for flavor mixed with melted butter or other fat, which becomes a roux, which thickens the sauce. I like a lighter, slightly more delicate sauce, so I skip the flour. The Parmesan thickens it up at the end, while adding extra flavor and some saltiness.
What to Serve with Creamed Spinach:
Other Spinach Side Dish Recipes:
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Easy Creamed Spinach
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion , finely chopped
- 1 pound spinach leaves, very roughly chopped
- 1 cup half and half
- Kosher salt and freshly ground pepper to taste
- Pinch ground nutmeg (optional)
- Pinch cayenne pepper or red pepper flakes
- ½ cup finely grated Parmesan cheese
Directions
- In a large deep skillet, melt the butter over medium-high heat. Add the onion and sauté for about 3 minutes until the onion is golden and starting to become tender. Add the spinach by big handfuls, cooking as you go, to wilt down the spinach. When all of the spinach has been added, stir for another minute to allow any liquid released by the cooking spinach to evaporate. Pour in the half and half, and bring to a simmer, stirring frequently. Season with salt and pepper, nutmeg (if using), and the cayenne pepper or red pepper flakes, and continue stirring until everything is well combined and creamy, about 3 more minutes.
- If you like (this is optional, but adds more creaminess) you can run an immersion blender through the spinach mixture a few times to puree some of the spinach, or scoop about ¼ of the spinach mixture into a food processor or blender and pulse a few times to make it a bit smoother. Return the blended spinach to the pot, if needed.
- Stir in the Parmesan until the cheese is melted and everything is well blended. Transfer to a serving bowl and serve hot.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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