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Creamy Steakhouse Style Creamed Spinach

creamy steakhouse style creamed spinach - featured image
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A luscious, velvety creamed spinach recipe inspired by steakhouse classics, combining fresh spinach with a creamy béchamel sauce enriched with cream cheese and Parmesan. Perfect as a comforting side dish for any occasion.

Ingredients

Scale
  • 1 pound fresh spinach, washed and trimmed
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely minced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 ounces cream cheese, softened
  • ½ cup grated Parmesan cheese
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • Optional: splash of lemon juice or 1 teaspoon Dijon mustard

Instructions

  1. Rinse the spinach thoroughly in cold water to remove any grit. Dry well using a salad spinner or pat dry with kitchen towels.
  2. Heat a large sauté pan over medium heat and add a splash of water or 1 teaspoon olive oil. Add spinach in batches if needed, stirring until wilted and bright green, about 2-3 minutes. Transfer to a colander and press out excess liquid. Set aside.
  3. In the same pan, melt butter over medium-low heat. Add minced shallot and garlic, cooking gently until translucent and fragrant, about 2 minutes. Avoid browning.
  4. Sprinkle flour over the butter and aromatics, stirring continuously to form a smooth roux. Cook for 1-2 minutes without browning.
  5. Slowly whisk in whole milk, breaking up lumps. Stir until sauce thickens and coats the back of a spoon, about 3-5 minutes.
  6. Remove pan from heat and mix in softened cream cheese until smooth. Add grated Parmesan, nutmeg, salt, and pepper. Stir until combined and creamy.
  7. Return drained spinach to the pan, folding gently into the sauce until evenly coated. Warm through for about 1-2 minutes without overcooking.
  8. Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice if desired.
  9. Serve immediately while hot.

Notes

Do not overcrowd the pan when cooking spinach to avoid steaming and sogginess. Press out excess moisture from spinach to keep sauce thick and creamy. Stir the roux constantly and avoid browning the flour to prevent bitterness. Adjust sauce thickness with additional milk if needed. For dairy-free version, substitute butter with olive oil or vegan margarine, use plant-based milk and cream cheese alternatives, and nutritional yeast for Parmesan.

Nutrition

Keywords: creamed spinach, steakhouse creamed spinach, creamy spinach, side dish, comfort food, easy creamed spinach

Find it online: https://junomeals.com/creamy-steakhouse-style-creamed-spinach-recipe-best-easy-homemade-guide/