Steakhouse Creamed Spinach

5 from 2 votes

This steakhouse creamed spinach is an easy side dish that's ready in 20 minutes. It's sure to be an absolute knockout alongside your favorite steak or any main course! This version is made without all-purpose flour, and is thickened with cream and cheeses for a decadent, low-carb side dish. This creamy, cheesy spinach delight will be a new family favorite!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: creamed spinach, steakhouse creamed spinach

Servings: -6 servings

Author: Elena Davis

Ingredients

2 pounds fresh spinach washed and stemmed (or frozen spinach, thawed and drained)
2 tablespoons unsalted butter
2 cloves garlic minced
½ cup diced onion
4 ounces cream cheese softened
½ cup heavy cream
1 cup grated Parmigiano cheese or Parmesan cheese
¼ teaspoon ground nutmeg
1 teaspoon Italian seasoning
salt and black pepper to taste

US Customary - Metric

Instructions

Blanch Spinach: Bring a large pot of salted water to a boil. Prepare a large bowl with ice water. Add the fresh spinach to the boiling water and blanch for about 1-2 minutes, or until wilted. Immediately transfer the spinach to the ice water to stop the cooking process. Drain the spinach and squeeze out as much water as possible. Chop the spinach finely and set aside.
Sauté Onion and Garlic: Melt the butter over medium heat in a large skillet. Add the diced onion, and minced garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
Add Cream Cheese and Cream: Stir in the softened cream cheese and heavy cream. Cook, stirring constantly, until the cream cheese is fully incorporated and the mixture becomes creamy. Bring to a soft boil on low heat and let thicken for about 8-10 minutes.
Season and Add Spinach: Season the mixture with grated Parmigiano cheese, ground nutmeg, Italian seasoning, salt, and black pepper to taste. Add the chopped spinach to the creamy mixture and stir well to combine.
Heat: Cook for an additional 5 minutes, allowing the spinach to heat through and absorb the flavors of the sauce.
Serve: Transfer the creamy spinach to a serving dish and serve hot.
This creamy spinach is a delightful accompaniment to your steak or any other main course. Enjoy!

Notes

Use fresh spinach instead of frozen whenever possible, as it has a better texture and flavor. However, frozen spinach works well if you're short on time. Just be sure to thaw it and squeeze out as much liquid as possible before using!
Adjust the creaminess and texture by adding more or less cream to achieve your desired consistency.
Ensure that your cheese is fully melted into the cream sauce to avoid a grainy texture in your creamed spinach. Also, avoid overheating the cream sauce, or it may turn greasy.
Season generously with salt and black pepper; it's a crucial step to enhance the flavors.
Experiment with different cheeses and herbs. Try other cheeses like Gruyère, Asiago, or Pecorino Romano for unique flavor profiles, or sprinkle fresh herbs like thyme, chives, or rosemary on top before serving.

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