Steakhouse-Style Creamed Spinach Recipe

This gourmet Steakhouse Creamed Spinach is a classic side with a rich, velvety sauce and vibrant, perfectly wilted spinach. It’s boldly flavored yet simple to prepare in a single skillet, making it an ideal accompaniment to steaks, roasted meats, or hearty poultry.

Easy Creamed Spinach Recipe

If you picture creamed spinach as limp greens floating in a watery sauce, try this version and you’ll think again. This steakhouse-style creamed spinach features bright baby spinach leaves folded into a thick, luscious cream sauce with a touch of spice. The result is smooth, flavorful, and rich — a side dish that often steals the spotlight at the table.

Creamed Spinach Ingredients

• Olive Oil: About 1 tablespoon for wilting the spinach.
• Baby Spinach: 1 pound — spinach cooks down significantly, so don’t be alarmed by the volume.
• Butter: 8 tablespoons (1 stick) unsalted butter; reduce added salt if using salted butter.
• Onion: ¼ cup finely diced yellow (or sweet/white) onion.
• Flour: ¼ cup all-purpose flour to thicken the sauce.
• Milk: 2 cups whole milk; see notes for alternatives (half-and-half or plant-based milks work).
• Salt & Pepper: To taste.
• Paprika & Nutmeg: ¼ teaspoon paprika and a pinch of nutmeg add depth and warmth.

How to Make Creamed Spinach

1. Wilt the spinach. Heat olive oil in a saucepan or large skillet over medium-high heat. Add baby spinach and cook 1–2 minutes, stirring, until wilted. Work in batches if needed so the leaves cook evenly. Transfer wilted spinach to a cutting board, let cool briefly, and chop. Set aside. Wipe out the pan.
2. Melt butter and soften the onion. Return the pan to medium heat, add the butter and melt. Add the diced onion and cook about 2 minutes until softened.
3. Make a roux and add milk. Sprinkle the flour over the onions and cook, whisking, 1–2 minutes to remove the raw flour taste. Slowly pour in the milk while whisking until the sauce is smooth and begins to thicken. Stir in salt, pepper, paprika, and nutmeg.
4. Simmer and combine with spinach. Reduce heat to low and simmer the sauce 4–5 minutes, whisking frequently. Add the chopped spinach and fold it into the sauce, cooking another 4–5 minutes until fully incorporated and the sauce is thick.
5. Finish and serve. Remove from heat, taste and adjust seasoning, then transfer to a serving dish. Serve hot alongside steaks, roasted pork, or chicken.

Tips for Success

• Don’t skip the nutmeg: A small pinch brightens the cream sauce and enhances the spinach’s flavor.
• Pick baby spinach: The tender leaves blend better with the sauce. If using mature spinach, chop it well after wilting to remove large stems and make it easier to eat.
• Milk substitutions: For a richer texture use half-and-half. For a dairy-free option, use unsweetened almond, cashew, soy, or oat milk.

What Goes with Creamed Spinach?

• Steak: Classic pairings include ribeye, flank steak, or steak bites — creamed spinach is a traditional steakhouse side.
• Chicken: Roasted or pan-seared chicken breasts work well with the rich sauce.
• Pork: Roasted pork loin or pork chops are excellent companions to creamy spinach.

How to Store and Reheat Leftovers

• Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• To reheat, warm over low heat in a covered skillet or saucepan, stirring until hot. You can also bake in an ovenproof dish at 350°F until heated through.

More Side Dishes to Try

• Easy Sauteed Garlic Broccolini
• Parmesan Crusted Potatoes
• Romano Beans
• Garlic Butter Roasted Asparagus

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