Steakhouse Creamed Spinach🥗 Side

Name: Steakhouse Creamed Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 20 oz fresh spinach (or 2 packages frozen, thawed and squeezed dry); 2 tbsp butter; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/4 tsp nutmeg; Salt and pepper to taste

Rich, velvety creamed spinach just like your favorite steakhouse makes it.

By Priya Patel, Recipe Curator

Prep: 10 minCook: 15 minServes: 4

spinach creamy steakhouse comfort-food vegetarian

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There is a reason beef remains the centerpiece of so many memorable meals — when cooked well, nothing else quite matches its richness and depth. This steakhouse creamed spinach makes the most of that potential with a recipe that balances bold seasoning with straightforward technique, delivering impressive results without requiring advanced skills.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.

Ingredients

20 oz fresh spinach (or 2 packages frozen, thawed and squeezed dry)
2 tbsp butter
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 tsp nutmeg
Salt and pepper to taste

Instructions

If using fresh spinach, wilt in batches in a large pot. Drain and squeeze out excess water. Chop roughly.
Melt butter in a saucepan over medium heat. Saute garlic 30 seconds.
Whisk in flour and cook 1 minute.
Gradually stir in heavy cream, whisking until smooth and thickened.
Add spinach and Parmesan, stirring until combined.
Season with nutmeg, salt, and pepper. Serve hot.