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Serve a steakhouse classic right from your kitchen with my Steakhouse Creamed Spinach Recipe! This creamy spinach dish, perfect with steak, is made with simple ingredients and can even be prepared with frozen spinach. Ready in just 20 minutes!
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Creamed Spinach Recipe
I admit it: even as a notorious lover of steak, there are days when I'll sit down at a steakhouse for dinner and immediately devour all the sides first. Piping hot mashed potatoes, luscious mac and cheese, perfectly caramelized onions, and my favorite of them all: steakhouse creamed spinach.
Honestly, when isn't creamed spinach the star of the show? It's ideal as a side for steak, blends seamlessly into sauces and soups, tastes great the next day on toast or breakfast polenta, and best of all, kids love it! It's an effortless way to get kids to eat their greens!
Plus, you don't even need fresh spinach to make this recipe for creamed spinach. Creamed spinach with frozen spinach tastes just as amazing as fresh, and comes together in no time! Serve it to your family, and I promise, you'll be adding this one to the recipe book!
Creamed Spinach Ingredients
- Unsalted butter
- Flour
- Garlic
- Milk
- Baby spinach fresh or frozen
- Balsamic vinegar
- Salt and pepper
How to Cook Creamed Spinach
- Set a saucepan over medium heat, and add butter. Melt, then add in the flour and mix until well blended. Cook the flour and butter mixture until golden brown and bubbly, about 5 minutes.
- Add in the minced garlic and stir with a wooden spoon until aromatic, one more minute.
- Slowly pour in the milk, whisking constantly. Keep whisking frequently as it cooks, another 5 minutes.
- In a large saucepan or skillet, melt the remaining butter. Add in the spinach in handfuls until it wilts enough to all fit in the pan, then cook about 4-5 minutes or until all wilted. Aim for wilted, not soggy.
- Season the cream sauce with salt and pepper, then add in the spinach and balsamic vinegar. Stir gently to combine.
- Serve, and enjoy!
Creamed Spinach from Frozen Instructions
To prepare creamed spinach with frozen spinach, gently thaw it by placing the bag in cold water or microwaving it in a microwave-safe dish for 4-5 minutes on High. Always drain before adding to the sauce!
Recipe for Creamed Spinach Tips
- Save the leftovers to use in soups, sauces, and more. Top toast with it, use it to bulk up a thin soup, or add it to the sauce of a stovetop dish!
- Avoid adding all the spinach to the pan at once. Instead, add it gradually; it will cook down quickly and with less hassle.
- You can use fresh or frozen spinach for this creamed spinach recipe! If you're using frozen, thaw it and drain it well before adding it to the sauce.
- Make sure not to cook the spinach too long. Cook them until wilted, not wet and soggy.
- You can use less or more of the sauce depending on how saucy you like your creamed spinach.
- Creamed spinach works well as a topping for burgers, too!
Creamy Spinach Variations
- Substitute the vinegar with a pinch of nutmeg for an autumn-flavored side dish, ideal for Thanksgiving!
- For a bit of extra spice, add a pinch of cayenne or red pepper flakes and extra pepper.
- Extra picky eaters will enjoy this dish with cheese! I recommend cream cheese, mozzarella, or Parmesan cheese. These melty cheeses make for an even richer sauce.
- Chop up and add in canned artichoke hearts for a side dish reminiscent of artichoke dip!
Creamed Spinach Recipes FAQ
Despite the name, creamed spinach isn't made with heavy cream! Instead it's made from blanching spinach and adding it to a simple bechamel sauce made from butter, milk, and flour. Seasonings such as balsamic vinegar and nutmeg can then be added for flavor, or a sprinkle of your favorite cheese.
Creamed spinach will last 3 days in the fridge, and freezes poorly. I recommend using it up quickly and popping any leftovers into soup or the next cream sauce you serve! You can even serve it on top of your favorites steaks, mashed potatoes, and more. It serves as a delicious, easy thickener and topping.
Bitter spinach comes from an acid stored in the larger, older spinach leaves. To avoid this taste, always use baby spinach! The lighter, more tender leaves will not only soften up more easily, but won't have that bitter aftertaste.
Sides for Steak
- Steakhouse Baked Potatoes
- Roasted Steak Fries
- Steakhouse Sauteed Mushrooms
- Steak Mashed Potatoes
- Steakhouse Mac and Cheese
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📋 Recipe
Steakhouse Creamed Spinach
Equipment
- Medium saucepan
- Large saucepan
- Wooden spoon
- Whisk
Ingredients
- 1 stick Unsalted butter
- 8 teaspoons Flour
- 3 cloves Garlic finely chopped
- 2 cups Milk
- 20 oz Baby spinach fresh or frozen
- 1 teaspoon Balsamic vinegar
- Salt and pepper to taste
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Set a saucepan over medium heat, and add 4 tablespoons of butter. Melt, then add in the flour and mix until well blended.1 stick Unsalted butter, 8 teaspoons Flour
- Cook the flour and butter mixture until golden brown and bubbly, about 5 minutes.
- Add in the minced garlic and stir with a wooden spoon until aromatic, one more minute.3 cloves Garlic
- Slowly pour in the milk, whisking constantly. Keep whisking frequently as it cooks, another 5 minutes.2 cups Milk
- In a large saucepan or skillet, melt the remaining butter. Add in the spinach in handfuls until it wilts enough to all fit in the pan, then cook about 4-5 minutes or until all wilted. Aim for wilted, not soggy.20 oz Baby spinach
- Season the cream sauce with salt and pepper, then add in the spinach and balsamic vinegar. Stir gently to combine.1 teaspoon Balsamic vinegar, Salt and pepper
- Serve, and enjoy!
Video
Notes
-
- Save the leftovers to use in soups, sauces, and more. Top toast with it, use it to bulk up a thin soup, or add it to the sauce of a stovetop dish!
-
- Avoid adding all the spinach to the pan at once. Instead, add it gradually; it will cook down quickly and with less hassle.
-
- You can use fresh or frozen spinach for this creamed spinach recipe! If you're using frozen, thaw it and drain it well before adding it to the sauce.
-
- Make sure not to cook the spinach too long. Cook them until wilted, not wet and soggy.
-
- You can use less or more of the sauce depending on how saucy you like your creamed spinach.
Nutrition
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