The Ultimate Steakhouse Creamed Spinach Recipe: Rich, Creamy & Irresistibly Cheesy
Prepare to elevate your dinner experience with a truly decadent side dish: the ultimate creamed spinach. This recipe captures the luxurious, rich, and intensely flavorful essence of a classic steakhouse offering, right in your own kitchen. Crafted with a harmonious blend of aromatic shallots, pungent garlic, velvety butter, and luscious heavy cream, it creates a cheesy sauce that transforms humble spinach into a tender, savory masterpiece. Perfect for pairing with a juicy steak or as a standout side for any gourmet meal, this creamed spinach is guaranteed to impress.
Why This Creamed Spinach Recipe Stands Out
This creamed spinach recipe isn’t just good; it’s absolutely divine and incredibly easy to make. What sets it apart is the thoughtful combination of fresh ingredients and a simple, yet effective, cooking method that yields maximum flavor. The foundation of the dish begins with sautéing delicate shallots and pungent garlic in melted butter, creating an aromatic base that infuses the entire dish with depth. Then, a generous amount of heavy cream and grated Parmesan cheese are whisked in, forming a rich, velvety sauce that clings to every leaf of spinach.
Unlike many recipes that can leave spinach watery or bland, this method ensures the spinach is tenderly wilted and thoroughly coated in the creamy, cheesy goodness. The addition of a cornstarch slurry at the end guarantees a perfectly thick, spoon-coating consistency, ensuring that every bite is as luxurious as those found in upscale steakhouses. This side dish is not merely an accompaniment; it’s a star in its own right, transforming a simple vegetable into a memorable culinary experience. Serve it with a juicy bacon-wrapped filet mignon or a perfectly seared cast iron ribeye for a complete, mouth-watering meal that rivals any fine dining establishment!
Key Ingredients for Unforgettable Creamed Spinach
Crafting the perfect creamed spinach requires a selection of fresh, high-quality ingredients that work in harmony to create its signature rich and savory profile. Here’s a look at what you’ll need, along with tips for ingredient selection and possible substitutions. You’ll find all precise measurements and detailed instructions in the printable recipe card at the very end of this post.
Ingredient Spotlight & Expert Substitutions
- SPINACH: Fresh spinach is key for the best texture and vibrant flavor in this recipe. Remember, spinach wilts down significantly, so don’t underestimate the quantity you’ll need. For this recipe, we recommend using approximately 16 ounces (about 2 large bags) of fresh spinach. You’ll add it to the skillet in two stages because it won’t all fit at once. If you prefer, frozen spinach can be used as a substitute, but be sure to thoroughly thaw and drain it of all excess water before adding it to the pan. This prevents a watery sauce and ensures the creamy consistency we’re aiming for.
- SHALLOTS: These provide a milder, sweeter onion flavor than regular onions, adding a delicate complexity to the dish. If shallots are unavailable, finely diced yellow onion can be used as a substitute, though the flavor will be slightly more robust.
- GARLIC: Freshly minced garlic is non-negotiable for that authentic savory depth. Avoid pre-minced garlic in a jar if possible, as the flavor isn’t quite the same.
- BUTTER: Salted butter adds richness and helps sauté the aromatics perfectly. Unsalted butter can be used, just be sure to adjust the garlic salt or add a pinch more salt to taste.
- HEAVY WHIPPING CREAM: This is the backbone of the creamy sauce. Do not substitute with lighter creams or milk, as they won’t provide the same luxurious thickness and richness.
- GARLIC SALT: A convenient way to add both salt and an extra layer of garlic flavor. If using regular salt and garlic powder separately, adjust amounts to taste.
- PARMESAN CHEESE: Freshly shredded Parmesan cheese melts smoothly and adds a salty, umami kick. Grate it yourself for the best texture and flavor. Other hard, meltable cheeses like Pecorino Romano or even a blend of Italian cheeses can be used for variations.
- CORNSTARCH SLURRY: A simple mixture of cornstarch and water is used to thicken the sauce to perfection. This ensures your creamed spinach has that luscious, spoon-coating consistency without being overly heavy.
Mastering the Art: How to Make Creamed Spinach
These step-by-step photos and instructions are designed to help you visualize each stage of making this incredible recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to the Recipe Card at the bottom of this post.
- Sauté Aromatics: Begin by melting the butter in a large deep-sided skillet or Dutch oven over medium-high heat. Once the butter is shimmering, add the minced garlic and sliced shallots. Cook for just 1-2 minutes, stirring frequently, until the shallots soften and become translucent, and the garlic is fragrant. Be careful not to brown the garlic, as it can turn bitter. This step builds the foundational flavors for your creamed spinach.
- Create the Creamy Base: Pour in the heavy whipping cream and sprinkle in the garlic salt. Whisk these ingredients together until well combined. Next, add the shredded Parmesan cheese. Continue whisking constantly until the cheese has fully melted into the cream, creating a smooth, rich, and cohesive sauce. Lower the heat slightly if needed to prevent scorching the cream.
- Wilt the Spinach: Now it’s time for the star ingredient. Add about half of the fresh spinach to the skillet. It will look like a lot, but spinach wilts down dramatically. Cook, gently turning and tossing the spinach with tongs or a spoon, until it has significantly reduced in volume and completely wilted into the creamy sauce. Once the first batch is wilted, add the remaining spinach and repeat the process, allowing it to wilt down until tender. The entire skillet should now be filled with beautifully coated, vibrant green spinach.
- Thicken the Sauce: In a small separate bowl, combine the cornstarch with water to create a smooth “slurry.” This is a crucial step for achieving that perfect, thick steakhouse consistency. Pour the cornstarch slurry into the skillet with the creamed spinach and stir thoroughly to ensure it’s evenly distributed. Reduce the heat to medium-low and allow the mixture to gently simmer, stirring occasionally, until the cream visibly thickens and coats the back of a spoon. This usually takes just a few minutes. Once thickened to your desired consistency, your luscious creamed spinach is ready to serve!
Frequently Asked Questions & Expert Tips for Creamed Spinach
Absolutely! While fresh spinach offers a slightly brighter flavor, frozen spinach is a perfectly acceptable and convenient alternative. The key to using frozen spinach successfully is to thoroughly thaw it and squeeze out as much excess water as possible. This step is crucial to prevent your creamed spinach from becoming watery. You can press it in a colander, or even wring it out in a clean kitchen towel. Keep in mind that thawed frozen spinach will wilt much quicker in the skillet, so adjust your cooking time accordingly.
Leftover creamed spinach stores beautifully. Simply transfer any unused portion into an airtight container and keep it refrigerated. It will maintain its delicious flavor and texture for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat, stirring occasionally, until it’s heated through. If it seems a little too thick after reheating, you can add a splash of milk or cream to loosen it up.
Yes, creamed spinach is an excellent make-ahead side dish, making it perfect for entertaining or holiday feasts. You can prepare the entire recipe up to a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stovetop over medium-low heat. You might need to add a tablespoon or two of milk or extra cream to restore its creamy consistency as it can thicken in the fridge.
While Parmesan is a classic choice for its sharp, salty flavor, feel free to experiment with other cheeses. Gruyere or Fontina can add a lovely nutty, slightly sweeter note and melt beautifully. A touch of cream cheese or mascarpone can also be folded in at the end for an extra layer of richness and tang. For a sharper profile, consider a blend with a little aged cheddar.
For a touch of warmth and sophistication, a tiny pinch of freshly grated nutmeg is a classic addition to creamed spinach – it truly enhances the creamy, earthy flavors. A dash of cayenne pepper or a tiny splash of hot sauce can also add a subtle kick without making it overtly spicy. Ensure you taste and adjust seasonings at the end; you might find a little more salt or garlic salt brings out the best in the dish.
Elevate Your Meal: Inspired Serving Suggestions
Creamed spinach is incredibly versatile and pairs beautifully with a wide array of main courses, truly elevating any meal. While it’s famously served alongside premium cuts of beef, its rich, savory profile complements so much more:
- Steakhouse Classics: As mentioned, it’s the perfect partner for any steak – from a perfectly seared ribeye to a tender filet mignon. Its creaminess balances the richness of the meat.
- Poultry Perfection: Serve it with roasted chicken, pan-seared duck breast, or even a simple grilled chicken for a comforting and complete meal.
- Seafood Sensation: The delicate flavors of baked salmon, pan-fried cod, or seared scallops are wonderfully enhanced by the rich spinach.
- Holiday Feast Essential: Creamed spinach makes an impressive and delicious addition to Thanksgiving, Christmas, or Easter dinner tables. It’s often a welcome change from traditional green bean casseroles.
- Comfort Food Pairings: Imagine a generous dollop next to a fluffy baked potato, crispy roasted potatoes, or even alongside macaroni and cheese for an extra dose of green goodness.
- Vegetarian Mains: It can even be a hearty component of a vegetarian meal, perhaps served alongside a portobello mushroom steak or as a filling for savory crepes.
More Irresistible Side Dish Recipes
If you’re looking to complete your meal with other fantastic accompaniments, consider these delicious side dish recipes that perfectly complement everything from weeknight dinners to special occasions:
- Classic Wedge Salad with Blue Cheese Dressing
- Quick and Flavorful Sautéed Spinach
- Perfectly Roasted Asparagus
- Creamy Au Gratin Potatoes
- Cheesy Bacon Chive Twice Baked Potatoes
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Creamed Spinach
IMPORTANT – Don’t forget to check the Frequently Asked Questions section above for helpful tips and tricks!
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Side Dish
American
8 servings
221
Amanda Davis
Ingredients
- 16 ounces fresh spinach leaves
- 1 ½ Tablespoons salted butter
- 1 Tablespoon minced garlic
- ¼ cup sliced shallots
- 1 ½ cups heavy whipping cream
- 2 teaspoons garlic salt
- ½ cup shredded parmesan cheese
- 1 Tablespoon cornstarch
- ¼ cup water
Things You’ll Need
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Large deep-sided skillet or Dutch oven
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Whisk
Chef’s Notes & Tips
- Don’t underestimate how much spinach you need. This recipe uses 2 large bags of spinach, totaling 16 ounces. The spinach is added in two steps because you won’t be able to fit it all into the skillet at once.
- Store any leftovers in an airtight container kept in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat.
- For an extra layer of flavor, consider adding a pinch of freshly grated nutmeg to the cream sauce before adding the spinach. It complements the spinach beautifully!
Instructions
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To a large deep-sided skillet over medium-high heat, add butter, minced garlic, and sliced shallots. Cook for 1-2 minutes, stirring frequently, just until the butter is melted and the shallots begin to soften and become fragrant. Be careful not to burn the garlic.
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Add the heavy whipping cream and garlic salt to the skillet. Whisk these ingredients together until well combined. Then, add the shredded Parmesan cheese. Continue to whisk until the cheese is completely melted into the cream, forming a smooth, rich sauce.
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Add half of the fresh spinach to the skillet. Cook, turning and tossing occasionally with tongs or a spoon, until the spinach has significantly reduced in volume and wilted down. Once wilted, add the remaining spinach and repeat the process until all the spinach is tender and coated in the creamy sauce.
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In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this slurry into the skillet with the creamed spinach and stir together thoroughly. Reduce the heat to medium-low and let the mixture gently simmer for a few minutes, stirring occasionally, until the cream sauce thickens and coats the back of a spoon. Serve immediately and enjoy!
Nutrition Facts
Serving: 1 serving (1 cup raw) | Calories: 221cal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 766mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6093IU | Vitamin C: 17mg | Calcium: 147mg | Iron: 2mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.