Steakhouse & Grill · Free recipe
Steakhouse Creamed Spinach
Velvety, rich creamed spinach with a hint of nutmeg and parmesan. The quintessential steakhouse side that turns a plate of greens into comfort food.
Step 1
Place the thawed spinach in a clean kitchen towel or several layers of paper towel and squeeze hard over the sink to wring out as much water as possible. Wet spinach makes watery sauce, so squeeze until barely any liquid comes out.
Step 2
Melt the butter in a 10-inch skillet or saucepan over medium heat.
Step 3
Add the diced onion and cook for 4 minutes, stirring, until soft and translucent.
Step 4
Add the minced garlic and cook 1 minute more until fragrant.
Step 5
Sprinkle the flour over the onions and stir constantly for 1.5 minutes to cook out the raw flour taste; the mixture will look like wet sand.
Step 6
Slowly pour in the milk while whisking constantly to prevent lumps, then pour in the cream and keep whisking.
Step 7
Continue cooking and whisking for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 8
Stir in the parmesan, nutmeg, salt, and pepper until the cheese melts smoothly.
Step 9
Add the squeezed spinach and stir to break it up and coat it fully in the sauce.
Step 10
Cook for 3 to 4 minutes more until everything is hot and bubbling and the mixture is thick and creamy.
Step 11
Taste and adjust salt and pepper, then serve hot.
Tips from the test kitchen
- Squeezing the spinach truly dry is the difference between creamy and soupy.
- For extra richness, stir in an ounce of cream cheese at the end.
