Tender leaves of spinach are sauteed with onion and garlic then added to a Parmesan cheese sauce in this mouthwatering ‘steakhouse’ version of creamed spinach. This easy-to-make-recipe uses just a few simple ingredients to create an unforgettable side perfect for serving with most any meal. Chock full of fresh spinach this delicious dish will have your family gobbling up the greens and begging for more.
Creamed spinach is by no means anything new, but has been brought into the spotlight in recent years by restaurants such as Ruth’s Chris Steak House and Boston Market. It’s interesting to me to see people get excited when they discover this dish as if it’s a recent invention, I guess the popularity of eating greens for a healthy diet certainly has helped its rebirth. My grandmother would serve a version of this dish that she baked in the oven and then topped with slices of hard boiled eggs which I was very fond of, and my mother would poach eggs in a skillet of creamed spinach, which was equally delicious. Maybe that is part of the reason I enjoy this dish so much, although being a huge fan of spinach, any way it is served is more than fine by me.
Spinach drastically reduces when its cooked so I like to start with plenty. It is kind of funny but if you were to put a half of a pound of fresh spinach in front of many people they probably would consider it too much, but that same spinach cooked becomes only a few tablespoons. I started with two pounds of fresh leaves for this dish which made about four 6 ounce servings.
I remove the stems and pick out any discolored or exceptionally thick leaves, then chiffonade the spinach. I think cutting the leaves makes the dish a bit nicer than having stringy parts and pieces, however it is not absolutely necessary to remove the stems or cut the leaves if you prefer a more rustic dish. I also like to mince the onion and garlic so they cook at the same rate. I add nutmeg to this dish as there is something about the nutty flavor that perfectly complements the flavor of spinach. I will suggest to go easy on the nutmeg as it is a rather strong spice and it is used here only for a bit of background enhancement. I do use a bit of grated Parmesan cheese in this recipe so I am careful not to add any extra salt to the dish. In the interest of reducing calories you can always skip the cheese, just adjust the salt accordingly if you do.
This creamed spinach definitely goes on our list of favorite steakhouse side dishes along with our Grilled Blue Cheese & Bacon Stuffed Onion , Corn Souffle , and Colcannon. Be sure to give these delicious recipes a try if you haven’t already.
Tender leaves of spinach are sauteed with onion and garlic then added to a Parmesan cheese sauce in this mouthwatering 'steakhouse' version of creamed spinach.
- 2 tablespoon olive oil
- 1/2 cup white onion fine diced
- 3 cloves garlic fine diced
- 2 pounds fresh spinach stems removed and chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup whole milk plus more to thin if necessary
- 1/2 teaspooon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon mustard powder
- 3-4 dashes hot sauce
- 1/8 teaspoon fresh ground nutmeg
- 1/4 cup parmesan cheese grated
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Heat a large skillet over medium-high heat. Add olive oil and sautee onion and garlic until translucent. Add spinach a few handfuls at a time and cook until completely wilted to remove moisture. Remove from heat.
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In a 2-quart sauce pan make a thick Bechamel or Basic White Sauce. Melt butter over medium heat. Watch carefully not not scorch or burn the butter. Add flour and stir. Mixture will be thick. Cook for about 5 minutes stirring often being careful not to scorch or burn the roux. Whisk in milk and bring to a boil to thicken.
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Add spices and cheese to the thickened white sauce. Stir well to combine. Add cooked spinach to the white sauce and stir to combine. Th spinach onion mixture will bring some moisture so cook for a few minutes to determine if thinning is necessary. It sauce is too thick add more milk returning mixture to the point of almost boiling to thicken. Season with salt and pepper to taste.
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Serve hot and enjoy!
Frozen spinach can be used for the recipe. Be sure to completely thaw the spinach and remove as much excess water as possible. A potato ricer works well to press the water out. If using frozen spinach use about half as much for this recipe.
Creamed spinach can also be prepared as a casserole and baked in the oven. Top with additional cheese and bake at 350 for about 20 minutes or until top is golden. Sliced hard-boiled eggs make a delicious garnish.
Poach eggs in a skillet of creamed spinach for a tasty breakfast alternative.