Amazing 1 Creamed Spinach Steakside Joy

When I think about the ultimate comfort food, it’s never the main course—it’s the side dish that makes the meal feel special! You know, the dish that makes everyone at the table stop talking for a minute just to savor what they’re eating? That’s exactly what this recipe for the richest, most velvety **creamed spinach** does. Trust me, this is the only recipe you’ll ever need for that classic steakhouse side dish. My grandmother always said that greens shouldn’t be a chore; when you feed your family, you should use ingredients that make them feel loved. This dish, packed with cream and cheese, absolutely screams love, and I’ve made it countless times for holiday dinners! We all start somewhere in the kitchen, and learning to make something decadent like this is a great step toward filling your table with joy, just like I learned from watching my own family over at my own kitchen origins.

Why This Creamed Spinach Recipe is a Classic Steakhouse Side

There’s a reason this creamy greens recipe shows up on every fancy steakhouse menu, and it’s not just because it’s delicious—it’s because it’s reliable! When you follow these steps, you get that perfect restaurant-quality side dish every single time. I want you to feel confident bringing this indulgence to your own table, whether it’s a random Tuesday or a big holiday event. You can find more great sides over at my side dish category when you need inspiration!

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Achieving Velvety Creamy Greens Texture

The secret to avoiding sad, watery spinach lies entirely in the sauce, my friend. We start with a little flour mixed into the butter and aromatics—that’s our roux base! This thickens the milk perfectly. But the real magic that keeps everything luscious and stops it from separating later? It’s the cream cheese. It melts down into the sauce, adding incredible body and preventing that watery mess you sometimes get. It just makes the texture unbeatable.

Simple Ingredients for Indulgent Creamed Spinach

You might think a dish this rich requires a massive shopping list, but I promise it doesn’t! We’re using simple pantry items like milk, butter, and that powerhouse cream cheese. We skip the complicated stuff. This recipe proves that you don’t need a professional kitchen to create something that tastes completely over-the-top amazing. That’s my goal here: maximum flavor, minimum fuss!

Gathering Ingredients for Perfect Creamed Spinach

Alright, let’s look at what you need to gather up! I always lay everything out on the counter before I start—we call that ‘mise en place,’ but for us, it just means we don’t panic halfway through when we realize we forgot the nutmeg! For this wonderful dish, you’ll need your fresh spinach, the wonderful duo of butter and cream for richness, some chopped onion and garlic for scent, and then the magic trio: flour, milk, and cream cheese to build that spectacular sauce. Grab your salt, pepper, and that tiny pinch of nutmeg; trust me, that nutmeg is crucial! Seeing it all laid out makes the cooking process feel so much calmer.

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Ingredient Notes and Substitutions for Creamed Spinach

When it comes to the greens, you can absolutely use frozen spinach if that’s what you have on hand. Seriously, I pull them out of the freezer when I’m scrambling for a weeknight meal. BUT, and this isn’t a suggestion, it’s a command: you must thaw it completely and squeeze every single drop of water out. If you skip that, you’ll end up with soupy *creamed spinach*, and nobody wants that on the dinner table!

If you don’t have cream cheese, I’ve had success using an equal amount of creamy mascarpone. It lends a slightly sweeter, less tangy richness, but it absolutely works to give you that luxurious body. Also, don’t substitute the butter with oil here; butter is essential for the flavor of this classic steakhouse side. It just coats everything beautifully.

If you’re planning ahead, remember that the prep time here is mostly devoted to that squeezing ritual, so budget an extra five minutes for drying if you’re using anything other than fresh!

Step-by-Step Instructions for Classic Creamed Spinach

Okay, this is where the magic happens! If you followed the ingredient prep, then the cooking part is actually super fast. Seriously, once you start, you’ll have this incredible side dish ready in about 20 minutes. I always find that when I’m cooking a big meal, having a quick side like this helps immensely. For more fast and reliable recipes, go check out my cooking blog!

Preparing the Spinach Base for Creamed Spinach

First things first: we have to deal with all that beautiful but watery spinach. If you’re using fresh, you’re going to blanch it super quickly—just one minute in boiling water, then immediately dunk it into an ice bath. This keeps the color bright green, which I love! Once it’s cool enough to handle, it’s time for the most important step of the whole recipe: drying it out. I mean aggressively squeeze it. Use a clean kitchen towel or even a few layers of paper towels and wring out every last drop of moisture. I know it seems intense, but trust me, water is the enemy of creamy goodness here. Once it’s dry, give it a rough chop.

Building the Creamy Sauce Base

Now, grab your biggest skillet. Melt that butter over medium heat. Toss in your onion and let it soften up until it’s translucent—about five minutes. Don’t rush this; that onion adds so much depth! Next, add the garlic for just 60 seconds until you can really smell it. Now, here’s the crucial part for texture: sprinkle the flour over the veggies and stir constantly for a full minute. We have to cook out that raw flour taste, or your sauce will taste pasty. Once that minute is up, slowly whisk in your milk—a little at a time—to prevent lumps. Keep stirring until it thickens nicely. Then, turn the heat down low, drop in the cream cheese cubes, and stir until everything melts into a smooth, gorgeous blanket of cream! We finish it by stirring in the seasonings before mixing in all that dried-out spinach until it’s perfectly coated.

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Tips for Success When Making Creamed Spinach

I truly want you to nail this! We’ve all had kitchen mishaps, I certainly have my share, usually when I’m trying to rush dinner after a long day focusing on marketing plans. But for this classic steakhouse side, a few little tricks will make all the difference between a decent side dish and something absolutely show-stopping.

• If your sauce ends up with small lumps—oops!—don’t panic. Just pull the skillet off the heat for 30 seconds, and whisk vigorously. Sometimes the heat is just a *little* too high. If that fails, you can very carefully use an immersion blender for just a quick pulse right at the end. But honestly, stirring patiently usually wins out.
• Nutmeg is your friend here, but don’t overdo it! We only need a tiny whisper—about a quarter teaspoon. It doesn’t make the dish taste like a dessert; it just deepens the savory notes of the cream and balances the earthiness of the greens. It’s that little chef’s secret that elevates everything.
• If you feel like your sauce is too thick after you’ve added the spinach, don’t be afraid to add an extra splash of milk right at the end. I typically keep a half-cup of whole milk on the counter just for emergencies like this. We are aiming for luscious, not cement, remember? This is one area where I feel comfortable using shortcuts, especially if I’m trying to get dinner on the table fast.
• Taste, taste, taste! I know I say this often, but the flavor of creamed spinach really relies on seasoning. Don’t just trust the recipe measurements for salt and pepper. Taste it right before serving and see if it needs just one more tiny grind of black pepper to wake up the creaminess.

Serving Suggestions for Your Creamed Spinach Holiday Vegetable Dish

Now that you’ve created this incredible, velvety side dish, the next great question is: What do I serve it with? Honestly, once something is this decadent, it deserves a partner that can stand up to its creaminess! If you’re going for that ultimate steakhouse experience, you absolutely must pair it with a perfectly seared steak. A beautiful ribeye or even a tender filet mignon just sings next to this dish. I still remember the first time I served this alongside a gorgeous beef tenderloin for Christmas—it was the star of the show, even more than the main roast!

But please don’t think this is just for fancy nights with red meat. This makes for an unbeatable holiday vegetable dish. It’s fantastic alongside a big, juicy roasted turkey or even a slow-cooked pork shoulder. If you’re having people over and bringing out the good china, this creamy greens recipe is guaranteed to be a crowd-pleaser. It feels indulgent and comforting, which is exactly what you want when you’re gathering family together, especially when the weather starts getting chilly.

Even on a weeknight, if I’m feeling a little bit sad or just need a win, I’ll make a simple baked chicken breast and serve it with a big scoop of this *creamed spinach* and maybe some crusty bread to sop up every last bit of sauce. Seriously, don’t let good sauce go to waste! It’s so satisfying to eat greens this way; it takes all the guilt out of the indulgence.

Storage and Reheating Creamed Spinach

I know, I know, this rich *creamed spinach* is so good that you might almost want to eat it all in one sitting! But leftovers happen, especially when you make a big batch for a holiday gathering. The good news is that this stays delicious for a few days, and it reheats surprisingly well, provided you know the tricks!

When saving leftovers, I always transfer the spinach into an airtight container. Don’t leave it in the skillet—it can absorb off-flavors! You can safely keep this creamy greens recipe in the fridge for up to three days. If you’re doing serious meal planning, this stores really nicely alongside main courses.

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Now, for reheating—this is where we need to be gentle because the sauce might look a little separated or tight when it comes out of the fridge. That’s normal! The fats tighten up when cold. Do NOT blast this in the microwave on high! That’s a recipe for disaster where the cream separates and looks oily.

Instead, transfer the leftovers to a small saucepan over very low heat. Add just a splash—maybe a tablespoon or two—of extra milk or heavy cream. Stir constantly and gently until everything comes back together and it’s heated through. If you skip that extra liquid, the sauce will be too thick and might break. That gentle warming process lets the flour and dairy emulsify again, bringing back that perfect, velvety consistency we worked so hard to create in the original recipe!

If you must use the microwave, use 50% power in short 30-second bursts, stirring well between each burst, and always add that little bit of extra liquid before you start heating.

Frequently Asked Questions About Creamed Spinach

I get so many questions about making this dish perfect, and you know I love sharing little kitchen secrets that make cooking less stressful! These are some of the things I hear most often when people make my creamed spinach recipe for the first time. Feel free to drop your own questions in the comments below if you still have them post-cooking!

Can I use frozen spinach instead of fresh for this creamed spinach recipe?

Oh yes, you absolutely can! My schedule sometimes requires me to grab the easy option, and frozen spinach works totally fine here. However, I cannot stress this enough: if you use frozen, you have to be relentless about squeezing out the water. Thaw it completely first—I usually let it warm up in a colander for a bit—and then you have to take your kitchen towel and squeeze, squeeze, squeeze until you think you can’t squeeze anymore. Then squeeze one more time! Excess water is the main reason this dish turns soupy, so don’t cheat that step, please!

What main dishes pair best with this classic steakhouse side?

If you’re serving this luscious dish, you need something robust to match its richness! As I mentioned before, this is the perfect classic steakhouse side, so perfectly seared ribeyes, prime rib, or even simple grilled sirloin are incredible partners. But don’t limit yourself! Since this is such a wonderful, rich option, it’s amazing alongside a holiday turkey or ham as well. If you are looking for beef inspiration, you might want to check out my favorite roast recipe for complete menu planning!

Honestly, because it’s so flavorful, it works with almost any simple protein. If you serve this with just a baked chicken breast, it instantly feels like a five-star meal. It makes any weeknight dinner feel a little more special!

Estimated Nutritional Data for Creamed Spinach

Because I’m a home cook and not a lab technician, these numbers are always my best estimate based on the ingredients I put into the recipe—especially since the exact fat content can change depending on the brand of cream cheese I grab! For me, knowing the general breakdown is more important than having it precise to the decimal point, especially for rich comfort food like this **creamed spinach recipe**.

This breakdown is based on dividing the recipe into 6 generous servings. Keep in mind that if you have smaller eaters at your table, these numbers will be slightly lower per person. It’s definitely a richer side, so a little serving goes a long way!

• Serving Size: 1 serving
• Calories: 250
• Fat: 20g (Watch that Saturated Fat at 12g!)
• Carbohydrates: 10g (Fiber is 4g, which is great for greens!)
• Protein: 9g
• Sodium: Around 250mg (Remember to adjust your added salt based on how salty your cream cheese is!)

This data just confirms what we already know: this side delivers on creaminess and satisfaction! It’s a little indulgent, yes, but it’s packed with good nutrients from the spinach to balance out all that cozy, creamy goodness. It’s why I always feel good serving this even when I’m trying to keep my healthy **meal planning** on track—it’s worth the occasional richer side!

Share Your Creamed Spinach Success

Wow, I really hope you enjoyed making this incredibly rich and satisfying *creamed spinach*! Seriously, tasting that velvety texture for the first time is such a great culinary moment. Now that you’ve brought that classic steakhouse side to your own dinner table, I would absolutely love to hear about it!

Did you try it out for a big holiday meal, maybe alongside a turkey, or did you just whip it up for a fancy Tuesday night? Head over to my contact page to send me a quick note or leave a star rating right below this recipe. Nothing makes my day more than hearing that one of my tried-and-true recipes brought some joy and deliciousness to your kitchen.

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Let me know what you thought, and most importantly, what you decided to pair it with! Did you go for steak, or did you try it with a roast? Remember, every time you make something delicious for your family, you’re continuing that tradition of love that started in my grandma’s kitchen. Happy cooking, and I hope to see your comments soon!

Classic Steakhouse Creamed Spinach

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Make rich, velvety creamed spinach, a classic steakhouse side dish, using simple ingredients for a comforting vegetable serving.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 lbs fresh spinach, washed well
• 4 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 ounces cream cheese, cut into cubes
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste

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Instructions

1. If using fresh spinach, blanch it quickly in boiling water for 1 minute, then immediately transfer it to an ice bath to stop cooking. Squeeze the spinach very dry using a clean kitchen towel or paper towels. Chop the dried spinach coarsely.
2. In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1 minute to cook out the raw flour taste.
5. Gradually whisk in the milk until the mixture is smooth. Cook, stirring often, until the sauce thickens slightly, about 3 minutes.
6. Stir in the heavy cream and cubed cream cheese. Continue stirring until the cream cheese is fully melted and the sauce is smooth.
7. Stir in the nutmeg, salt, and pepper.
8. Add the chopped, dried spinach to the sauce. Stir gently until the spinach is heated through and fully coated in the cream sauce.
9. Taste and adjust seasoning before serving hot.

Notes

• Squeeze as much water out of the spinach as possible after blanching; this prevents a watery final dish.
• For a smoother sauce, you can use a whisk instead of a spoon when adding the milk.
• If you are planning meals for the week, this recipe pairs well with meal planning strategies for easy weeknight dinners.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5
• Sodium: 250
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 10
• Fiber: 4
• Protein: 9
• Cholesterol: 60