Steakhouse Creamed Spinach

4.72 from 7 votes
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This gourmet Steakhouse Creamed Spinach is a classic dish with a creamy flavor and texture, and it’s really easy to make! Boldly flavored, perfectly cooked spinach served up in a rich, velvety sauce that you can quickly whip up in just one skillet.

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overhead picture of creamed spinach cooking in a large skillet

Easy Creamed Spinach Recipe

If you think of creamed spinach and envision mushy greens floating in a watery sauce, well, you will have to try to erase that thought because what we’re making today is a totally different (and amazing) side dish that’s super-beloved in steakhouses everywhere. That’s right, real creamed spinach, the kind with a bold flavor, thick and creamy sauce, and vibrant baby spinach leaves. The luscious texture and taste of perfectly wilted spinach in its dreamy, melty, wonderfully flavored sauce can almost outshine the entree for me!

Stirring creamed spinach with a large spoon.

Creamed Spinach Ingredients

  • Olive Oil: For wilting the spinach. You don’t need much—just about a tablespoon of oil will do it.
  • Baby Spinach: You’ll need one pound of baby spinach for this dish; spinach cooks down quite a bit!
  • Butter: I use a whole stick (8 tablespoons) of unsalted butter here. If you use salted butter, you may need to reduce the salt in the recipe. 
  • Onion: Finely dice up about ¼ cup of yellow onion. Sweet or white onions will also work here. Just use what you have.
  • Flour: You’ll need ¼ cup all-purpose flour to make the creamy sauce.
  • Milk: This recipe uses two cups of milk; see below for tips on replacing the milk.
  • Salt and Pepper
  • Paprika and Nutmeg: Just a little bit of each adds flavor to the dish.

How to Make Creamed Spinach

  1. Wilt the Spinach. Heat the olive oil in a saucepan set over medium-high heat. Add the baby spinach to the heated oil and cook for 2 minutes or until wilted, stirring frequently. I advise cooking the spinach in 3 batches – I have yet to find a skillet that can hold up 1 pound of spinach and cook it evenly, all at once. Then, transfer the cooked spinach to a cutting board; once it is cool enough to handle, chop it up. Set aside. Wipe down the saucepan.
  2. Melt the Butter and Cook the Onions. Set the saucepan back over medium heat. Add the stick of butter to the pan and melt it. Add the onion, and cook for 2 minutes or until softened. 
  3. Make the Sauce. Sprinkle the ¼ cup of flour over the onions; cook and whisk for 2 more minutes. Add the milk slowly while whisking until the mixture begins to boil and thicken. Whisk in salt, pepper, paprika, and nutmeg.
  4. Simmer the Sauce and the Spinach. Reduce the heat to low, and continue to cook the sauce for 5 minutes, stirring frequently. Then stir in the chopped spinach and continue to cook for 5 more minutes, stirring frequently. Sauce will be thick.
  5. Finish the Dish. Remove the saucepan from the heat. Taste for salt and pepper, and adjust accordingly. Transfer to a serving dish.

Tips for Success

  • Don’t Skip the Nutmeg: I know you might be skeptical about the nutmeg in this recipe, but don’t underestimate the special zing that nutmeg brings to creamed spinach.
  • Choose the Right Spinach: I recommend baby spinach because the leaves are small, tender, and just right for dressing up in a creamy sauce. You can use regular spinach, just make sure to give it a very thorough chop after wilting because the larger leaves and longer stems can be a bit awkward to eat.
  • Substitute Milk: You can use half-and-half if you like, or even go non-dairy with good quality almond, cashew, soy, or oat milk. 
overhead picture of creamed spinach cooking in a large skillet.

What Goes with Creamed Spinach?

served creamed spinach in a white bowl with spoon inside

How to Store and Reheat Leftovers

  • To store leftovers, place them in airtight containers or spoon them into zip-top bags. Leftover creamed spinach will keep for up to 3 days in the refrigerator and 3 months in the freezer.
  • To reheat, warm the leftovers in a covered skillet or saucepan over low heat until piping hot. You can also place leftovers into an ovenproof dish and bake at 350°F until heated through.

More Side Dishes to Try

4.72 from 7 votes

Steakhouse Creamed Spinach

Creamed Spinach is a creamy, gourmet side dish prepared with buttery wilted spinach in a homemade velvety butter sauce.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8

Ingredients 

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Instructions 

  • Heat olive oil in a saucepan or large skillet set over medium-high heat.
  • Add the spinach to the heated oil and cook for 2 minutes or until wilted, stirring frequently. Remove from heat and transfer the spinach to a cutting board; once it is cool enough to handle, chop it up. Set aside.
  • Wipe down the saucepan and set it over medium heat.
  • Add butter to the pan and melt it. Swirl around from time to time to melt nicely and prevent from browning.
  • To the melted butter, add the onion and cook for 2 minutes or until just softened. Sprinkle the flour over the onions; cook and whisk for 2 more minutes or until lightly browned.
  • Add the milk in a slow stream while whisking; whisk until completely combined, and the mixture begins to boil and slightly thicken. Whisk in salt, pepper, paprika, and nutmeg. Reduce heat to low and continue to cook for 5 minutes, whisking frequently.
  • Add the chopped spinach to the pan, stir to combine, and continue to cook for 5 more minutes, stirring frequently, folding in the spinach as you stir. You want to mix and stir to combine the spinach with the sauce completely.
  • Remove from heat. Taste for salt and pepper, and adjust accordingly.
  • Serve.

Notes

  • Spinach: I recommend baby spinach because the leaves are small, tender, and easier to eat. You can, however, use regular spinach, too. Also,  I suggest cooking the spinach in 3 batches so it fits comfortably in the skillet and cooks evenly. Use about a teaspoon of oil with each batch.
  • Milk: If you’d like a creamier texture, use Half-And-Half, or skip the dairy entirely and use almond, cashew, soy, or oat milk.
  • Storage: Store creamed spinach in an airtight container and keep it in the fridge for 3 days or in the freezer for 3 months.

Nutrition

Calories: 182kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 215mg | Potassium: 423mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5766IU | Vitamin C: 16mg | Calcium: 137mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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14 Comments

  1. Catalina says:

    5 stars
    My whole family, my kid too go crazy over creamed spinach! I would like to try your recipe tomorrow!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! 🙂

  2. Jacque Hastert says:

    5 stars
    Spinach is one of my favorite veggies! I have never had creamed spinach though. I will have to try this and serve it alongside a nice tender steak.

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! 🙂

  3. Beth says:

    5 stars
    This looks so delicious and tasty! I can’t wait to give this a try! My family is going to love this!

    1. Katerina Petrovska says:

      Thank YOU! I hope you and your family enjoy it! 🙂

  4. Gertraud C Davis says:

    4 stars
    Nice recipe, but please, please note the “pinch” of nutmeg. Use too much and you will spoil a very nice dish. I like to stir in a little bit of cream cheese at the end. Thank you for a very good recipe..

  5. Lisa says:

    5 stars
    I made this tonight and it’s a winner! I cut the flour and milk in half and added two cloves of garlic. I also stirred in 2 oz of cream cheese at the end. Very delicious and plenty of sauce. Thank you for the recipe.

    1. Katerina Petrovska says:

      That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

  6. Leeann says:

    5 stars
    Made this creamed spinach last week and it was EXCELLENT, Exactly how I remember it from steak houses. Easier to prepare than I expected . I haven’t had creamed spinach in so long and now I can’t stop thinking about it. I’m making more today

    1. Katerina Petrovska says:

      That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂

  7. James says:

    4 stars
    4 stars because i think it would be incomplete on its own, but on the right track.
    I added garlic after the onion was cooked, but before the flour went in.
    Added fresh grated Parmesan when adding the seasonings (a mixture of guyere and parm would be delicious too). Watch the salt, though if using parm and/or guyere as it adds saltiness.
    Overall, great…just needs those tweaks, IMO
    Also, works fine with 2% IMO

  8. Geoff Walker says:

    i really enjoy your recipe but wont come back to your website because of the damn “print pop-up” that is nothing more than a tricky way to get me to change my browser. I would even be willing to pay for your recipes but I think you cheapen your great recipes / ideas by continually trying to have me hit the “print” button…too bad you have great product photos and simple instructions.

    1. Katerina says:

      Hi!
      I am not sure what pop-up that is. I don’t have pop-ups on my website. If you can, or if you are willing, please send me a screenshot of what you are saying so I can take care of it. Email it to me at katerina@easyweeknightrecipes.com
      I have just checked three different browsers on desktop and two browsers on mobile, and I do not see a print popup.. or any kind of popup for that matter.
      Thank you!