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overhead picture of creamed spinach cooking in a large skillet.
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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 Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: best creamed spinach recipe, easy creamed spinach
Servings: 8
Calories: 182kcal



  • 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.


  • 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.


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