Steakhouse Creamed Spinach
Creamed Spinach is a creamy, gourmet side dish prepared with buttery wilted spinach in a homemade velvety butter sauce.
Servings: 8
Calories: 182kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound baby spinach
- 8 tablespoons unsalted butter
- ¼ cup finely diced yellow onion
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon sweet paprika
- 1 pinch ground nutmeg
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