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Steakhouse Creamed Spinach
Tender chopped spinach folded into a velvety Parmesan cream sauce with shallots, garlic and a hint of nutmeg, just like a classic steakhouse side.
- Classic steakhouse favorite
- Rich, velvety cream sauce
- Ready in 35 minutes
Creamed spinach is the steakhouse side dish that often steals the show from the steak. Our version starts with fresh spinach wilted and squeezed very dry, so the sauce stays thick and creamy instead of watery. A simple roux-thickened cream sauce with a little cream cheese gives it that luscious, clingy texture. A pinch of nutmeg is the classic touch that makes it taste just right.
Instructions
Heat 1/4 cup water in a large pot over medium-high heat. Add the spinach in batches, tossing with tongs, for 3 to 4 minutes, until all of it is wilted.
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