Steakhouse Creamed Spinach
Classic steakhouse creamed spinach: tender spinach folded into a garlic and shallot cream sauce with Parmesan and a pinch of nutmeg. Serves 4 to 6.
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No steakhouse menu is complete without creamed spinach, and it is easy to make at home. Fresh spinach is wilted, squeezed dry and chopped, then stirred into a quick cream sauce built on butter, shallot and garlic.
Parmesan adds savory depth and a little nutmeg gives the traditional flavor. It goes with any steak or roast, and it reheats well, so you can make it ahead for a holiday dinner.
Ingredients
- 2 pounds fresh spinach, tough stems removed (or 2 packages, 10 ounces each, frozen chopped spinach, thawed)
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
- Wilt the spinach. If using fresh spinach, cook it in batches in a large pot with the water still clinging to the leaves, stirring, until wilted, 2 to 3 minutes per batch.
- Squeeze dry. Let the spinach cool slightly, then squeeze out as much liquid as possible with your hands or in a clean towel. Chop it. If using frozen spinach, simply squeeze it dry.
- Cook the aromatics. Melt the butter in a large skillet over medium heat. Add the shallot and cook until soft, about 2 minutes, then the garlic for 30 seconds.
- Make the sauce. Stir in the flour and cook for 1 minute. Slowly whisk in the milk and cream and simmer, stirring, until thickened, 2 to 3 minutes.
- Combine. Stir in the Parmesan and nutmeg, then the spinach. Cook, stirring, until hot. Season with salt and pepper and serve.
Tips
- Squeezing the spinach thoroughly is the key step; leftover water makes the sauce thin.
- For a gratin, spread it in a baking dish, top with more Parmesan and broil until browned.
- Reheat gently with a splash of milk.
Questions about this recipe
- Can I use frozen spinach for creamed spinach?
- Yes. Two 10-ounce packages of frozen chopped spinach, thawed and squeezed dry, replace 2 pounds of fresh.
- Can I make creamed spinach ahead?
- Yes. Refrigerate it for up to 2 days and reheat gently over low heat with a little milk.
- Why is my creamed spinach watery?
- The spinach was not squeezed dry enough. Wring it out firmly in a towel before adding it to the sauce.
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