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creamed spinach

Steakhouse Creamed Spinach

A rich, garlicky, and silky steakhouse-style side dish made with tender spinach and a creamy béchamel sauce.
Easily adaptable with simple substitutions like milk, cream, or frozen spinach, and customizable with cheese, bacon, or nuts for extra flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Side Dish
Cuisine: American
Calories: 393
Ingredients Method

Ingredients
  

  • 1 lb fresh spinach baby spinach preferred
  • 1 cup half-and-half or whole milk / cream – see notes
  • 3 tablespoons unsalted butter
  • 1.5 tablespoons all-purpose flour
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic minced
  • 1/16 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper optional
  • Kosher salt and freshly ground black pepper to taste

Method
 

  1. Blanch spinach in boiling water 30–40 seconds, then cool in ice water and drain.
  2. Squeeze out excess water and roughly chop if desired.
  3. Melt butter in a skillet, sauté onions with salt and pepper until soft.
  4. Add garlic and cook 1 minute until fragrant.
  5. Stir in flour and cook 1 minute.
  6. Gradually whisk in half-and-half, season with nutmeg, cayenne, salt, and pepper, and simmer until thickened.
  7. Stir in spinach until evenly coated; thin with milk if needed.
  8. Adjust seasoning and serve warm alongside your main dish.