Rich, velvety steakhouse-style creamed spinach
Creamed Spinach
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
3 cups
Difficulty
Easy
Cost
Budget
$
Creamed Spinach
Rich, velvety steakhouse-style creamed spinach
★4.4(24)
A luxurious steakhouse-style creamed spinach with fresh spinach wilted into a rich, garlicky cream sauce with a hint of nutmeg.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Creamed spinach is the classic steakhouse side that turns humble greens into something truly indulgent. Fresh spinach wilts into a velvety cream sauce enriched with garlic and a whisper of nutmeg that rounds out the flavor beautifully.
This recipe uses fresh spinach instead of frozen for a brighter, more vibrant result. It pairs as well with a grilled steak as it does with roasted chicken or fish.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Creamed Spinach is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 1 lb fresh baby spinach
- 3/4 cup heavy cream
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 tsp ground nutmeg
- 2 oz cream cheese
Instructions
- 1
Wilt spinach in a large pot over medium heat in batches, about 3 minutes total. Squeeze out all excess water and roughly chop.
- 2
In the same pot, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- 3
Add cream cheese and stir until melted. Pour in heavy cream and bring to a gentle simmer.
- 4
Add the chopped spinach back to the pot. Stir in nutmeg, salt, and pepper. Cook for 3 minutes until thick.
- 5
Serve immediately with an extra grating of nutmeg on top.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Fresh spinachFrozen spinach (thawed and drained)
More convenient but slightly less vibrant.
Cream cheeseMascarpone
Richer and slightly sweeter.
Heavy creamHalf-and-half
Lighter but still creamy.
Tips & Storage
Pro Tips
Squeeze the spinach very dry in a clean kitchen towel — excess water makes the sauce thin.
Frozen spinach works too — thaw and squeeze dry before using.
A touch of Parmesan stirred in at the end adds umami depth.
Taste and adjust seasoning at every stage of cooking — what tastes right before cooking often needs adjustment after.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat gently in a saucepan over low heat, stirring frequently.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (3/4 cup) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates8g
Fat2g
Fiber2g
Sugar6g
Sodium340mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen spinach?
- Yes. Thaw one 10 oz package and squeeze out all the water.
- Why does my creamed spinach taste watery?
- The spinach was not squeezed dry enough. Wring it in a kitchen towel until no water drips.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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