Creamed Spinach is such a rich and creamy vegetable dish. A steakhouse copycat side that’s perfect for dinner night and special occasions!
A good dinner is made up of more than just a solid entree. Tasty side dishes are a must and we’ve covered plenty before here on the site. However, we’ve been looking for a good steakhouse side dish to go with the steak dinners we’ll cook up here at home every now and then. We usually fall on the classics: mashed potatoes, some quick veggies, but recently we tried some of this Creamed Spinach and loved it! Fan of Mortons Spinach or Longhorn Steakhouse, this is a great Copycat recipe.
This Easy Creamed Spinach recipe does everything right: the spinach is boiled beforehand to make sure it’s cooked through, we use half-and-half to make sure we get an extra creamy sauce, and there’s plenty of parmesan laced through the sauce as well! A lot of folks will make creamed spinach with cream cheese but stuff like that isn’t necessary: a half-and-half will keep things creamy enough. The simpler you can keep things, the easier this delicious steakhouse creamed spinach will be.
This has quickly become one of our favorite side dishes- especially for special occasions like steak dinner nights. If you’ve been wondering how to cook creamed spinach, our recipe is definitely the place to start. You’ll find the ingredients and steps written below: hope you love it!
Loved this recipe? Try these creamy vegetable side dishes next!
For another creamy green side, try making some of our Slow Cooker Creamed Peas. This is an incredibly simple recipe to make: just prep the cream sauce, add it to a slow cooker with your peas, and let it go to work! A low-stress side dish you can have cooking while you prep the rest of your dinner.
While you’ve got the slow cooker out, consider skipping the stuff from the can and making some Slow Cooker Creamed Corn instead. This one is even easier: toss everything into the slow cooker, set it, and forget it! In as little as 2 hours, you’ll have the best creamed corn you’ve ever tasted.
If you’re looking to get a little more hands-on, our Asparagus Casserole is worth the effort. Fresh asparagus is cooked up in a rich cream sauce and topped with a delicious parmesan bread crumb topping. We love making this one especially for holiday dinners!
Creamed Spinach Ingredients
Spinach – Baby spinach is usually your safest and best-tasting choice here.
Half-and-half – If the Creamed Spinach ends up being too creamy, substitute some of this with whole milk next time. Not creamy enough? Substitute some with heavy cream.
Parmesan – Freshly grated if you can! The pregrated parmesan in the can might work but good quality parmesan grated fresh tastes so much better.
Seasonings – Salt and pepper, obviously, but a little bit of nutmeg will work wonders in this recipe as well!
How to make Creamed Spinach
Boil spinach in salted water for 1 minute before draining and rinsing with cold water. Chop into small strips.
Cook garlic and onion with butter before adding flour then adding half-and-half and then adding parmesan.
Cook for about 8 minutes before adding spinach. Stir to combine then serve warm.
We’re going to boil our spinach before adding it to our dish. Fill a pot with water and a teaspoon or two of salt. Bring to a boil, add your spinach, and cook for a minute before draining and rinsing with cold water. Squeeze dry and move to the cutting board before chopping into small strips.
Now set your spinach aside and dice the onion.
Add some butter to the bottom of a pan, get it melting over medium/medium-low heat, then add the garlic and onion.
Cook that for about 10 minutes, until the onion is getting translucent and fragrant. At this point, hit with your seasonings and add in the flour.
Keep the heat around low/medium-low and cook for a few minutes until the flour has a nutty smell to it. Gradually add and stir in the half-and-half to make a nice, creamy sauce.
Let that come up to a boil before adding in the parmesan cheese.
Cook for a few minutes to thicken things up before adding the cooked spinach to the mix.
Stir your spinach in to combine and let it warm up before cutting the heat.
Serve your Creamed Spinach up while it’s still warm and creamy. Enjoy!
- 2 tsp Coarse Salt divided
- 1 1/2 lb fresh Spinach
- 4 tbsp Butter
- 1 medium Onion minced
- 2 tsp Minced Garlic
- 1 tsp Coarse Black Pepper
- 1/2 tsp Nutmeg
- 1/4 cup Flour
- 3 1/2 cup Half and Half
- 1/2 cup Parmesan Cheese grated
- Add 1 teaspoon of salt to a large pot of water and bring to a boil.
- Add the spinach to the water and cook about 1 minute until wilted.
- Drain the spinach and rinse with cold water until cooled.
- Squeeze out water and chop into strips. Set aside.
- In a large pan, melt butter over medium low heat,
- Add diced onion and garlic and cook about 10 minutes until translucent.
- Add in the remaining salt, pepper and nutmeg.
- Add in the flour and stir to form a roux.
- Cook over low heat for another 3 minutes.
- Stir in the half an half and cook until mixture starts boiling.
- Stir in the grated parmesan cheese
- Cook until thickened, about 8 minutes.
- Add the spinach and stir to combine.
- Cook for just a minute or 2 to warm up spinach.