Steakhouse creamed spinach is an easy stovetop side dish made with fresh spinach, a cheesy cream sauce, sautéed shallots, and seasoned with garlic. It tastes just like you order from your favorite steakhouse!
Ingredients
- Fresh Spinach Leaves (Not Baby Spinach)
- Butter
- Minced Garlic
- Shallots
- Heavy Whipping Cream
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
- Salt
- Black Pepper
- Nutmeg
How to Make Steakhouse Creamed Spinach
- Rinse and roughly chop spinach leaves.
- In a large skillet, add chopped spinach with ½ cup of water. Cook spinach leaves until wilted, about 2-3 minutes. Drain water and squeeze all of the water out of the spinach leaves until very dry. Set aside.
- In the same skillet, melt butter. Add shallots and cook until translucent. Add minced garlic and cook for 1 minute.
- Add heavy cream, mozzarella, Parmesan, salt, black pepper, and nutmeg to the pan. Stir and bring it to a simmer for 8-10 minutes as the sauce thickens.
- Add cooked spinach back to the skillet and stir. Sprinkle with fresh grated Parmesan before serving.
Serving Creamed Spinach
Creamed spinach can be a side dish for many meals. Many steakhouses serve it alongside steak or chicken dishes. I’m bringing it to Thanksgiving this year because there are a few spinach lovers in our family.
It can also be stirred into pasta dishes, eaten with slices of toasted baguette or tortilla chips like spinach artichoke dip, eaten with eggs for breakfast, or spinach stuffed salmon filets and baked in the oven.
Storing Leftovers
Store leftover creamed spinach in the fridge for up to 3 days.
Reheating Leftovers
Reheat leftover creamed spinach in the microwave by stirring at 30-second intervals until heated. If needed, add cream or milk to get it creamy again.
Recommended Spinach Recipes
- Air Fryer Feta and Spinach Stuffed Chicken Breast
- Chicken Alfredo Lasagna
- Creamy Three-Cheese Chicken and Spinach Pasta
- Crockpot Italian Chicken and Spinach Pasta
Steakhouse Creamed Spinach
Ingredients
- 2 pounds Fresh Spinach Leaves (Not Baby Spinach) rinsed, stemmed, and roughly chopped
- 3 tablespoons Butter
- 1 tablespoon Minced Garlic
- ½ cup Finely Chopped Shallots
- 2 cups Heavy Whipping Cream
- ½ cup Shredded Mozzarella Cheese
- ½ cup Grated Parmesan Cheese
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Nutmeg
Instructions
- In a large skillet, add chopped spinach with ½ cup of water. Cook spinach leaves until wilted, about 2-3 minutes. Drain water and squeeze all of the water out of the spinach leaves until very dry. Set aside.
- In the same skillet, melt butter. Add shallots and cook until translucent. Add minced garlic and cook for 1 minute.
- Add heavy cream, mozzarella, Parmesan, salt, black pepper, and nutmeg to the pan. Stir and bring to a simmer for 8-10 minutes as the sauce thickens.
- Add cooked spinach back to the skillet and stir. Sprinkle with fresh grated Parmesan before serving.
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