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Senin, 20 Januari 2020


Bring a classic steakhouse dish home with this Creamed Spinach recipe. Tender spinach leaves meet a creamy, garlic-infused béchamel sauce for the perfect side to your favorite steaks, seafood, and more. 

I’m one of those people who goes on a side dish extravaganza when I’m having dinner at a great steakhouse. Potatoes? Check. Sautéed mushrooms? Of course. Creamed Spinach? As certain as my sizzling, rare Filet.

creamed spinach in a cast iron gratin with a spoon

creamed spinach in a cast iron gratin with a spoon

Creamed Spinach Recipe

Creamed Spinach is a quintessential steakhouse side! See how easy it is to make this rich, delicately-flavored dish at home with fresh spinach and homemade cream sauce. Don't miss the variations in the recipe notes for customization ideas!
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 to 6 servings
Calories: 393kcal
Author: Amanda Biddle


  • 2 pounds spinach leaves , cleaned (I often use baby spinach, but you can also use regular - see notes)*
  • 2 cups half and half (or whole milk)
  • 6 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1/2 cup finely chopped yellow onion
  • 4 cloves garlic , minced
  • 1/8 teaspoon freshly grated nutmeg
  • pinch cayenne pepper (optional)
  • kosher salt and freshly-ground black pepper


  • Bring a large pot of lightly-salted water to a boil. Blanch the spinach in 2-3 batches (depending on the size of your pot), just until tender (about 30-40 seconds). Strain the spinach leaves out of the water and immediately plunge them into a bowl of ice water to cool. 
  • Drain well and press or squeeze excess water out of the spinach in a fine mesh sieve or a clean kitchen towel. (For the creamiest spinach don't skip this step!) If desired, roughly chop the spinach.
  • In a large pot or deep skillet, melt butter until foaming subsides. Add onions with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Saute until onions begin to soften, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Stir in flour and cook, stirring, for 1 minute longer. While continuing to stir, pour half and half into the pot in a steady stream. Add an additional 1/2 teaspoon kosher salt, 1/8 teaspoon nutmeg, and cayenne pepper (if using). Bring to a boil, reduce heat, and simmer until sauce is thickened and coats the back of a spoon, 3-4 minutes. 
  • Add spinach to the pot and stir well until well combined. It takes a bit of stirring to get all of the spinach leaves evenly coated with the sauce. If the sauce is too thick, add a little extra milk or half and half until your desired consistency is reached. 
  • Season to taste with salt and pepper and serve. 


*Baby spinach has a more delicate flavor than regular/mature spinach and will yield a milder dish. If you prefer a stronger spinach flavor, use regular spinach leaves, but make sure you clean them well and remove tough stems if buying in a bunch. Regular spinach should be chopped after blanching.
You can also substitute an equal quantity of frozen chopped spinach, cooked according to package directions and drained well.


  • Make it Cheesy: Stir 1/2 cup grated Parmigiano Reggiano (or more, to taste) into the sauce. Keep in mind that the cheese will thicken the sauce a bit, so you might have to add a little extra milk or cream, to taste, once the spinach is incorporated. The cheese will also add salt, so adjust your salt additions to taste.
  • Make it Smoky: Chop 4-5 slices of thick-cut bacon and start the sauce by sautéing it until crisp in your skillet or pot. Remove the bacon and all but 2 tablespoons of drippings from the pan. Add 1/4 cup unsalted butter and proceed with the recipe as written, stirring the crisped bacon back into the sauce when you add the spinach.
  • Make it Nutty: Stir 1/2 cup toasted pine nuts into the spinach before serving

Nutrition Estimate

Calories: 393KCAL | Carbohydrates: 20G | Protein: 11G | Fat: 31G | Saturated Fat: 19G | Cholesterol: 89MG | Sodium: 232MG | Potassium: 1464MG | Fiber: 5G | Sugar: 2G | Vitamin A: 22220IU | Vitamin C: 67.2MG | Calcium: 367MG | Iron: 6.5MG

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Keywords: creamed spinach recipe, steakhouse side dishes