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Creamed Spinach
25 minutes cook
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Ingredients
  • 2 lb fresh spinach
  • 1/2 cup shallots, finely minced
  • 5–6 garlic cloves, finely minced
  • Olive oil
  • 2 tablespoons butter
  • Flour
  • Half-and-half
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Fresh nutmeg
  • About 1/2 cup grated Parmesan cheese, plus more for garnish
  • Cream cheese
  • Seasoned panko breadcrumbs for topping
Steps
Step 1 of 15
Step 1

Finely mince the shallots and garlic.

1. Finely mince the shallots and garlic.
2. Bring a large pot of water to a boil and add a tiny pinch of baking soda and a couple pinches of salt.
3. Add the spinach and cook for about 45–60 seconds.
4. Transfer the spinach immediately to ice water to stop the cooking.
5. Drain thoroughly, then press out as much water as possible.
6. Heat olive oil and butter in a large sauté pan over medium-low heat.
7. Add the shallots and cook until softened.
8. Add the garlic and cook until fragrant.
9. Gradually whisk in the flour and cook for 1–2 minutes.
10. Slowly whisk in the half-and-half until smooth and thickened.
11. Season with garlic powder, onion powder, salt, black pepper, and freshly grated nutmeg.
12. Stir in the Parmesan and cream cheese until smooth and creamy.
13. Add the drained spinach and stir until evenly coated and heated through.
14. Optional: toast panko breadcrumbs in a dry skillet until golden.
15. Serve topped with extra Parmesan and toasted breadcrumbs.
Media

Rich, silky, and full of flavor, this steakhouse-style creamed spinach combines fresh spinach with shallots, garlic, Parmesan, cream cheese, and a touch of nutmeg. It’s creamy without overpowering the spinach.

Recipe Details
Category Side Dish
Cook 25 minutes
Description

This steakhouse-style creamed spinach uses fresh spinach that is briefly blanched, cooled, and thoroughly squeezed so it does not dilute the sauce. Shallots and garlic soften in butter and olive oil before flour and half-and-half form a smooth creamy base. Parmesan, cream cheese, and a little freshly grated nutmeg give the sauce richness and depth without hiding the spinach. Stir everything together until heated through, then finish with extra Parmesan and optional toasted panko for a little crunch. It is a rich vegetable side for steak, roasted meats, or a holiday dinner.