This gourmet Steakhouse Creamed Spinach is a classic, restaurant-style side dish with a rich, velvety sauce and tender, vibrant spinach. It’s quick to make in one skillet and delivers bold flavor and luxurious texture that pairs beautifully with steak or roasted meats.
Easy Creamed Spinach Recipe
If your idea of creamed spinach is limp greens in a thin, watery sauce, this recipe will change your mind. This version is the sort you find in steakhouses: bright baby spinach leaves wilted just right, folded into a thick, creamy sauce flavored with butter, onion, paprika, and a hint of nutmeg. The result is rich and comforting without being heavy, and it’s surprisingly simple to prepare.
Creamed Spinach Ingredients
- Olive oil: About 1 tablespoon to wilt the spinach.
- Baby spinach: 1 pound; it cooks down significantly.
- Unsalted butter: 8 tablespoons (1 stick). If you use salted butter, reduce added salt to taste.
- Onion: 1/4 cup finely diced yellow (or sweet/white) onion.
- All-purpose flour: 1/4 cup to thicken the sauce.
- Milk: 2 cups whole milk (see notes for substitutions).
- Salt and pepper: To taste.
- Paprika and nutmeg: Small amounts add warmth and depth.
How to Make Creamed Spinach
- Wilt the spinach. Heat the olive oil in a saucepan or large skillet over medium-high heat. Add the baby spinach in batches and cook 1–2 minutes per batch, stirring frequently, until wilted. Transfer the wilted spinach to a cutting board, let cool briefly, then chop and set aside. Wiping out the pan between batches helps prevent steaming and ensures even wilting.
- Melt butter and cook the onion. Return the pan to medium heat, add the butter and let it melt gently. Add the diced onion and cook 2 minutes or until softened.
- Make the roux and sauce. Sprinkle the flour over the onion and cook, whisking, for 2 minutes to eliminate the raw flour taste. Slowly add the milk in a thin stream while whisking, bringing the mixture to a gentle boil until it thickens. Season with salt, pepper, paprika, and a pinch of nutmeg.
- Simmer with the spinach. Reduce heat to low and simmer the sauce, stirring frequently, for about 5 minutes. Fold in the chopped spinach and cook another 4–5 minutes until the flavors meld and the sauce is thick and creamy.
- Finish and serve. Remove from heat, taste and adjust seasoning. Transfer to a serving dish and serve warm alongside steak, roasted chicken, or pork.
Tips for Success
- Don’t skip the nutmeg: A small pinch brightens the sauce and gives creamed spinach its classic flavor profile.
- Use baby spinach: The tender leaves work best in this dish. If using regular spinach, chop it well after wilting to avoid large stems and coarse pieces.
- Milk substitutions: For a richer result, use half-and-half. For a dairy-free option, choose unsweetened almond, cashew, soy, or oat milk.
What Goes with Creamed Spinach?
- Steak: Classic pairings include ribeye, flank steak, or steak bites—creamed spinach is a traditional steakhouse side.
- Chicken: Roasted or pan-seared chicken breasts complement the creaminess nicely.
- Pork: Lean roasted pork loin or pork chops also pair well with this rich, savory side.
How to Store and Reheat Leftovers
- Store cooled creamed spinach in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.
- To reheat, warm gently over low heat in a covered skillet or saucepan until heated through. You can also bake in an oven-safe dish at 350°F until hot. Stir occasionally while reheating to restore a smooth texture; add a splash of milk if it has thickened too much.
More Side Dishes to Try
- Easy Sauteed Garlic Broccolini
- Parmesan Crusted Potatoes
- Romano Beans
- Garlic Butter Roasted Asparagus
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4.75 from 8 votes
Steakhouse Creamed Spinach
by Katerina | Easy Weeknight Recipes
Creamed Spinach is a creamy, gourmet side dish prepared with buttery wilted spinach in a homemade velvety butter sauce.
Prep Time: 5
Cook Time: 20
Total Time: 25
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 pound baby spinach
- 8 tablespoons unsalted butter
- ¼ cup finely diced yellow onion
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon sweet paprika
- 1 pinch ground nutmeg
Instructions
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Heat olive oil in a saucepan or large skillet set over medium-high heat.
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Add the spinach to the heated oil and cook for 2 minutes or until wilted, stirring frequently. Remove from heat and transfer the spinach to a cutting board; once cool enough to handle, chop and set aside.
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Wipe down the saucepan and set it over medium heat.
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Add butter to the pan and melt it, swirling occasionally to prevent browning.
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Add onion and cook 2 minutes until softened. Sprinkle flour over the onions and cook, whisking, for 2 more minutes until lightly browned.
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Slowly add the milk while whisking, bring to a simmer and cook until the sauce thickens. Whisk in salt, pepper, paprika, and nutmeg. Reduce heat to low and cook about 5 minutes, whisking frequently.
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Stir in the chopped spinach and cook 4–5 minutes more, folding it into the sauce until fully combined.
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Remove from heat, adjust seasoning, and serve warm.
Equipment
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Measuring cups and spoons
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Large frying pan or skillet
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Whisk
Video
Notes
- Spinach: Baby spinach is preferred for tenderness and ease of eating. If using mature spinach, chop it well after wilting to remove large stems.
- Batch cooking: Cook the spinach in batches so it fits comfortably in the pan and wilts evenly; use about a teaspoon of oil per batch if needed.
- Milk options: Swap whole milk for half-and-half for extra creaminess, or use unsweetened non-dairy milk such as almond, cashew, soy, or oat if you prefer dairy-free.
- Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 182kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g
Nutritional info is an estimate and provided as courtesy. Values may vary based on ingredients and preparation. Use your preferred calculator for detailed nutrition facts.
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