I bet you’ll want to keep reading when you see how silky, parmesan-studded creamed spinach for two turns simple ingredients into a decadent side.

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I am obsessed with this Steakhouse Creamed Spinach because it tastes like the restaurant version right at my kitchen table. The silkiness from heavy cream makes every forkful dangerously smooth, while the nutty tang of Parmesan cheese pulls it into sharp, irresistible focus.

I love how the spinach still feels like spinach, bright and leafy under that glossy cloak. But it’s the contrast that hooks me.

The green snap against that molten, cheesy richness. I crave it with steak, with toast, alone at midnight.

Pure indulgence. No frills, just bold, unapologetic flavor.

Guests always ask for seconds, no questions asked.

Ingredients

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Spinach: fresh, bright, it’s the star green that keeps things light.
Butter: adds silky richness, makes the cream cling to leaves.
Olive oil: a clean, fruity note and helps things sauté nicely.
Shallot: sweet onion flavor, subtle and more delicate than regular onion.
Garlic: warm punchy aroma, wakes the dish right up.
Heavy cream: dreamy texture, makes the spinach luxuriously creamy.
Cream cheese: tangy thickness, it’s what makes it feel decadent.
Parmesan: salty, nutty umami, the finish that keeps you coming back.
Worcestershire sauce: savory depth, a little funky and savory boost.
Nutmeg: warm background spice, barely there but very important.
Salt and pepper: basic but crucial, seasons and balances everything.
Plus lemon juice: brightens and cuts through the richness just enough.

Ingredient Quantities

About 10 ounces fresh spinach, washed and trimmed (baby or mature both work)

1 tablespoon unsalted butter

1 teaspoon olive oil

1 small shallot, finely minced (about 2 tablespoons)

1 garlic clove, minced

1/3 cup heavy cream

2 tablespoons cream cheese, softened

1/4 cup finely grated Parmesan cheese, packed

1/2 teaspoon Worcestershire sauce

Pinch of freshly grated nutmeg, about 1/8 teaspoon

Salt and freshly ground black pepper, to taste

Optional splash of lemon juice, about 1/2 teaspoon

How to Make this

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1. Heat the butter and olive oil in a large skillet over medium heat until the butter foams, then add the minced shallot and cook until soft and translucent, about 2 minutes.

2. Add the garlic and cook 30 seconds more, until fragrant but not browned, stirring so it doesn’t burn.

3. Pile in the spinach in batches, letting each batch wilt down before adding more, stirring as it wilts; this takes about 3 to 4 minutes total.

4. Once all the spinach is wilted, remove the pan from heat and transfer the spinach to a colander or bowl, press or squeeze with the back of a spoon or clean towel to remove as much liquid as you can, then roughly chop the squeezed spinach.

5. Return the skillet to medium-low, pour in the heavy cream and stir in the softened cream cheese until smooth, warming gently for 2 to 3 minutes to let the cream thicken a bit.

6. Stir in the grated Parmesan, Worcestershire sauce and the pinch of nutmeg, taste and season with salt and plenty of freshly ground black pepper; the cheese will help thicken the sauce.

7. Add the chopped spinach back to the cream sauce and toss until evenly coated and heated through, simmer gently for 1 to 2 minutes so flavors meld.

8. If the creamed spinach seems too rich or thick, add an optional splash of lemon juice to brighten it, or a tablespoon of milk to loosen consistency; adjust salt and pepper one last time.

9. Serve immediately while hot, spooned into two portions; it pairs great with steak or roasted chicken, and if you made too much it reheats well on the stove over low heat.

10. Tip: squeeze the spinach well otherwise the sauce gets watery, use freshly grated Parmesan for best flavor, and don’t overcook after adding cheese or the cream can separate.

Equipment Needed

1. Large skillet (10 to 12 inch)
2. Wooden spoon or heatproof spatula
3. Cutting board
4. Chef’s knife
5. Measuring spoons and 1/3 cup measuring cup
6. Colander or fine mesh sieve for draining spinach
7. Large bowl or plate and a clean towel or back of a spoon for squeezing spinach dry
8. Microplane or box grater for the Parmesan
9. Small saucepan or bowl to warm/hold cream cheese if needed

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, you can, but thaw it completely and squeeze out as much water as possible before cooking so the creamed sauce doesnt get watery. Use about 10 ounces frozen, drained well.

Q: How do I reheat leftovers without it separating? A: Gently reheat in a skillet over low heat, stirring often. If it looks separated or thin, stir in a teaspoon of cream or cream cheese to bring it back together.

Q: Can I make this dairy free or lower fat? A: For lower fat use half-and-half instead of heavy cream and skip the cream cheese, but texture will be lighter. For dairy free, use a coconut cream and a vegan cream cheese and nutritional yeast instead of Parmesan, flavor will change but still tasty.

Q: Will this work with mature spinach or only baby spinach? A: Either works. Mature spinach may need a bit more cooking time to wilt and you might want to chop it coarsely so it feels more like classic creamed spinach.

Q: Can I double the recipe for a dinner party? A: Yes, you can double or triple it. Cook the aromatics and spinach in a larger pan and watch the seasoning as you scale up, you might need a little more salt or Worcestershire.

Q: What causes a grainy texture and how do I fix it? A: Graininess usually comes from overheated cheese or curdled cream. Keep the heat low when you add cream and cheeses, and stir constantly until smooth. If it still looks grainy, a quick blitz with an immersion blender smooths it out.

Steakhouse Creamed Spinach (Small Batch) Recipe Substitutions and Variations

Spinach: baby spinach can be swapped for 10 oz frozen chopped spinach (thaw and squeeze out excess water), or use 8 oz fresh Swiss chard or kale (stemmed and finely chopped) but cook a bit longer to soften.
Heavy cream: use half and half plus 1 tablespoon butter for richness, or for lighter version use whole milk thickened with 1 teaspoon cornstarch (mix into milk before adding).
Cream cheese: substitute 2 tablespoons mascarpone or 2 tablespoons plain Greek yogurt (use yogurt at end off heat to avoid curdling) for a tangy, creamy result.
Parmesan cheese: swap with Pecorino Romano (a bit saltier, use a little less) or 1/4 cup finely grated Asiago or a mild aged cheddar for different flavor profiles.

Pro Tips

1. Squeeze the spinach really well before adding it back to the sauce. If you skip that you’ll water down the cream and it turns thin and bland. Use a clean kitchen towel or press in a colander and you’ll get a richer, silkier sauce.

2. Grate the Parmesan fresh instead of using pre-shredded. Pre-grated has anti-caking stuff that can make the sauce grainy. Fresh cheese melts smoother and tastes brighter.

3. Keep the heat low after you add the cream and cheese. Turn it down and gently warm until just thickened. If it boils it can separate and look greasy, and then it never recovers fully.

4. Brighten with acid at the end. A tiny splash of lemon or a few drops of vinegar wakes up the heavy flavors without making it sour. Add slowly and taste as you go so you don’t overpower the dish.

Steakhouse Creamed Spinach (Small Batch) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I bet you'll want to keep reading when you see how silky, parmesan-studded creamed spinach for two turns simple ingredients into a decadent side.

Servings

servings

Calories

174

kcal

Equipment: 1. Large skillet (10 to 12 inch)
2. Wooden spoon or heatproof spatula
3. Cutting board
4. Chef’s knife
5. Measuring spoons and 1/3 cup measuring cup
6. Colander or fine mesh sieve for draining spinach
7. Large bowl or plate and a clean towel or back of a spoon for squeezing spinach dry
8. Microplane or box grater for the Parmesan
9. Small saucepan or bowl to warm/hold cream cheese if needed

Ingredients

About 10 ounces fresh spinach, washed and trimmed (baby or mature both work)
1 tablespoon unsalted butter
1 teaspoon olive oil
1 small shallot, finely minced (about 2 tablespoons)
1 garlic clove, minced
1/3 cup heavy cream
2 tablespoons cream cheese, softened
1/4 cup finely grated Parmesan cheese, packed
1/2 teaspoon Worcestershire sauce
Pinch of freshly grated nutmeg, about 1/8 teaspoon
Salt and freshly ground black pepper, to taste
Optional splash of lemon juice, about 1/2 teaspoon

Directions

Heat the butter and olive oil in a large skillet over medium heat until the butter foams, then add the minced shallot and cook until soft and translucent, about 2 minutes.
Add the garlic and cook 30 seconds more, until fragrant but not browned, stirring so it doesn't burn.
Pile in the spinach in batches, letting each batch wilt down before adding more, stirring as it wilts; this takes about 3 to 4 minutes total.
Once all the spinach is wilted, remove the pan from heat and transfer the spinach to a colander or bowl, press or squeeze with the back of a spoon or clean towel to remove as much liquid as you can, then roughly chop the squeezed spinach.
Return the skillet to medium-low, pour in the heavy cream and stir in the softened cream cheese until smooth, warming gently for 2 to 3 minutes to let the cream thicken a bit.
Stir in the grated Parmesan, Worcestershire sauce and the pinch of nutmeg, taste and season with salt and plenty of freshly ground black pepper; the cheese will help thicken the sauce.
Add the chopped spinach back to the cream sauce and toss until evenly coated and heated through, simmer gently for 1 to 2 minutes so flavors meld.
If the creamed spinach seems too rich or thick, add an optional splash of lemon juice to brighten it, or a tablespoon of milk to loosen consistency; adjust salt and pepper one last time.
Serve immediately while hot, spooned into two portions; it pairs great with steak or roasted chicken, and if you made too much it reheats well on the stove over low heat.
Tip: squeeze the spinach well otherwise the sauce gets watery, use freshly grated Parmesan for best flavor, and don’t overcook after adding cheese or the cream can separate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.