Steakhouse creamed spinach is a brilliant, must have side dish. It’s creamy, and velvety with the spinach as the star ingredient, and the best part is that it’s all made in one pot.
It can be made ahead of time, and gently reheated easily, which makes it a perfect side dish for entertaining.
These days large bags of baby spinach leaves that have already been washed and picked over are available at most supermarkets.
If you’ve never cooked what looks to be an enormous amount of spinach before, be prepared for it to wilt in no time. Spinach is 93% water so the heat wilts the spinach quickly and evaporates as the spinach reduces in volume.
We’ve used a mix of Gruyere and Parmesan cheese. The gruyere is a fantastic melting cheese with a slightly sweet and salty flavour, whilst Parmesan has a sharp, nutty flavour.
You can use other cheeses for this steakhouse creamed spinach recipe. It’s delicious made using a blue cheese such as Goargonzola, Roquefort, Maytag or Danish blue, as blue cheeses are high in fat so they act more like a ripened, creamy butter than a cheese. Blue cheese adds a real punch of flavour to the spinach.
Even a good old sharp, tasty cheddar will work as well.
Easy to make
Steakhouse creamed spinach is ridiculously easy to make.
You start off by melting some butter in a very large, preferably heavy based saucepan with a lid. Next you gently saute the eschalot (shallot) and garlic in the butter for a couple of minutes till they are soft and aromatic.
Now you add the flour whisking all the while till the mixture resembles ‘wet sand’. Slowly add your cold milk whisking all the time till you have a lump free, thick paste. Season with salt, pepper and nutmeg and whisk for 3-4 minutes to cook out the raw flour flavour. Now comes the spinach which looks to be way too much but you need to just cram it all in the pot and cover with a lid for a minute over the heat.
Remove the lid and start to bring the bottom spinach to the top (it looks like there is still a lot of spinach left to wilt at this stage) continue turning the spinach for a minute or two while the wilting happens and the moisture from the spinach will release and thin the sauce beautifully.
Add in your cheese and give it all a good mix and you’re ready to serve. Too easy!
What to serve Steakhouse Creamed Spinach with
Whilst this is a classic accompaniment to serve with grilled beef steaks, it really goes well with any meat, fish or poultry. It goes well with roast dinners, and is perfect folded into an omelette. We even like to serve it on toasted sourdough with a couple of soft poached eggs for breakfast.
Leftover creamed spinach is great for a fast pasta bake. Simply cook some pasta and fold the creamed spinach through. Sprinkle over some buttered panko crumbs and bake away till its golden and bubbling.
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This is a fantastic and delicious little recipe all made in the one large pot. It can be prepared ahead of serving and reheated gently.
Perfect for entertaining, and excellent served with beef.
- 5 tablespoons unsalted butter
- 4 fat cloves of garlic, minced
- 1 extra large eschalot (shallot), finely sliced (about half a cup)- you can also use a brown onion instead
- 1/4 cup plain (all purpose) flour
- 1 1/4 cups of full cream milk
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon of salt
- freshly ground pepper to taste
- 500g (1 pound) baby spinach leaves, washed and dried very well
- 100g (3 1/2 ounces) gruyere cheese, grated
- 50g (1 3/4 ounces) parmesan cheese, grated
you will need a large, preferably heavy based pot with a lid for the recipe
- melt butter over medium heat and add sliced eschalot (shallot) and garlic and sauté till softened (about 2 minutes)
- add flour and whisk till smooth (it should look like wet sand)
- slowly pour the milk in and whisk till you have a smooth, thick paste (cook whisking continually for 3-4 minutes to cook out the flour)
- season with salt and pepper, and add nutmeg
- reduce heat to medium/low
- add spinach and place the lid on the pot for a minute (500g / 1 pound is a lot but just cram it all into the pot)
- lift lid and rotate the spinach from the bottom to the top of the pan (bottom spinach should have started to wilt)
- remove the lid and mix spinach through the sauce (the moisture from the spinach releases into the sauce)
- when it is about 3/4 wilted turn the heat off and add the cheese
- mix the cheese through the spinach until the sauce is coating all of the wilted spinach
- serve and enjoy!
- creamed spinach can be gently reheated
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g