Creamed Spinach

Creamed Spinach has been keeping steakhouse menus honest for decades because apparently a vegetable becomes irresistible the second you coat it in butter, cream cheese, Parmesan, and a sauce with enough body to stand up on a spoon. This version starts with fresh spinach, blanched briefly so it stays green, then squeezed aggressively dry before it ever sees the skillet. That step matters more than anything else; spinach carries a shocking amount of water for something that looks like it weighs nothing.

From there, butter, garlic, flour, and milk build a smooth sauce, cream cheese adds richness, Parmesan brings salt and depth, and a small pinch of nutmeg gives it that familiar steakhouse flavor without announcing itself. Nutmeg is like the quiet guy at the table who somehow paid the whole check. You barely notice him until he is gone.

The finished spinach should be thick and creamy, not loose or soupy, with enough sauce to coat every chopped leaf. Serve it beside steak, roast chicken, or anything that needs a side dish capable of making vegetables feel slightly dishonest.