Steakhouse Creamed Spinach
To make Steakhouse Creamed Spinach, cook the main vegetable in a hot skillet, add the flavor support at the right moment, and stop while the texture still has some bite. It works because the pan stays hot enough to build flavor without turning everything limp.
This steakhouse creamed spinach turns a simple vegetable into a rich, restaurant-style side with real cream and a little nutmeg. It's the side that makes a regular dinner feel like a special occasion.
It's a classic side for a steak dinner or holiday table. Squeeze the excess water from your spinach so the sauce doesn't turn watery.
Ingredients
- 1 1/2 pounds spinach
- 2 tablespoons cream
- 1 teaspoon parmesan
- 1 tablespoon olive oil or butter
- Salt and black pepper
Instructions
- 1Heat a wide skillet over medium-high and add the fat.
- 2Cook the spinach until it starts to color or soften depending on what it is.
- 3Add the cream and parmesan and keep going until the whole pan smells finished instead of halfway there.
- 4Season and taste before serving.
Pro Tips
- A wide pan gives better color than a deep crowded one.
- Season in layers instead of dumping all the salt in at once.
- Stop cooking while the vegetables still have some life left in them.
Substitutions
Storage Instructions
Store refrigerated for up to 4 days.
Make Ahead
Prep the vegetables ahead and cook just before serving.
Frequently Asked Questions
Can I make Steakhouse Creamed Spinach ahead of time?
Yes. Prep the vegetables ahead and cook just before serving.
How do I store leftover Steakhouse Creamed Spinach?
Store refrigerated for up to 4 days.
Can I freeze Steakhouse Creamed Spinach?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Steakhouse Creamed Spinach?
Steakhouse Creamed Spinach works best with simple sides or toppings that support the main texture instead of competing with it.