When was creamed spinach invented?

Creamed spinach has roots in European cooking but became especially popular in the United States in the early 20th century. It’s often associated with classic steakhouses, where it remains a staple side dish today.

What are your tips to make creamed spinach?

The key is to drain the spinach well, use freshly grated parmesan, and cook the cream sauce slowly so it thickens without curdling. Season at the end for the best balance of flavors.

How do you prevent creamed spinach from being lumpy?

Whisk the flour into melted butter first to form a smooth roux. Then add the cream gradually while whisking continuously until smooth. This prevents clumps.

What can I serve with creamed spinach?

Creamed spinach pairs beautifully with grilled steak , roasted chicken , baked salmon , or pork chops . It’s also perfect with mashed potatoes , rice , or as part of a holiday spread .

What are some great ingredients to add to creamed spinach?

Mushrooms, a pinch of nutmeg, or red pepper flakes are excellent additions. For more richness, stir in cream cheese or sour cream.

How do I make creamed spinach with milk?

To make creamed spinach with milk instead of heavy cream, use whole milk and increase the flour to 1 tablespoon. This ensures the sauce still thickens properly. The flavor will be a little lighter but still creamy and delicious.

How can you prepare creamed spinach with sour cream?

Add ¼ cup sour cream to the sauce along with the heavy cream for tanginess. This variation is richer and slightly more tart.

Is adding spinach and cream cheese a good idea?

Definitely. Cream cheese adds body and makes the sauce extra creamy. Stir in 2–3 ounces of cream cheese as the sauce simmers for a thicker, indulgent creamed spinach.

Can you eat creamed spinach on a keto diet?

Yes! Since spinach is low in carbs and the sauce is cream-based, creamed spinach is naturally keto-friendly. Just make sure to avoid adding flour or replace it with a keto thickener like xanthan gum.

How healthy is creamed spinach for high blood pressure?

Spinach is naturally high in potassium, magnesium, and fiber, all of which support heart health. However, traditional creamed spinach can be high in sodium and saturated fat. To make it more heart-friendly, use low-sodium parmesan, cut back on added salt, and swap cream for milk or Greek yogurt.

Best Creamed Spinach (Steakhouse Style)

Description

Indulge in this rich and creamy steakhouse-style creamed spinach recipe. An easy, decadent side dish for any meal or special occasion.

Ingredients

Scale

1 1/2 pounds fresh spinach (3 bunches), stems removed
2 tablespoons butter
1 small onion, diced
1 tablespoon garlic, minced
1/2 tablespoon all-purpose flour (or cornstarch)
1 1/2 cups heavy cream
1/4 cup Parmesan cheese, grated
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper

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Instructions

Cut the fresh spinach in half and cook in a large pot of boiling water for 30 seconds, just until wilted. Rinse the spinach under running cold water until cool to handle. Drain it in a colander and squeeze out as much excess water as possible. Set aside.
In a large skillet, melt the butter over medium-high heat until bubbly, about 1–2 minutes. Add the onion and garlic and sauté until fragrant and softened, about 2 minutes.
Add the flour and stir until fully absorbed. Whisk in the heavy cream and parmesan, stirring constantly to incorporate. Once smooth, reduce the heat to medium and bring the mixture to a gentle simmer. Cook for 4–5 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
Stir the spinach into the cream sauce and toss to coat. Cook for 1–2 minutes until heated through. Serve warm, topped with extra parmesan if desired.

Notes

Blanching spinach: It’s important to be precise when blanching the spinach. Rinsing with cold water halts the cooking process, which is essential to avoid overcooked spinach.

How to store: Keep leftover creamed spinach in an airtight container in the refrigerator for up to 3-4 days.

How to reheat: Warm gently on the stovetop over medium-low heat, stirring often. If the sauce feels too thick, add a splash of cream or milk to loosen it. You can also reheat leftovers in the microwave, covered, on a low setting, stirring halfway through for even heating.

How to freeze: Let the creamed spinach cool completely to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Note that cream sauces can sometimes separate after freezing, so stir in a splash of cream or milk while reheating to bring it back together.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American