Classic Steakhouse Creamed Spinach

How to Make Classic Steakhouse Creamed Spinach

1. 1

   Step 1: Wilt the spinach with garlic

   Heat a large wide skillet over medium-high heat. Add the butter and olive oil; when the butter foams, add the minced garlic and cook 15–30 seconds until fragrant. Add the spinach in batches, tossing until just wilted (2–3 minutes per batch). Season lightly with half the salt and pepper. Remove from the pan, transfer to a large bowl, and let cool slightly.

   For this step

   • 1 1/2 lbFresh baby spinach
   • 1 tbspExtra-virgin olive oil
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Squeeze and reserve excess moisture

   Once cool enough to handle, gather the spinach in handfuls and squeeze out as much liquid as possible into a bowl (reserve the liquid). Roughly chop the spinach and set aside. This step keeps the sauce silky instead of watery and the reserved liquid can be used to thin the sauce if needed.

   For this step

   • 2 tbspAll-purpose flour
   • 1 cupWhole milk + heavy cream (combined)
   
3. 3

   Step 3: Make a rich garlic-butter cream sauce

   Wipe the skillet clean, return to medium heat and melt 1 tbsp of the reserved butter (or use the pan drippings). Stir in the flour and cook 1–1½ minutes to remove raw taste. Slowly whisk in the milk + cream until smooth and beginning to thicken, 2–3 minutes. Season with the remaining salt and pepper.

   For this step

   • 3/4 cupFreshly grated Parmesan
   • a pinchFreshly grated nutmeg
   
4. 4

   Step 4: Finish with Parmesan and nutmeg

   Lower the heat and stir in the grated Parmesan until melted and the sauce is glossy. Add the nutmeg and taste, adjusting salt and pepper as needed. If the sauce is too thick, whisk in 1–2 tbsp of the reserved spinach liquid until you reach a silky consistency.
   
5. 5

   Step 5: Combine and choose your finish

   Fold the chopped, squeezed spinach into the cream sauce until evenly coated. For a quick skillet finish, simmer gently 1–2 minutes to marry flavors. For a browned top (great alongside roast beef), transfer to an ovenproof dish, dot with the remaining butter, and broil or bake at 400°F (200°C) for 4–6 minutes until the edges bubble and the top lightly browns.
   
6. 6

   Step 6: Make-ahead and reheating tips

   To make ahead, cool completely and refrigerate up to 48 hours. Reheat gently in a skillet over low heat with a splash of milk or reserved spinach liquid until warmed through; you can also reheat in a 350°F (175°C) oven covered for 10–12 minutes and finish under the broiler for a minute if desired. Serve immediately alongside grilled or roast beef.
   

1. Heat a large wide skillet over medium-high heat. Add the butter and olive oil; when the butter foams, add the minced garlic and cook 15–30 seconds until fragrant. Add the spinach in batches, tossing until just wilted (2–3 minutes per batch). Season lightly with half the salt and pepper. Remove from the pan, transfer to a large bowl, and let cool slightly.
2. Once cool enough to handle, gather the spinach in handfuls and squeeze out as much liquid as possible into a bowl (reserve the liquid). Roughly chop the spinach and set aside. This step keeps the sauce silky instead of watery and the reserved liquid can be used to thin the sauce if needed.
3. Wipe the skillet clean, return to medium heat and melt 1 tbsp of the reserved butter (or use the pan drippings). Stir in the flour and cook 1–1½ minutes to remove raw taste. Slowly whisk in the milk + cream until smooth and beginning to thicken, 2–3 minutes. Season with the remaining salt and pepper.
4. Lower the heat and stir in the grated Parmesan until melted and the sauce is glossy. Add the nutmeg and taste, adjusting salt and pepper as needed. If the sauce is too thick, whisk in 1–2 tbsp of the reserved spinach liquid until you reach a silky consistency.
5. Fold the chopped, squeezed spinach into the cream sauce until evenly coated. For a quick skillet finish, simmer gently 1–2 minutes to marry flavors. For a browned top (great alongside roast beef), transfer to an ovenproof dish, dot with the remaining butter, and broil or bake at 400°F (200°C) for 4–6 minutes until the edges bubble and the top lightly browns.
6. To make ahead, cool completely and refrigerate up to 48 hours. Reheat gently in a skillet over low heat with a splash of milk or reserved spinach liquid until warmed through; you can also reheat in a 350°F (175°C) oven covered for 10–12 minutes and finish under the broiler for a minute if desired. Serve immediately alongside grilled or roast beef.