Steakhouse-Style Creamed Spinach
We make creamed spinach every year on Thanksgiving. I included a picture of the finished dish in an earlier post, and in response, sweet reader Monique asked me to post the recipe. As Casey Kasem would say, “Well Monique, here it is.”
In addition to serving creamed spinach on special occasions, I also love to serve it on any ol’ weeknight. It’s perfect as part of a “Steakhouse Dinner,” like the one we had last night: NY Strip Steaks with sauteed mushrooms and onions …
… and an easy iceberg wedge salad with homemade vinaigrette, blue or feta cheese crumbles, tomatoes, and bacon (mmmm, bacon).
In case you are wondering: “Now where was little Jack during the preparation of the steakhouse dinner?” I will tell you: He was not interested in cooking last night, but he was — ever so conveniently — obsessed with my camera. So I let him take pictures. Although I was reluctant to let him use the camera on his own, it was fascinating (and hilarious!) to later see what caught his eye. Here are some examples:
Inside of the washing machine
His golf club
His play dough creations
Christmas presents
Mom
Now here are two pictures of his reaction to when I asked him to please share the camera with mommy.
Sadly walking away
And then pouting ... of course I had to give the camera back after seeing this face.
So anyway, here’s the recipe.
Steakhouse-Style Creamed Spinach
Serves 4-6
2 tablespoons unsalted butter
1/2 cup diced white onion
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/2 cup 2% milk
1/2 cup cream cheese
1/8 teaspoon freshly-grated nutmeg
1 pound baby spinach leaves (about 4 cups), washed and dried
1/8 – 1/4 cup grated Parmesan cheese
Place butter in a large sauce pan over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
Add flour and salt; stir well. Cook for about 30 seconds.
Add milk; stir well. Cook for about 30 seconds.
Add cream cheese.
Add nutmeg; cook, stirring frequently, until cheese is melted and mixture is thickened and well combined.
Add spinach leaves; cook, stirring frequently, until spinach is wilted and mixture is well combined. (Note: You can precook the spinach in the microwave or in another saucepan. This will make the spinach a little easier to work with as you mix it into the cheese mixture. On the other hand, you will have to dirty another pan or dish. Priorities, people.)
Transfer to oven-proof serving dish. Sprinkle Parmesan cheese over the top. Serve immediately, or place serving dish in warm oven for 3 to 4 minutes, until Parmesan begins to melt. Also, as pictured above, you can serve the creamed spinach in individual ramekins for a cleaner presentation.
Love the inside of the washing machine! A two year old point of view.
YAY! I can’t wait to make this! Thank you for sharing…especially sweet Jack– what a fabulous photographer!
How cute is Jack! And as a golfer, love that picture he took of his putter. That creamed spinach looks great. I’m going to try that recipe. I’ve made it before but using eggs as the binder. I didn’t think of a rue to bind it. Thanks for sharing your recipe. — the steak looks good too. The wedge salad is super easy and a great healthy choice.
I have yet to make a creamed spinach. I must give this a try. Jack is darling!
This was outstanding! Thanks again for sharing.
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