Steakhouse-Style Creamed Spinach

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We make creamed spinach every year on Thanksgiving. In addition to serving creamed spinach on special occasions, I also love to serve it on any ol’ weeknight. It goes perfectly with a “Steakhouse Style” dinner, like seared steaks with mushrooms and onions and an easy iceberg wedge salad.

Creamed_Spinach

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup diced white onion
  • 2 teaspoons all-purpose flour (you may leave this out if you prefer gluten/grain-free)
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup cream cheese
  • 1/8 teaspoon freshly grated nutmeg
  • 1 pound baby spinach leaves (about 4 cups)
  • 1/4 cup grated Parmesan cheese

Nutrition Info

Instructions

  1. 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 and nutmeg; cook, stirring frequently, until cheese is melted and mixture is thickened and well combined.
  2. 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.)
  3. 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.
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