5 from 3 votes

Steakhouse Creamed Spinach

Jump to Recipe Pin Recipe

Reader Interactions

Get More from A Flavor Journal!

Make sure to connect on social media where I share small batch recipes for two, party food ideas, cocktail recipes, and wine pairings!

    Leave A Reply!

    Share your thoughts!
    Your email address will not be published. Required fields are marked with *


    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Vin D says

    At least give the credit where it’s due. You mentioned every steakhouse except the one they all copied it from. Peter Luger. Luger’s originated the creamed spinach in steakhouses. 100+ years, they are the staple.

    • sara a. says

      Hi Vin! I just mentioned the national chains that the majority of the country knows. There are so many awesome old-school steakhouses (like Luger’s), that have incredible food traditions, history, etc.! As much as they deserve a ton of credit, those are usually not as identifiable for the rest of us (considering there’s typically only the original restaurant still existing.) I did see that they had creamed spinach on their menu when they opened in 1887, but couldn’t find sources that said they started the creamed spinach movement in steakhouses in the US. Old Homestead and Keen’s opened a few years prior to Luger’s (1868 and 1885, respectively), so it seemed unclear to me. I’m sure it’s amazing (since it’s also now packaged and sold in grocery stores), and I’ll definitely be checking it out the next time I’m in Brooklyn!

  2. Carol says

    5 stars
    Thank you for the smaller version. My husband and I are quite fond of creamed spinach but I’ve never been able to reheat it well and most recipes are too much. I used one garlic clove and heavy cream rather than half and half. Delightful. Looking forward to making again. Carol

    • sara a. says

      I’m so glad you enjoyed it, Carol! Heavy cream is a perfect swap for half and half. I’m excited for you to continue making it, and thank you for taking the time to comment!