A luscious, delicious creamed spinach recipe with fresh spinach, heavy cream, and parmesan cheese. This is a small batch recipe that makes two servings, but can easily be doubled or tripled as needed!
I create small batch recipes for smaller households, and this recipe is no exception. It makes about one cup of creamed spinach, and comes together in just 15 minutes. If you need more than two servings, feel free to double or triple the recipe! There is a slider in the recipe card at the bottom of this post that allows you to adjust the serving size.
Creamed spinach is one of my steakhouse favorites. Morton’s in particular has a really great version of it, but it’s a staple at many others, too. This is kind of a copycat recipe, but I really don’t love to think of it that way. It’s just a solid, delicious, super creamy version that goes great with any main course: steak, chicken, or even a thick pork chop. It’s honestly such an easy recipe with simple ingredients, and makes a great side dish for any occasion!
Ingredients
- 1 tbsp. Butter (or olive oil)
- 1 small Shallot, thinly sliced (about 1/4 cup)
- 2 cloves Garlic, minced
- ⅛ tsp. grated Nutmeg
- ½ cup Half & Half
- 6 oz. Fresh Baby Spinach
- 1 tbsp. Whipped Cream Cheese
- 3 tbsp. grated Parmesan
- Salt + Pepper
- squeeze of Lemon Juice (about 1 tsp.)
Here’s all of the ingredients you’ll need to make this steakhouse creamed spinach recipe:
I use fresh baby spinach for my recipe because I love it. A lot of creamed spinach recipes call for frozen spinach, which totally works, but it’s just not my preference. If you prefer to use frozen spinach, make sure you thaw it first and squeeze out as much excess liquid as possible before mixing it into the cream sauce. Also look for frozen chopped spinach specifically.
Another important note about this recipe and using raw spinach: I don’t steam my spinach for this recipe. I’ve tested the recipe with both steamed spinach and fresh spinach, and I don’t think there’s a big enough difference to warrant that entire step of steaming and draining the raw spinach (and cleaning more dishes). The reason so many creamed spinach recipes call for steaming the spinach first is so it wilts and mixes into the cream sauce. However, the spinach will easily wilt and mix into the cream sauce without steaming. Therefore, I like to chop the fresh spinach and toss it right into the pan with the cream sauce.
Instructions
How to Make Steakhouse Creamed Spinach
- Tear any thick stems off of the spinach leaves and discard. (If the leaves are smaller and the stems aren’t too big, don’t worry about them! Just get rid of as many thick stems on the larger leaves without being too obsessive.) Roughly chop the spinach leaves and set aside.
- Melt butter (or olive oil) in a small-ish saute pan over medium heat. (I use an 8” nonstick pan.)
- Stir in shallots and a pinch of salt, and cook until translucent, about 2-3 minutes. Stir in garlic and nutmeg, and cook for about 30 seconds.
- Stir in half and half and cook until slightly thickened, about 4-5 minutes. (Stir frequently to ensure the half and half doesn’t begin to separate.)
- Add the chopped fresh spinach a heaping handful at a time. Stir it into the half and half mixture after each addition, until it has all been mixed in. (I sometimes bump the heat up just a bit to ensure the excess water from the spinach is sufficiently cooked out of the pan. You want a thick, creamy consistency. If the sauce seems too watery, just keep cooking and stirring until most of the liquid has evaporated and a creamy sauce remains.)
- Stir in the whipped cream cheese, followed by the parmesan cheese. Remove the pan from the heat.
- Season with a pinch of salt, a crack of fresh black pepper, and a squeeze of lemon. Stir to combine, and serve warm!
Comments & Reviews
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.
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!
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
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!