American · Side · All year
Steakhouse Creamed Spinach
4.6 community
10m
Prep
15m
Cook
Easy
Level
280
kcal
The steak's constitutional partner: spinach folded into nutmeg-scented cream sauce with a whisper of parmesan.
What you need
Ingredients
Servings
4
600 g
🥬 Spinach ›
wilted and squeezed HARD
200 ml
🥛 Heavy Cream ›
1
🧅 Shallot ›
minced
2 cloves
🧄 Garlic ›
30 g
🧀 Parmesan ›
2 tbsp
🧈 Butter ›
1 pinch
🌰 Nutmeg ›
Add all to shopping list
Mise en place
Before you start
10m
Prep
15m
Cook
25m
Total
4
Serves
Equipment
Sheet pan
Chef's knife
Prep checklist
Spinach
— wilted and squeezed HARD
Shallot
— minced
3 steps
Method
1
Wilt the spinach in batches; cool slightly and squeeze truly dry — the squeeze is the whole dish.
💡
Watery spinach thins the cream into soup. Wring it like a grudge.
2
Soften shallot and garlic in butter; add cream and reduce 3 minutes to a light coat.
3
Fold in spinach and parmesan; season with nutmeg, salt, and white pepper. Serve beside something seared.
Learn the technique ›
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
280
kcal
8g
protein
10g
carbs
24g
fat
3g
fiber
520mg
sodium
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My notes
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