American · Side · All year
Steakhouse Creamed Spinach
4.6 · community
10m
Prep
15m
Cook
Easy
Level
280
Energy
The steak's constitutional partner: spinach folded into nutmeg-scented cream sauce with a whisper of parmesan.
What you need
Ingredients
Servings
4
Before you start
Mise en place
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.
5 min — timer available in cooking mode
Why this works
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.
4 min — timer available in cooking mode
3
Fold in spinach and parmesan; season with nutmeg, salt, and white pepper. Serve beside something seared.
2 min — timer available in cooking mode
From the pass
Chef's 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
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
280
kcal
8g
protein
10g
carbs
24g
fat
3g
fiber
520mg
sodium
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Your notes
Understand it
Lessons behind this dish
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