Steakhouse Style Creamed Spinach ️

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 tablespoon Olive Oil (extra-virgin preferred)
• 1 medium Yellow Onion (peeled and finely chopped)
• 1 teaspoon Garlic (minced; jarred garlic works fine)
• 8 cups Fresh Spinach (packed, about one 10‑oz bag; washed and trimmed)
• 1 teaspoon Kosher Salt (or to taste)
• 1/2 teaspoon Ground Black Pepper (freshly ground)
• 1/4 teaspoon Red Pepper Flakes (optional for heat)
• 0.33 cup Heavy Cream (approximately one‑third cup)
• 4 ounces Cream Cheese (softened, cut into cubes)
• 3/4 cup Parmesan Cheese (freshly grated)

Instructions

1. Melt Butter and Add Olive Oil

   Place the skillet over medium heat, add the butter and let it melt almost completely, then stir in the olive oil.

   Time: PT2M

   Temperature: medium heat

2. Sauté Onion

   Add the chopped onion to the pan and sauté for 2‑3 minutes, stirring occasionally, until it becomes translucent.

   Time: PT3M

   Temperature: medium heat

3. Add Garlic

   Stir in the minced garlic (or jarred garlic) and cook for about 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: medium heat

4. Cook Spinach in Batches

   Add the fresh spinach in manageable handfuls, allowing each batch to wilt before adding more. Continue until all spinach is incorporated and reduced.

   Time: PT5M

   Temperature: medium heat

5. Season

   Season the wilted spinach with salt, black pepper, and optional red pepper flakes. Stir to combine.

   Time: PT0.5M

6. Add Heavy Cream

   Pour in the heavy cream, stirring to coat the spinach evenly.

   Time: PT1M

   Temperature: medium heat

7. Melt Cream Cheese

   Add the cubed cream cheese, stirring constantly until it fully melts and integrates with the cream.

   Time: PT2M

   Temperature: medium heat

8. Finish with Parmesan

   Stir in the freshly grated Parmesan cheese until it melts and the sauce becomes glossy.

   Time: PT1M

   Temperature: medium heat

9. Serve

   Transfer the creamy spinach to a serving bowl and enjoy immediately, or keep warm over low heat for up to 5 minutes.

   Time: PT0.5M

Nutrition Facts

Calories

310

Protein

12g

Carbohydrates

8g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Garlic: fresh garlic cloves
• Instead of Fresh Spinach: baby kale, Swiss chard (stems removed)
• Instead of Kosher Salt: sea salt
• Instead of Ground Black Pepper: white pepper
• Instead of Red Pepper Flakes: cayenne pepper (use less)
• Instead of Heavy Cream: half‑and‑half, whole milk (thicker sauce)
• Instead of Cream Cheese: neufchâtel cheese, ricotta (less tangy)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano

Equipment Needed

• Large Skillet
• Wooden Spoon or Silicone Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Microplane or Box Grater
• Small Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Melt butter without browning before adding oil.
• Cook spinach in batches to allow proper reduction.
• Fully melt cream cheese to avoid grainy texture.
• Incorporate Parmesan at the end to achieve a glossy sauce.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and melt.
• A pinch of freshly grated nutmeg adds depth to the creamy sauce.
• For extra richness, finish with a drizzle of good-quality extra-virgin olive oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed.

Freezer: Not recommended; the cheese may separate upon thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 2 hours ahead; keep warm on the stove over low heat.
• If the sauce thickens too much, whisk in a little milk or extra cream before serving.

Frequently Asked Questions