Creamed Spinach Recipe

This creamed spinach recipe delivers a rich, velvety side dish that rivals the classic steakhouse versions you’d find at Ruth’s Chris, Morton’s, or Peter Luger. Using fresh spinach, butter, cream, and cheese, it’s indulgent yet simple to make. Perfect with steak, roasted chicken, lamb, or holiday mains, this recipe is easy, flavorful, and consistently creamy without being watery.

Why You’ll Love This Recipe

• Tastes like high-end steakhouse creamed spinach
• Ready in about 30 minutes
• Uses fresh spinach for vibrant flavor and texture
• Rich, cheesy, and smooth without excess liquid
• Easily adaptable to a lighter, healthier version

Ingredients

• 3 (10-ounce) bags fresh spinach, roughly chopped
• ¼ cup butter
• 3 tablespoons minced white onion
• 2 tablespoons minced garlic
• 1¼ cups heavy cream
• 6 slices provolone cheese, torn into pieces
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper, to taste

Directions

1. Heat a large skillet over medium-high heat. Add the spinach and cook, stirring frequently, until fully wilted.
2. Transfer the spinach to a colander and press or squeeze out as much excess liquid as possible. Set aside.
3. In the same skillet, melt the butter over medium heat.
4. Add the minced onion and garlic, cooking until soft and fragrant, about 2–3 minutes.
5. Return the drained spinach to the skillet and stir in the heavy cream.
6. Layer the torn provolone cheese over the spinach and stir until melted and evenly incorporated.
7. Add the Parmesan cheese and continue cooking until the sauce thickens.
8. Season with salt and black pepper to taste. Serve immediately, hot and creamy.

Preparation Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 10

Tips for Perfect Creamed Spinach

• Mince the onion and garlic finely for a smooth, even sauce.
• Drain the spinach thoroughly to prevent a watery dish.
• For a steakhouse-style finish, broil briefly with extra Parmesan on top until bubbly.
• For a lighter version, substitute half-and-half or milk for heavy cream.

Variations & Substitutions

• Frozen spinach: Use thawed, well-drained spinach.
• Without cream: Replace heavy cream with whole milk and a tablespoon of flour for thickening.
• No cream cheese needed: This recipe uses provolone and Parmesan for smoothness.
• European twist: Add a pinch of nutmeg for UK or South Africa–style creamed spinach.

Serving Suggestions
This creamy spinach pairs beautifully with grilled steaks, roasted chicken, lamb, or as a luxurious side for holiday dinners. It’s also a great alternative to mashed potatoes or other vegetable sides for festive occasions.