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This is a little easier, a little faster, a little more contemporary and, believe it or not, a little lighter than the traditional creamed spinach. Prepare all the ingredients in advance. This is a classic steak addition.
Pour the olive oil into a large pot, put it on high heat, add the spinach and cover. Cook for 1 minute, beat and mix gently until most of the leaves are light green and wilted, about 2 minutes. Quickly drain the spinach in a colander and transfer them to a plate lined with 4 or 5 paper napkins. Once it has cooled, squeeze as much liquid from the spinach as possible. Place the spinach on a cutting board and chop coarsely.
In a small bowl, combine the salt, black pepper, cayenne pepper, and nutmeg.
Place a large skillet over medium heat, melt the butter in the pan, and mix the shallots with the hot butter until lightly browned and translucent, 3 to 4 minutes. Mix the spice mixture with the shallot and pour in the cream. Heat on medium power and reduce the cream sauce in half, about 5 minutes. Add the lemon zest.
Lower the heat and sauté the spinach with the cream sauce. Cook and stir until the spinach is hot and covered, about 2 minutes. Mix the Parmigiano-Reggiano with the spinach until they are well blended; serve immediately.
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The spinach cream, obtained from a frozen and chopped variety, completes the roast perfectly and can be prepared up to two days in advance.
Combine the milk, spinach liquid, and garlic in a 1-liter microwave-safe measuring cup or small bowl and saucer and microwave (or heat slowly in a medium saucepan) until very hot and steaming. Set aside for 5-10 minutes to soften the garlic.
Melt the butter in a Dutch oven over medium heat. Whip the flour. Add the hot milk mixture at once, then whisk until smooth. Add the spinach; Cook until the sauce is thick and bubbly and the spinach is soft but still green, about 5 minutes. Add the cheese, nutmeg and a generous amount of salt and pepper. Serve hot.
Advice for the future
After adding the spinach to the sauce, the mixture can be flipped onto a large baking sheet to cool quickly, then transferred to a covered container and stored in the refrigerator for up to 2 days. Slowly heat over low heat. Add the cheese and season with nutmeg and sprinkle generously with salt and pepper. Serve hot.
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Baked spinach is often combined with liquid cream or broth, cheese, and breadcrumbs. While the amount of cheese used can vary based on taste and dietary needs, the basic preparation is the same for baked spinach. Baked spinach is a great addition to roasted chicken or duck, as well as more substantial fish like salmon and haddock.
Remove the stems from the spinach leaves and rinse them under cold tap water in a colander. Place the spinach in a large pot and add enough cold water to cover the spinach leaves.
Heat the saucepan over high heat until the water boils. Boil the spinach for 4-5 minutes or until the leaves wilt and stick together. Drain the spinach in a colander in the sink and rinse with cold water to stop the cooking process.
Preheat the oven to 375 degrees Fahrenheit.
Place the spinach in a pan large enough to hold the spinach. Add the broth and half of the cheese and mix to combine. Sprinkle the spinach with the second half of the cheese and breadcrumbs, and season with sea or kosher salt and freshly ground black pepper to taste.
Bake the spinach mass in the oven for 25-30 minutes without opening the oven door. Let the spinach harden for 5 minutes before slicing and serving.
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Cream of spinach is a method of making dark green leafy vegetables in which cooked spinach is combined with a cream sauce, some spices, and usually flavorings such as garlic and onion. The result is a very rich dish that can be served alongside strong side dishes such as steaks or grilled dishes, or served alone. There are two basic ways to make creamy spinach, the first of which is to reduce the cream in the pan until thick. The second method is a little more time-consuming, but involves making a simple roux and then slowly forming a cream sauce by adding the milk. Non è raro trovare ingrediants aggiuntivi – come pancetta croccante, noce moscata, funghi, formaggio grattugiato e chiodi di garofano – negli spinaci in crema.
Preparing spinach in sour cream usually begins with cooking the spinach itself. Spinach can be cooked in many ways and can be used frozen if it is thawed first. However, it is essential that the spinach is well cooked and dry. This can be achieved by letting the spinach sit in a colander for a while to drain, or by squeezing it with gauze or a towel until all the water is released.
Per una versione semplice e conveniente degli spinaci cremosi, ingrediants come cipolla e aglio o scalogno vengono tritati finemente e rosolati in padella con burro o olio d’oliva. The cooked and dried spinach is then added to the pan and allowed to heat up, and it takes on the aromatic flavors of onion and garlic. Heavy cream is poured into the pan along with spices such as black pepper, nutmeg, and sometimes bay leaf. The whole cream mixture is boiled until the cream has reduced by at least half, after which the spinach cream is ready to be served.
One of the preparations for making cream of spinach, which has a richer and creamier texture, begins by melting the butter and flour in a pan to form a roux. Si lascia dorare leggermente il roux, quindi si aggiungono gli altri ingrediants e si cuociono. The milk is slowly introduced into the roux until it reaches the desired consistency. The spinach is then added to the sauce and heated to complete the dish.
Creamy spinach is made with dark green leaves, so nutmeg is commonly added as a spice, as are cloves in some cases. You can add crispy fried pieces of bacon, just like fried mushrooms. At the end, the spinach should be served hot and can be sprinkled with grated Parmesan cheese or sprinkled with chilli flakes.
This 5-star recipe for my favorite style of steak, extra creamy,Creamy Spinach the recipe is very easy to make in just 20 minutes. It is a real family favorite and I guarantee you will love it!
If you’re looking for more vegetable appetizer recipes, check out these readers’ favorites: Roasted Cherry Garlic Tomatoes, Creamy Roasted Brussels Sprouts, Cauliflower Puree, and Stuffed Avocado Caprese.
Creamy Spinach Recipe
Creamy Spinach has two main components, cream andspinach. However, there are many different ways to do this. If you follow this recipe, you’ll get thick, creamy steak house-style spinach. As a bonus, it’s also a low carb side dish, just in case you are watching your carbs.
It is truly the BEST Creamy Spinach recipe, ever. No seriously, it’s been extremely well tested and has tons of 5 star reviews from very smart people, you my dear readers.
I actually made this recipe for a group of over 50 people and was prayed for for the recipe. Everyone swore it was the best they ever had and I was honored to hand out the recipe! It’s when I knew, I had to get this recipe out here on the site for all of you to enjoy too!
- frozen chopped spinach
- yellow onion
- cheese cream
- thick cream (or half and half)
- grated mozzarella
- Grated Parmesan cheese
- salt and pepper
Yes, I know some of you will be checking me out now, but I highly recommend frozen spinach instead of fresh spinach for this particular spinach cream recipe! Do you think I’m crazy? Well maybe, but I’m right about the type of spinach to use!
If you use fresh spinach, you need to steam it or cook it down until it’s the texture of cooked and thawedspinach. It goes on very of fresh spinach and to get enough spinach to make this creamy spinach recipe style. Bonus: Frozen Fresh Spinach is really easy to use, cheap, and works fast to bring this appetizer recipe to the table in 20 minutes or less! I promise you won’t know it was ever frozen once you take a bite of the finished recipe!
How to make cream of spinach
This recipe is incredibly easy to make, using frozen spinach, it’s ready in just 20 minutes!
- Boil the frozen spinach in the microwave and squeeze to remove excess water.
- Sauté onion and Garlic in Butter. Add cheese cream and cook, stirring, until melted.
- Add the cream and cook for 2 minutes.
- Add mozzarella cheese, parmesan cheese, salt and pepper. Mix until combined.
- Place the cooked spinach in the cream sauce and cook for a few minutes to warm the spinach. Then serve hot!
Creamy Spinach is a great side dish often served with grilled steaks, crockpot ham, or my favorite recipe for my favorite Baked Chicken Recipe. My husband was also known for eating reheated leftovers with tortilla chips.
This creamy spinach recipe is a great keto-approved keto appetizer with 4 grams of net carbs. If you are extremely low in carbohydrates, you can also slice chopped onions. I don’t recommend it on flavor basis, but understand it if you are really trying to stick tightly to your diet.
If you are concerned about the carbs in onions and want to remove the onions, I recommend using dried onions to replace some of that flavor. Start with 1 tablespoon of dry onion, then try and add more as needed!
In both cases! This Creamy Spinach is an amazing make ahead side dish. You can prepare it a few days in advance and then heat it on a stove or in the microwave until it is heated up. You won’t lose flavor or texture by preparing it in advance and refrigerating or freezing it in an airtight container.
Suitable for the freezer: Freeze the spinach with the cream in an airtight container for up to 3 months. I like to use freezer-safe ziplock bags. Honestly, I usually make a triple serving when I make these creamy spinach and freeze any leftovers for easy dinners later on. To defrost, you can switch directly from the freezer to the microwave. Use a microwave-safe bowl with a tablespoon of water, heat 60 seconds apart, and stir frequently. Or you can take it out of the freezer and put it in the refrigerator to thaw 24 hours in advance. Then heat it up on a stove or in the microwave!
Tips for the best Creamy Spinach
- Use frozen spinach to get the best soft steakhouse-style spinach ever! Trust me!
- Don’t skip on the onion and Garlic. They add a lot of flavor and really make this keto appetizer shine.
- THE CHEESE. This recipe uses mozzarella and parmesan to raise the level of the cream and give it the perfect texture as you can see in the photos. These two cheeses not only add texture but also give it great flavor.
- Lastly, salt and pepper. Creamy Spinach is a simple dish with simple ingredients. Before you serve it, make sure you taste it and give it a little more salt and pepper as needed!
This creamed spinach recipe is extremely creamy, full of flavor, and takes just 20 minutes. Alleluia! It is exactly like the creamed spinach you get at an old school fancy steak house and it’s epically delicious. Bonus: it’s a low carb, keto side dish and is also gluten free!
By Trish on 20-06-15 | Updated 2021-07-09
Steakhouse creamed spinach with delicious cheese cream and the lovely flavors of Parmesan cheese, is an uncommon side dish but a truly loved old fashioned favorite. Extremely easy to whip in a cast iron skillet, spinach and cream only take about 15 minutesii, also making it one of the quickest additions to enjoy in a pinch.
Perfetti per bistecche o pollo, gli spinaci aromatici e cremosi sono uno degli ingrediants principali offerti nei ristoranti eleganti per un motivo.
This really easy spinach side dish takes it up a notch with creamy, rich cheese cream and because its low carb and keto (as long as you skip the bread crumb toppings), stays within most nutritional diets that your picky eaters may have.
- white onion & minced Garlic – as with most dishes, onion and Garlic bring the most flavor and really enhance the vegetable
- frozen spinach – thawed and drained of excess moisture, using frozen spinach keeps this dish as simple and as quick as possible
- cheese cream – melted right in the pan, cheese cream gives the best creamy and rich tasting texture out of all of the options.
- Grated Parmesan cheese While it might be tempting to use chopped or minced Parmesan, it melts differently and will add cheese to the spinach, not just a nice creamy topping. Adding a real heavy cheese like shaved cheese basically turns the cream sauce into cheese sauce, so while it tastes great, it’s very harder to stir and will alter the recipe.
- heavy whipping cream – whole milk or even half and half could be used in a pinch, both of those ingredients are very thinner than whipping cream. The whipping cream is worth the extra thick texture it adds to the creamy spinach.
- salt & pepper – Never skip the salt and pepper on the green vegetable side.
How to make Creamy Spinach
Step 1: To get started, first put 2 tablespoons of Olive Oil in a pan and heat up with white onions and minced Garlic. Friggere per circa 3 minuti, mescolando di tanto in tanto, fino a quando non inizia a puzzare e a cuocere.
Step 2: Add the thawed and drained spinach to the cast iron skillet and mix. Heat the skillet over medium heat, with the lid on the pan, for about 6 minutes, stirring occasionally.
Step 3: Strappare la cheese cream e disporla intorno alla padella sopra gli spinach. Pour in heavy whipping cream, Grated Parmesan cheese, sugar, salt, and pepper. Mescolare per unire tutti gli ingrediants.
Step 4: Incorporate all ingredients by mixing well and melting cheese cream, taking care to make sure there are no lumps, which takes about 5-7 minutes. Remove from the pan and serve.
Frozen vs. fresh spinach : La crema di spinaci PUÒ essere fatta con fresh spinach anche surgelati. Ci sono due modi per trattare le foglie di fresh spinach.
- Remove the stems and chop any leaves that are too large. Add a bit of Butter into the pan and then cook spinach down, which takes about 3-4 minutes. Continue with the rest of the recipe as is.
- The other way is to add about a pan of spinach leaves into a pan with onion, Garlic and Butter and then proceed with adding the creamed cheese directly, cooking the leaves as you go.
Both of these require more work than just using frozen spinach. Please note that fresh spinach cooks down a LOT smaller than you believe it will be, so while a pound of spinach may seem like very, it cooks down the same as frozen.
Spices– If you are cooking spinach in sour cream for the fall season, add a pinch of nutmeg to the dish.
Pasta– To this dish add the hot cooked penne for a wonderful hot spinach pasta.
Sì, gli spinaci sono un’ottima opzione per chi segue una dieta chetogenica e a basso contenuto di carboidrati. Adding onions, Garlic, creamed cheese and heavy whipping cream are all still safe on keto, making this recipe a great choice for those watching their weight. However, the Crunchy Onion Sprinkle option is NOT keto and contains carbohydrates.
The most popular main dish with spinach is steak.
Yes it can, however cheese cream will solidify back in the fridge, therefore it needs to be heated properly again prior to serving.
This recipe is a little simpler. However, if you want to achieve the Morton’s steakhouse creamed spinach, be sure to use fresh spinach and add a cup of mozzarella to melt down as well.
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Add fried onions or Panko breadcrumbs on top before serving for a little more crunch and flavor. This will change the number of carbohydrates, so pay attention to the portions on the back of the bag.
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This steak-style feast is so damn good.
This is the creamed spinach like you’ll find in steakhouses. It’s just so darn good, I can’t see straight.
whole medium onion, finely chopped
cloves Garlic, finely minced
Salt and pepper to taste
a pinch of ground nutmeg
baby weight of spinach
- Melt 1 stick of Butter in a pot. Sprinkle with flour and mix. Cook over medium heat for five minutes or until golden brown. Throw in onion and Garlic and stir together, cooking for another minute. Pour in the milk, still whisking, and cook for another five minutes while the spinach is boiling.
- To cook spinach, melt 3 tablespoons Butter in a separate pot. Add the spinach gradually until everything is blended and cook until wilted but not mushy, about 4 to 5 minutes.
- Season the cream sauce with salt, pepper and nutmeg. Add the spinach to the cream sauce, stirring gently to combine. Serve immediately.
Okay, there are two ways to make cream of spinach.
First: I fry the spinach, then I put the cream on top. It’s what I make when I have to have creamed spinach in my mouth fast.
Then there’s this way, the right way, the longsuffering, you-have-to-be-patient way. And really, it doesn’t take that long. I’m just a drama queen.
This creamed begins with a simple white sauce, which begins with a roux, which is a cooked mixture of Butter and flour, which is the basis of a cream sauce, which, when bumped up a notch by finely diced onions and Garlic, is one of the best things you’ll ever learn to make. which which which.
Start with 24 ounces of baby spinach. I love the stuff in the bags—it’s all washed and ready—and I use four 6-ounce bags. That’s…uh…24 ounces.
You’ll need one smallish yellow onion.
Cut in half, then half of one of the halves. I’m dizzy now.
Najpierw ułóż pionowe plasterki very blisko siebie…
Then turn and dice the other side.
How To Make Morton’s Steakhouse Creamy Spinach
Create a restaurant worthy of creamy spinach for your steaks! It tastes just like how Morton’s Steakhouse makes it, but creamier and ten times better.
Serves: 8 People
- 4 tbsp unsalted Butter
- 1 medium yellow onion minced
- 3 Garlic cloves minced
- 4 teaspoons of divided kosher salt
- 1 teaspoon of freshly ground black pepper
- ½ teaspoon of freshly grated nutmeg
- Вј a glass of all-purpose flour
- 3½ cups, half and half
- 2 libbre di fresh spinach o 1 libbra di congelati
- 1 cup of mozzarella
- 4 oz cheese cream
- ½ glass of grated Parmesan cheese
In a large pot, bring the water to a boil with two teaspoons of salt.
Add the spinach and cook for 1 minute until soft.
Drain the spinach in a colander or colander.
Rinse with cold water until it cools and squeeze the water from each handful of spinach.
Cut the bunches of spinach into slices one centimeter wide.
In a large skillet melt the Butter with the Garlic and onions.
Cook over medium heat for 8-10 minutes or until the onion turns translucent.
Add the remaining kosher salt, black pepper, and nutmeg.
Add the flour and mix with a wooden spoon over low heat and cook for 2-3 minutes until the aroma is slightly nutty.
Add half and cook until boiling.
Add in the mozarella cheese and cheese cream
Cook for 6-8 minutes or until the mass thickens.
Add the spinach and Parmesan and mix until well blended.
This will be the only creamed spinach recipe you will ever need. So creamy, cheesy and EASY! 10,000 times better than store-bought!
This is my favorite part of the vacation.
Tutti i piatti con la scritta "crema" vengono buttati via come nessun altro.
Creamymashed sweet potatoes.
So let’s put our calorie count aside for a few days.
E goditi tutto ciò che è "crema".
Ma ehi, questo è un piatto a base di spinach.
So at least we will have our batch of vegetables during the holiday season.
Easy Creamy Spinach
preparation time:15 minutes
cooking time:15 minutes
total time:30 minutes
This will be the only creamed spinach recipe you will ever need. So creamy, cheesy and EASY! 10,000 times better than store-bought!
- 4 tablespoons unsalted Butter
- 1 shallot, ground
- 3 cloves Garlic, minced
- a pinch of nutmeg
- 1/4 cup all-purpose flour
- 1/2 cup of thick cream
- 1/2 cup of milk
- 1/2 cup grated Gruyere cheese
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper to taste
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- Melt Butter in a large skillet over medium heat. Add shallot, Garlic and nutmeg. Cook, stirring often, until the shallots are translucent, about 2-3 minutes.
- Stir in the flour until lightly browned, about 1-2 minutes. Gradually whip the cream and milk. Cook, whisking constantly, until the sauce begins to thicken, about 5 minutes.
- Combine the cheeses until they melt, about 1-2 minutes; season with salt and pepper, to taste.
- Add the spinach until well blended, about 1 minute.
- Serve immediately.
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Easy to follow and delicious recipe
It’s easy to cook and it’s delicious. I can’t wait to cook it for my family
As a San Francisco gal that lived in LA for 40 years, going to Lowry’s Prime Rib in Bev Hills and House of Prime Rib in SF were always my favorite special occasion restaurants to go to—and it didn’t even have to be a special occasion! I started preparing an identical meal at home for my standard Christmas Eve dinner many years ago … Spinning Salad Bowl – check it out! Ribs – check it out! Mashed potatoes – check. Yorkshire Pudding: Check it out. Cream e salsa al rafano: dai un’occhiata! All easy and delicious. But damn it—why can’t I make a decent creamed spinach which is an important part of the meal! I have no idea but it was always DIRTY! But today I found it! Damn delicious Cream spinach and boy oh boy is it good! It’s easy! I followed the recipe to a T using a bit less flour (after reading reviews) and added the almost thawed spinach that still had enough moisture to thin out the dish a little more…but I can’t wait to serve it and make it again and again and again. I think this will be my new favorite dish when I start the keto diet on January 2nd! Thanks so much!
So good! Dried onions in shallot buns and some sliced cheese on Gruyère. It still tasted amazing and was so creamy. The ultimate keeper of my recipe box.
It was delicious. I agree with the previous comments that 1/4 cup of flour made it too thick. Since I read your comments in advance, I ended up putting the spinach in the still frozen mixture. Defrosting helped to thin it out a bit and also saved time. You also need to add a little more 1/2 and 1/2 to dilute a little more. I also had to make some exceptions to use what I had at home … 1/2 and 1/2 instead of milk and cream, mozzarella instead of gruyere. I would definitely do it again!
I made the recipe as I wrote, except that I used frozen sliced spinach instead of the mince, because I prefer them. Żałuję, że nie przeczytałam poprzednich recenzji, bo stwierdziłam, że 1/4 szklanki mąki za very ją zagęszcza. I added another glass of milk to dissolve. Next time I’ll try two Tablespoons or maybe even one! My husband and I both thought it was delicious!
Nice recipe. As others have noted, I will limit some flour next time. Other than that; very smaczne!
I just finished with your recipe and my spinach cream is yummy, I had to substitute a few things but it came out perfect. It is a pity that there is no possibility to share a photo to show, thanks!
Best Creamy Spinach Ever!
This was the first time I tried creamy spinach and it hit the mark. I didn’t have the Gruyere so I used low fat mozzarella Also had to sub the heavy cream for 1/2 and 1/2. Didn’t have to add any additional salt at all. I will save and do it again. Absolutely damn.
Best Spinach Recipe Ever! Tasty!
Tried with the Gouda cheese it was great thanks
It was delicious and super easy to make! I’ve never been able to make spinach without it coming out bitter.
I had to increase the milk – about three cups, because the cream I had in the fridge had gone bad ♀️, I also replaced the Parmesan and Gruyere with the mozzarella (not the same, I know, but it turned out deliciously creamy! this is what I had on hand.)
More peppercorns (black and white) have been added.
Everyone loved it and it will now be part of my family tradition
Can’t wait to try the other recipes too! It was Damn Tasty!!
MY GOD! The first time I tried a spinach cream recipe at home. It was amazing. You’re awesome for sharing this recipe.
It was quite tasty. Like some others, I found it too thick, even after adding extra milk / cream. Next time I’ll try the 2T. I also added some pieces of crispy bacon (not the canned / bottled ones, but the bacon I had previously fried and had in the freezer.) Thanks for sending. I needed something quick and creamy for an old lady.