If you love the rich, velvety creamed spinach served at classic American steakhouses, this Steakhouse Creamed Spinach recipe is for you. Made with fresh baby spinach and finished with Boursin cheese, it comes together in about 30 minutes and can be served straight from the skillet or prepared ahead and baked later. It’s an elegant, low-carb-friendly side that complements beef, lamb, pork, or roasted poultry.
Why This Recipe is a Keeper!
Creamed spinach is a timeless steakhouse side, perfect alongside gratins, twice-baked potatoes, or a hearty macaroni and cheese. This version is thick, creamy, and silky thanks to the combination of a light roux, half-and-half, Parmesan, and a flavorful Boursin cheese. It elevates any main course and converts even hesitant spinach eaters into fans.
Key benefits of this recipe:
- Quick: ready in about 30 minutes, ideal for busy weeknights.
- Luxurious: elegant enough for holiday dinners or special occasions.
- Flexible: can be adapted to low-carb or gluten-free diets by swapping the flour.
- Swap-friendly: works with other leafy greens such as kale or Swiss chard.
- Fresh flavor: uses fresh baby spinach for the best texture and taste.
- Scalable: the recipe can be doubled easily to serve a larger crowd.
How to Make Steakhouse Creamed Spinach
Recipe Ingredients
Below are the ingredients used in this creamed spinach recipe. Exact measurements appear in the recipe card at the end of the post.
Ingredient Notes and Substitutions
- Baby spinach: One pound of fresh baby spinach gives the best bright flavor and tender texture. If using frozen chopped spinach, thaw and squeeze out all excess moisture.
- Butter: Unsalted butter is recommended so you can control seasoning.
- Shallots: Use shallots for a mild, sophisticated onion flavor. If you don’t have shallots, a small sweet onion works as a substitute.
- Flour: Regular all-purpose flour is fine; swap in a gluten-free or keto-friendly flour if desired.
- Nutmeg: A pinch of nutmeg rounds out the flavors—don’t omit it.
- Half-and-half: For a richer result use cream, but if you do, consider omitting the flour to avoid an overly thick sauce. Whole milk also works for a lighter version.
- Boursin cheese: Adds a creamy garlicky-herb flavor. Use a similar soft, spreadable garlic-herb cheese if Boursin isn’t available.
Step-by-Step Instructions
- Gather and prep all ingredients.
- Rinse the spinach in cool running water in a colander.
- Wilt the spinach: Working in batches, add the wet spinach (only the water clinging to the leaves is needed) to a large nonstick skillet over medium-high heat. Cover to help it wilt quickly, then remove each batch to a colander. Season lightly with salt and black pepper as you go.
- Press the wilted spinach gently in the colander with the back of a ladle or a measuring cup to remove as much residual water as possible, then set aside.
- Make the sauce: In the same skillet, melt the butter over medium heat. Add the finely chopped shallot, reduce heat to medium-low, and cook 3–4 minutes until softened without browning the butter or shallot.
- Add minced garlic and cook briefly, about 10–15 seconds, until fragrant.
- Whisk in the flour and cook about 2 minutes, stirring constantly to avoid browning the flour.
- Stir in the half-and-half and bring to a gentle simmer. Cook 1–2 minutes until the mixture thickens slightly.
- Add the Boursin cheese and break it up so it melts and incorporates into the sauce.
- Season with cayenne, a pinch of nutmeg, and the freshly grated Parmesan. Stir until the Parmesan melts and the sauce is smooth.
- Finish: Fold the wilted spinach into the creamy sauce and stir until evenly combined. Taste and adjust salt and pepper as needed. Serve immediately, or cool and transfer to a baking dish for reheating later.
- Optional: Sprinkle a little extra Parmesan on top before serving for a more luxurious presentation.
Chef Tips and Tricks
- If the sauce seems thick after adding the spinach, it’s likely because spinach releases water as it cools and mixes with the sauce. If it doesn’t thin enough, stir in a tablespoon or two of additional half-and-half or milk until you reach the desired consistency.
- Leftovers are versatile: serve warmed leftovers over toasted bread, fold into an omelet, stuff into chicken breasts, or toss with pasta or rice for a quick meal.
Recipe FAQs
Can I substitute frozen chopped spinach?
Yes. Use two 12-ounce bags of frozen chopped spinach, thaw them completely, and squeeze out as much moisture as possible before adding to the recipe.
Can this be made ahead?
Yes. Prepare the creamed spinach, cool it, and transfer to a baking dish. Refrigerate and reheat in a 350°F oven until hot and bubbling, about 25–30 minutes.
What is the origin of creamed spinach?
Creamed spinach has a long history as a classic side dish in many cuisines. It has been enjoyed in different forms around the world for many years.
Storage
- Refrigerate leftovers in an airtight container and consume within 3–4 days for best quality and flavor.
Serve With
- Roasted or grilled steaks and chops
- Beef tenderloin or filet mignon
- Roasted chicken or pork tenderloin
- As a filling for mushrooms or a topping for toasted bread
More Spinach Ideas
- Spinach and artichoke squares or dip
- Chicken, spinach and puff pastry parcels
- Spinach pasta salads with buttermilk dressing
- Cream of spinach soup or bisque
Steakhouse Creamed Spinach
If you love the creamed spinach from great American steakhouses, this fresh version is simple to make and can be served right away or baked later.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 1 pound prewashed baby spinach
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tablespoons all-purpose flour (or a keto-type flour)
- 1 cup half-and-half
- 1 container (about 5.2 ounces) Boursin cheese with garlic and herbs
- 1/4 teaspoon cayenne pepper (optional, to taste)
- Pinch ground nutmeg
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Place the spinach in a colander and rinse under cool running water.
- Working in batches, add the wet spinach to a large nonstick skillet over medium-high heat. Cover to wilt, then transfer each wilted batch to the colander. Season lightly with salt and pepper.
- Press the spinach in the colander with a ladle or measuring cup to remove excess water. Set aside.
- In the same skillet, melt the butter over medium heat. Add the shallot, reduce heat to medium-low, and cook 3–4 minutes until softened.
- Add the garlic and cook 10–15 seconds until fragrant.
- Whisk in the flour and cook about 2 minutes without browning it.
- Stir in the half-and-half, bring to a simmer, and cook 1–2 minutes until slightly thickened.
- Add the Boursin cheese and break it up to melt into the sauce.
- Stir in the cayenne, nutmeg, and Parmesan until smooth.
- Fold in the wilted spinach and stir to combine. Adjust seasoning with salt and pepper. Serve immediately or cool, transfer to a baking dish, and reheat later at 350°F until bubbling.
Notes
- Substitutions: You may use all heavy cream (omit the flour) or whole/2% milk for a lighter sauce.
- Tip: Spinach releases liquid as it mixes with the sauce. If the result is too thick, thin with additional half-and-half or milk.
- Make-ahead: Prepare as directed, cool, refrigerate in a baking dish, and reheat in a 350°F oven for 25–30 minutes.
Nutrition (approx. per serving)
Calories: 198 kcal | Carbohydrates: 11 g | Protein: 8 g | Fat: 15 g | Sodium: 274 mg
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