Enjoy this copycat recipe for Easy Creamed Spinach inspired by a well-known steakhouse. It’s a simple, delicious vegetable side that can be ready in under 20 minutes.
I first tasted creamed spinach years ago in Southern California at a restaurant that served it alongside prime rib. While it may not be the most glamorous dish, the creamy texture and flavorful seasoning make it a memorable side. This version is an easy copycat of the classic creamed spinach served at a famous steakhouse and comes from an old cookbook in my collection.
Scroll down for a printable recipe card at the bottom of the page
Origins of the Recipe
This copycat recreates the creamed spinach commonly served at a well-known steakhouse chain. The restaurant became famous for its steaks and classic sides, and this creamed spinach remains a favorite on many menus. The good news is you can make a very similar, satisfying version at home with just a few ingredients.
How to Make Easy Creamed Spinach
This recipe uses frozen chopped spinach for convenience. Place a 9–10 ounce package of frozen chopped spinach in a medium saucepan and cook according to package directions. The spinach is quickly cooked with a bit of water in a covered pan. When done, drain or squeeze out as much liquid as possible.
I recommend placing the cooked spinach in a strainer set over a bowl and pressing it with the back of a spoon to remove excess juice. Getting rid of the extra liquid is important so the cream sauce remains rich and thick. Discard the drained liquid and set the spinach aside.
Cooking the Creamed Spinach
Melt butter in a large skillet over medium-low heat, stirring occasionally. Once melted, add the flour and whisk until smooth. Gradually pour in the heavy whipping cream, whisking continuously to combine, and cook the sauce on medium-low for 2–3 minutes, stirring until it thickens. Avoid letting the sauce boil.
Add the drained spinach to the sauce and season with generous pinches of salt, black pepper, nutmeg, and a touch of cayenne pepper. Stir well to combine, and continue cooking for 2–4 minutes, stirring often, until the spinach is heated through and the flavors meld.
Ready to Serve
When fully combined and hot, taste and adjust salt if needed. Serve the creamed spinach hot in a serving dish. It pairs beautifully with steak, prime rib, roasted meats, or any hearty main course.
This recipe yields approximately four servings. Store leftovers covered in the refrigerator for 2–3 days; reheat gently in the microwave and stir before serving.
I hope you and your family enjoy this creamy, comforting spinach side dish. It’s quick to make and elevates any meal. Thank you for stopping by, and please visit again soon for more family-friendly recipes.
Other Vegetable Side Dishes
Explore more vegetable recipes from the same kitchen, including oven-roasted veggies, lemon hazelnut green beans, broccoli corn casserole, apple pecan stuffed acorn squash, and air fryer veggies for two.
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Original recipe source: The book “Top Secret Restaurant Recipes” by Todd Wilbur (Penguin Group, 1997), page 263.
Printable Recipe
A quick and creamy creamed spinach that makes a perfect steakhouse-style side.
- 9–10 ounces frozen chopped spinach
- 2 Tablespoons butter
- 1½ Tablespoons all-purpose flour
- ½ cup heavy whipping cream
- ¼ teaspoon salt, plus more to taste
- Generous pinch each of black pepper, nutmeg, and cayenne pepper
- Place frozen chopped spinach in a medium saucepan and cook according to package directions. Drain or squeeze out all liquid. Place spinach in a strainer set over a bowl and press with the back of a spoon to remove as much juice as possible. Set aside.
- Melt butter in a large skillet over medium-low heat, stirring occasionally. Add flour and whisk until smooth. Gradually add the whipping cream while whisking. Cook on medium-low for 2–3 minutes, stirring constantly, until the sauce thickens. Do not let it boil.
- Add the drained spinach to the sauce along with generous pinches of salt, pepper, nutmeg, and cayenne. Stir well and cook 2–4 minutes more, stirring often, until heated through. Serve hot.
- Store leftovers covered in the refrigerator for 2–3 days and reheat in the microwave.
Original recipe source: Top Secret Restaurant Recipes by Todd Wilbur (Penguin Group, 1997), page 263.
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