American · Sides

Steakhouse creamed spinach

Name: Steakhouse creamed spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 side servings
Cuisine: American
Ingredients: 2 packages (10 ounces each) frozen chopped spinach, thawed; 3 tablespoons unsalted butter; 1 small shallot, finely diced; 2 garlic cloves, finely grated; 3 tablespoons all-purpose flour; 1 1/2 cups whole milk, warmed; 1/2 cup heavy cream, warmed; 1/3 cup finely grated Parmesan; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/8 teaspoon ground nutmeg; 1 teaspoon fresh lemon juice

Tender chopped spinach folded into a silky garlic cream sauce with Parmesan and a whisper of nutmeg.

About 30 minTotal

About 30 minActive

$$Cost

ModerateDifficulty

Makes 6 side servings

Equipment

Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Best value
Cuisinart MultiClad Pro 2-quart Saucepan
View at Amazon
Built for frequent use
All-Clad D3 2-quart Saucier with Lid
View at All-Clad
Another workable path: Any lidded pot of at least two quarts works; a very large pot loses heat faster.
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How we chose
Research-backed · reviewed Aug 2026
We compared two-quart stainless pans for even heat, pouring, lid fit, handle behavior, induction compatibility, durability, and value. Independent side-by-side testing informed the tier distinction; manufacturer specifications established construction and care. Kwilt has not made this soup in these pans.
Cuisinart MultiClad Pro 2-quart Saucepan: The responsive tri-ply construction and two-quart size suit a small soup while remaining useful for grains and sauces. Trade-off: Its conventional corners hold onto food more than a rounded saucier, and the finish is less refined than the All-Clad.
All-Clad D3 2-quart Saucier with Lid: The fully bonded body and rounded base make stirring and pouring easy while the lid holds a small soup warm. Trade-off: Its premium price is difficult to justify for an occasional soup if a basic lidded saucepan already covers the job.
Another workable path: Any lidded pot that comfortably holds at least two quarts works. Avoid an oversized pot if possible; the shallow soup loses heat faster while you finish the omelet.
Sources
The Kitchn saucepan comparison
Cuisinart exact model listing
All-Clad D3 product details

Ingredients

1× recipe · Makes 6 side servings

2 packages (10 ounces each) frozen chopped spinach, thawed
3 tablespoons unsalted butter
1 small shallot, finely diced
2 garlic cloves, finely grated
3 tablespoons all-purpose flour
1 1/2 cups whole milk, warmed
1/2 cup heavy cream, warmed
1/3 cup finely grated Parmesan
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice

Instructions

Squeeze thawed spinach in a clean towel until no more water drips, then loosen the compressed clumps with your fingers. Removing this water is what keeps the finished sauce rich rather than soupy.
Melt butter in a over medium-low. Cook shallot 3 minutes until soft, add garlic for 30 seconds, then stir in flour and cook 1 minute without browning.
Whisk in warm milk a little at a time, then cream. Simmer gently 3 to 4 minutes, whisking, until the sauce coats a spoon; keep the heat below a hard boil.
Stir in Parmesan, salt, pepper, and nutmeg until smooth. Fold in spinach and simmer 3 to 5 minutes until evenly hot and at least 165°F, loosening with milk only if it becomes stiff.
Finish with lemon juice, taste for salt, and serve hot. The spinach should be generously coated but remain recognizable leaves, not a green purée or cheese dip.

United StatesAmerican steakhouse cooking

From the table

About this recipe

Creamed spinach became a familiar American steakhouse side through the combination of thoroughly dried greens and a restrained nutmeg-scented white sauce.

Creamed spinach became an enduring American steakhouse side, where its mild richness balances deeply browned beef. Frozen spinach is not a compromise here: it is available year-round, already collapsed, and far less bulky than several pounds of fresh leaves. Thorough squeezing and a separately thickened sauce solve the two most common problems—wateriness and an indistinct bowl of cream. This Kwilt version follows the reviewed household adaptation: Translate the recurring steakhouse roux-and-cream pattern to reliable frozen spinach, retain modest Parmesan for savoriness, and add only enough lemon to lift the richness without changing the familiar identity.

Sources

Dinner does not stop at the recipe