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One-Pot Steakhouse Creamed Spinach
A staple of classic steakhouses, this rich side dish brings comforting flavor to your own dining table. It relies on frozen chopped spinach for convenience, but you won't sacrifice an ounce of taste. A blend of cream cheese and sour cream creates a luxurious, tangy base, while fresh parsley brightens the richness. A hint of nutmeg adds warmth to the sauce, making it a natural pairing for roasted meats or a holiday roast.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 tablespoons butter or margarine
- 3 large shallots, finely chopped (about cup)
- 2 tablespoons all-purpose flour
- ½ cup milk
- teaspoon salt
- teaspoon coarsely ground black pepper
- teaspoon ground nutmeg
- 1 small package (3 ounces) cream cheese, softened and cut into pieces
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 cup loosely packed fresh parsley leaves
- cup sour cream
Instructions
- 1Melt the butter in a large saucepan over medium-low heat. Stir in the chopped shallots and cook for about 3 minutes until they soften. Sprinkle the flour over the shallots and cook for 1 minute while stirring constantly to cook off the raw flour taste.
- 2Slowly pour in the milk while whisking continuously. Bring the mixture to a boil, keeping the whisk moving to prevent lumps.
- 3Lower the heat to a simmer. Cook for about 2 minutes, stirring occasionally with a wooden spoon, until the sauce thickens and bubbles. Season the sauce with the salt, black pepper, and ground nutmeg.
- 4Take the saucepan off the heat and stir in the softened cream cheese until it melts completely into the sauce. Fold in the squeezed-dry spinach, fresh parsley, and sour cream. Return the pan to low heat just long enough to warm everything through, making sure the mixture doesn't boil so the dairy won't curdle.
Notes
- Prep: Squeeze as much water out of the thawed frozen spinach as possible so your sauce doesn't become watery.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Reheat: Warm gently on the stove over low heat, adding a splash of milk if the sauce has thickened too much.
- Swap: You can use fresh spinach, but you'll need to wilt and drain it thoroughly before adding it to the cream sauce.