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Rich Steakhouse Creamed Spinach with Shallots and Nutmeg

Steakhouse creamed spinach is made with wilted fresh spinach, a rich milk-and-cream sauce, shallots, garlic, and a hint of nutmeg. The skillet method keeps the spinach tender and coats each bite in a smooth, thickened sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 212
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb spinach fresh, washed and stemmed
  • 3 tbsp unsalted butter
  • 1 shallot large, finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground nutmeg

Equipment

  • 1 12-inch skillet

Method
 

  1. Working in batches, put the damp spinach in a large covered pot over medium heat and cook for 3 to 5 minutes, stirring occasionally, until wilted.
  2. Transfer each batch to a colander.
  3. Let the spinach cool until easy to handle.
  4. Squeeze out as much liquid as possible from the spinach.
  5. Roughly chop the spinach.
  6. Melt the butter in a 12-inch skillet over medium heat.
  7. Add the shallot and cook for 3 to 4 minutes until softened.
  8. Stir in the garlic and cook for 30 seconds.
  9. Stir in the flour and cook for 1 minute.
  10. Gradually whisk in the milk and heavy cream.
  11. Bring the mixture to a gentle simmer.
  12. Cook for 2 to 4 minutes, whisking, until thickened.
  13. Stir in the spinach, salt, pepper, and nutmeg.
  14. Cook for 2 to 3 minutes, until hot and evenly coated in the cream sauce.

Notes

For the smoothest sauce, squeeze as much liquid as possible from the spinach before chopping. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a dairy-free version, use unsweetened plant milk, dairy-free cream, and vegan butter.