How To Make Steakhouse Quality Creamed Spinach at Home

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lower in fat than cream cheese.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Preheat oven to 400°F.

Chop the end off a head of garlic and peel back some skin to expose the garlic.

Coat the garlic with about 1 tablespoon of olive oil and season with salt and pepper.

Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.

Dice a small onion and set aside.

Bring a pot of water to a boil and add a pinch of salt for blanching the spinach.

Submerge 1 lb of spinach in the boiling water for a brief moment, then transfer to an ice bath to shock it.

Drain the spinach and dry it as best as you can, then roughly chop it.

Melt 1 stick of butter in a large skillet over medium heat.

Add the roasted garlic to the melted butter and mash it into the butter with a spatula.

Add the diced onion to the skillet and mix well, allowing the onion to soften.

Add crushed red pepper flakes, smoked paprika, and chicken bouillon powder to the skillet.

Sprinkle in about 1/4 cup of all-purpose flour to create a roux and mix well.

Pour in 2 cups of heavy cream and bring to a boil, then reduce to a simmer.

Add 1/2 cup of grated parmesan cheese and stir until fully incorporated and the mixture thickens.

Fold in the chopped spinach and mix thoroughly until combined.

Add diced parsley for flavor and color, mixing it into the dish.

Plate the creamed spinach and top with additional parmesan and a sprinkle of red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens