Velvety creamed spinach with garlic and a hint of nutmeg. A classic steakhouse side dish at 180 calories per serving with 8g protein.
Ingredients
-
500 g
Fresh spinach
-
60 g
Cream cheese
-
3 cloves
Garlic (minced)
-
30 g
Parmesan (grated)
-
¼ tsp
Nutmeg
-
15 g
Butter
Instructions
1
Wilt spinach
Melt butter in a large pan. Add spinach in batches, stirring until fully wilted (2-3 minutes). Drain excess liquid.
2
Add cream
Add garlic, cook 30 seconds. Stir in cream cheese until melted and smooth. Add parmesan and nutmeg.
3
Season and serve
Season with salt and pepper. Serve hot alongside steak, chicken, or fish. Pairs perfectly with any protein.
Why this recipe works
This creamed spinach is a staple side dish in many steakhouses for good reason. The combination of fresh spinach, creamy texture from cream cheese, and a hint of nutmeg creates a rich flavor profile that elevates any meal. Cooking the spinach until wilted ensures that it retains its vibrant color and nutrients while also creating a velvety base for the creamy sauce. The addition of garlic enhances the savory notes, making this dish irresistible.
Meal prep tips
This recipe is incredibly quick, taking only about 15 minutes from start to finish. However, detail your preparation by washing and chopping the spinach ahead of time to make the cooking process even faster. If you're using frozen spinach, simply thaw it, squeeze out excess water, and you're ready to go. This side goes well with steak, chicken, or fish, making it a versatile choice for weeknight dinners or special occasions.
Water is the thing that ruins it
Fresh spinach collapses to a handful and dumps liquid into the pan. Cook it down, then press it in a sieve before the cream cheese goes in. Frozen spinach needs the same squeeze or the sauce turns grey and thin.
Nutmeg is a pinch. More than that and the side tastes like dessert. Four servings are about 180 kcal and 8 g protein each, which is why it sits next to a steak instead of replacing one.
Recipe Notes & Tips
- Squeeze out excess water from the wilted spinach — this prevents a watery, diluted sauce.
- A pinch of nutmeg is the secret ingredient — it transforms creamed spinach from good to restaurant-quality.
- Stir in the cream cheese off-heat for the smoothest consistency.
Variations
- Low-carb version: Reduce or swap the carb source for extra vegetables or cauliflower rice.
- Higher protein: Add an extra serving of protein or a side of Greek yogurt.
Common Mistakes to Avoid
- Overcooking: Watch the timing carefully — overcooked ingredients lose texture and nutrients.
- Under-seasoning: Healthy food should still taste great. Don't skip the seasoning step.
How to Store
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
What to Serve With This
- Pan-seared steak: The dish this side was written for.
- Roast chicken: Same plate, less ceremony.
- Baked potato: If the meal still needs carbs.
Steakhouse side, weeknight timing
The whole pan takes about 15 minutes once the spinach is washed. Make it while the meat rests. Leftovers keep two days and reheat better in a small skillet than in the microwave, which splits the cream cheese.
Frequently Asked Questions
Can I use frozen spinach for creamed spinach?
Yes. Thaw and squeeze out as much water as possible. Frozen spinach is actually convenient for creamed spinach since you need a large volume that cooks down.
How do I make creamed spinach lighter?
Use Greek yogurt or light cream cheese instead of full-fat cream cheese. Skip the butter and use olive oil. This cuts calories by about 30%.
How long does creamed spinach keep?
Store in the fridge for 3-4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
What can I serve with creamed spinach?
This dish pairs perfectly with steak, chicken, or fish, enhancing your meal with its rich, savory flavor.
Is there a way to add more flavor to creamed spinach?
Consider adding a pinch of cayenne pepper for some heat, or a little lemon juice to brighten up the flavors.
Did you make this recipe?
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Filed Under:
Side,
Comfort Food,
Quick
