Ingredients (~6 servings)
- 20 oz fresh baby spinach (2 bags)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/8 tsp nutmeg
- 3/4 tsp black pepper
- 1/2 tsp kosher salt
- 3 Tbsp salted butter
- 2 1/2 Tbsp all-purpose flour
- 3/4 cup heavy cream
- 1/3 cup whole milk
- 3 oz cream cheese
- 1 1/2 Tbsp lemon juice
- 3/4 cup grated Parmesan cheese
Wilt the Spinach in the Microwave
Put the spinach in a large microwave-safe bowl and cover with a damp paper towel.
Microwave for ~1-2 minutes until the spinach wilts down and turns bright green.
Transfer to a cutting board, roughly chop, then squeeze out as much water as possible with your hands or a clean kitchen towel.
The spinach will reduce to about 1/4 of its original volume.
Build the Roux Base
Heat a drizzle of olive oil in a large skillet over medium heat.
Add the diced onion and cook for ~5 minutes until it starts to brown and turn translucent.
Add the minced garlic and cook for another 2 minutes, stirring constantly so it doesn’t burn.
Stir in the garlic powder, onion powder, salt, and black pepper.
Add the butter and let it melt completely, then sprinkle in the flour.
Cook for ~3-5 minutes, stirring constantly, until the flour is fully absorbed and the mixture smells nutty.
Add the Dairy and Build the Sauce
Slowly pour in the heavy cream and milk while stirring constantly to prevent lumps.
Add the cream cheese, red pepper flakes, and nutmeg.
Keep stirring until the cream cheese melts completely into the sauce.
Reduce heat to low and simmer for ~3-5 minutes until the sauce thickens enough to coat the back of a spoon.
Finish with Spinach and Cheese
Stir in 1/2 cup of the Parmesan, the lemon juice, and all the chopped spinach.
Remove from heat and stir until the spinach is evenly distributed throughout the sauce.
Transfer to an oven-safe serving dish or leave in the pan if you’re serving from there.
Sprinkle the remaining Parmesan on top and broil for ~2-3 minutes until the cheese is golden brown and slightly crispy.
The lemon juice brightens everything up and cuts through the richness without making it taste citrusy.
Steakhouse Creamed Spinach
Ingredients
Ingredients (~6 servings)
- 20 oz fresh baby spinach 2 bags
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/8 tsp nutmeg
- 3/4 tsp black pepper
- 1/2 tsp kosher salt
- 3 Tbsp salted butter
- 2 1/2 Tbsp all-purpose flour
- 3/4 cup heavy cream
- 1/3 cup whole milk
- 3 oz cream cheese
- 1 1/2 Tbsp lemon juice
- 3/4 cup grated Parmesan cheese
Instructions
- Place spinach in a large microwave-safe bowl, cover with damp paper towel, and microwave 1-2 minutes until wilted.
- Chop spinach and squeeze out excess water.
- Heat olive oil in a large skillet over medium heat and cook diced onion 5 minutes until translucent.
- Add garlic and cook 2 minutes, stirring constantly.
- Stir in garlic powder, onion powder, salt, and black pepper.
- Add butter and let melt, then sprinkle in flour.
- Cook 3-5 minutes, stirring constantly, until mixture smells nutty.
- Slowly pour in heavy cream and milk while stirring constantly.
- Add cream cheese, red pepper flakes, and nutmeg, stirring until cream cheese melts.
- Reduce heat to low and simmer 3-5 minutes until sauce thickens.
- Stir in 1/2 cup Parmesan, lemon juice, and chopped spinach.
- Remove from heat and transfer to oven-safe dish.
- Sprinkle remaining Parmesan on top and broil 2-3 minutes until golden brown.
