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
Wilting Spinach Using a Microwave
In a microwave-safe bowl, place spinach and cover with a damp paper towel.
Microwave for approximately 1-2 minutes until the spinach wilts and turns a bright green color.
Remove spinach from the microwave and place it on a cutting board; chop spinach into small pieces, then use your hands or a clean kitchen towel to squeeze all excess water out of the spinach after chopping.
The volume of the spinach will be reduced to approximately 1/4 of what it originally was.
Make Roux Base for Sauce
In a large skillet, heat a small amount of olive oil over medium heat.
Add the diced onion to the skillet and cook until they begin to brown and become translucent, about 5 minutes.
Once the onions are browned, add the minced garlic and cook for 2 minutes, stirring constantly so that it doesn’t burn.
Add the garlic powder, onion powder, salt, and black pepper to the skillet.
Add the butter and allow it to melt completely, then slowly sprinkle the flour into the melted butter.
Continue cooking the roux over medium heat for approximately 3-5 minutes, stirring constantly, until the flour is completely absorbed and the roux has developed a nutty aroma.
Make Creamy Sauce with Roux Base
While stirring constantly to help prevent lumps, carefully pour in the heavy cream and milk and stir until all the liquid is completely blended with the roux base.
Add the cream cheese, red pepper flakes, and nutmeg to the sauce, and keep stirring until the cream cheese has melted completely.
Lower the heat and allow the sauce to simmer until it has thickened enough to coat the back of a spoon, approximately 3-5 minutes.
Finishing Touches on Creamy Spinach and Cheese Sauce
Add 1/2 cup of Parmesan cheese, lemon juice, and all chopped spinach to the sauce.
Turn off the burner and stir until all of the chopped spinach is evenly distributed throughout the sauce.
You may either transfer to an oven-safe serving dish or leave in the original skillet for serving.
Sprinkle the remaining Parmesan cheese over the surface and place under the broiler for approximately 2-3 minutes until the cheese becomes a golden-brown color and slightly crispy.
The lemon juice removes some of the richness from the sauce without imparting a citrus flavor.
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.
