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Steakhouse Creamed Spinach (The Restaurant Trick That Makes It Better)

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Silky steakhouse-style creamed spinach made with browned butter and cream cheese instead of a flour roux.

Ingredients

Scale
  • 2 (10 oz) packages frozen chopped spinach, thawed
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • 1/4 tsp freshly grated nutmeg
  • Pinch cayenne pepper
  • Salt and black pepper, to taste

Instructions

  1. Thaw spinach and wring it dry in a clean kitchen towel until barely damp — this is the step that determines whether the dish is silky or watery.
  2. Melt butter in a large skillet over medium heat and cook until it turns golden and smells nutty, 3-4 minutes.
  3. Add garlic and cook 30 seconds, until fragrant.
  4. Add cream cheese and stir until fully melted and smooth.
  5. Whisk in the heavy cream and simmer 1-2 minutes until the sauce comes together.
  6. Fold in the spinach, breaking up any clumps, and stir until fully coated.
  7. Stir in parmesan, nutmeg, cayenne, salt, and pepper.
  8. Simmer 3-4 minutes, stirring occasionally, until thickened. Serve hot.

Notes

Squeezing the spinach dry matters more than any other step — a watery dish means a watery towel. Swap half the cream cheese for mascarpone for a slightly lighter, tangier version. Make it up to 2 days ahead and reheat gently with a splash of cream to loosen it. For a broiled steakhouse finish, top with extra parmesan and run under the broiler for 2 minutes before serving.

Find it online: https://www.receipster.com/steakhouse-creamed-spinach-the-restaurant-trick-that-makes-it-better/