Tuesday, February 17, 2015

Steakhouse Creamed Spinach Recipe

I feel like I've been talking a lot about food on here lately since we've been working on trying new foods and eating like the grownups that we are (wow, grownups... do we actually fall into that category? somehow "adults" sounds younger... let's try that again) like the adults that we are.

So this month I've introduced some new veggies into the dinner rotation. Most recently, I made creamed spinach from a variety of recipes I found on the internet. I took what soundest the yummiest out of the recipes I read and made this version that we both actually loved.

2- 9oz bags spinach (I bought Publix brand)
1 sweet onion, diced
1.5 tsp minced garlic
1 stick butter, divided
5T flour
2 cups milk (I used 1/2 cup heavy cream and 1.5 cups skim milk, but all regular milk would be fine... just not quite as creamy)
1 tsp Cavender's Greek Seasoning (looks like this, located with the other spices)
1/3 cup freshly grated parmesan (I used Locatelli because it's the best) :)

Melt 5T of butter in a pan on medium heat. Add flour and whisk immediately until the roux thickens and turns a golden brown color (about 3-5 minutes). Add in the onion and garlic and cook for another couple of minutes. Then add milk, Cavender's and parmesan. Continue to whisk until the sauce thickens (about 5 minutes).

Meanwhile, melt remaining butter in a separate pan. Add both bags of spinach if you have room in the pan, or add a little at a time until the spinach withers down enough. Continue stirring on low heat until all of the spinach is wilted but not mushy (you can taste if you want... there should be just a little  crunch to it).

Once the sauce has a good thick consistency, scoop out as much as desired into the spinach pan and mix it all together.

The roux that I made was twice as much as we needed for the two bags of spinach, so I saved half in the refrigerator and heated it up on the stove another night with two fresh bags of spinach. Since this is a longer process than I normally take for the vegetable part of our meal, I liked getting two meals covered with basically one prep.

It really did taste so good and was honestly much easier than these steps make it sounds, hah!
The next veggie I need to figure out how to make so that we'll like it is brussel sprouts. I've been putting that one off so if you have any recipes that you think will make me like them, I'd love to hear what they are!



  1. Heather, I use a one pound bag of frozen brussel sprouts and shake them in a plastic bag with EVOO and sea salt (or just kosher). Place them on a cookie sheet and bake at 400 degrees for 35-40 minutes. Our oven is sort of wierd, though, so you may need to watch them. They should be slightly crispy on the outside.

  2. Fresh sprouts cut in half. Olive oil salt and pepper and roast in the oven. They get crunchy like popcorn.

  3. This looks incredible. I have creamed peas that I make that's is a huge hit here but I've never made creamed spinach, I bet my family would love this.

    1. I've never made creamed peas! And, not surprisingly, peas aren't my favorite either. ;) Do you mind sharing your recipe?!

  4. We loooove brussel sprouts! I cut them in half and drizzle olive oil on them and sprinkle salt and pepper and fresh cut garlic. Or if not in the mood to chop the garlic, I use garlic pepper. I've also made it with craisins and bacon and balsamic glaze. Same thing. Slice and bake with salt and pepper then toss balsamic glaze (the thick stuff) cooked chopped bacon and craisins in after they bake. Soooo yummy!!

  5. *mouth watering* I am making this this weekend! Looks and sounds so perfect! :) For brussel sprouts I usually cut them in half coat and sprinkle sea salt all over them than put them face down on an oiled cooking sheet in the oven. I love making them like that.

  6. Y'all are GREAT! Thanks for these recipe ideas! I feel inspired that maybe just maybe we can like brussel sprouts. I will give these ideas a try this week!