My gluten free Steakhouse Creamed Spinach recipe is made in under 15 minutes and tastes just like what you get at a restaurant. Your friends and family will be begging you to make this at every meal.
I’m so so excited to share my Steakhouse Creamed Spinach recipe. I’ve been making this recipe for over a decade now. You will typically find this served as a side dish when I make steak or for a holiday dinner. The best part is that this creamed spinach recipe is so incredibly easy to make. Once you see the step-by-step photos I think you will be shocked. Just a few ingredients and steps to make the most amazing creamy spinach around.
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Why this Recipe Works
Elevate fresh spinach into something decadent
This side dish recipe cooks in under 15 minutes.
A cornstarch slurry keeps this side dish gluten free and adds to the thick rich creamy flavor.
Ingredients
- Spinach – You are going to need a lot of spinach to make this recipe. You will want at least 24 ounces of spinach (a large clam shell from the grocery store).
- Garlic – I like to use the garlic that is already chopped in water, but you can throw a few cloves of garlic into a garlic press.
- Dairy – You will need both unsalted butter and heavy cream for this recipe.
- Cornstarch – This is how I thicken the cream sauce for the spinach.
- Salt & Pepper – You just need to add a little salt and pepper to cut the cornstarch flavor.
How to Make Creamed Spinach
In a large skillet with a lid, melt the butter on medium heat. Add in the minced garlic and cook for 1 minute. Reduce the heat to low and add the fresh spinach. Place the lid on the skillet and cook for 5 minutes.
While the spinach wilts, create a cornstarch slurry by mixing together the heavy cream and cornstarch.
Once the spinach has wilted add the cream mixture. Mix well and season with salt and pepper.
Remove from the heat and let sit for 3-5 minutes. Serve immediately.
Recipe FAQs
Yes, you can use frozen spinach to make creamed spinach, but you’ll need to thaw the spinach and drain it well prior to making the cream sauce.
Spinach is full of iron and a great source of vitamin K and vitamin A.
Follow this creamed spinach recipe, then place in an oven safe baking dish. Then mix together ¼ cup grated Gruyere cheese with ¾ cup panko breadcrumbs. Sprinkle on top of the spinach mixture. Bake at 400 degrees Fahrenheit for 15-20 minutes or until the top is golden and cheese is melted.
A quarter cup of my creamed spinach recipe roughly calculated contains 174 calories | Carbohydrates: 6g | Protein: 3g | Fat: 16g. Calculations may vary depending on ingredients used and serving size. This is just an estimated calorie count.
Yes, this recipe is the perfect make ahead side dish. You can make it up to a day in advance. Before you are ready to serve simple reheat on the stove top until it’s hot. Feel free to add a little milk as you reheat as it may have thickened more over night. You won’t want it to burn in the pot.
Expert Tips & Tricks
Here are all my favorite tips and tricks when making my Steakhouse Creamed Spinach recipe.
- Gluten Free – This recipe is naturally gluten free because I use cornstarch to help thicken the cream. If you don’t have cornstarch and aren’t looking for this recipe to be dairy free you can use all purpose flour.
- Heavy Cream – Milk can be used in place of heavy cream in case you don’t have that ingredient on hand. You may need to double the corn starch to achieve the desired thickness as heavy cream is already pretty thick.
- Cheese – Some people prefer to put cheese in their creamed spinach. If you want it extra creamy– you can add in a half cup of each mozzarella cheese and grated Parmesan cheese.
- Cream Cheese – If you want it extra creamy you can add in ¼ cup of softened cream cheese to the heavy cream mixture.
- Frozen spinach – If you opt to use frozen spinach over fresh you will need 3, 10 ounce boxes of frozen spinach for this recipe. Make sure you thaw the spinach and drain it extremely well as it holds a lot of water.
- Freezing Directions – You can freeze any leftovers you may have. I typically never have leftover creamy spinach so it’s a rarity in my home. Before freezing, make sure it cools to room temperature. Store in a freezer safe container or baggy. Then simply thaw overnight in the refrigerator before you are ready to serve and reheat until hot.
Spinach Recipes
If you are still looking for more delicious spinach recipes here are a few more of my favorites.
If you make this Steakhouse creamed spinach recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Steakhouse Creamed Spinach
Equipment
- 1 Large Skillet with Lid
- 1 Stove Top
- 1 Whisk
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic in water
- 24 ounces fresh spinach
- 1 tablespoon cornstarch
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
- pinch of black pepper
Instructions
- In a large skillet with a lid, melt the butter on medium heat. Add in the minced garlic and cook for 1 minute. Reduce the heat to low and add the fresh spinach. Place the lid on the skillet and cook for 5 minutes.3 tablespoons unsalted butter, 1 tablespoon minced garlic in water, 24 ounces fresh spinach
- While the spinach wilts create a slurry by mixing together the heavy cream and cornstarch.1 tablespoon cornstarch, ⅓ cup heavy cream
- Once the spinach has wilted add the cream mixture. Mix well and season with salt and pepper.½ teaspoon kosher salt, pinch of black pepper
- Remove from the heat and let sit for 3-5 minutes. Serve immediately.
Notes
- Gluten Free – This recipe is naturally gluten free because I use cornstarch to help thicken the cream. If you don’t have cornstarch and aren’t looking for this recipe to be dairy free you can use all purpose flour.
- Heavy Cream – Milk can be used in place of heavy cream in case you don’t have that ingredient on hand. You may need to double the corn starch to achieve the desired thickness as heavy cream is already pretty thick.
- Cheese – Some people prefer to put cheese in their creamed spinach. If you want it extra creamy– you can add in a half cup of each mozzarella cheese and grated Parmesan cheese.
- Cream Cheese – If you want it extra creamy you can add in ¼ cup of softened cream cheese to the heavy cream mixture.
- Frozen spinach – If you opt to use frozen spinach over fresh you will need 3, 10 ounce boxes of frozen spinach for this recipe. Make sure you thaw the spinach and drain it extremely well as it holds a lot of water.
- Freezing Directions – You can freeze any leftovers you may have. I typically never have leftover creamy spinach so it’s a rarity in my home. Before freezing, make sure it cools to room temperature. Store in a freezer safe container or baggy. Then simply thaw overnight in the refrigerator before you are ready to serve and reheat until hot.
Did you make this recipe? Let me know!