Description

This creamed spinach recipe, inspired by Bobby Flay, is rich, creamy, and packed with flavor. It’s the perfect steakhouse-style side dish with butter, garlic, shallots, and nutmeg blended into velvety spinach and cream. Great for holidays or an easy weeknight dinner side.

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small shallot, finely chopped
2 garlic cloves, minced
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

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Instructions

In a large skillet over medium heat, melt the butter with the olive oil.
Add the chopped shallot and garlic. Cook until softened, about 2 minutes.
Stir in the nutmeg and flour. Cook for 1–2 minutes, stirring constantly, to make a light roux.
Slowly whisk in the milk and heavy cream. Bring to a simmer and cook until thickened, about 3–4 minutes.
Stir in the chopped spinach and cook for another 3–4 minutes until heated through.
Mix in the grated Parmesan cheese until melted and combined.
Season with salt and pepper to taste. Serve warm.

Notes

Fresh spinach can be used instead of frozen; sauté it first and squeeze out any liquid before adding.
Adjust cream or milk for desired consistency—thinner or thicker.
This pairs great with steak, roasted chicken, or even as a holiday side dish.

Nutrition

Serving Size: 1/4 of recipe
Calories: 250
Sugar: 3g
Sodium: 310mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg