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Silky, rich, and unapologetically comforting, this creamed spinach is the ultimate steakhouse side done right. Sweet, softened onions form the base before a classic roux is built, creating a smooth, velvety sauce that clings to every leaf. Fresh spinach is quickly wilted, squeezed dry, and chopped to keep the texture lush rather than watery, then folded through the creamy sauce with a splash of cream for extra indulgence. A final grating of nutmeg lifts everything with a subtle warmth, balancing the richness beautifully. Spoon it alongside a perfectly cooked steak and let it bring that proper steakhouse luxury to your plate — simple, nostalgic, and seriously satisfying.
Course Side Dish
Cuisine english
Keyword side dish, spinach, steak
Author jacksmeatshack

Ingredients

  • 25 g butter
  • 1 small onion
  • finely chopped
  • 2 tbsp plain flour
  • 200 ml full-fat milk
  • 2 200g bags spinach
  • 100 ml single cream
  • fresh nutmeg

Instructions

  1. Heat the butter in a saucepan, then add the chopped onion and sauté for 5 mins until softened.
  2. Stir in the flour and cook for 2 mins then gradually whisk in the milk. gently cook for 5 mins until the sauce has thickened.
  3. Place the spinach in a large colander and pour over a kettle full of boiling water until the leaves have wilted.
  4. Place the spinach in a clean dishcloth and squeeze out any excess liquid. Chop into small pieces.
  5. Stir the spinach into the sauce along with the cream. Heat gently then finely grate over some fresh nutmeg before serving.