Creamed Spinach
This creamed spinach recipe is a classic steakhouse side, packed with garlic, Parmesan and nutmeg for serious flavour.
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Ingredients
Method
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
A creamy green side with steakhouse appeal!
This creamed spinach recipe is just the ticket if you’re looking for an easy side dish that can make any dinner feel a bit more special. Fresh spinach with double cream, butter, garlic and Parmesan creates a decadently cheesy side that looks and tastes far more elaborate than it really is.
Creamed spinach dishes like this one are classic partners for a juicy, charred fillet or rib-eye steak. It’s also delicious alongside roast beef, roast chicken, pan-fried pork chops or baked salmon. For a proper steakhouse-style spread, serve this creamed spinach recipe with Tom Kerridge’s best ever chips or his roast potatoes, grilled tomatoes or a crisp green salad with a zingy mustard vinaigrette.
For more creamed spinach ideas to make this dish your own, add a pinch of chilli flakes, stir through crumbled blue cheese or sprinkle over some lemon zest. You could even spoon over jacket spuds or serve with crusty bread for a quick vegetarian lunch. However you enjoy it, this creamed spinach recipe is a top side option, and if you’re after more classic side dishes, try caramelised chicory and leeks, honey-glazed carrots or creamed Swiss chard with pine nuts.
