Creamed Spinach with Crispy Shallots: This goes great with beef, poultry, or pork and for fancy meals or homestyle favorites.
Steakhouse Creamed Spinach with Crispy Shallots

I figured after all the sweets that have been stuffed down my throat these past few weeks – not my fault, of course – I needed a tiny break.  A salad of some sort would have been a great idea, right?

But I thought this steakhouse creamed spinach with crispy shallots was more important to share today.

Because you know why? It’s fan-freaking-tastic and you need it in your lives. Aaaand because I have another cookie recipe to give you later this week. Ha!

Anyway, I have always been a really big fan of creamed spinach, especially on the side of steak and a baked potato. It really is the perfect steakhouse side dish, isn’t it!? (On the same level, I’m still dying to try this steakhouse mushroom burger!)

Steakhouse Creamed Spinach with Crispy Shallots

I made this creamed spinach for the first time last Thanksgiving and then again this year for our Thanksgiving sides extravaganza meal (see also: creamed corn, stuffing in the crockpot, and honey yeast rolls) and it’s just as excellent served with turkey as I imagine it would be served with beef.

How to Make Creamed Spinach from Scratch

You’ll start the recipe by frying up some crispy fried shallots in a hot pan. These are what you’ll top the spinach off with before serving.

To make the creamed spinach you’ll sauté some more shallots and then make an easy a bechamel cream sauce in the same pan as the shallots. Lastly you’ll add 2 boxes of thawed frozen and squeeze-dried spinach into the cream sauce.

Be sure to break up the spinach really well so you’re not left with lumps. Nobody likes lumps of raw spinach in their creamed spinach!

It really is an incredibly easy from scratch creamed spinach recipe, isn’t it?!

Steakhouse Creamed Spinach with Crispy Shallots

The rich sauce perfectly coats the spinach, leaving you with a delicious vegetable side dish.

What Goes Well with Creamed Spinach?

My obvious go-to for what goes well with creamed spinach is a great steak. But this spinach would be so delicious served alongside some chicken fried chicken with country gravy, some twice baked potatoes, and skillet cornbread too!

This creamed spinach also has a place in my heart for fancier dinners too. Each time I’ve indulged (it is creamed spinach after all), so many of memories of my mom’s dinner party meals came flooding back, where she would make homemade creamed spinach to serve with prime rib or roast pork.

It still amazes me how food evokes such strong memories and this steakhouse creamed spinach with crispy shallots certainly doesn’t let me down. I doubt it will let you down either.

Creamed Spinach with Crispy Shallots

Creamed Spinach with Crispy Shallots

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Creamed spinach is an easy side dish to make from scratch! It goes as perfectly with steak and baked potatoes for a homemade steakhouse dinner as it does along side a roast beef or turkey for your holiday celebrations. Made with frozen spinach, this is a side dish that's easy on your budget too!

Ingredients

  • 2 medium shallots
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • ¼ cup dry white wine
  • 1 cup milk
  • 1 ¼ cups half-and-half
  • 2 10oz packages frozen spinach, thawed and squeeze-drained
  • Kosher salt and freshly ground black pepper

Instructions

  1. Thinly slice one half of one of the shallots. Mince the remaining 1 ½ shallots. Melt 1 tablespoon butter in a 10-inch skillet over medium-high heat. Toss in the sliced shallots and cook, stirring frequently until brown and crispy, about 2-3 minutes; remove shallots from the pan and drain on a paper towel-lined plate.
  2. Add the remaining butter to the pan and once melted, saute the remaining shallots with ½ teaspoon salt and ¼ teaspoon pepper until softened, about 5 minutes. Stir the flour into the shallots and butter.  Cook the flour for 1 minute then whisk in the wine and scrape up any bits on the bottom of the pan.  Whisk in the milk and half-and-half until no lumps of flour remain.  Bring the mixture to a simmer and cook for 2 minutes.
  3. Stir the spinach into the sauce, breaking up the spinach with a wooden spoon to help it disperse throughout the sauce.  Bring the mixture to a low simmer (just slightly bubbling) and cook for 5 minutes to ensure the spinach is heated through.  Season with salt and pepper to taste and top with crispy shallots. Serve immediately. The spinach is best served on the day it is made - leftovers to not reheat well.

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