Creamed Spinach: A Steakhouse Classic

My husband and I rarely go out to steakhouses (I'm usually to the biggest fan of that much meat) but when we do, we basically order the same thing every time. Why mess with the classics?

We start with clams casino or something of that nature. Follow it up with a wedge or caesar salad. Main dish is usually a Porterhouse for two with mashed potatoes and creamed spinach. Key lime pie for dessert.

It's the same thing, but why mess with the classics. I love clams casino (mmm need to make that sometime) and I love creamed spinach. The steak is ok too, I suppose.

I make a "lighter" creamed spinach than you'll find in a steakhouse, but its still pretty rich. If you want something delicious and rich feeling, try this as a side dish with your next steak


  • 2 large bunches of spinach (about a pound and a half)
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk
  • a splash of cream
  • 1 heaping spoonfull of greek yogurt
  • 1/4 cup grated Parmesan cheese
  • salt, pepper and nutmeg to taste
  1. Blanche spinach in well salted water until tender. Remove from water, shock in ice, drain and chop into small pieces
  2. In a large sautee pan, melt butter and stir in flour to form a blonde roux. Slowly add milk while whisking so no lumps form
  3. Stir in parmesean cheese and a large spoonfull of yogurt. If mixture begins to break, add a little cream to bring it all together. 
  4. Add spinach and simmer until heated through. Season with salt and pepper to taste.
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