20 min serves 6-8

Creamed Spinach with Steak

A lightened up version of this classic steakhouse side dish. We usually opt for recipes that use fresh vegetables but in this one we think frozen spinach works best. If you want to slim down the fat even more than we did, you can substitute lower fat milk and cream cheese. This recipe is better made a day in advance and stores and reheats beautifully. See recipe notes for more details.
Gluten-Free Keto Paleo

PREP: 10 min. PASSIVE: 10 min. DIFFICULTY Easy


  • 2 16 oz bags frozen spinach, defrosted.
  • 1/4 C butter, divided
  • 1 1/2 t sea salt, divided 
  • 1/4 C minced sweet onion
  • 2 cloves garlic, mashed or passed through a garlic press
  • 1 1/4 C whole milk
  • 2 T vermouth, Pernod or dry white wine
  • 1/4 C grated parmesan
  • 4 OZ cream cheese, room temperature
  • 2 T minced fresh tarragon
  • 1 t dried dill
  • Freshly grated nutmeg, a “pinch” which is about 5 or 6 passes over a microplane grater
  • 1 t freshly grated lemon zest
  • Pinch white pepper
  • Equipment: Cheesecloth or clean dish towel
  • Equipment: Microplane grater
  • Both nutmeg and white pepper can easily overwhelm a recipe so use sparingly until you find the amount that suits your taste. We do not recommend using powdered nutmeg but you can substitute 1 T of dried tarragon in place of the 2 T of fresh tarragon.
  • If your spinach mixture is too dry you can add additional milk 1/4 C at a time and adjust salt as needed.
  • Pair this spinach with any of our steak recipes!
  1. Place defrosted spinach in cheesecloth or clean dish towel, gather cloth at ends and twist to wring as much water as possible from the spinach.
  2. In a large saute pan melt 2 T butter over medium heat, add onion, garlic and 1 t salt, cook until fragrant and softened, about 4 minutes. Add vermouth or wine and cook for an additional 1 to 2 minutes, until liquid is mostly absorbed.
  3. Add milk, cream cheese and butter, stirring, until cream cheese melts in to a sauce-like consistency, about 3 minutes. Add a pinch of white pepper and 5 or 6 passes on the microplane of fresh nutmeg.
  4. Add the grated parmesan, minced fresh tarragon and lemon zest, stirring until sauce just begins to simmer.
  5. Add spinach a few handfuls at a time, stirring to incorporate in to the sauce. Reduce heat to low and cook, stirring occasionally until heated through, about 10 minutes. Remove from heat and season with additional 1/2 t salt.
  6. Reheat over low heat if serving immediately.
  7. Spinach keeps in a storage container, in the refrigerator for up to 4 days. To reheat warm in pan over medium low heat until heated through, about 10 minutes. Alternately reheat in a microwave safe dish in 30-40 second intervals, stirring, for a total of 1 1/2 to 2 minutes total.


Creamed Spinach with Steak

Amount per 184

  • 161kcal

  • 5.8g

  • 11.79g

  • 10.46g


Recipe developed by   Jennifer Borchardt