Steakhouse Creamed Spinach
Rich, velvety steakhouse creamed spinach made with cream cheese and parmesan. A classic keto side dish ready in 15 minutes.
- Prep5 min
- Cook12 min
- Serves4
Every great steakhouse has one, and it is almost naturally keto. A shallot, a little garlic, cream cheese and parmesan turn a mountain of spinach into the richest side on the table. Finish it under the broiler for a bubbling, browned top.
Nutrition per serving (estimated)
Method
- Melt the butter in a large, deep skillet over medium heat. Cook the shallot 2 minutes, add the garlic for 30 seconds.
- Add the spinach in handfuls, stirring until it wilts. If using frozen, add it all at once after squeezing out every drop of water.
- Stir in the cream cheese and cream until melted and bubbling, about 3 minutes. Add half the parmesan, nutmeg, salt and pepper.
- For a bubbly top, transfer to a small oven-safe dish, sprinkle with the remaining parmesan, and broil 2 to 3 minutes until golden.
Chef’s notes
- Squeeze frozen spinach in a clean kitchen towel; watery spinach makes a loose sauce.
- Fold in a little crisp bacon or artichoke hearts for variety.
Storage: Refrigerate 4 days; reheat gently with a splash of cream.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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