On weekends, when the meal takes a bit more space than usual, these steakhouse-style creamed spinach make the perfect side. It’s the dish you put in the middle of the table with roast chicken, salmon, or eggs, and everyone goes back for another spoonful.
Ingredients :
- Spinach — It’s the base of the dish and provides that slightly earthy, vegetal taste that balances the cream. Fresh is prettier and more tender, but frozen works well if you thaw and squeeze it really hard to remove water.
- Cream cheese — It serves as the main thickener and gives a smooth, slightly tangy sauce without flour. Choose full-fat for a well-coating texture; a lighter version works, but the sauce will be thinner.
- Heavy cream — It thins the sauce and adds richness, smoothness, almost satiny. Light cream can work in a pinch, but avoid very thin creams if you want a true hold on the plate.
- Yellow onion — It adds a base sweetness that keeps the spinach from being flat. Chop it very fine so it melts into the butter instead of staying crunchy.
