Steakhouse Creamed Spinach (Instant Pot Option )
Steakhouse Creamed Spinach recipe makes restaurant style gourmet food at home in just 20 minutes. Velvety creamy spinach makes the perfect vegetarian side dish for holiday dinners like Thanksgiving and Christmas!
Servings: 4 cups
Calories: 201kcal
Cost: $5
Equipment
Ingredients
- 2 Tablespoon olive oil divided
- 2 Tablespoon almond flour or cornstarch
- 1 small onion finely chopped
- 2-3 garlic cloves minced
- 1 ( 16 oz.) frozen chopped spinach
- 1½ cup Milk divided - use ½ cup for roux and 1 cup for cooking
- 1 cup half and half
- ⅛ teaspoon nutmeg
- salt and pepper to taste
Instructions
To Prepare the Roux
- We prepare the roux on the stovetop. In a heavy bottom skillet, on a medium heat, warm the oil. With a wooden spoon, stir the flour into the warm oil a little bit at a time, until it is fully incorporated , giving you a pale-yellow-colored paste called a roux.
- Heat the roux for another minute or so to cook off the taste of raw flour. Slowly add the ½ cup warm milk to the roux, using a wire whisk, whisk it well to make sure it's free of lumps. Cook for 2 minutes stirring constantly so it forms a nice smooth paste. Roux is ready.
How to Make Instant Pot Creamed Spinach
- Place the Instant Pot on the sauté mode. Add the olive oil, garlic, and onions to the pot. Cook for 2-3 minutes until the onions become fragrant and translucent. Add the frozen chopped spinach and milk to the pot. Season with nutmeg, salt, and pepper to taste. Close the lid and cook for 3 minutes on MANUAL High-Pressure Cooking.
- When the pot indicates it has finished, wait on keep warm timer for 5 minutes and then release the leftover pressure by turning the knob to venting. Open the lid. Add the half and half and the prepared roux. Whisk well. Put the Instantpot back on Sauté and let the mixture bubble for couple minutes. Cancel SAUTE. When everything is well combined, creamy spinach is ready ! Serve warm.
Steakhouse Creamed Spinach on Stove top Directions
- Put the heavy bottom pan on medium high heat. Add oil and let it warm up. Add garlic and onions to the pan. Cook for 2-3 minutes until the onions become fragrant and translucent.
- Add the frozen chopped spinach and rest of the milk to the mixture. Season with nutmeg, salt, and black pepper to taste. Cover the pan and cook it covered on low heat for 10 minutes until the mixture bubbles and spinach wilts and cooks. Remove the cover.
- Add the half and half and prepared roux. Whisk well so everything combines properly. Then cook for another 3-5 minutes without the cover so the mixture thickens. Turn off the heat. Your creamy spinach is ready to serve. Enjoy !
Notes
This recipe does not use any cream. Instead it uses roux or white sauce made out of oil and flour to thicken and get creamy texture to the creamed spinach. To make it vegan and plant based , dairy-free milk can be used for cooking.
I store my leftover Creamed Spinach in a glass container for up to 3 days. When I’m ready to enjoy the dish, I simply pop it in the microwave for 1 minute.
Nutrition
Serving: 1cup | Calories: 201kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Sodium: 62mg | Potassium: 219mg | Fiber: 1g | Sugar: 7g | Vitamin A: 343IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 0.2mg