Steakhouse Creamed Spinach with Shallots and Garlic
Silky, garlicky spinach in a nutmeg scented cream sauce, the side every steak deserves.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel (see the base recipe). Put the defrosted spinach in a clean tea towel or sieve and squeeze out as much water as you can. Chop roughly.
- 2
Melt the butter in a large pan over a medium heat. Cook the shallots for 4 minutes until soft, then add the garlic for 30 seconds.
4 min 30 s - 3
Add the spinach and stir for 3 minutes to drive off the last of the moisture.
3 min - 4
Pour in your ready made bechamel and stir until it bubbles gently. Cook for 3 to 4 minutes.
3 min 30 s - 5
Stir in the cheese, nutmeg and lemon juice. Season with black pepper and taste for salt.
- 6
Serve straight away while hot and glossy.
Tips
- Squeeze the spinach until it is really dry. This is the secret to a thick, creamy result rather than a watery one.
- If using fresh spinach, use about 1 kg and wilt it in batches before squeezing out the water.
- A grating of nutmeg and a squeeze of lemon lift the flavour without making it taste of either.
Storing and freezing
Keeps up to 2 days in the fridge once cooled within 1 to 2 hours. Reheat gently until steaming hot all the way through; it can be frozen for 2 months but may loosen.
Questions
Why is my creamed spinach watery?
Spinach holds a lot of water. Squeeze it dry after defrosting or wilting, then cook it in the pan for a few minutes so extra moisture evaporates before adding the sauce.
Can I make it ahead?
Yes, make it up to 2 days ahead and reheat gently with a splash of milk if it has thickened.
What goes well with it?
Steak and roast chicken are classics. It is also good with baked potatoes, fish and roast lamb.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.