Creamed spinach (pictured and steak (not pictured) are excellent together.
If you’ve eaten a steak dinner at any great steak house in America, you already know creamed spinach is on the menu.
Creamy greens add a nice balance to the rich flavors of a delicious steak.
In addition to steak houses, most restaurants that serve steak, also serve creamed spinach as a side dish. SMART!
This creamy side also pairs well with roasted chicken and fried fish. Good to know if you haven’t tried it.
I used some of my leftover Spinach and Onions to make this recipe.
Although I love fresh spinach, I prefer frozen because it lasts longer than fresh.
Also tastes just as good (in my opinion).
I made a few minor adjustments to an original 5-Star recipe by Delish.
Serve as a side dish with a favorite steak dinner or another favorite meal.
Spinach is a leafy green vegetable packing high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.
Spinach pairs well with a variety of main dishes including baked pork chops, barbecue, fried chicken, meatloaf, pot roast, and fried fish.
How To Buy Fresh Spinach
Spinach is sold fresh in bunches or pre-washed in bags, frozen, and canned.
Available year-round in grocery stores.
When buying whole bunches of spinach, look for crisp and dark green leaves. Avoid yellow, limp, or wilted leaves.
Avoid buying packaged spinach with slimy or yellow leaves. Always check the expiration or “best if used by” date.
Creamed spinach can be made one day ahead. After cooking, allow to cool. Place in a bowl. Cover top with a lid or aluminum foil.
Place in refrigerator (not freezer) until ready to serve. Warm over low-medium heat until hot.