Jump to Recipe
Classic Creamed Spinach inspired by Locke-Ober
AI generated image
Inspired by Locke-Ober

Classic Creamed Spinach

Side Dish Vegetarian
This refined side dish transforms fresh spinach into a luxurious accompaniment through a careful preparation that maintains the vegetable's vibrant color while enveloping it in a velvety cream sauce. The classic technique creates a perfect balance of richness and freshness that pairs beautifully with steaks and roasted meats.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6

Ingredients

  • 2 lb Fresh spinach (Washed and thick stems removed)
  • 4 tbsp Unsalted butter (Divided)
  • 2 medium Shallots (Finely minced)
  • 1 clove Garlic (Minced)
  • 2 tbsp All-purpose flour
  • 1 cup Heavy cream
  • 1/2 cup Whole milk
  • 1/8 tsp Freshly grated nutmeg
  • 1/4 cup Grated Parmesan cheese (Freshly grated)
  • 1 to taste Kosher salt
  • 1/8 tsp White pepper (Freshly ground)

Tools You'll Need

  • Large pot
  • Colander
  • Large bowl for ice bath
  • Large sauté pan
  • Whisk
  • Clean kitchen towel

Chef's Tip

To preserve the spinach's vibrant green color, shock it in ice water immediately after blanching, then squeeze out all excess moisture before adding it to the cream sauce. This step prevents the spinach from turning dull and ensures a beautiful presentation.

Instructions

  1. Blanch spinach: Bring a large pot of salted water to a boil. Add spinach and cook for 30 seconds until just wilted.
  2. Drain and immediately plunge into a bowl of ice water to stop the cooking process and preserve the bright green color.
  3. Drain spinach again and squeeze out as much water as possible by hand or in a clean kitchen towel. Chop roughly and set aside.
  4. Make cream sauce: In a large sauté pan, melt 2 tablespoons butter over medium heat. Add shallots and cook until softened but not browned, about 2-3 minutes.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Add remaining 2 tablespoons butter, then sprinkle flour over the melted butter. Stir constantly for 2 minutes to make a roux.
  7. Gradually whisk in cream and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.
  8. Add nutmeg, salt, and white pepper. Adjust seasonings to taste.
  9. Stir in Parmesan cheese until melted and incorporated.
  10. Add chopped spinach to the sauce and stir gently to combine. Cook for 1-2 minutes until heated through.

Plating

Transfer creamed spinach to a warmed serving dish. Create a small swirl on top with the back of a spoon for visual appeal. Serve immediately while hot.

Storage & Reheating

Creamed spinach can be refrigerated in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of cream if needed to restore the creamy consistency. The color may darken slightly upon reheating but the flavor will remain excellent.

About This Recipe

This classic creamed spinach was a staple side dish at Locke-Ober, complementing their prime steaks and chops. The restaurant was known for maintaining traditional techniques, like properly blanching and shocking the spinach to preserve its color and texture. This version honors that commitment to quality while creating the luxurious, velvety sauce that made the original so popular with diners.

How did it turn out?

We'd love to hear about your experience making this recipe!