Better Than Steakhouse-Style Creamed Spinach

Creamed spinach is one of those side dishes that quietly steals the show. It sits next to a roast chicken or holiday ham and somehow becomes the thing everyone goes back for. When it’s done right, it’s silky, deeply savory, and just rich enough without feeling heavy. This version leans into bold garlic flavor and a creamy Gouda finish that makes it feel a little more special than the standard steakhouse version.

Let’s be honest. You can’t put too much garlic in this. Garlic is what gives creamed spinach its backbone. When it hits warm olive oil and butter, it softens and turns fragrant, infusing the entire dish. Combined with a pinch of nutmeg and dried onions, it creates layers of flavor that balance the richness of the cream without overwhelming the spinach.

The key is cooking the spinach quickly over high heat so it wilts but stays vibrant and fresh tasting. Let most of the excess moisture cook off before adding the cream. Once the cream goes in, let it simmer gently until it thickens slightly. This keeps the sauce smooth and prevents it from becoming watery.

I prefer Gouda over Parmesan here, and it’s a personal choice I stand by. Parmesan brings sharp saltiness, which can sometimes overpower delicate greens. Gouda melts more smoothly and gives a mild, buttery flavor that blends into the cream instead of sitting on top of it. The result is a softer, rounder finish that feels luxurious without being heavy or aggressive.