Easy creamed spinach recipe for a creamy steakhouse-style side dish

Spinach's reputation at the dinner table often takes a hit. When boiled, it can quickly turn into a watery vegetable that people tend to push away from their plates. However, spinach holds its own as a side dish, particularly in steakhouse menus and South African Sunday lunches, alongside other traditional accompaniments like roast, potatoes and various vegetables.

The key to perfecting this dish lies in not overcooking the spinach and creating a creamy sauce without making it too heavy. A simple creamed spinach recipe involves the use of garlic, milk and cream cheese to infuse flavor, while a basic roux contributes to thickening the sauce. It is crucial to cook spinach until it wilts rather than letting it simmer in a copious amount of liquid.

Fresh spinach tends to release water as it cooks, so adding too much milk at the start may result in a thin sauce. The flour and butter roux plays a significant role in this process. By cooking the flour for a couple of minutes before adding the milk, its raw taste is removed, and the sauce gains enough body to cling to the spinach.

If the spinach is overly wet after washing, it should be drained well before chopping and adding it to the pan. It is not necessary to use a large amount of cream to create a delicious creamed spinach dish. Milk serves as the foundation of this recipe, with a spoonful of spring onion and chives cream cheese adding richness and a touch of extra flavor.

Gradually add the milk and allow the sauce to thicken before determining if additional milk is needed. It is far easier to loosen a thick sauce with an extra splash of milk than to salvage a sauce that has turned out too runny.