Longhorn Steakhouse Creamed Spinach Recipe

This Longhorn Steakhouse Creamed Spinach recipe will become an instant favorite! The creamy, delicate yet bold flavors will have your mouth watering and everyone wanting more.

Once I tried Creamed Spinach at Longhorn Steakhouse I was hooked.

It has definitely become one of my favorite sides to order when we go out to eat.

But let’s be honest- we can’t dine out all the time so I was determined to come up with a copycat recipe that I could make right at home.

After a little bit of trial and error, I think I have mastered the same taste and texture that you’ll find in the restaurant.

I’m quite proud of this recipe, too. It’s quite delicious and so easy!

I’m trying to incorporate more veggies into our family dinners and this is one way to make them more appealing for our little ones – not only do they gobble it up but they do so with big smiles on their faces, too!

Be sure to check out all of our other Longhorn Steakhouse Copycat Recipes! If you are looking for their new spinach dip, you won’t want to miss our copycat spinach dip recipe from Longhorn!

What can I serve with Creamed Spinach?

Ooooh, this dish pairs nicely with so many main dishes!

It would taste amazing with a steak, pork chop or roasted chicken.

If you want other side dish ideas think mini potatoes, glazed carrots, or parsnips.

You can also pair it with mac ‘n cheese, spaghetti, or any other noodle dish. I will go ahead and link below some of our personal favorite dishes to make with it!

• Cornish Hen
• Slow cooker Spaghetti and Sauce
• Chicken Alfredo Pie
• Crock Pot Mac ‘n Cheese
• Homemade Spaghetti Sauce
• The BEST Lasagna Recipe
• Instant Pot Hawaiian Meatballs

Can I make creamed spinach ahead of time?

Yes, you can make this recipe ahead of time. Complete the recipe up until baking, cover with tin foil, and place in the fridge until you are ready to bake it.

You can also bake it ahead of time, store in the fridge until about 30 minutes before you are ready to eat, and then slowly heat on low to medium heat until heated through.

Can I use frozen spinach?

Yes, you can. Make sure you defrost before using and squeeze out the excess liquid. 1 1/2 cups of fresh spinach is the equivalent of about 10-ounces of frozen spinach.

How long can I store creamed spinach in the fridge?

When stored in an airtight container, this creamed spinach recipe will list up to three days.

Pro tips to make creamed spinach even better?

There are a few things you can do to enhance the taste and texture of your homemade creamed spinach. You can grate a pinch of nutmeg into the creamed spinach. Nutmeg adds a warm and subtle spice that complements the creamy sauce.

Also, try using high-quality heavy cream or whole milk to create a luxurious and velvety texture in the sauce.

If the creamed spinach is too thick, you can thin it out with a bit of chicken or vegetable broth until you achieve the desired consistency. Experimenting with these tips allows you to customize your creamed spinach to suit your taste preferences and elevate it to a more gourmet level.

Ingredients

• 2 tablespoon butter
• 1/8 cup flour
• 1 tablespoon minced garlic
• 1.5 cups heavy cream (or so)
• 1 cup shaved parmesan cheese (divided)
• 5 cups fresh spinach leaves

Instructions

Melt butter in a skillet over medium heat and stir in flour to make a paste.

Add garlic and cook until fragrant.

Lower heat to medium-low and add in about 1.5 cups of heavy cream. Stir until it starts to thicken.

Add in 1/2 cup parmesan cheese and stir until combined. Add a little more heavy cream if it’s too thick.

Add in spinach leaves and stir until they start to wilt.

Pour into a baking dish and top with additional grated or shaved parmesan cheese.

Bake at 350 for about 15-20 minutes, or until the cheese is browned.

Substitutions

I love using minced garlic that you can buy in a jar at the store. It is my go-to when a recipe calls for minced garlic. You can use the jarred stuff (my personal favorite) or feel free to mince your own garlic.

In some recipes, you can substitute 3/4 cup milk plus 1/3 cup butter or margarine for 1 cup of heavy cream. However, I have not tried that for this recipe so I’m not sure if it would turn out the same.