House Of Prime Rib Creamed Spinach Recipe

Spinach might not look fancy on your dinner table, but this creamy version House Of Prime Rib Creamed Spinach Recipe will surprise you. It’s soft, rich, and full of flavor. The bright green color and smooth, creamy sauce make it feel special—something you just have to try.

It’s super easy to make and uses simple, everyday ingredients, so anyone can give it a go. I use fresh spinach, cook it quickly until soft, then mix it into a creamy sauce made with butter, milk, and cheese. A little garlic powder, onion powder, and a pinch of nutmeg give it a warm, comforting taste that goes perfectly with heavier meals like steak, chicken tenders or roast.

If you want to make something simple but delicious, this creamed spinach recipe is the one to try. Let’s make it together!

What Does House of Prime Rib Creamed Spinach Recipe Taste Like?

This creamed spinach tastes rich and smooth with a lovely balance of flavors. The spinach is tender and fresh, not mushy, giving a nice green color and mild earthiness.

The creamy sauce is buttery and cheesy, with a silky texture that wraps around each bite. You can taste the gentle warmth from garlic and onion. It’s not too heavy but feels luxurious, making it a perfect match for hearty meals like prime rib.

House of Prime Rib Creamed Spinach Recipe Ingredients

• 800 grams fresh spinach: Fresh spinach gives the dish its vibrant green color and fresh taste. It wilts quickly when cooked, making it perfect for creamed spinach.
• 4 tablespoons butter: Butter adds richness and creaminess to the sauce. It helps cook the garlic and onion and forms the base for the creamy roux.
• 4 teaspoons diced garlic: Garlic brings a warm, savory flavor that lifts the dish without overpowering it.
• 1 diced onion: Onion adds a sweet and mild flavor when sautéed, balancing the richness of the cream sauce.
• 1 teaspoon black pepper: Pepper adds a gentle heat and depth to the flavor.
• 1 teaspoon salt: Salt enhances all the flavors and makes the dish taste balanced.
• 1 cup grated cheese: Cheese adds sharpness and creaminess. It melts into the sauce, making it smooth and flavorful.
• 1/2 cup cake wheat flour: Flour is used to make the roux, which thickens the cream sauce to the perfect consistency.
• 2 cups milk: Milk creates the creamy base for the sauce. It makes the spinach soft and silky.
• 1/8 teaspoon ground nutmeg (optional): Adds a warm, nutty depth that enhances the creamy sauce.

Ingredient Swap for Rib Creamed Spinach

1. Instead of fresh spinach, use frozen spinach. Just thaw it and squeeze out the extra water before cooking.
2. You can replace butter with olive oil or margarine if you want a lighter option.
3. Parmesan or Gruyere cheese can be used to get the same creamy, cheesy flavor.
4. If you don’t have cake wheat flour, all-purpose flour works just fine.
5. You can swap milk with half-and-half or cream for a richer sauce.

Kitchen Equipment Needed

• Large pot: For blanching spinach and making the sauce. A 5-quart pot is perfect.
• Colander: To drain the spinach after blanching.
• Cutting board and knife: For dicing garlic and onion.
• Wooden spoon: To stir the sauce and mix everything.
• Measuring cups and spoons: For accurate amounts of flour, milk, and seasonings.
• Grater: To shred cheese if you buy it in a block.
• Medium skillet or saucepan: For cooking the sauce. A 10-inch skillet works great.
• Stove: To heat everything up.

How to Make House Of Prime Rib Creamed Spinach

Step 1 | Prep the spinach

In a large pot, add about an inch of water and bring it to a boil. Wash 800 g of spinach thoroughly to remove any dirt. If the leaves are large, chop them roughly. Add the spinach to the pot in batches and cover with a lid. Let it steam for 2–3 minutes until it’s soft and bright green. Drain the spinach in a colander and set it aside.

Step 2 | Cook the aromatics

In a skillet, melt 4 tablespoons of butter over medium heat. Add 4 teaspoons of diced garlic and 1 diced onion. Stir often with a wooden spoon until the onions turn soft and translucent, about 5 minutes. Keep an eye on the garlic—don’t let it burn!

Step 3 | Make the roux

Sprinkle 1/2 cup of cake wheat flour into the skillet. Stir it into the butter, onion, and garlic mixture to make a thick paste. This is your roux. Keep stirring for 2 minutes to get rid of the raw flour taste. Then turn off the heat.

Step 4 | Add the milk

Slowly pour in 2 cups of milk while stirring constantly to avoid lumps. I like to add a bit of milk, stir until smooth, then add more. Once all the milk is in, turn the heat back to medium. Stir for about 5 minutes until the sauce thickens and turns silky.

Step 5 | Melt in the cheese

Add 1/2 cup of grated cheese into the sauce. Stir until the cheese is fully melted and the sauce looks smooth and creamy.

Step 6 | Season the sauce

Add 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch (about 1/8 teaspoon) of ground nutmeg. Stir well. If the sauce feels too thick, stir in a splash of milk to loosen it up.

Step 7 | Mix in the spinach

Add the cooked spinach to the creamy sauce. Stir gently until every leaf is well coated. Add another 1/2 cup of grated cheese and mix until melted.

Step 8 | Finish and serve

Cover the skillet with a lid for 2 minutes to warm everything through. Give it one last stir, then scoop the creamed spinach into a bowl and serve hot.

Cooking Tips for Perfect Creamed Spinach

1. Always squeeze out as much water as possible from the spinach to avoid a watery sauce.
2. Cook the roux slowly to avoid burning the flour.
3. Add milk gradually to keep the sauce smooth and lump-free.
4. Use freshly grated cheese for better melting and flavor.
5. Let the dish rest covered for a few minutes before serving to thicken up.
6. Taste and adjust salt and pepper at the end for the best balance.

What to Serve With Creamed Spinach

I love this Creamed Spinach with grilled steak or roasted chicken or chicken tenders for a restaurant-style meal. It’s also great with mashed potatoes or crusty bread to soak up the sauce.
You can also serve it with grilled fish, or pork chops. It works well alongside roasted vegetables for a full meal. The creamy and cheesy spinach adds a nice green touch to your plate and makes any dinner feel special. It’s a simple way to add flavor and nutrition without much effort.

Make Ahead

You can make creamed spinach a day ahead and keep it in the fridge. When you’re ready to serve, gently reheat it on the stove over low heat. Stir often to prevent sticking or burning. If the sauce is too thick after cooling, add a splash of milk to loosen it up. Making it ahead saves time and lets the flavors develop even more. Just be sure to keep it covered and use it within 2 days for the best taste and freshness.

Storage and Reheating Tips

Store leftover creamed spinach in an airtight container in the fridge. It will keep well for up to 2 days. When reheating, do it slowly on low heat and stir frequently. Avoid microwaving at high heat because the sauce can separate. If the sauce looks too thick after cooling, add a little milk or cream while reheating to bring back the creamy texture. Do not freeze creamed spinach as the texture may change and become watery when thawed.

House of Prime Rib Creamed Spinach Recipe FAQs

1. Why does my spinach look dark green after cooking?

Overcooking can make spinach lose its bright color. Blanch it for just 2-3 minutes until wilted, then drain it right away. Don’t leave it in hot water too long. Using fresh spinach also helps keep that vibrant green look that makes the dish so pretty.

2. Why does my roux look too dry or clumpy?

This usually happens if there’s too much flour compared to butter or not enough stirring. Make sure to melt the butter fully, then whisk in the flour evenly. If it’s too dry, you can add a small spoon of extra butter or oil to fix the texture before adding milk.

3. How do I know when the sauce is the right thickness?

The sauce should coat the back of a spoon and feel smooth, not runny or too thick. If it’s too thin, cook it a bit longer. If it’s too thick, stir in a splash of milk. Keep stirring over medium heat until it’s creamy and perfect for mixing with spinach.

4. Can I prepare the sauce separately and mix later?

Yes, you can make the cream sauce in advance and store it in the fridge for up to 2 days. When ready to serve, reheat the sauce gently on low heat and then stir in freshly cooked spinach. This helps preserve the spinach texture while still saving time.