This Lightened Up Creamed Spinach is a decadent side dish that pairs perfectly with steak and makes you feel like you are eating in a steakhouse. Although the recipe is ‘lightened up’, the taste of the dish says otherwise. The rich flavor comes from cooked spinach in a creamy sauce made in just one pan. This dish will definitely impress your family and friends despite it being one of the simplest things to make.
What you’ll need to make this recipe
All about this Lightened Up Creamed Spinach
So, I am a self-proclaimed steak girl. I love steak night, and I love going to steakhouses. We do steak night at home quite often, and this has become a regular side dish in our home.
Creamed spinach has been a classic pairing with steak for what seems to be ever. It has always been a favorite of mine and something I found myself ordering whenever I went to a steakhouse. When I started becoming passionate about making healthier meals, I knew this was a dish I had to find a way to lighten up. Surprisingly, it was super easy to do.
This dish also comes together in just about 15 minutes, so it makes for a no-fuss, easy to prepare side dish. That let’s you focus more on the main event: the steak!
Creamed spinach is traditionally made with heavy cream, but I switched that out for unsweetened cashew milk in this recipe. It saves you an insane amount of calories, but it still makes the dish so rich and creamy. Nobody would ever guess it wasn’t made with heavy cream. The beauty of this recipe is that you can use any kind of milk you like! There are so many variations to choose from nowadays…especially to cut back on calories and points.
Creamed spinach has been known to be paired with steak, but it really goes well with any kind of meat. I like to make this with my Buttery-Herb Crusted Beef Tenderloin or my Filet Mignon with Pan Sauce. It pairs so well and compliments each other really nicely.
- fresh spinach leaves
- garlic
- kosher salt
- Worcestershire sauce
- Worcestershire sauce is a super flavorful condiment, packed with tons of spices and sauces that create insane depth of flavor in so many dishes.
- I use this sauce all the time because it adds so much flavor, with just one ingredient.
- unsweetened cashew milk
- I like using this variety of plant-based milk because it’s super creamy in texture, but low in calories.
- This recipe is not dairy-free because of the sour cream, so you can use any milk you prefer here.
- sour cream
- kosher salt
- fresh cracked pepper
How to make this Lightened Up Creamed Spinach
Cooking the Spinach and Garlic
This side dish can be made in no time. Start by slicing garlic and adding it to a large pan over medium heat coated with olive oil spray. Cook the garlic for a few minutes, or until fragrant.
Next, add the fresh spinach leaves and cook down until wilted. Depending on how big your pan is, you may have to do this in a few batches. For this recipe, I used one 8 oz bag which makes two servings. Spinach cooks down a lot, so be cautious if you are making this for more than two people.
Making the sauce
Once the spinach is wilted, add the Worcestershire sauce to the pan and toss to coat. Add more olive oil spray and then sprinkle flour on top of the spinach and garlic mixture. Use a whisk to break down the flour so it is not clumpy and doesn’t burn.
Add a cup of milk to the mixture. I used unsweetened cashew milk but you can also use almond milk or regular milk. If you do change the milk, make sure to alter the weight watcher points and macros. Let the milk come to a boil or a rapid simmer and continue to whisk.
Allow the mixture to become thick and let cook for 10 more minutes until the liquid is absorbed and it is a creamy consistency. Stir in the sour cream and season with kosher salt and pepper to taste.
Lightened Up Creamed Spinach
Equipment
- frying pan
Ingredients
- 8 oz spinach
- 3 cloves garlic
- olive oil spray
- 1 tablespoon Worcestershire
- 1 tablespoon flour
- 1 cup unsweetened cashew milk
- 1 tablespoon sour cream
- kosher salt and pepper to taste
Instructions
- Heat garlic in olive oil spray over medium heat for a few minutes until fragrant- add the fresh spinach leaves and cook down until wilted.
- Add the Worcestershire to the pan and toss to coat.
- Add more olive oil spray, and sprinkle flour on top of the spinach and garlic mixture- use a whisk to break down the flour so it’s not clumpy and doesn’t burn, then add the milk.
- Let the milk come to a boil/rapid simmer, while whisking- it will mix with the flour and become thick.
- Cook for about 10 minutes until the liquid is absorbed and the mixture resembles the texture of creamed spinach, a creamy consistency. Stir in the sour cream, season with salt and pepper.
Notes
- 2 WW points (all plans)
Nutrition
If you want to have your own steak house night at home, you’ll need all the delicious side dishes. Here are a few other suggestions for fun steak-house themed side dishes:
Roasted Bacon-Wrapped Asparagus
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This is the best spinach I have ever made or ever had. It was really easy to make and so good. I am a little obsessed with and I have made it many many times.
I’m going to be honest, i didn’t think i would like this, but i had a whole bag of spinach i needed to use. YALL ITS SO GOOD!!!! Making it again with her steak recipe and some potatoes for Valentine’s Day!!
Could you use unsweetened almond milk with this receipe?
I used oat milk and it came out, great!
This is so good I could easily make it once a week!
This is such a good recipe and so easy to make. It tastes like it shouldn’t be good for you, but it is!