Valley Green's Organic Creamed Spinach

Cindy DeVore


The best creamed spinach I've ever eaten was at Bobby Van's Steakhouse, in Washington, D.C.

Although at the restaurant, it's usually served alongside a butter-tender filet mignon, we've found that it's a perfect side dish for foods like salmon and pork loin roast too!

On a mission to duplicate those flavors I discovered in that D.C. Steakhouse, this recipe is sure to please everyone with its flavor, texture and downright attractive appearance on the plate!

★★★★★ 1 vote
5 Min
15 Min


3 Tbsp
real butter
1/2 medium
onion, finely chopped
2 Tbsp
dry white wine
3/4 c
cream cheese, softened
16 oz
bag organic frozen spinach, thawed & drained
1 - 2 pinch
kosher salt
1 pinch
white pepper

How to Make Valley Green's Organic Creamed Spinach


  • 1Melt butter in pan over medium heat. Add onions and wine, and saute 8 to 10 minutes until onions are soft.
  • 2Reduce heat to low, and add softened cream cheese. Let cream cheese melt into onion mixture. Stir in spinach, salt and pepper. Gently mix ingredients well, and serve.

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About Valley Green's Organic Creamed Spinach

Course/Dish: Vegetables