Del Frisco's Creamed Spinach Recipe: Velvety Garlic-Infused Luxury in 30 Minutes

Del Frisco’s creamed spinach recipe delivers that signature restaurant-quality richness you crave—velvety, garlic-infused, and ready in just 30 minutes. The secret lies in balancing butter, cream, and sharp cheddar to create a sauce so smooth it practically melts on your tongue.

I’ve perfected this technique after years of testing, ensuring every bite tastes like the steakhouse version.

What sets this recipe apart is the careful balance of ingredients—fresh spinach wilted just enough to absorb the creamy sauce without losing its vibrant color. The garlic-infused butter adds depth, while a touch of lemon zest brightens the richness.

No heavy cream? No problem—a simple substitution keeps it just as luxurious. This isn’t just a side dish; it’s a flavor experience that elevates any meal.

The result is a dish so creamy and indulgent, you’ll forget it’s a vegetable. The spinach stays tender yet vibrant, coated in a sauce that’s perfectly balanced—slightly tangy, rich, and impossibly smooth.

Serve it alongside steak, chicken, or even as a standalone appetizer. The restaurant’s signature style is now yours to recreate.

Ready in under 30 minutes, this recipe requires minimal prep but delivers maximum flavor. The key is patience—letting the sauce simmer just right ensures a velvety texture that’s restaurant-quality. Whether you’re hosting a dinner party or treating yourself to a special night in, this creamed spinach will steal the show.

Ingredients for del frisco's creamed spinach

Nine ingredients transform into restaurant-quality creamed spinach with velvety texture and rich flavor.

The spinach selection matters—baby spinach or tender leaves wilt perfectly without turning mushy. Whole Foods or local markets often carry the freshest varieties, but any bright green bagged spinach works in a pinch. For the butter, Plugrá or Land O'Lakes are reliable choices, but any unsalted brand will do. The heavy cream should be full-fat—Hormel or Schär are good options, but avoid ultra-pasteurized if possible. The sharp white cheddar is non-negotiable; Cabot or Tillamook deliver that signature tang. Pre-shredded cheese contains anti-caking agents that ruin the texture, so always grate your own from a block.

No heavy cream? Whole milk plus 1 tbsp butter mimics the richness surprisingly well. Garlic powder won't cut it—fresh minced garlic is essential for that steakhouse depth. The lemon zest adds brightness; if you're fresh out, lemon juice at double the amount works, but the zest's aromatic oils are irreplaceable. For the flour, King Arthur or Bob's Red Mill are ideal, but any all-purpose will suffice. The optional extra cream? Only add if you're serving this as a standalone dish—it's pure luxury, but not necessary for pairing with steak.

This dish reheats beautifully—simmer gently on low heat with a splash of cream to restore its velvety texture. Store in an airtight container for up to 4 days in the fridge, though it's best enjoyed within 2 days for peak freshness. For make-ahead convenience, prepare the sauce without the spinach, then wilt and mix just before serving. The spinach can be blanched ahead and stored separately for up to 3 days. Garnish with parsley right before serving to keep it vibrant—it wilts quickly under heat.

Step-by-step instructions for Del Frisco's creamed spinach

Here's the method that delivers that signature Del Frisco's velvety texture and rich garlic flavor.

In a large skillet over medium heat, melt the 0.5 cup unsalted butter until it foams but doesn't brown. Add the 4 cloves minced garlic and cook for 1-2 minutes until fragrant but not browned. This gentle cooking prevents bitter garlic flavors that can ruin the delicate cream sauce.

Watch the garlic closely—it burns quickly. You'll know it's ready when the skillet releases that unmistakable aromatic steam. Remove from heat immediately after the garlic cooks to preserve its delicate flavor. Keep the skillet warm for the next step.

Add the 10 oz fresh spinach leaves all at once to the warm skillet. Stir gently with tongs or a wooden spoon until just wilted—about 2-3 minutes. The spinach should collapse completely but still maintain vibrant green color. Overcooking turns it mushy and dull.

I like to press down on the spinach with a spatula to ensure even wilting. When finished, the spinach should be reduced to about half its original volume. Remove from heat again and set aside temporarily.

Return the skillet to medium heat and add the 0.75 cup heavy cream, 0.5 cup sharp white cheddar cheese, 1 tsp lemon zest, 0.5 tsp salt, and 0.25 tsp ground black pepper. Whisk constantly for 3-4 minutes until the cheese melts completely and the sauce thickens slightly.

Here's where the magic happens—the lemon zest brightens the rich cream while the pepper adds subtle heat. If the sauce starts to separate, whisk vigorously until smooth. The mixture should coat the back of a spoon but still flow easily.

Sprinkle the 1 tbsp all-purpose flour over the sauce and whisk continuously for 1-2 minutes until thickened to a luxurious, creamy consistency. The sauce should coat a spoon completely without dripping off. If it thickens too much, add 1-2 tablespoons of water to adjust the texture.

Return the wilted spinach to the skillet and gently fold everything together. Cook for another 1-2 minutes just to heat through. The final mixture should be velvety smooth with no visible flour specks. Taste and adjust seasoning if needed.

Transfer the creamed spinach to a serving dish and sprinkle with 2 tbsp chopped fresh parsley. For extra richness, you can fold in the 0.25 cup heavy whipping cream at this stage. The dish should be served immediately while hot—this creamy spinach doesn't reheat well.

Each bite should deliver that signature Del Frisco's combination of rich cream, sharp cheddar, aromatic garlic, and bright lemon zest. The texture should be completely smooth with no lumps, and the spinach should still be vibrant green throughout.

Wine and beer pairings for these flavors

Rich Cream Pairings

The creamy, buttery nature of this dish pairs beautifully with wines that cut through its richness. A Chardonnay from California’s Sonoma Coast—like Meiomi or Kendall-Jackson Vintner’s Reserve—complements the garlic and sharp cheddar with its buttery texture and citrus notes.

The wine’s acidity balances the creaminess, while its vanilla undertones enhance the dish’s luxurious feel. 🍷

Crisp White Options

For a lighter approach, try a Sauvignon Blanc from New Zealand, such as Kim Crawford or Oyster Bay. The wine’s bright acidity and herbal notes—think grapefruit and fresh-cut grass—cleanse your palate between bites. The crispness contrasts perfectly with the creamy spinach, making each forkful feel fresh and vibrant.

Bold Red Alternatives

If you prefer red wine, a Pinot Noir from Oregon’s Willamette Valley—like Domaine Serene or La Crema—works surprisingly well. Its red fruit flavors and silky tannins won’t overpower the dish but instead harmonize with the garlic and cheddar.

The wine’s earthy undertones add depth, making the spinach taste even more restaurant-worthy.

Beer Pairings

A Belgian witbier, such as Hoegaarden or Stella Artois, is my go-to beer pairing. The citrusy coriander and light effervescence cut through the creaminess, while the subtle spice notes echo the garlic in the spinach.

For a heartier option, try a German Helles Lager like Weihenstephaner—its malty sweetness and clean finish balance the dish’s richness beautifully. 🍺

Cocktail Complements

For a festive touch, serve this spinach alongside a Manhattan or Martini. The whiskey’s caramel notes in a Manhattan enhance the creamy texture, while the dry, crisp finish of a gin martini with a lemon twist brightens the dish.

A splash of Aperol Spritz also works—its bitter-orange flavor contrasts the creaminess and adds a refreshing twist.

Non-Alcoholic Options

Don’t overlook non-alcoholic pairings! A sparkling apple cider like Martinelli’s or a ginger beer with a dash of lime zest adds effervescence to cut through the richness.

For a more savory option, try a chilled cucumber-mint infused water—the cool, crisp flavors refresh your palate between bites of creamy spinach. ✨

Frequently asked questions