Creamed Spinach

When you crave a steak, nothing beats a steakhouse dinner. In this episode, Martha makes five of her favorite menu items: a classic martini, baked stuffed clams, porterhouse steak with a compound butter, and creamed spinach and baked potatoes. They’re all guaranteed to satisfy a big appetite.


  • 2 1/2 pounds fresh spinach, well washed (not dried) and tough stems removed
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk, plus more if needed
  • Coarse salt and freshly ground pepper
  • 1 teaspoon sugar
  • Freshly grated nutmeg
  • Sour cream, for serving (optional)


  1. Place spinach in a large pot over medium heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 8 minutes. Transfer to a ricer or colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.
  2. In a medium skillet, melt butter over medium heat. Add flour and cook, stirring 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper and sugar. Thin with additional milk or reserved spinach liquid, as necessary. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.