Bonefish Grill Creamed Spinach Recipe: Restaurant-Style Richness at Home

This creamed spinach delivers the restaurant-style richness Bonefish Grill is famous for. I’ve refined the method to ensure a velvety texture every time.

Using fresh spinach and a careful balance of cream and cheese, this dish captures that signature indulgent flavor. Simple ingredients, professional results.

Ingredients for Bonefish Grill Creamed Spinach

Fresh spinach, rich dairy, and precise seasoning create this velvety restaurant-style side dish.

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The dairy is critical here. Optimal quality requires full-fat heavy cream and real Parmigiano-Reggiano—pre-grated versions contain anti-caking agents that affect texture. Most professional kitchens use Diamond Crystal kosher salt for its clean flavor and precise measurement. The spinach should be fresh (baby spinach is ideal) and thoroughly washed to remove any grit. Whole Foods or Trader Joe’s consistently carry high-quality dairy products for this application.

Substitutions require careful balance. Half-and-half can replace cream at a 1:1 ratio, though the result will be slightly less rich. No Parmesan? Pecorino Romano at equal quantity offers similar depth. Fresh nutmeg is non-negotiable—pre-ground loses its volatile oils quickly. For a lighter version, reduce the cream by one-third and add a splash of whole milk, but expect a thinner consistency.

Store fresh spinach unwashed in a breathable bag for up to 5 days. The finished dish keeps 3-4 days refrigerated in an airtight container—reheat gently to avoid separation. For best results, make the sauce base a day ahead; flavors meld and deepen overnight. Freezing is not recommended due to dairy separation.

Step-by-Step Instructions for Creamed Spinach

Master the technique behind this restaurant-quality side with precise timing and professional methods.

Step 1: Sauté Aromatics in Butter

Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add the 0.5 whole yellow onion and cook for 4-5 minutes until translucent and beginning to soften. The onion should glisten but not brown.

Add the 3 cloves garlic cloves and cook for an additional 30-60 seconds until fragrant. Watch carefully—garlic burns easily and will turn bitter if overcooked. This aromatic base builds the foundation of flavor for the dish.

Step 2: Create the Creamy Sauce Base

Sprinkle 1 tbsp all-purpose flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook the raw flour taste out. The mixture will thicken slightly and turn a pale golden color.

Gradually whisk in the 1.5 cups heavy whipping cream, ensuring no lumps form. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken enough to coat the back of a spoon.

Reduce heat to low and add 4 oz cream cheese, 0.75 cup parmesan cheese, 0.25 tsp nutmeg, 1 tsp salt, and 0.25 tsp white pepper. Stir until the cheeses melt completely and the sauce is smooth and velvety.

Step 3: Wilt and Incorporate the Spinach

Working in batches if necessary, add the 16 oz fresh spinach leaves to the skillet. Toss gently with tongs for 2-3 minutes until just wilted. The spinach should turn bright green and reduce significantly in volume.

Once all spinach is incorporated, continue cooking for an additional 1-2 minutes to allow the flavors to meld. The sauce should cling to the spinach without being soupy. If the mixture seems too thick, add a splash of cream to reach your desired consistency.

Step 4: Finish and Serve

Stir in the remaining 2 tbsp unsalted butter until melted. This final addition adds a silky finish to the sauce. Taste and adjust seasoning if needed, though the parmesan and salt should provide adequate flavor.

Transfer to a serving dish and serve immediately while hot. The creamed spinach should have a rich, velvety texture with visible flecks of wilted spinach throughout. For restaurant presentation, use a spoon to create a slight well in the center.

Creative Variations of These Flavors

Spicy Southwest Twist

Add 1 diced jalapeño with the onion and ½ tsp smoked paprika to the sauce. Top with ¼ cup crumbled cotija cheese and fresh cilantro. I love this with grilled steaks—it’s a game-changer. 🌶️

Cheesy Artichoke Dip

Stir in 1 cup chopped marinated artichokes and ½ cup shredded mozzarella at the end. This variation is perfect for parties—I serve it with crusty bread or tortilla chips.

Lighter Herb Version

Replace ½ cup heavy cream with whole milk and add 2 tbsp chopped fresh dill and 1 tbsp lemon zest. It’s still creamy but feels fresher. I forage dill from my coastal spots.

Bacon and Gruyère

Cook 4 slices crumbled bacon until crisp, then fold into the finished dish. Swap ¼ cup parmesan for gruyère for a nutty depth. My local butcher’s bacon makes this extra special.

Vegan Adaptation

Use coconut cream and vegan cream cheese with 2 tbsp nutritional yeast for cheesiness. Add ½ tsp onion powder to boost flavor. It’s surprisingly close to the original.

Garlic Lover’s Dream

Double the garlic to 6 cloves and add 1 tsp garlic powder to the sauce. Finish with roasted garlic cloves on top. Honestly, you can never have too much garlic. 💛

Frequently Asked Questions