Creamed spinach was one of the dishes my grandmother made for me and I adored her for it. Though the traditional steakhouse may use a lot more butter and salt, this version is something you can enjoy at home without the guilt that you may be cheating.
Either cook the frozen spinach as directed on the package or lightly saute the fresh spinach over medium heat in 1 tablespoon olive oil.
And remember that spinach wilts into nothing, so just because you think you've got too much, it will shrink and you'll be left with a perfect amount. See? Just right.
Remove the spinach from the pan and set aside. Wipe the pan clean. If using fresh spinach, chop the spinach now.
Add 2 tablespoons of bacon grease or combo of 1 tablespoon olive oil and 1 tablespoon butter and let melt. Stir until combined. Add the diced onion and saute for 2 minutes. Sprinkle the 2 tablespoons of flour over the melted oils and stir. It will clump together, but just keep stirring and mashing up the lumps. (This is called a roux, which is made by adding oil and flour, and is a great way to thicken any sauce or make gravy.)