Steakhouse Creamed Spinach
Servings: 8
Ingredients
Spinach:
- 2 teaspoons kosher salt
- 2 ¼ pounds spinach fresh or half that frozen
Base:
- 4 tablespoons Unsalted butter
- 1 medium-sized Yellow Onions minced
- 3 ea. garlic cloves minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- ½ teaspoon nutmeg freshly grated
Sauce:
- 3 ½ cups half & half or heavy cream
- ¼ cup all purpose flour sifted
Sauce (Optional):
- 1 cup mozzarella
- 4 ounces cream cheese
Finishing:
- ½ cup Parmegiano-Reggiano grated
Instructions
**Prepare the Spinach**:
- Bri inng a large stock pot of water with half the salt to a boil.
- Add the spinach and cook until just wilted (about 1 minute).
- Drain the spinach in a sieve of colander.
- Rinse with cold water until cold enough to handle.
- Squeeze the water out of the spinach one fistful at a time.
- Chop the spinach bundles into a 3/4 inch width.
- (alternatively, use frozen chopped spinach, defrost it and drain it)
**Make the Base**:
- In a large skillet melt the butter on medium-low.
- Add the garlic and onions.
- Cook until the onions are translucent (about 8 to 10 minutes).
**Make the Sauce**:
- Turn heat too low.
- Add the salt, black pepper and nutmeg.
- Add in the flour and mix with a whisk.
- Cook for 2-3 minutes (technically until the aroma is a nutty, but just time it: you’re trying to get rid of the raw taste of the flour).
- Add the half and half while whisking and cook until boiling.
- (OPTIONALLY) Add in the mozarella cheese and cream cheese.
- Cook until the mixture has thickened (about 6 to 8 minutes).
**Bring it Together**:
- Add the spinach and the Parmesan cheese and stir to combine.