Irene and Edwin

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Steakhouse Creamed Spinach

Steakhouse Creamed Spinach

Prep Time15 minutes
Cook Time20 minutes
Servings: 8
Author: Edwin Voskamp

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.

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