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Steakhouse Creamed Spinach

A close-up of a bowl of rich and creamy spinach, seasoned with spices.
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A rich and velvety creamed spinach, perfect as a classic steakhouse side dish for any special meal.

Ingredients

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  • 1 tablespoon butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, washed and tough stems removed
  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste

Instructions

  1. Melt butter in a large skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add the spinach to the skillet in batches, allowing it to wilt before adding more. Cook until all spinach is wilted, then remove from skillet and set aside. Squeeze out as much excess liquid as possible from the spinach. Chop the spinach roughly.
  3. In the same skillet, whisk together flour and milk until smooth. Gradually whisk in heavy cream. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
  4. Stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste.
  5. Return the chopped spinach to the skillet and stir to combine with the sauce. Cook for 2-3 minutes, until heated through.
  6. Serve immediately.

Notes

  • Squeezing the excess moisture from the spinach is key to preventing a watery dish.
  • For a richer flavor, you can use half-and-half instead of milk and cream.
  • A touch of Dijon mustard can add a subtle tang.

Nutrition

Find it online: https://blissbatter.com/creamed-spinach-steakhouse-side/