Call me crazy, but I think the best part about a fancy steak house is the sides!
We absolutely love creamed spinach and this recipe is as close to a steakhouse side as I’ve eaten
Not to mention, it’s pretty simple
Let’s make a roux
Melt one stick of butter in a small saucepan and whisk in 1/2 cup of flour to make the base of our cream sauce
Whisk until smooth and you see small bubbles
Dice one small onion and 2 garlic cloves. The clove I had was ginormous, so I only used the one
Add in to the roux and cook for about 6-8 minutes until the onion is softened
Whisk in 2 cups of room temperature milk and cook over medium heat until smooth, about 5-7 minutes
Re-season the cream sauce with additional kosher salt, black pepper and some freshly grated nutmeg
Meanwhile, heat a saute pan over medium heat and melt 2 tablespoons of butter. Add the baby spinach a few handfuls at a time until it starts to wilt. I use tongs to toss the spinach
Pour the cream sauce over the spinach and combine well. Don’t drain the liquid from the cooked spinach, it will add delicious flavor and thin the sauce out a bit
Serve up with your favorite steakhouse dinner!
Enjoy!
Simply Sundays! ~ Creamed Spinach
Ingredients
For the cream sauce
One stick of butter
1/2 cup of flour
Dice one small onion and 2 garlic cloves
2 cups of room temperature milk
Additional kosher salt, black pepper and a grate of fresh nutmeg
For the spinach
2 tablespoons of butter
22 ounces of baby spinach
Directions
Melt one stick of butter in a small saucepan and whisk in 1/2 cup of flour to make the base of our cream sauce; whisk until smooth and you see small bubbles
Dice one small onion and 2 garlic cloves; add in to the roux and cook for about 6-8 minutes until the onion is softened
Whisk in 2 cups of room temperature milk and cook over medium heat until smooth, about 5-7 minutes
Re-season the cream sauce with additional kosher salt, black pepper and freshly grated nutmeg
Heat a frying pan over medium heat and melt 2 tablespoons of butter; add the baby spinach a few handfuls at a time until it starts to wilt
Pour the cream sauce over the spinach and combine well. Don’t drain the liquid from the cooked spinach, it will add delicious flavor and thin the sauce out a bit
Tools used to make this recipe
Royal Classique Professional Grade Stainless Steel Measuring Cups
OXO Good Grips 11-Inch Balloon Whisk
Farberware Classic Stainless Steel 2-Quart Covered Saucepan
Pyrex Prepware 2-Cup Glass Measuring Cup
T-fal E93808 Professional Nonstick Fry Pan
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