Veggies

Creamed Spinach

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

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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

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Add in to the roux and cook for about 6-8 minutes until the onion is softened

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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!

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Enjoy!

Simply Sundays! ~ Creamed Spinach

  • Servings: 8-10
  • Difficulty: Easy
  • Print

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 Cutting Board

Farberware Classic Stainless Steel 2-Quart Covered Saucepan

Pyrex Prepware 2-Cup Glass Measuring Cup

T-fal E93808 Professional Nonstick Fry Pan

EKCO Angled Serving Tongs

© Simply Sundays 2016
All rights reserved

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