Carry a great steakhouse dish home with this Creamed Spinach formula. Delicate spinach leaves meet a velvety, garlic-mixed béchamel sauce for the ideal side to your preferred steaks, fish, and that's only the tip of the iceberg.
Creamed Spinach is about more or less great a steakhouse side. It's straightforward, yet liberal. Exceptional, yet comfortable and rational. Something you need to sink your fork into between chomps of a delicious steak.
With a couple of tips and deceives, it's additionally really simple to bring this fundamental segment of the steakhouse experience to your own supper table. Prepare your serving dish!
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Ingredients
- 2 pounds spinach leaves , cleaned (I often use baby spinach, but you can also use regular - see notes)*
- 2 cups half and half (or whole milk)
- 6 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1/2 cup finely chopped yellow onion
- 4 cloves garlic , minced
- 1/8 teaspoon freshly grated nutmeg
- pinch cayenne pepper (optional)
- kosher salt and freshly-ground black pepper
Instructions
- Bring a large pot of lightly-salted water to a boil. Blanch the spinach in 2-3 batches (depending on the size of your pot), just until tender (about 30-40 seconds). Strain the spinach leaves out of the water and immediately plunge them into a bowl of ice water to cool.
- Drain well and press or squeeze excess water out of the spinach in a fine mesh sieve or a clean kitchen towel. (For the creamiest spinach don't skip this step!) If desired, roughly chop the spinach.
- In a large pot or deep skillet, melt butter until foaming subsides. Add onions with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Saute until onions begin to soften, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir in flour and cook, stirring, for 1 minute longer. While continuing to stir, pour half and half into the pot in a steady stream. Add an additional 1/2 teaspoon kosher salt, 1/8 teaspoon nutmeg, and cayenne pepper (if using). Bring to a boil, reduce heat, and simmer until sauce is thickened and coats the back of a spoon, 3-4 minutes.
- Add spinach to the pot and stir well until well combined. It takes a bit of stirring to get all of the spinach leaves evenly coated with the sauce. If the sauce is too thick, add a little extra milk or half and half until your desired consistency is reached.
- Season to taste with salt and pepper and serve.
Notes
*Baby spinach has a more delicate flavor than regular/mature spinach and will yield a milder dish. If you prefer a stronger spinach flavor, use regular spinach leaves, but make sure you clean them well and remove tough stems if buying in a bunch. Regular spinach should be chopped after blanching.
You can also substitute an equal quantity of frozen chopped spinach, cooked according to package directions and drained well.
Variations:
- Make it Cheesy: Stir 1/2 cup grated Parmigiano Reggiano (or more, to taste) into the sauce. Keep in mind that the cheese will thicken the sauce a bit, so you might have to add a little extra milk or cream, to taste, once the spinach is incorporated. The cheese will also add salt, so adjust your salt additions to taste.
- Make it Smoky: Chop 4-5 slices of thick-cut bacon and start the sauce by sautéing it until crisp in your skillet or pot. Remove the bacon and all but 2 tablespoons of drippings from the pan. Add 1/4 cup unsalted butter and proceed with the recipe as written, stirring the crisped bacon back into the sauce when you add the spinach.
- Make it Nutty: Stir 1/2 cup toasted pine nuts into the spinach before serving
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