Steakhouse Creamed Spinach

Today I’m sharing my most favorite recipe for creamed spinach. It tastes exactly like the $12 side dish served in steakhouses, and it’s so easy to make, you don’t even need to buy cream. A rich and creamy spinach dish that doesn’t use any cream! Just as tasty as the side dish served by fancy steakhouses..

I hated this dish when I was little, because I was only ever served the frozen variety, and ew. Fresh creamed spinach, on the other hand, is miraculously delicious. Creamy, buttery, savory and bursting with fresh spinach flavor — because the spinach is fresh! This dish takes about as long to make as it takes to heat up the frozen version, and you can make it year-round, because spinach comes

cleaned and bagged in any supermarket.

I love serving this creamed spinach alongside grilled ribeye steak and mashed potatoes, but it’s quite flexible. I’d definitely eat it alongside roasted chicken, baked salmon, or a quinoa dish. I think it would also make a tasty alternative to green bean casserole at holiday dinners and potlucks! Don’t let the steakhouses dictate creamed spinach consumption any longer.

Steakhouse Creamed Spinach

Ingredients:

• 4 tbsp Unsalted Butter
• 4 tbsp All-Purpose Flour
• 1 small Onion, finely diced
• 1 clove Garlic, finely diced
• 1 cup Milk
• Salt & Pepper
• Nutmeg
• 1 tbsp Unsalted Butter
• 12 oz. Baby Spinach, give or take a few oz. (1 bag)

Instructions:

1. Melt 4 tbsp butter in a pot over medium heat. Sprinkle in flour and whisk to blend into a paste. Cook for 5 minutes, or until light golden in color. Mix in onion and garlic and cook for 1 minute. Whisk milk in slowly until combined. Let cook 5 minutes while the spinach is prepared.
2. To prepare spinach, melt 1 tbsp butter in a separate pot over medium heat. Add spinach by the handful and toss occasionally to coat. Cook until spinach for 4-5 minutes until wilted but not soggy – it should be bright green and the stems should still have a crunch to them. Remove from heat.
3. Season the sauce with salt, pepper and nutmeg to taste. Add spinach to the sauce, folding to combine.
4. Plate immediately or serve in a warmed dish. Enjoy!

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