No steakhouse menu is complete without creamed spinach, and it is easy to make at home. Fresh spinach is wilted, squeezed dry and chopped, then stirred into a quick cream sauce built on butter, shallot and garlic.
Parmesan adds savory depth and a little nutmeg gives the traditional flavor. It goes with any steak or roast, and it reheats well, so you can make it ahead for a holiday dinner.
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Instructions
Wilt the spinach. If using fresh spinach, cook it in batches in a large pot with the water still clinging to the leaves, stirring, until wilted, 2 to 3 minutes per batch.
Squeeze dry. Let the spinach cool slightly, then squeeze out as much liquid as possible with your hands or in a clean towel. Chop it. If using frozen spinach, simply squeeze it dry.
Cook the aromatics. Melt the butter in a large skillet over medium heat. Add the shallot and cook until soft, about 2 minutes, then the garlic for 30 seconds.
Make the sauce. Stir in the flour and cook for 1 minute. Slowly whisk in the milk and cream and simmer, stirring, until thickened, 2 to 3 minutes.
Combine. Stir in the Parmesan and nutmeg, then the spinach. Cook, stirring, until hot. Season with salt and pepper and serve.
Nutrition per serving (estimated)
270Calories
14 gCarbohydrates
4 gFiber
9 gNet carbs
12 gProtein
21 gFat
Estimated per serving, based on 5 servings (the recipe serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
