Steakhouse Creamed Spinach
This is the rich, velvety creamed spinach you get at steakhouses - but way easier to make at home. The key is getting all the water out of the spinach so your cream sauce doesn't get watery.
Ingredients
Ingredients (~6-8 servings)
- 3 lbs fresh spinach leaves cleaned
- 3 cups half and half
- 6 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3/4 cup finely chopped yellow onion
- 6 cloves garlic minced
- 1/4 tsp freshly grated nutmeg
- Pinch cayenne pepper optional
- Kosher salt and freshly-ground black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Blanch spinach in batches for 30-40 seconds until wilted, then transfer to ice water immediately.
- Drain spinach and squeeze out all water using a kitchen towel or fine mesh sieve.
- Roughly chop the squeezed spinach if desired.
- Melt butter in a large pot over medium heat.
- Add onions with 1/2 tsp salt and 1/2 tsp pepper and cook 4-5 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Stir in flour and cook 1 minute, stirring constantly.
- Slowly pour in half and half while stirring continuously.
- Add 1/2 tsp salt, nutmeg, and cayenne if using.
- Bring to a boil, then reduce heat and simmer 3-4 minutes until sauce coats the back of a spoon.
- Fold in spinach and stir until all leaves are coated.
- Add more half and half if mixture is too thick.
- Taste and adjust seasoning with salt and pepper.
Notes
Thoroughly squeezing water from spinach is essential for a thick, creamy sauce.
Did you make this recipe?Let me know how you liked it below!