Steakhouse Creamed Spinach
Steakhouse Creamed Spinach
Ingredients
- 4 garlic, cloves, minced
- 1/2 cup shallots, sliced
- 5 tablespoons unsalted butter
- 1 pinch kosher salt, plus more to taste
- 1 pinch freshly ground pepper, plus more to taste
- 1/4 cup all-purpose flour
- 1 1/4 cups cold whole milk
- 1 pinch freshly grated nutmeg
- 1 pound baby spinach, torn by hand
- 1 cup Gruyère cheese, freshly grated
Instructions
- 1
Mince the garlic cloves and slice the shallots.
⏱️ 5 min
- 2
In a large pot, melt the unsalted butter over medium heat.
⏱️ 1 min
- 3
Add the sliced shallots and minced garlic to the melted butter. Season with a pinch of kosher salt and freshly ground pepper. Sauté until the garlic is fragrant, about 2-3 minutes.
⏱️ 3 min
- 4
Sprinkle the all-purpose flour into the pot, stirring constantly to create a roux. Cook for 1 minute to remove the raw flour taste.
⏱️ 2 min
- 5
Gradually pour in the cold whole milk, whisking continuously to prevent lumps. Add another pinch of kosher salt and the freshly grated nutmeg. Bring the mixture to a simmer, stirring for 3 to 5 minutes until it thickens to a paste-like consistency.
⏱️ 5 min
- 6
Add the torn baby spinach to the pot. Season with more kosher salt and pepper. Cover the pot and steam the spinach for 1 minute.
⏱️ 2 min
- 7
Uncover the pot and stir the spinach into the creamy sauce for 2 to 3 minutes, until it is fully wilted. Turn off the heat.
⏱️ 3 min
- 8
Add the freshly grated Gruyère cheese to the pot and stir until it is completely melted and incorporated into the creamed spinach.
⏱️ 2 min
- 9
Serve immediately and enjoy your Steakhouse Creamed Spinach.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steakhouse Creamed Spinach
Ingredients
- 4 garlic, cloves, minced
- 1/2 cup shallots, sliced
- 5 tablespoons unsalted butter
- 1 pinch kosher salt, plus more to taste
- 1 pinch freshly ground pepper, plus more to taste
- 1/4 cup all-purpose flour
- 1 1/4 cups cold whole milk
- 1 pinch freshly grated nutmeg
- 1 pound baby spinach, torn by hand
- 1 cup Gruyère cheese, freshly grated
Instructions
- 1
Mince the garlic cloves and slice the shallots.
⏱️ 5 min - 2
In a large pot, melt the unsalted butter over medium heat.
⏱️ 1 min - 3
Add the sliced shallots and minced garlic to the melted butter. Season with a pinch of kosher salt and freshly ground pepper. Sauté until the garlic is fragrant, about 2-3 minutes.
⏱️ 3 min - 4
Sprinkle the all-purpose flour into the pot, stirring constantly to create a roux. Cook for 1 minute to remove the raw flour taste.
⏱️ 2 min - 5
Gradually pour in the cold whole milk, whisking continuously to prevent lumps. Add another pinch of kosher salt and the freshly grated nutmeg. Bring the mixture to a simmer, stirring for 3 to 5 minutes until it thickens to a paste-like consistency.
⏱️ 5 min - 6
Add the torn baby spinach to the pot. Season with more kosher salt and pepper. Cover the pot and steam the spinach for 1 minute.
⏱️ 2 min - 7
Uncover the pot and stir the spinach into the creamy sauce for 2 to 3 minutes, until it is fully wilted. Turn off the heat.
⏱️ 3 min - 8
Add the freshly grated Gruyère cheese to the pot and stir until it is completely melted and incorporated into the creamed spinach.
⏱️ 2 min - 9
Serve immediately and enjoy your Steakhouse Creamed Spinach.
⏱️ 1 min