This steakhouse creamed spinach by COOKING WITH SHEREEN is the perfect side dish for special nights or just a weekend dinner at home. The bitterness of these leafy vegetables combines perfectly with the cheesy and creamy taste of the sauce. You can serve it with roasted potatoes, garlic bread, mashed cauliflower, grilled chicken breasts, fish fillets, or mushrooms. It’s delicious, super easy to make, and ready in just a few minutes. Read on or watch the video below for full instructions.
Ingredients
- 5 tablespoons of unsalted butter
- 4 garlic cloves (minced)
- 1 extra large shallot (sliced, about 1/2 cup)
- 1/4 cup of all-purpose flour
- 1 1/4 cup of whole milk
- pinch of freshly grated nutmeg
- kosher salt and fresh finely ground black pepper
- 1 pound of fresh baby spinach (washed, and dried very well)
- 1 cup of freshly shredded good quality gruyere cheese (about 3 ounces)
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Instructions
Step 1:
Place a deep pot over medium heat and add the butter. Once melted, add the shallots and garlic. Saute for a few minutes.
Step 2:
Turn the heat to low to medium-low, and add the all-purpose flour. Whisk everything until it has a wet sand texture.
Step 3:
Slowly whisk in the whole milk. Make sure you remove any lumps. It should have the same texture as a bechamel paste. Season with salt, black pepper, and nutmeg. Keep on whisking as you don’t want to burn it and break the sauce for about 3 to 5 minutes.
Step 4:
Turn the heat to low, then add the spinach. Season with more salt and black pepper. Place the lid and cover for a minute.
Step 5:
Remove the lid and carefully mix the spinach to bring the bottom ones up and vice versa. Increase the heat to medium-low and mix with the sauce. Once it’s almost cooked, turn off the heat and the grated cheese. Mix until well combined.
Step 6:
Serve and enjoy!
Steakhouse Creamed Spinach
