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Steakhouse Creamed Spinach
Melissa Hart

Steakhouse Creamed Spinach

Creamed spinach was the green vegetable on plenty of 1950s plates, even if the cream did most of the public relations. Squeeze the cooked spinach brutally dry or the sauce will turn watery. Nutmeg should be barely noticeable.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs fresh spinach
  • 3 tbsp unsalted butter
  • 1/2 cup finely diced yellow onion
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground nutmeg

Method
 

  1. Cook the spinach in a large covered pot over medium heat for 3 minutes until wilted, then cool it slightly.
  2. Squeeze the spinach very dry in a clean towel and chop it into small pieces.
  3. Melt the butter in a saucepan and cook the onion for 5 minutes until soft without browning.
  4. Stir in the flour for 1 minute, whisk in the milk and cream and simmer for 4 minutes until thick.
  5. Add the spinach, salt, pepper and nutmeg and cook for 3 minutes until hot and spoonable.