The perfect way to make creamed spinach


steakhouse creamed spinah


4 tablespoons unsalted butter

¼ cup all purpose flour

4 garlic cloves, minced

1 large shallot, minced (¼ cup)

¾ cup heavy cream, room temperature

¾ cup whole milk, room temperature

Pinch freshly grated nutmeg

Kosher salt

fresh finely ground black pepper

1 pound fresh baby spinach, washed, dried very well

1 cup freshly shredded good quality Gruyere cheese (about 3 ounces)


Melt butter in a 6-quart pot over medium heat. Slowly whisk in flour until smooth. Stir in garlic and shallots and sauté until tender, about 1 minute. Slowly whisk in heavy cream and milk until smooth. Season with nutmeg, 1½ teaspoons salt and 4 turns on the pepper mill.

Bring to a boil over medium-high heat. Reduce to simmer and cook until raw flour flavor cooks out, about 3 minutes. Stir periodically.

Add spinach. Cover and increase the heat to medium, to steam and slightly wilt the spinach, about 1 minute. Remove lid and stir (using a rubber spatula) the hot cream sauce from the bottom over the top of the spinach, further wilting the spinach. Continue stirring until all the spinach has wilted, about 2 minutes. Remove from the heat.

Stir in the Gruyere until melted. Remove to a small casserole dish. Serve family style.

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