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Steakhouse Creamed Spinach
Creamy, rich Steakhouse Creamed Spinach that takes just a few minutes and is the perfect side for a holiday roast or prime rib.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Course:
Side Dish
Cuisine:
Steakhouse
Servings:
8
Servings
Author:
Mike Nadelman
Ingredients
4
tablespoons
unsalted butter
1
medium yellow onion minced
3
cloves
garlic minced
4
teaspoons
Kosher salt divided
1
teaspoon
freshly ground black pepper
1/2
teaspoon
freshly grated
nutmeg
1/4
cup
all-purpose flour
3 1/2
cups
half-and-half
2 1/4
pounds
fresh leaf spinach or one pound frozen
1
cup
mozzarella cheese
4
ounces
cream cheese
1/2
cup
grated Parmesan
cheese
Instructions
Bring a
large pot
of water to a boil with two teaspoons of salt.
Add the spinach and cook just until wilted, about 1 minute.
Drain the spinach in a strainer or
colander
.
Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
Chop the spinach bundles into a 3/4 inch width.
In a large
skillet
melt the butter with the garlic and onions.
Cook on medium-low for 8-10 minutes or until the onions are translucent.
Add in the remaining kosher salt, black pepper, and
nutmeg
.
Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
Add the half and half and cook until boiling.
Add in the mozzarella cheese and cream cheese
Cook for 6-8 minutes or until the mixture has thickened.
Add in the spinach and the
Parmesan
cheese and stir to combine.
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