15 minutes
Experience the rich and comforting flavors of a steakhouse classic in your own kitchen with this simple, yet elegant, creamed spinach dish.
Unsalted Butter, divided, 2 tbsp softened
tablespoons
tablespoons
Shallots, minced
each
Garlic, minced
cloves
cups
teaspoons
cups
Parmesan Cheese, grated
cups
teaspoons
Ground Nutmeg
pinches
1. Prep Roux
In a small bowl, use a fork to combine 2 tablespoons of softened butter with the all-purpose flour until a smooth paste forms. Set aside.
2. Sauté Aromatics
Melt the remaining 2 tablespoons of butter in a Dutch oven over medium heat. Add minced shallot and garlic, cooking until the shallot is translucent, about 1 to 2 minutes.
3. Wilt Spinach
Incorporate the baby spinach and salt, using tongs to ensure the leaves are coated with the butter mixture. Cook until the spinach has just wilted, roughly 4 minutes.
4. Thicken Cream
Pour in the heavy cream and bring to a simmer. Stir in the prepared flour and butter mixture until fully incorporated, and cook until the cream thickens and adheres to the spinach, about 3 minutes.
5. Final Seasoning
Remove from heat and gently blend in the grated Parmesan cheese, pepper, and a pinch of nutmeg. Adjust seasoning with additional salt and pepper to taste.
Combine with chopped artichokes, cream cheese, sour cream, mayonnaise, and Parmesan, then bake for a crowd-pleasing appetizer.
Use as stuffing for chicken breasts, pork chops, or rolled flank steak for a sophisticated main course.
Include cooked chicken, shrimp, paneer, bacon, or pancetta for a protein boost and flavor enhancement.
Top creamed spinach with seared scallops, fish fillets, or shrimp and bake until seafood is cooked.
Blend in ample grated cheese, top with breadcrumbs and more cheese, and broil until golden for a gratin variant.
Comments (0)