Low Sodium Steakhouse Creamed Spinach

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 lb fresh baby spinach
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3 tbsp unsalted butter
1 small yellow onion, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
½ cup parmesan cheese, freshly grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
¼ tsp freshly grated nutmeg
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Bring a large pot of salted water to a boil. Add the spinach in batches and blanch for 30 seconds, until fully wilted. Drain through a colander, then rinse under cold water to stop the cooking. Once cool enough to handle, squeeze the spinach firmly in your hands — working in small fistfuls — until as much water as possible is removed. Roughly chop the squeezed spinach and set aside.
2
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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