Mushroom Free Steakhouse Creamed Spinach
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Learn more →Ingredients
4 servings
- 2 lb fresh baby spinach
- 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
- ¼ tsp freshly grated nutmeg
- salt and pepper, to taste
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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