Steakhouse Creamed Spinach
Steakhouse Creamed Spinach is a decadent side dish that perfectly complements a hearty main course like grilled steak or roasted chicken.
Equipment
- Large Skillet or Sauté Pan – To cook the spinach and cream sauce.
- Mixing Spoon or Spatula – For stirring without breaking down the spinach too much.
- Colander – To drain any excess water from the cooked spinach.
- Knife and Cutting Board – For finely chopping the spinach if using fresh.
Ingredients
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 pound fresh spinach or 16 ounces frozen spinach, thawed and drained
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- Optional garnish: extra Parmesan cheese or a sprinkle of crushed red pepper
Instructions
- Prepare the Spinach
- If using fresh spinach, rinse thoroughly and cook it in a large skillet over medium heat with a splash of water until wilted. Drain well and set aside. For frozen spinach, thaw completely and squeeze out excess water.
- Make the Garlic Base
- Melt butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Create the Cream Sauce
- Pour in the heavy cream and bring it to a gentle simmer. Add the Parmesan cheese and stir until fully melted and combined.
- Season the Sauce
- Stir in ground nutmeg, salt, and pepper to taste. Adjust seasonings as needed.
- Incorporate the Spinach
- Add the cooked spinach to the skillet, stirring to coat it evenly in the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Serve Warm
- Transfer to a serving dish and garnish with extra Parmesan cheese or a pinch of red pepper flakes for a touch of heat.