Deliciously rich and creamy, this restaurant style, Creamed Spinach can be made in your own home. Plus, who doesn’t love the antioxidants, iron content and the health benefits of spinach? This recipe is a keeper!
Creamed spinach is an excellent side dish to steak, chicken, and fish. The big steakhouses often serve this side in small casserole dishes, sometimes with a parmesan and breadcrumb crust. For a home meal, this recipe keeps the essence of the side dish and enables one to enjoy with other meats or mains! I particularly enjoy it with Pistachio Matcha Crusted Halibut (click on this link).
Taste: Creamy, great side dish to something more savory
Great color and appearance to this week’s #supperchallenge theme of “green.”
- 2 tablespoons salted butter
- ½ medium onion 1/2 cup, minced fine
- 2 cloves garlic minced fine
- 2 tablespoons all purpose flour
- 1/2 cup half and half
- 1/16 teaspoon ground nutmeg
- 1/16 teaspoon cayenne
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 454 g fresh baby spinach leaves no stems
- In a small saucepan on medium heat, melt butter.
- Add onion and garlic and cook until softened.
- Add flour and stir with spatula until flour turns golden brown.
- Slowly pour in half and half, stirring constantly.
- Add nutmeg, cayenne, kosher salt, ground pepper and stir until sauce thickens (coats the back of a spoon).
- In a large frying pan on medium heat, place large amount of spinach leaves into pan, cover with a lid to wilt (soften leaves).
- Remove from pan.
- Wilt another batch of spinach leaves.
- When all spinach is wilted, add all spinach and the cream sauce into the large frying pan and stir to combine.