Steakhouse Creamed Spinach
Prep time
Cook time
Total time
Here is a recipe that you absolutely must have, classic steakhouse creamed spinach! It's been served in the best steakhouses for years with good reason, it's incredible and it's complementary to a good steak! So now you can make it at home, I served it at Christmas time with Filet Mignon with Bordelaise sauce and everyone loved it! Very few ingredients, but good ones! Butter, cream, fresh parmesan, shallot, fresh spinach, S&P and a dash of nutmeg! It's not low cal however, it's creamy, and rich and earthy, true unbridled decadence!
Author: Ruth Guerri
Recipe type: Sides
Serves: 6
Ingredients
- 3 pounds of fresh spinach, large stems discarded (3 -1lb bags)
- 1 teaspoon of olive oil
- 1 shallot, minced
- 1 cup of heavy cream
- 4 - 5 Tbs of unsalted butter
- ⅓ cup of freshly grated Parmesan cheese
- large pinch of nutmeg (1/8 tsp)
- 1 tsp of kosher salt
- ½ tsp of freshly ground black pepper
Instructions
- Heat a very large saucepan or stockpot, add 1 lb of the spinach along with a drizzle of water, about 1 Tbs, cook over moderately high heat, stirring often, just until it wilts about 5 minutes.
Transfer the spinach to a colander and squeeze out the moisture 
Repeat this process and cook the other 2 bags, then place the spinach on a cutting board and chop with a sharp knife, then add it back to the stockpot - Heat the oil in a large saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 3 - 4 minutes. Add the cream; cook until reduced by half, 5 - 6 minutes.
Add the butter and stir to incorporate. 
Stir in the Parmesan, nutmeg and the salt & pepper, cook over low heat for 2 minutes. Taste and add more salt if needed. Now just stir this into the spinach and cook through for another minute.
All done, enjoy! 
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