Servings: 4 servings
Creamed spinach is the perfect steakhouse side dish!
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- 16 ounces baby spinach about 12 cups, uncooked
- ⅓ cup butter
- ½ white onion diced
- 2 cloves garlic minced
- 3 tablespoons flour
- ½ cup milk
- ½ cup heavy cream
- 4 tablespoons parmesan cheese shredded
- 1/8 teaspoon nutmeg
- ½ teaspoon black pepper
Heat a skillet over medium heat with a tablespoon of butter. Working in batches, add spinach, cooking for about 5 minutes or until cooked down. Set aside.
Add butter to pan. Add onion, cook for 5 minutes or until translucent. Add flour, whisking for 2 minutes or until slightly browned (adds a nutty flavor).
Whisk in heavy cream and milk. Bring to a boil, and cook for 5 minutes or until thickened. Stir in parmesan cheese, black pepper, and nutmeg.
Add spinach to cream sauce to heat. Serve hot.
If using frozen spinach, defrost in a colander under warm water. Squeeze out excess moisture, then wrap in paper towel or cheese cloth to absorb any remaining moisture.
Calories: 331kcal | Carbohydrates: 13g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 330mg | Potassium: 737mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11632IU | Vitamin C: 34mg | Calcium: 237mg | Iron: 3mg