Classic Creamed Spinach

Growing up in Wisconsin, my family frequented supper clubs on the weekends or special occasions for steak dinner. One of my favorite side dishes to have with my steak is a true steakhouse classic, creamed spinach. In fact, my love for creamed vegetables runs much deeper than that. From creamed corn to cream peas, the combination of a hearty vegetable with simple, yet savory, cream sauce is what I am all about. I also enjoy the occasional steak fry at home. This recipe is my take on the classic side.

Ok, I understand that cooked spinach is not a favorite for most, and many of you are going to breeze by this recipe in disgust. That is fine. However, the next time you make a steak, take a chance and give this recipe a try. Your disgust may turn to love.

1 medium onion, chopped
2 large cloves of garlic or 4 small cloves, minced
2 to 2 ½ pounds fresh spinach, rinsed and trimmed
½ cup heavy cream
3 tablespoons butter
1 tsp flour (if needed)
Nutmeg (optional)

Saute half of your butter, chopped onion, garlic in a pan. Add a couple pinches of salt to draw the water from the onion and some dashes of pepper for taste.

Once the onion is soft, add in your spinach and saute until spinach is wilted and cooked down.

Pour in bring heavy cream and bring mixture to a boil. Add in the other half of your butter and a dash of nutmeg. Turn heat down to low and let simmer for about 15 minutes allowing the sauce to thicken and all the flavors to come together. Add a couple more pinches of salt and pepper to taste.

Note: If you find that your sauce is not thickening enough, whisk in a teaspoon of flour until dissolved and continue to let the mixture simmer.

Serve with your favorite cut of steak! I prefer a bone-in ribeye (a recipe for another day).

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