American
Steakhouse Creamed Spinach
Blanched spinach is squeezed dry, chopped, and folded into a silky shallot béchamel with cream, Parmesan, and nutmeg for a lush but distinctly leafy steakhouse side.
6 servings · 20 minutes prep · 20 minutes cook
Ingredients
Spinach
- 2 1/2 pounds mature spinach, thick stems removed and leaves washed
- 1 1/4 teaspoons Diamond Crystal kosher salt, divided, plus more for water
Cream Sauce
- 3 tablespoons unsalted butter
- 1 large shallot, finely minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 ounces finely grated Parmesan, for the Vegetarian tag, choose a Parmesan-style cheese made with microbial/vegetarian rennet
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
Directions
Blanch and Dry the Spinach
- Bring a large pot of salted water to a boil. Add the spinach in batches and cook each for 30 seconds, just until collapsed. Drain, cool briefly under cold running water, and drain immediately.
- Gather the spinach in a clean towel and twist very firmly until no more water drips out. Chop into 1/2-inch ribbons and pull apart any compressed clumps.
Cook the Cream Sauce
- Melt the butter in a large skillet over medium-low heat. Add the shallot and 1/4 teaspoon of the salt; cook for 3 minutes without browning.
- Stir in the flour for 1 minute. Whisk in the milk gradually, then the cream. Simmer gently for 4 minutes, until smooth and thick enough to coat a spoon.
Fold and Finish
- Stir the spinach into the sauce with the remaining salt, Parmesan, nutmeg, and black pepper. Cook for 2 to 3 minutes, until hot and leafy rather than soupy. Serve hot while the texture remains loose and spoonable. Refrigerate leftovers within 2 hours in a covered container for up to 4 days. Reheat gently over low heat with a splash of milk as needed until the center reaches 165°F (74°C).
