French · side

Steakhouse Creamed Spinach

Name: Steakhouse Creamed Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 500 g Spinach (trimmed and washed); 30 g Unsalted Butter; 40 g Shallots (finely minced); 2 cloves Garlic (minced); 150 ml Heavy Cream; 40 g Parmesan Cheese (finely grated); 0.25 tsp Nutmeg (ground); 0.5 tsp Salt; 0.25 tsp Black Pepper (ground)

Blanched spinach folded into reduced heavy cream and grated parmesan, finished with nutmeg. Squeeze the spinach dry or the sauce turns watery.

Squeezing the blanched spinach in a towel is the step that decides this dish: wet spinach thins the cream into a soup. Reduce the cream until it coats a spoon before the spinach goes in, because the spinach adds no body of its own. Frozen spinach works too: use 300 g, thaw it, squeeze it the same way and skip the blanching. It belongs beside steak, roast chicken or a baked potato.

Gluten-FreeKetoNut-Free

25 minstart to table

10 min prep · 15 min cookServes4259 kcal a serving

Cook · 25 min

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Creamed spinach in a white bowl with a spoon, flecked with black pepper.

Ingredients

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Method

Read it through once before you start the pan.

Storage

Fridge: Up to 2 days

Cool, then refrigerate in a covered container. Reheat in a skillet over low heat with a spoonful of cream, stirring until hot through.

Per serving

The numbers, if you want them.

259

Calories

8 g

Protein

8 g

Carbs

23 g

Fat

2 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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