Description

Creamed Spinach is a traditional Steak House Classic. Sauteed Spinach in a Creamy Béchamel Sauce seasoned with a bit of salt, pepper and nutmeg.

Ingredients

• 2  Quart(s) Spinach, cleaned
1
• 1  Table Spoon(s) Butter
2
• 1  Tea Spoon(s) Garlic, minced
3
• 1  Tea Spoon(s) Shallots, minced
4
• 1/2  Cup(s) Cream
5
• 1/2  Cup(s) Milk
6
• 1  Table Spoon(s) Roux
7
• 1  To Taste Salt and Pepper
8
• 1  Pinch Nutmeg
9

Directions

1. In hot saute pan, melt butter and sweat out minced shallots and garlic
2. Add the cleaned spinach, mix and allow the heat to wilt the spinach in the pan
3. Season the spinach with salt and pepper
4. Once the spinach is fully cooked, strain out excess liquid in a strainer
5. In a small thick bottom sauce pot, bring the milk and cream to a boil
6. Add the roux to the hot liquid
7. Whisk and allow to simmer for 5 to 10 minutes, it will thicken
8. Add the nutmeg to the thickened mixture and adjust with milk, depending on the thickness
9. mix the drained spinach with the Béchamel
10. Taste and give a final Season with salt and pepper