Steakhouse Style Creamed Spinach Recipes

STEAKHOUSE CREAMED SPINACH

Steps:

• Heat olive oil in a saucepan or large skillet set over medium-high heat.
• Add spinach to the heated oil and cook for 2 minutes, or until wilted, stirring frequently.I suggest cooking the spinach in 3 batches so it fits comfortably in the skillet, and cooks evenly. Use about a teaspoon of oil with each batch.
• Remove from heat and transfer spinach to a cutting board; once it is cool enough to handle, chop up the spinach. Set aside.
• Wipe down the saucepan.
• Set saucepan over medium heat.
• Add butter to the pan and melt it. Swirl around from time to time to melt nicely and prevent from browning.
• To the melted butter add the onion and cook for 2 minutes, or until just softened.
• Sprinkle flour over the onions; cook and whisk for 2 more minutes, or until lightly browned.
• Add the milk in a slow stream while whisking; whisk until completely combined and the mixture begins to boil and slightly thicken.
• Whisk in salt, pepper, paprika, and nutmeg.
• Reduce heat to low and continue to cook for 5 minutes, whisking frequently.
• Add the chopped spinach; stir to combine and continue to cook for 5 more minutes, stirring frequently, folding in the spinach as you stir. You want to mix and stir to completely combine the spinach with the sauce.
• Remove from heat.
• Taste for salt and pepper, and adjust accordingly.
• Serve.

STEAKHOUSE STYLE CREAMED SPINACH

Steps:

• Place the spinach in a colander and rinse with cold water (even if it's bagged and says it's pre-washed); allow to drain slightly.
• Meanwhile, set a large skillet over medium-high heat and add the wet spinach to it. Season with salt and cover with a lid. Stir occasionally and cook until wilted 2-3 minutes (you can also steam in a microwave, if desired).
• Transfer steamed spinach into a colander set in a sink and allow it to sit until it's cool to the touch. Then, grab handfuls of spinach and squeeze as much water as you can from it (as if you were packing a snowball). Transfer balls of spinach to a cutting board and roughly chop.
• Melt butter over medium heat in the same large skillet, then add minced garlic and saute until lightly golden, 1-2 minutes. Add the Xanthan gum or flour and stir until pale and smooth, about a minute. Whisk in half & half and cream in a steady stream, reduce heat to low, and cook until the sauce is smooth and slightly reduced, about 2 minutes.
• Add the spinach back to the pan. Toss to combine with the cream sauce, add the pinch of red pepper flakes (if using) and dust with a grating of fresh nutmeg. Add grated cheese and stir to incorporate. Taste for seasoning, adding more salt and pepper if desired. Serve immediately.

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.

CREAMED SPINACH STEAKHOUSE STYLE

Steps:

• In a large pot over medium-high heat, add 2 tablespoons butter and when melted, throw in spinach. Stir every 30 seconds for about 2 minutes. Transfer to a colander to drain.
• In a medium saucepan over medium heat, add remaining butter. When melted add onions and sauté for 1 ½ minutes. Add red peppers and do the same. Add garlic and sauté for 1 minute. Add flour and whish until ingredients are well coated. Add cream cheese; stir until blend inches Whisk in half-and-half a little at first and when sauce is very thick, pour the rest.
• Reduce heat to medium-low and season with freshly black pepper, sea salt, nutmeg, cayenne pepper and hot sauce. Taste and adjust if necessary. Add drained spinach, stir until well incorporated and when heated through, remove from heat and serve immediately.