Creamed Spinach Recipe #vegan #vegetarian #soup #breakfast #lunch

Carry a great steakhouse dish home with this Creamed Spinach formula. Delicate spinach leaves meet a smooth, garlic-imbued béchamel sauce for the ideal side to your preferred steaks, fish, and the sky is the limit from there.

I'm one of those individuals who goes on a side dish event when I'm eating at an extraordinary steakhouse. Potatoes? Check. Sautéed mushrooms? Obviously. Creamed Spinach? As sure as my sizzling, uncommon Filet.

Creamed Spinach is about at least somewhat exemplary a steakhouse side. It's basic, yet liberal. Uncommon, yet comfortable and sensible. Something you need to sink your fork into between chomps of a delicious steak.

With a couple of tips and deceives, it's additionally really simple to bring this basic part of the steakhouse experience to your own supper table. Prepare your serving dish!

Creamed Spinach is a quintessential steakhouse side! Perceive that it is so natural to make this rich, gently enhanced dish at home with new spinach and hand crafted cream sauce. Try not to miss the varieties in the formula notes for customization thoughts!
Creamed Spinach Recipe #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce #vegan #vegetarian #soup #breakfast #lunch


  • 2 pounds spinach leaves , cleaned (I often use baby spinach, but you can also use regular - see notes)*
  • 2 cups half and half (or whole milk)
  • 6 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1/2 cup finely chopped yellow onion
  • 4 cloves garlic , minced
  • 1/8 teaspoon freshly grated nutmeg
  • pinch cayenne pepper (optional)
  • kosher salt and freshly-ground black pepper


  1. Bring a large pot of lightly-salted water to a boil. Blanch the spinach in 2-3 batches (depending on the size of your pot), just until tender (about 30-40 seconds). Strain the spinach leaves out of the water and immediately plunge them into a bowl of ice water to cool. 
  2. Drain well and press or squeeze excess water out of the spinach in a fine mesh sieve or a clean kitchen towel. (For the creamiest spinach don't skip this step!) If desired, roughly chop the spinach.
  3. In a large pot or deep skillet, melt butter until foaming subsides. Add onions with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Saute until onions begin to soften, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Stir in flour and cook, stirring, for 1 minute longer. While continuing to stir, pour half and half into the pot in a steady stream. Add an additional 1/2 teaspoon kosher salt, 1/8 teaspoon nutmeg, and cayenne pepper (if using). Bring to a boil, reduce heat, and simmer until sauce is thickened and coats the back of a spoon, 3-4 minutes. 
  5. Add spinach to the pot and stir well until well combined. It takes a bit of stirring to get all of the spinach leaves evenly coated with the sauce. If the sauce is too thick, add a little extra milk or half and half until your desired consistency is reached. 
  6. Season to taste with salt and pepper and serve. 

Read more our recipe Mushroom Gnocchi with Broccoli #vegan #vegetarian #soup #breakfast #lunch

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