We love going to a great steakhouse for great steaks, right? But we must say, the steakhouse sides give those steaks a run for their money!
This recipe is about a classic as they come. Yes, it’s vegetarian, but no, it’s not figure-friendly. But, hey, it’s a “special occasion” kind of dish. Serve with a Steak au Poivre and some Balsamic Roasted Potatoes, and you’ll feel like you’re in the best steakhouse this side of Fort Worth, Texas!
HOW TO MAKE CLASSIC STEAKHOUSE CREAMED SPINACH
Folks, we promise you, making creamed spinach at home is so much easier than you might think.
It’s rich and creamy, and so much fun to make!
It all starts with a classic bechamel sauce. Simply melt some butter, whisk in flour, and thicken with cream and a little seasoning. Whisk and stir until beautifully thickened.
To get the creamiest, most luxurious creamed spinach, we recommend straining the prepared bechamel sauce.
Sometimes the sauce can be a tad bit lumpy from the flour.
This will ensure you have the smoothest sauce possible for the blanched spinach.
Blanching the spinach is simply dropping your fresh spinach into a pot of rolling boiling water.
This will soften the spinach and it will wilt and reduce in size.
EXPERT TIP: Only blanch the spinach for about 15 to 30 seconds. To stop the spinach from cooking, quickly transfer to an ice water bath. Remove, squeeze the excess water out with your hands, and then pat dry with paper towels.
Now, it’s time to bring it all together.
Simply gently stir and season with salt and pepper.
Stir in a little more butter, just to solidify the luxuriousness of this dish.
Ready to make one of the most popular steakhouse side dishes of all time? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Classic Steakhouse Creamed Spinach
FOR THE BÉCHAMEL SAUCE
- ½ cup unsalted butter 8 tablespoons
- ¼ cup all-purpose flour
- 2 tbsp onion chopped
- 1 clove
- 1 bay leaf
- ¼ tsp Kosher salt
- 2 cups whole milk can also use half and half
FOR THE SPINACH
- 1 lb fresh spinach cleaned and thick stems removed
- Salt and pepper to taste
- 2 tbsp unsalted butter
MAKE THE BÉCHAMEL
- In a medium saucepan, melt the 1/2 cup butter over medium heat until a little frothy.
- Add flour, cook, stirring often, until just light brown, about 4 - 5 minutes (don't let it get too dark).
- Add onion, clove, bay leaf and salt, and then whisk in milk, stirring until the mixture comes to a boil and thickens.
- Reduce the heat and cook for 4 minutes.
- Pass the sauce through a fine mesh strainer and reserve. The sauce should be very thick.
PREPARE THE SPINACH
- Bring a large pot of salted water to a boil.
- Quickly (but carefully) drop the spinach into the boiling water and boil for about 1 minute.
- Drain the spinach into a colander and then plunge it into a large bowl of ice water (this will stop the cooking of the spinach).
- Drain again into the colander.
- Squeeze the spinach until the water has been released from it and puree it in a food processor or blender. Set aside.
ASSEMBLE THE CREAMED SPINACH
- Just before serving, combine the sauce with the pureed spinach, and cook on low heat, stirring often, for about 5 minutes.
- Season to taste with salt and pepper (a healthy pinch of each).
- Finish the dish off by stirring in the 2 tablespoons of butter.