Capital Grille Creamed Spinach Food

CREAMED SPINACH (THE CAPITAL GRILLE COPYCAT)

Steps:

• Wash your spinach by submerging it under cold water, drain; then pat dry as much as possible. (I like to use a salad spinner because it gets the job done more efficiently).
• Melt the butter in a large pot or Dutch oven; then add your garlic and saute for about 1 minute. Gradually add your spinach until you can fit it all in your pot; then cook until the spinach has wilted (approximately 2-3 minutes).
• Next, add the flour and mix well. Finally, add the heavy cream, cheese, nutmeg and pepper. Mix together until the sauce thickens and cook for an additional 1-2 minutes.

CREAMED SPINACH

Steps:

• Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.
• Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom.
• Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve.

CAPITAL GRILLE CREAMED SPINACH RECIPE

Steps:

• Wash and clean the Spinach thoroughly by submerging it in cold water for about 30 minutes. Strain the Spinach and pat dry as much as possible. You can also use a salad spinner to drain the Spinach more efficiently.
• In a large pot, melt the butter and add the Garlic. Sauté for about a minute.
• Slowly add the Spinach to the pot; cook for at least 2-3 minutes or until all the leaves seem wilted.
• Add some flour to the Spinach to thicken the sauce and mix well.
• Add Cheese, Heavy Cream, and Nutmeg. Mix everything till the sauce becomes thick. Cook for another 1-2 minutes.
• Lastly, season the Spinach with Salt and Black Pepper to taste. Remember that the cheese is already very salty, so don't add too much Salt.