STEAKHOUSE CREAMED SPINACH
A creamy, dreamy, gourmet side dish of buttery wilted spinach in a homemade velvety butter sauce.
Provided by Katerina | Easy Weeknight Recipes
Categories Side Dish
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 183 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 349 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
STEAKHOUSE STYLE CREAMED SPINACH
This low carb recipe for steakhouse style creamed spinach is just like the kind you'd find at an expensive steak house, Learn how easy it is to make it at home!
Provided by Lindsay
Time 10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 237 kcal, Carbohydrate 11 g, Protein 13 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 51 mg, Sodium 439 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH
Love their steaks, and I love their version of this classic side dish to a thick, juicy steak. Sometimes I cheat and use 2 10 ounce packages of frozen, chopped spinach which I thaw and drain.
Provided by yooper
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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
This easy creamed spinach side is a wonderful addition to any elegant holiday meal, a neighborhood potluck or even a holiday work function.
Provided by Holly Nilsson
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Wash and dry spinach if using fresh. Remove any tough stems and roughly chop.
- Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.
- Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened.
- Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve.
Nutrition Facts : Calories 121 kcal, Carbohydrate 4 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 160 mg, Fiber 1 g, ServingSize 1 serving
CREAMED SPINACH
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 7
Steps:
- Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
- Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
- Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
- Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
- Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.
Nutrition Facts : Calories 83 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
CREAMED SPINACH STEAK-HOUSE STYLE
Found this recipe in local newspaper featuring steakhouse style cooking. Delicious, fast & easy. Try it!
Provided by HopeK
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and add flour.
- Cook until mixture becomes light tan (about 5 minutes) stirring constantly.
- Add the half& half.
- Bring to a low boil and cook, stirring constantly until the sauce thickens.
- Season sauce w/salt& pepper.
- Add spinach to the sauce and cook abt. 5 more minutes to blend flavors.
- Serve hot.
MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE
Morton's Steakhouse Creamed Spinach (Copycat) is a decadent side ready in minutes, with fresh spinach, butter, garlic, and three cheeses.
Provided by Sabrina Snyder
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil with two teaspoons of salt.
- Add the spinach and cook just until wilted, about 1 minute.
- Drain the spinach in a strainer or colander.
- Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
- Chop the spinach bundles into a 3/4 inch width.
- In a large skillet melt the butter with the garlic and onions.
- Cook on medium low for 8-10 minutes or until the onions are translucent.
- Add in the remaining kosher salt, black pepper and nutmeg.
- Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
- Add the half an half and cook until boiling.
- Add in the mozarella cheese and cream cheese
- Cook for 6-8 minutes or until the mixture has thickened.
- Add in the spinach and the Parmesan cheese and stir to combine.
Nutrition Facts : Calories 230 kcal, Carbohydrate 8 g, Protein 6 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 1302 mg, ServingSize 1 serving
STEAKHOUSE RIB EYES WITH CREAMED SPINACH
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees F. Place a rack over a rimmed baking sheet. Set aside. Pat the steaks dry with paper towels and season on both sides with salt and pepper.
- Heat the oil in a large skillet over medium-high heat just until smoking. Place the steaks in the skillet and cook to sear, about 3 minutes. Flip to sear the other side, about 3 minutes. Transfer the steaks to the prepared rack and roast in the middle of the oven until the steaks are medium rare (an instant-read thermometer inserted into the center of the steaks will register 125 degrees F), about 12 minutes.
- Meanwhile, once you have transferred the steaks to the oven, immediately add the mushrooms to the skillet and season with salt and pepper. Reduce the heat to medium low and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add parsley and toss to combine. Taste and adjust the seasoning with salt and pepper. Keep warm.
- Transfer the steaks to a warmed serving platter, tent with foil, and let rest for 10 minutes. Remove any fat on the edges and cut the steaks into 1/2-inch-thick slices. Serve topped with mushrooms and with the spinach on the side.
- Melt the butter over medium-low heat in a medium saucepan. Add the shallot and cook until translucent, 2 to 3 minutes.
- Increase the heat to medium. Whisk in the flour and cook until foaming but not browned, about 1 minute. Whisk in the milk. Add the cayenne and nutmeg and season with salt and pepper. Bring to a boil; continue cooking, stirring constantly, until the sauce thickens, about 2 minutes.
- Add the spinach and stir to combine. Cook until heated through, 3 to 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately.
PEPPERCORN-CRUSTED STEAK WITH PIMIENTO CREAMED SPINACH
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
- Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
- Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
- Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.
CREAMED SPINACH STEAKHOUSE STYLE
This tasty, quick and easy Creamed Spinach Steakhouse Style is the perfect side dish for BBQ season!
Provided by Francine Lizotte
Categories Vegetables
Time 20m
Number Of Ingredients 13
Steps:
- 1. In a large pot over medium-high heat, add 2 tbsp. butter and when melted, throw in spinach. Stir every 30 seconds for about 2 minutes. Transfer to a colander to drain.
- 2. 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 in. Whisk in half-and-half a little at first and when sauce is very thick, pour the rest.
- 3. 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. 4 servings
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=kbEnIc3nkSI
CREAMED SPINACH
Ready in 20 minutes, this Creamed Spinach recipe is an easy, tasty side dish for any meal. Perfect for holiday dinners or serving with steak. Simple ingredients make this spinach creamy, cheesy, and so delicious!
Provided by Amy
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, stirring frequently, about 2-3 minutes.
- Add garlic and cook for 30 seconds until fragrant. Add cream cheese and cook, stirring, until melted.
- Add heavy cream, salt, pepper, nutmeg, and cayenne; cook for 2 minutes.
- Add mozzarella cheese and parmesan cheese. Stir until combined and melted.
- Fold spinach into cream sauce until evenly combined, cooking for an additional minute or so to warm through.
- Taste and adjust seasoning, if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.)
- Serve immediately while the sauce is still shiny and cheese is gooey.
Nutrition Facts : Calories 291 kcal, Carbohydrate 10 g, Protein 11 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 79 mg, Sodium 478 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
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- Heat a large saucepan. Add the spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes. Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach.
- Heat the oil in the saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 4 to 5 minutes. Add the cream; cook until reduced by half, 6 to 7 minutes. Add the butter and swirl to incorporate. Stir in the Parmesan and cook over low heat for 2 minutes. Add the spinach and water, season with salt and pepper and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot.
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