I would love to tell you where and how I came by this recipe…but I can’t…they’ll…they’ll…put me in the machine…the light…but they can’t stop me… this is too important! Many people think that all of the famous steakhouses that popped up when times were good attracted customers and kept them coming back by having great USDA Prime steaks prepared perfectly , great wine lists and great service; nothing could be further from the truth. I have discovered that it is the creamed spinach. This is such an easy recipe, you have got to try it!
This recipe is like several available in some of my favorite cookbooks with some subtle changes. Most use a flour and butter roux to thicken the cream which we replace with some cornstarch because it is easier and faster to use with a smoother finished texture. We use a ridiculous amount of cream, butter and Parmesan cheese, but hey, that is what makes it good and lets face it; it is a treat. Finally, we finish it with a lot of nutmeg. We have always been cautioned to be very careful with the nutmeg, but trust me, this dish can handle it. I always thought creamed spinach needed onions or garlic, that just proved to be false. Right, so give this one a try and start the revolt. You can have Steakhouse Creamed Spinach even without the huge Prime steak.
- 1 lb package frozen spinach, thawed and squeezed of excess moisture
- 1 cup heavy cream
- 1 tsp cornstarch
- 1 cup grated Parmesan cheese
- ¼-½ tsp nutmeg (to taste)
- 1 Tbsp butter
- 1 tsp salt (Kosher or sea salt)
- fresh ground black pepper
In a small bowl, add a little bit of the cream to the cornstarch and stir to make a slurry. Reserve for later. Add the rest of the cream, the butter, and nutmeg to a pan. Bring to a boil. Add the spinach and bring to a simmer. Cook the spinach until it is tender crisp; just cooked enough. Then stir in the cornstarch slurry made earlier. Stir until thick. Add the cheese and stir to mix. Salt and pepper to taste.