QUICK
STEAKHOUSE CREAMED SPINACH
Creamy and
rich recipe of spinach with Morton Steakhouse cream that takes only a few
minutes and is the perfect side for a holiday roast or a prime rib.
Ingredients:
- 500g (1 pound) baby spinach leaves, washed and dried very well
- 50g (1 3/4 ounces) parmesan cheese, grated
- 100g (3 1/2 ounces) gruyere cheese, grated
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup plain (all purpose) flour
- 1 extra large eschallot (shallot)
- 5 tablespoons unsalted butter
- freshly ground pepper to taste
- 4 fat cloves of garlic, minced
- 1 1/4 cups of full cream milk
- 1 teaspoon of salt
Instructions:
- Melt butter over medium heat and add sliced eschallot (shallot) and garlic and sauté till softened (about 2 minutes)
- add flour and whisk till smooth (it should look like wet sand)
- slowly pour the milk in and whisk till you have a smooth, thick paste (cook whisking continually for 3-4 minutes to cook out the flour)
- season with salt and pepper, and add nutmeg
- reduce heat to medium/low
- add spinach and place the lid on the pot for a minute (500g / 1 pound is a lot but just cram it all into the pot)
- lift lid and rotate the spinach from the bottom to the top of the pan (bottom spinach should have started to wilt)
- remove the lid and mix spinach through the sauce (the moisture from the spinach releases into the sauce)
- when it is about 3/4 wilted turn the heat off and add the cheese
- mix the cheese through the spinach until the sauce is coating all of the wilted spinach. Enjoy your healthy food!