QUICK STEAKHOUSE CREAMED SPINACH

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:

1. Melt butter over medium heat and add sliced eschallot (shallot) and garlic and sauté till softened (about 2 minutes)
2. add flour and whisk till smooth (it should look like wet sand)
3. 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)
4. season with salt and pepper, and add nutmeg
5. reduce heat to medium/low
6. 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)
7. lift lid and rotate the spinach from the bottom to the top of the pan (bottom spinach should have started to wilt)
8. remove the lid and mix spinach through the sauce (the moisture from the spinach releases into the sauce)
9. when it is about 3/4 wilted turn the heat off and add the cheese
10. mix the cheese through the spinach until the sauce is coating all of the wilted spinach. Enjoy your healthy food!