The (undeserved) negative reputation of spinach is about to change, thanks to Steakhouse Creamed Spinach! What was once a veggie that caused many to wrinkle their noses will now be known as the creamiest, heartiest, most flavorful side dish to come from the garden! The fresh, nourishing spinach tossed in a cheesy, rich sauce loaded with hints of garlic and nutmeg will make people come back for helping after helping. So, you heard it here first folks... Steakhouse Creamed Spinach is about to create the most delicious turnaround of the century!
Ingredients• 4 teaspoons kosher salt, divided • 2 1/4 pounds fresh leaf spinach or 1 pound frozen leaf spinach • 4 tablespoons unsalted butter • 3 cloves garlic, minced • 1 medium yellow onion, minced • 1 teaspoon coarse ground black pepper • 1/2 teaspoon nutmeg, freshly grated • 1/4 cup flour • 3 1/2 cups half-and-half • 1 cup mozzarella cheese • 4 ounces cream cheese • 1/2 cup parmesan cheese, grated
Bring a large pot of water to boil with 2 teaspoons of salt.
Add the spinach to the boiling water and cook until just wilted, for about 1 minute.
Drain the wilted spinach in a strainer or a colander.
Rinse the wilted spinach with cold water until cool.
Squeeze the water out of the spinach in fistfuls.
Chop the drained spinach bundles into 3/4-inch wedges.
In a large skillet over medium-low heat, melt the butter with the garlic and onion.
Cook the onion mixture until the onions are translucent, about 8-10 minutes.
Add the remaining salt, pepper, and nutmeg to the onion mixture.
Adjust the temperature of the stovetop to low.
Add the flour to the onion mixture and mix with a wooden spoon and cook until the aroma smells a bit nutty, for about 2-3 minutes.
Add the half-and-half to the onion mixture and cook until it reaches a boil.
Add the mozzarella cheese and the cream cheese to the boiling onion mixture.
Cook the onion mixture until it has thickened, about 6-8 minutes.
Add the spinach and the parmesan to the thickened onion mixture and stir to combine.