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Classic Steakhouse Creamed Spinach Recipe


Bechamel Sauce:

  • ½ cup unsalted butter (8 tablespoons)
  • ¼ cup all-purpose flour
  • 2 tablespoons onion, chopped
  • 1 clove
  • 1 small dried bay leaf
  • ¼ teaspoon Kosher salt
  • 2 cups of whole milk (can also use half and half)


  • 1 lb fresh spinach, cleaned and thick stems removed
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter


Make the Bechamel:

  1. In a medium saucepan, melt the ½ cup butter over medium heat until a little frothy.
  2. Add flour, cook, stirring often, until just light brown, about 4 – 5 minutes (don’t let it get too dark).
  3. Add onion, clove, bay leaf and salt, and then whisk in milk, stirring until the mixture comes to a boil and thickens.
  4. Reduce the heat and cook for 4 minutes.
  5. Pass the sauce through a fine mesh strainer and reserve. The sauce should be very thick.

Make the Spinach:

  1. Bring a large pot of salted water to a boil.
  2. Quickly (but carefully) drop the spinach into the boiling water and boil for about 1 minute.
  3. Drain the spinach into a colander and then plunge it into a large bowl of ice water (this will stop the cooking of the spinach).
  4. Drain again into the colander.
  5. Squeeze the spinach until the water has been released from it and puree it in a food processor or blender. Set aside.

Assemble the Creamed Spinach:

  1. Just before serving, combine the sauce with the pureed spinach, and cook on low heat, stirring often, for about 5 minutes.
  2. Season to taste with salt and pepper (a healthy pinch of each).
  3. Finish the dish off by stirring in the 2 tablespoons of butter.
  4. Serve immediately and enjoy.

Classic Steakhouse Creamed Spinach Recipe Classic Steakhouse Creamed Spinach Recipe Reviewed by Jarvis Mann on 10:21 AM Rating: 5

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