Creamed Spinach - Steakhouse Style
This tasty, quick and easy Creamed Spinach Steakhouse Style is the perfect side dish for BBQ season!
Ingredients
- 4 tbsp. butter, divided tips & tricks
- 1 bag (10 ounces) baby spinach leaves
- 1/2 cup white onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 3 large cloves garlic, pressed
- 2 tbsp. unbleached all-purpose flour
- 2 ounces light cream cheese, room temperature
- 1 cup cold half-and-half
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. ground Himalayan sea salt, or more to taste
- 1/8 tsp. freshly grated nutmeg optional
- 1/8 tsp. cayenne pepper, or more to taste
- Few dashes hot sauce such as Cholula®, or to taste
Directions
- In a large pot over medium-high heat, add 2 tbsp. butter and when melted, add spinach leaves. Stir every 30 seconds for about 2 minutes. Transfer to a colander to drain.
- In a medium saucepan over medium heat, add the remaining butter. When melted, add onions and sauté for 1 ½ minutes. Add red peppers and cook for 1 ½ minutes. Add garlic and sauté for 1 minute.
- Add flour and whisk until the ingredients are well coated. Add cream cheese; stir until blended in. Whisk in half-and-half a little at first and when the sauce is very thick, pour in the rest.
- Reduce the heat to medium-low and season with freshly ground black pepper, sea salt, nutmeg, cayenne pepper and hot sauce. Taste and adjust if necessary.
- Add drained spinach, stir until well incorporated and when heated through, remove from the heat and serve immediately.