One of the best parts of going to a steakhouse is the side dish of Creamed Spinach. My favorite steakhouse of all time, Peter Lugar’s has by far the best creamed spinach…..and I dare anyone to top it. So being that I have already relented the title for #1 Creamed Spinach to PL’s, I decided I could try for a close 2nd place. I was surprised at how easy it was to make this dish, it really only took about 15 minutes all in! Not to mention it was a great change up from the usual boring vegetable side dish.
- 20 oz Spinach (Frozen Spinach, thawed and drained)
- 4 T Butter (Divided)
- 1/4 Cups Flour
- 1/4 Cups minced Onion
- 2 Cups Milk (2%)
- 1 Bay Leaf
- Salt and Pepper (to taste)
- In a medium sized pot, melt 3T of your butter. Once melted, over medium heat, dump in all your flour at once and stir together. Keep stirring constantly for about 5 minutes to create a nice blonde roux.
- Now add in your onion, bay leaf and clove and stir together for 1 minute. At this point, whisk in your milk slowly - you want to gradually incorporate it so it gets nice and thick.
- Once all the milk is added, let it simmer over a medium heat (stirring often) til it’s a nice thick consistency. Now you can add in all your thawed spinach. Mix together thoroughly and let cook for at least 5 minutes. Add in your remaining Tablespoon of Butter. Taste and season with Salt and Pepper. Remove Bay leaf and clove before serving!
- *Note: Another further option is to take your cooked spinach from this point, place in a ramekin, top with shredded cheese (Gruyere is best), and place under your broiler til the cheese gets golden brown. YUM!!