Creamed Spinach

This is a classic steak house side dish, and it also happens to be one of the only ways my mother will eat vegetables…in a cheesy cream sauce! I worked hard to perfect this recipe so it can now be a staple at Thanksgiving and Christmas, where in the past my mom would buy frozen creamed spinach. I never did like the frozen version, but I have found that I LOVE a cheesy, homemade creamed spinach.

This recipe uses two cheeses: Provolone and Parmesan. The Provolone melts nicely into the sauce and the Parmesan adds a salty, slightly nutty flavor. I like to use half and half for the richness that it provides. You can definitely use milk if you prefer to lighten up the recipe a bit, but it won’t have quite the same creaminess.

Yields about 6 servings

Ingredients:

1 lb. fresh spinach
2 tbsp. unsalted butter
½ cup chopped onion
3 cloves garlic, minced
2 tbsp. all-purpose flour
2 cups half and half
1/8 tsp. ground nutmeg
½ cup grated Provolone cheese
½ cup grated Parmesan cheese
Salt and pepper

Directions:

1. Bring a large pot of water to a boil on the stovetop and add a few teaspoons of salt. Add the spinach and cook for about 30 seconds. Drain the spinach, rinse it with cold water, and squeeze the water out of it using paper towels.

3. In a large skillet, melt the butter over medium heat. Add the onion and the garlic and cook for 2-3 minutes, or until the onions are soft. Stir in the flour. Cook for one minute while continuing to stir. Whisk in the half and half and cook until it starts to bubble. Reduce the heat to low and stir in ½ teaspoon of salt, ¼ teaspoon of pepper, and the nutmeg. Cook for 7-10 minutes, or until the sauce thickens, stirring occasionally.