Rich, velvety steakhouse creamed spinach with Parmesan and a hint of nutmeg.
11 steps, about 30 minutes start to finish.
If using fresh spinach, blanch in boiling water for 1 minute, drain, squeeze out as much water as possible, and roughly chop.
Melt butter in a large skillet over medium heat.
Add onion and cook until softened, about 5 minutes.
Add garlic and cook 1 more minute.
Sprinkle flour over the onions and stir to coat; cook 1-2 minutes.
Gradually whisk in milk and heavy cream, stirring constantly until smooth.
Add cream cheese and stir until melted and smooth.
Add Parmesan and nutmeg, stir to combine.
Fold in the spinach and cook until heated through.
Season generously with salt and pepper.
Serve hot.
“If you're using fresh spinach, squeeze it as dry as you can after blanching, any extra water thins the cream sauce. Cook the flour into the butter before the dairy goes in so the sauce thickens smooth and silky.”
