Ever wondered what makes the steakhouse spinach so good? The answer is: cream and butter! Yes, I said cream and butter! Were you expecting me to say "love" they put into making it? No! If you want creamy, decadent, velvety creamed spinach, you need to invest in a "few" calories! Just skip the baked potato or have a smaller piece of meat and just enjoy this delicious spinach dish! Actually, the title should say "Pick THIS side", because it really is one of the best side dishes you can have. And if you worry about all the fat, just think about how much fiber, iron and vitamins you will get with it! It's worth it!
* 20oz fresh spinach
* 1.5 cups cream
* 5 tbsp butter
* 3 tbsp all purpose flour
* 1 tsp garlic powder
* pinch of nutmeg
* salt and pepper
1. Bring a pot of salted water to a boil and blanch the spinach for 2 minutes. Drain on the colander and squeeze all the excess water.
2. Make bechamel sauce: in a saucepan melt butter, add flour and cook, stirring often, for 2 minutes. Slowly whisk in the cream, season with salt, pepper and nutmeg and cook for 5-6 minutes until sauce is really thick.
3. Transfer drained spinach into the food processor and pulse until almost pureed.
4. Add spinach to the bechamel sauce, mix until combined, cook for additional 1 minute. Serve warm.
My husband's first reaction: man, it's so cheeeeeesy and delicious! No, there is no cheese in it... just the love, I mean butter and cream! Just go for it, splurge a little.