My favorite steakhouse is Ruth's Chris. Their creamed spinach comes out piping hot and now you can make it at home. Recipe is easy and, wow, it is delicious. A 10 ounce package looks like a ton of spinach but it cooks down to almost 1/4 the size of the package. This recipe will serve 4 to 6 people easily.
6 T. butter
1/4 c. all-purpose flour
1/4 c. finely chopped onions
1 bay leaf
1 whole clove
2 c. whole milk
2 (10 ounce) bags ready-to-use fresh spinach,
(you can substitute 2-10 ounce packages frozen spinach if in a pinch)
- Melt 4 T. butter in a heavy medium saucepan over medium heat.
- Add flour and stir until light golden color, about 7 minutes.
- Stir in onion, bay leaf and clove.
- Gradually whisk in milk.
- Whisk until mixture boils and thickens, about 10 minutes.
- Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
- Remove bay leaf and whole clove (if you can find it).
- Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
- Drain.
- Transfer spinach to bowl filled with ice water to cool.
- Drain well.
- Roll up spinach in a kitchen towel and squeeze out as much liquid as possible.
- Finely chop spinach.
- Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
- Stir in remaining 2 T. butter.
- Season to taste with salt and pepper and serve scalding hot.
