**Fleming's Creamed Spinach: A Delightful Side Dish for Any Occasion**
When it comes to classic steakhouse side dishes, creamed spinach ranks at the top. This luscious, velvety dish is a perfect accompaniment to grilled or roasted meats, and it's also a great way to get your daily dose of vegetables. Fleming's Prime Steakhouse & Wine Bar is known for its exceptional creamed spinach, and now you can recreate this restaurant-quality dish at home with our easy-to-follow recipe.
Our collection of creamed spinach recipes offers a variety of options to suit your taste and dietary preferences. From the classic recipe made with fresh spinach and heavy cream to lighter versions made with almond milk or Greek yogurt, there's a creamed spinach recipe here for everyone. We've also included a vegan creamed spinach recipe made with silken tofu, so everyone can enjoy this delicious side dish.
Whether you're hosting a special dinner party or simply looking for a comforting and delicious side dish, our Fleming's Creamed Spinach recipes are sure to please. So gather your ingredients and get ready to indulge in this classic steakhouse favorite.
MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE
Morton's Steakhouse Creamed Spinach (Copycat) is a decadent side ready in minutes, with fresh spinach, butter, garlic, and three cheeses.
Provided by Sabrina Snyder
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil with two teaspoons of salt.
- Add the spinach and cook just until wilted, about 1 minute.
- Drain the spinach in a strainer or colander.
- Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
- Chop the spinach bundles into a 3/4 inch width.
- In a large skillet melt the butter with the garlic and onions.
- Cook on medium low for 8-10 minutes or until the onions are translucent.
- Add in the remaining kosher salt, black pepper and nutmeg.
- Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
- Add the half an half and cook until boiling.
- Add in the mozarella cheese and cream cheese
- Cook for 6-8 minutes or until the mixture has thickened.
- Add in the spinach and the Parmesan cheese and stir to combine.
Nutrition Facts : Calories 230 kcal, Carbohydrate 8 g, Protein 6 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 1302 mg, ServingSize 1 serving
FAST AND EASY CREAMED SPINACH
This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
- Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
- Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
- Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 7.1 g, Cholesterol 47 mg, Fat 15.6 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 173.4 mg, Sugar 0.8 g
FLEMINGS CREAMED SPINACH
Steps:
- Melt 4 tablespoons butter in a saucepan over low heat, then add flour and stir with the butter until the mix turns light golden after about 5 minutes.
- Add onion, bay leaf, and cloves to the mix and then gradually whisk in milk until the mixture boils and thickens
- Boil the spinach in a large pot of boiling water just until it gets tender and wilted, this would take about 3 minutes then drain well
- Allow the spinach to cool down and thereafter roll up the spinach in a kitchen towel and squeeze out as much water as you can
- Finely chop the squeezed spinach and add it to the sauce then simmer and stir over low heat until the spinach mixes well with the sauce and is warm, thereafter add about 2 tablespoons of butter with salt and pepper
Nutrition Facts : Calories 134 kcal, ServingSize 1 serving
CREAMED SPINACH
Categories Milk/Cream Dairy Leafy Green Onion Side Christmas Vegetarian Quick & Easy Spinach Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
- Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
Tips:
- Use fresh baby spinach: Baby spinach has a more tender texture and milder flavor than mature spinach, making it ideal for creamed spinach.
- Wilt the spinach properly: Wilting the spinach removes excess moisture and helps it cook evenly.
- Don't overcook the spinach: Overcooked spinach will lose its vibrant green color and become mushy.
- Use a good quality cheese: The type of cheese you use will greatly impact the flavor of your creamed spinach. Use a cheese that melts well and has a flavor that you enjoy, such as Parmesan, Gruyère, or Fontina.
- Season to taste: Don't be afraid to adjust the seasoning to your liking. Add more salt, pepper, or nutmeg if desired.
- Serve creamed spinach immediately: Creamed spinach is best served immediately after it is made. It can be reheated, but it may lose some of its鮮綠色.
Conclusion:
Creamed spinach is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its creamy, cheesy flavor and vibrant green color, creamed spinach is sure to be a hit with everyone at the table.
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