Steakhouse Spinach
This batch bakes 2 small servings as uses 1 4-6 oz box of fresh spinach. You can certainly double or triple the recipe.
1 4-6 oz box fresh spinach (or 1 ½ cup frozen spinach)
½ shallot diced (or 1-2 Tbsp diced onion)
1 tsp butter
1 tsp flour
1/3 cup whole milk
1/8-1/4 tsp salt and pepper
pinch nutmeg
1 Tbsp Boursin Cheese (can use cream cheese in a pinch)
1. Make an ice bath with ice cubes and water in a medium bowl.
2. Boil pot of water on stove, add 1 tsp salt, and blanche spinach (if using fresh) to maintain color and tenderize. Add spinach in batches, boiling each batch for around 30 seconds.
3. Place directly into ice water bath.
4. Drain and press against side of mesh strainer to remove moisture.
5. Squeeze more moisture out by squeezing spinach inside paper toweling.
6. Rough chop spinach
7. In small skillet, melt butter, add shallots.
8. Sauté until tender, 3 minutes.
9. Add flour and cook, stirring until moisture is absorbed, around 1 minute.
10. Slowly add 1/3 cup milk and stir to a boil and until becomes slightly thick.
11. Stir in salt, pepper, nutmeg.
12. Add spinach and Boursin cheese.
13. Serve. Can sprinkle with fresh parmesan for a nice garnish. Reheats well.