Tonight I was craving a Lawry’s prime rib dinner with all the fixings. The problem was that the closest one is 900 miles away. That wasn’t going to be an option. So I decided to recreate my favorite steak house meal at home, accompanied by a sour cream potato casserole and creamed spinach.
Creamed spinach and prime rib go hand in hand. It’s fast and easy to make with just a handful of simple ingredients.
The trick to making a successful creamed spinach is to keep it light, gently cooking the spinach to keep the texture slightly firm while maintaining its bright green color. Another essential step is to cook the onions and garlic slow and low to bring out their sweet savory flavors. Creamed spinach has very few ingredients so it is important to make each one matter.
When I’m cooking spinach I almost always use frozen spinach because it’s convenient and quite the value. If you choose to use fresh spinach you will need two large bunches.
2 10oz. boxes frozen chopped spinach, defrosted
1 10oz. box frozen leaf spinach, defrosted
2 Tbsp. butter
1 small onion, minced
1 clove garlic, minced
½ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. ground nutmeg
1 cup heavy cream
Defrost frozen spinach in the microwave or in the fridge overnight. Squeeze out as much of the liquid as you can with your hands.
Mince onions and garlic and place in a cold sauté pan with the butter.
Place pan over med low heat and let onions and garlic cook low and slow until soft, about 15 minutes; stirring occasionally.
Add spinach and season with salt, pepper and nutmeg. Stir to mix; add cream. Cook for about 5 minutes more, just to heat through.