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Recipe
Creamed Spinach

Creamed Spinach

If you're looking for real steakhouse-quality creamed spinach, this is it. This recipe comes from Delmonico Steakhouse in Vegas, where it's a true crowd-pleaser.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

  • 2 pounds fresh spinach, tough stems removed and washed
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon minced garlic
  • 6 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup grated Swiss cheese
  • 1/4 cup grated Parmesan

Directions

  • Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

  • Bring the cream to a low boil in a small saucepan. Remove from the heat.

  • Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes.

  • Remove from the heat and adjust the seasoning, to taste. Serve hot.