How to Make Perfect Creamed Spinach Recipe - Steakhouse Creamed Spinach 🥩

How to Make Perfect Creamed Spinach Recipe - Steakhouse Creamed Spinach 🥩
Make Creamed Spinach GF
My Steakhouse creamed spinach recipe has been a favorite in my restaurants for many years. I now share my much-loved recipe. GF
This is the side dish of your dreams!
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Simon's Jervois Steak House Creamed Spinach
Serves 8
Ingredients:
• 1 tablespoon butter
• 1 large onion, finely diced
• 1 1/2 liters (50.7 ounces) cream
• 500 grams (17.6 ounces) spinach, blanched, squeezed dry, and finely chopped
• 1/2 tsp nutmeg
• Flaky salt and freshly ground white or black pepper, to taste
Instructions:
1. In a heavy-based saucepan, melt the butter over medium heat. Add the finely diced onion and sauté until soft and translucent, approximately 4 minutes.
2. Add the cream and nutmeg to the saucepan, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the cream has reduced by half.
3. Stir in the finely chopped spinach, making sure it's well incorporated into the creamy mixture.
4. Season the creamed spinach with flaky salt and freshly ground white or black pepper, according to your taste preferences. Add more nutmeg if desired.
5. Transfer the creamed spinach to a serving bowl and enjoy as a delicious side dish with your favorite main course.
Simon Says:
To enhance the flavor and texture of your creamed spinach:
• Consider adding a clove of minced garlic to the onion sauté or stirring in a couple of tablespoons of grated parmesan cheese just before serving.
If you prefer a lighter version, try substituting half of the cream with milk or a dairy-free alternative.
• Don't be afraid to experiment with some chili powder if you like a little spice.
• Options: If you prefer a creamier texture after adding the spinach to the cream, blend with a stick blender, which increases the green color also. You can also thin the mixture with milk until your desired consistency is achieved (mine is the consistency of thick custard). Topping with toasted pine nuts is a tasty touch.
Murray River Salt Flakes:
Murray River Salt Flakes are produced using the pristine mineralized brines from ancient saline aquifers of the Murray Darling Basin. The stunning pale pink hue of the salt flakes is a result of the mineralized brines, which are particularly high in magnesium and calcium. Murray River Salt Flakes are very soft and fragile and create a superior texture to your dish. Enjoyed by food connoisseurs the world over. Place in a small finger bowl and sprinkle over meals prior to eating.
Simon Says:
Spinach is important for skin, hair, and bone health. It also provides protein, iron, vitamins, and minerals. Spinach is also one of the best sources of dietary magnesium. It’s also important in the diet as it can affect how efficiently the body uses energy. Spinach and other green vegetables contain chlorophyll which can contribute to preventing the growth of cancer. The good news doesn’t stop. Due to its high potassium content, spinach is recommended for people with high blood pressure. Spinach contains a powerful antioxidant known as alpha-lipoic acid, which has been shown to lower blood sugar levels and increase insulin sensitivity.
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[@lynnharris7215]

Creamed Silverbeet
600 grms silverbeet (stems removed) leaves finely chopped
1 cup water
1/2 cup veg stock or use a stock cube
3 tbsp creamed horseradish
1 cup cream
1/2 cup sour cream
Salt & pepper
Cook silverbeet in water and stock till tender
Squeeze out the moisture.
Place in food processor with other ingredients and pulse.

[@rebekahklenner6813]

OMG I had no idea you have a CZcams channel!! Beyond excited. 💖

[@simongault5804]

Hope you like it!

[@NilsMacQ]

your videos look delicious Simon

[@simongault5804]

Thanks Nils and thank you for part of my CZcams channel

[@NilsMacQ]

@@simongault5804 You got it buddy!

[@picaboo7670]

Nice!!!

[@simongault5804]

Thank you 😋

[@happyfisherman4432]

oh shit i burst out laughing when you tossed your nutmeg berry in the cream and i kind of question your authenticity being a chef because your " spinach" is actually swiss chard

[@simongault5804]

Happy Fisherman,
Thank you for your comment. To clarify, the ingredient in question was spinach, cultivated in my personal garden, not Swiss chard. Their resemblance, especially after cooking, often leads to confusion, yet I assure you of the accuracy of my recipe's contents.
Your eagle-eyed scrutiny and contributions are, as always, profoundly appreciated. Eagerly awaiting your next bout of wisdom on whatever comes next.

[@michelefoster5449]

How many servings Simon ?

[@simongault5804]

Hi Michale. Recipe serves 8. It also refrigerates well for a reheat.