Saturday, June 15, 2013

Steak House Creamed Spinach

Any trip to a steak house includes tried and true accompaniments to a perfectly grilled piece of meat: baked potato, onion rings, grilled mushrooms, to name a few.  A perennial favourite and classic side dish is creamed spinach.  Now when was the last time you made this at home to go with your BBQed steak?

I love this dish because it's so retro yet holds up today.  I can imagine how those 50's steak houses were filled with well dressed patrons enjoying chateaubriand, green goddess salad and bananas foster.  Yuuum!  We'll get to those recipes at one point but for today, let's start with the classic creamed spinach for a taste of velvety deliciousness to enhance your steak dinner!

Here's what you'll need:

                                    1 pkg. frozen chopped spinach (300 gms.)
                                    1/2 C full fat plain yogurt
                                    2 T butter
                                    3 T parmesan cheese
                                    1 T flour
                                    1/2 t onion powder
                                    1/2 t salt

 
If your spinach is frozen,
microwave on high for about 1.5 minutes to get it going.
Melt butter in a frying pan on medium heat.
Finish thawing spinach in butter, breaking it up as you go.
 
Sprinkle onion powder and salt.
(I used fancy Himalayan salt just cause I had some.)
Stir through.
 
Add yogurt and mix through.
 
Sprinkle flour over spinach.
Increase heat to medium high, stirring to thicken.
 
Add a few grindings of black pepper and add parmesan.
Stir for another minute until well heated through.
 
Classic steak house creamed spinach!
Buttery and silky smooth, it partners beautifully
with the juiciness of a perfectly grilled steak...
Even Popeye would approve!