Description
For my grandmother’s 102nd birthday, we did a steakhouse themed birthday dinner. (Anyone who makes it to 102 deserves a steakhouse dinner.) But, the creamed spinach was just eh. I resigned myself to enjoy creamed spinach when at a restaurant. Until, I received a LOT of beautiful spinach in my weekly CSA box. The result was magical.
[gallery ids="1198,1199,1200,1203"]Ingredients
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- 4 Tbs butter
- 1 cup onion, diced (1 medium onion)
- 2/3 cup leeks, chopped
- 1 Tbs garlic, finely diced
- 2 Tbs brandy
- 1 1/2 pounds fresh spinach
- 1/2 cup heavy cream
- 4 ounces cream cheese
- 1/4 cup feta cheese
- 1/4 cup parmesan cheese
- 1/2 tsp pepper
- Salt to taste
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add the onion and season with salt. Cover and cook for 8-10 minutes, stirring occasionally. Uncover and add the leeks. Cook for another 5 minutes. Add the garlic and cook for 1-2 minutes.
- Add the brandy and cook for 2-3 minutes.
- Add the spinach (it will look like a lot and fill the pot to the top) and stir to combine the ingredients. Cover the pot. Cook the spinach covered for 7-9 minutes, stirring occasionally. The spinach will dramatically reduce in volume. Add the heavy cream and cook for 10 minutes at a simmer.
- Finally, add the cheeses, salt, and pepper. Stir to combine and cook an additional 2-3 minutes. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: steakhouse sides
Keywords: side dish, vegetarian, steakhouse dinner