Enjoy The Capital Grille’s Creamed Spinach at home made with baby spinach; then tossed with garlic and nutmeg in a creamy Pecorino Romano cheese sauce.
I’m pretty sure I’ve mentioned it before, but my husband loves The Capital Grille (I think it’s pretty darn good too 😉 ). It’s a little pricey so we only go when celebrating a special occasion like anniversaries or birthdays.
Lucky for us, my father in law’s birthday is a week after my husband’s so we got to celebrate two for the price of one so to speak last month.
Once there, we all have our favorite side dishes so of course, we probably spend more than we should (and wind up taking half of them home for leftovers).
Like I said, we don’t eat at The Capital Grille often; maybe once or twice a year. So when we do dine there, we just enjoy our meal without worrying about how many calories may be in what we’re eating.
I still haven’t tried to replicate the mac n’ cheese, probably because I don’t like seafood, but it’s definitely on my list to make. The other recipe I haven’t tried is their Creamed Spinach; well until now anyway.
I had just purchased a 1 lb. container of baby spinach and was going to make my usual spinach recipe to go with the roast beef I was making for dinner and realized I had all of the ingredients to make creamed spinach instead.
How do you make Creamed Spinach?
For this recipe, you’ll need fresh baby spinach leaves (not frozen), garlic, ground nutmeg, flour, Pecorino Romano cheese, butter and heavy cream.
Wash your spinach by submerging it under cold water, drain; then pat dry as much as possible. I like to use a salad spinner because it gets the job done more efficiently.
Melt the butter in a large pot or Dutch oven; then add your garlic and saute for about 1 minute. Gradually add your spinach until you can fit it all in your pot; then cook until the spinach has wilted (approximately 2-3 minutes).
Next, add the flour and mix well. This will help thicken the sauce. Finally, add the heavy cream, cheese, and nutmeg. Mix together until the sauce thickens and cook for an additional 1-2 minutes.
Season with Kosher salt and Fresh Black Pepper to your liking. I like to wait to do this because the cheese is already quite salty on its own and you don’t want to add too much.
And there you have it. The Capital Grille’s Creamed Spinach can be ready in about 12-15 minutes and was spot on delicious! I think it’s the nutmeg that gives it that little extra unique flavor.
Whatever the case, my family devoured it. With Christmas on the horizon, a Prime Rib is more than likely in our future, so instead of green bean casserole (one of my other favorites!), I think I’ll be making this spinach instead. ~Enjoy!
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Creamed Spinach (The Capital Grille Copycat)
- Wash your spinach by submerging it under cold water, drain; then pat dry as much as possible. (I like to use a salad spinner because it gets the job done more efficiently).
- Melt the butter in a large pot or Dutch oven; then add your garlic and saute for about 1 minute. Gradually add your spinach until you can fit it all in your pot; then cook until the spinach has wilted (approximately 2-3 minutes).
- Next, add the flour and mix well. Finally, add the heavy cream, cheese, nutmeg and pepper. Mix together until the sauce thickens and cook for an additional 1-2 minutes.
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