Creamed Spinach (The Capital Grille Copycat)
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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 1 lb. Fresh Baby Spinach
- 3 tbsp. Butter
- 2 Cloves Garlic, minced
- 1/4 c. All-Purpose Flour
- 1/2 c. Heavy Cream
- 1/4 c. Pecorino Romano Cheese, grated
- 1/4 tsp. Ground Nutmeg
- Kosher Salt & Black Pepper, to taste
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, 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.