Steakhouse Style Creamed Spinach

Long long ago, in a land without poopie pants and boogies and toys all over your living room. Hubby and I celebrated New Year's Eve by enjoying our favorite meal at any one of the few notorious steak houses in Manhattan.

The staple of any fancy steak dinner are roasted hash browned potatoes and creamed spinach.

Well,  my creamed spinach is so good, it makes missing those fancy restaurant date nights just a little easier. 

It's very simple to make but requires a little bit of attention to detail, starting with a rue.

Of course I forgot to put the butter in this picture...I had the best of intentions.

Yes, I know I need to refill the k-cups. 

Just so we are clear...You need the following:

Fresh Spinach...Rinsed, drained and patted dry

Milk

Flour

Butter

1 garlic clove...minced

Parmigiana Reggiano

Salt 

Pepper

Start with 1 tablespoon of butter in a small sauce pan until melted and your minced garlic. Add in 1 tablespoon flour. Mix until combined and little bubbles start forming. The rue should be a tan-yellowish color.

Slowly pour in 1/4 cup of milk and simmer on low heat until it starts to thicken. Add in your spinach and cook until most of the liquid has been absorbed.

Spinach absorbs lots of the liquid. Once it is thickened up a bit,  add in your Parmigiana Reggiano

Simmer on medium-low heat until cheese is melted and smooth

Sorry For the blurry photos...the steam was fogging my lense! Oh and don't forget to season with salt and pepper :)

Steak optional but delicious.

Have a Happy Healthy and Prosperous New Year. May 2013 bring nothing but happiness and joy-

Love,

House of J