Copyright Thomas Saaristo  All Rights Reserved
Creamed spinach steakhouse style
My favorite steakhouse side is not potatoes

2 pounds spinach, coarse stems discarded and the leaves washed well and drained
1/4 cup minced shallot
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
3 tablespoons sour cream
1/2 teaspoon freshly grated nutmeg
1 to 2 teaspoons fresh lemon juice
1 teaspoon House salt
Black peppercorns in a pepper mill

Bring a large kettle of water to the boil. Slowly add the salt followed by the spinach.
Reduce the heat to medium, submerge the leaves and cook, stirring occasionally for 5
minutes. Drain the spinach in a colander under cold running water. Drain completely
and squeeze out any excess water. Transfer the spinach to the bowl of a food
processor fitted with the metal chopping blade. Pulse the spinach 5 times in 1 second
intervals then let the machine run until all of the spinach is uniformly pureed

Heat a heavy bottomed sauce pan over medium high heat for 2 minutes. Add the
butter, swirl to coat the bottom of the pan and reduce the heat to medium. When the
foam from the butter has subsided, add the shallot and cook, stirring occasionally,
until softened. Whisk in the flour, whisking constantly, and cook 3 minutes

Slowly whisk in the milk, bring to a boil reduce to a simmer, whisking constantly, and
cook for 3 minutes until thickened. Reduce the heat to medium low

Add the spinach puree, sour cream, freshly grated nutmeg, lemon juice, salt and
freshly ground black pepper to taste

Heat, stirring, until heated through

Creamed spinach should be served hot. Leftovers, if there are any, keep up to 3 days