Steakhouse Creamed Spinach

Method

1. If using fresh spinach, wilt it in batches in a dry or lightly oiled hot pan just until collapsed, about 1 to 2 minutes per batch. Fresh spinach shrinks dramatically, so do not worry that the pile looks huge at first.

2. Tip the wilted spinach into a colander and let it cool for a few minutes, then squeeze out as much liquid as you can with your hands or by pressing with a spoon. Removing this water is the key to a thick, not watery, sauce.

3. Roughly chop the squeezed spinach so no strands are too long. If you used frozen spinach, simply thaw and squeeze it dry the same way.

4. Melt the butter in a saucepan over medium heat and cook the onion for 3 to 4 minutes until soft and translucent. Add the garlic and cook 30 seconds more until fragrant.

5. Sprinkle in the flour and stir constantly for about 1 minute to cook off the raw taste. This paste, called a roux, is what thickens the sauce.

6. Pour in the warm milk a little at a time, whisking after each addition so no lumps form. Once smooth, add the cream and let it come to a gentle simmer.

7. Simmer, stirring often, for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon. Lower the heat if it starts to bubble hard.

8. Stir in the Parmesan, nutmeg, salt, and pepper until the cheese melts smoothly. Taste and adjust the seasoning.

9. Fold the chopped spinach into the sauce and cook 2 to 3 minutes more until everything is hot and creamy. If it gets too thick, loosen it with a splash of milk.

10. Serve hot alongside any steak or roast, ideally straight away while it is at its creamiest.

Cooking times vary by equipment -- cook to temperature and to taste.