I developed this recipe for Cabot Creamery Cooperative earlier this year, and I thought of sharing it with you this week, since it seems like a great addition to a holiday menu to go with roasted meat, like beef, chicken or lamb. This is a little bit different than many traditional creamed spinach recipes because this one also includes sharp cheddar cheese. Which like the cheddar I added to my famous Cheddar Green Bean Casserole, was a glaring omission in the original. If you live in parts of the US where you can shop in Publix markets or if you live here in Vermont, try to find the Cabot Farmer’s Legacy Collection Farmhouse Reserve for this recipe. You can find a store here. It is a really special cheese with a traditional “East Coast Cheddar Bite” that will really add a huge flavor pop to the spinach. If you can’t find that cheese, look for Cabot Extra Sharp, and it will be just as good.
Be warned, this is really saucy. In a really good, cheesy oh my goodness kind of way! Just be prepared with some steakhouse classics to go with it. Like rosemary tomato marinated flank steak or garlicky chicken and absolutely some roasted garlic mashed potatoes. In my family my mom loves to serve barley with this type of menu. And it wouldn’t hurt to have some flaky whole-wheat chive biscuits for soaking up any last drops of creamy cheddar sauce.
Are you having anyone over for dinner this month?
How will you be celebrating?
What are your favorite Steakhouse recipes?
Easy recipe for classic steak-house creamed spinach with a cheddar twist.
- 1 tablespoon unsalted butter
- 2 teaspoons canola oil
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1 ½ cup low-fat milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper, preferably white pepper
- pinch nutmeg
- 2 5-ounce packages baby spinach, washed and spun dry
- 1 ½ cup, 6 ounces shredded sharp cheddar, such as Cabot Farmhouse Reserve or Extra Sharp
- Melt butter in a large Dutch oven or soup pot with canola oil over medium heat. Add garlic and cook, stirring until the garlic is fragrant, but not browned, 30 seconds to 1 minute. Add flour and stir to form a paste. Remove from heat and whisk in milk until smooth. Add salt, pepper and nutmeg. Bring to a simmer, whisking often over medium-high heat. Add spinach, in batches, covering and allowing to wilt so it can fit, until it is completely wilted. Remove from the heat and stir in cheese.
I developed this recipe for Cabot Creamery Cooperative and it also appears on their website.
I was compensated by Cabot Creamery Cooperative to develop this recipe for their use and promotion. However, I was not paid to write this post. All opinions expressed here are my own.
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