Ever since I moved to NYC over 20 years ago, the Palm steakhouse has been one of my go-to neighborhood restaurants. The steaks are consistently very tender and tasty, the hash browns crispy and buttery and the creamed spinach simply delicious! What makes the Palm’s creamed spinach so gooey and delicious is healthy portions of heavy cream, Parmigiano-Reggiano and a dash of nutmeg. If you’ve ever had the dish, you know why it’s so hard to resist.
The recipe below is based on my interpretation of the Palm’s classic hit. I like to use fresh spinach, but frozen spinach works as well. I added some shallots – sauteed in butter, of course – and for the recipe I use Parmesan cheese as it’s found in pretty much all grocery stores. Having said that, Parmigiano-Reggiano is the much better choice to use and do use that if you can. And, yes there is a big difference in the U.S. between Parmesan and Parmigiano-Reggiano cheese, but that’s for another post.
Creamed Spinach (Steakhouse Style)
- 40 ounces fresh spinach
- 1 Tbsp + 2 Tbsp butter, unsalted
- 2 Tbsp shallots, minced
- 2 Tbsp flour
- 2 cups heavy cream (or half & half)
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher sea salt, or to taste
- 1/4 tsp white pepper
- 1 cup fresh Parmesan cheese, grated (or Parmigiano-Reggiano)
- In a large pot over high heat melt one tablespoon butter, then add spinach. Cook until tender, about 3-4 minutes. Squeeze the spinach to drain excess water, then set aside. Let cool, then coarsely chop. .
- In a large saucepan over medium heat, melt the remaining butter and add shallots, cook for about 2 minutes. Stir in the flour, cook for 2 minutes to make a roux then slowly add the cream. Add nutmeg, salt and pepper and bring to a simmer, cook for about 5 minutes, stirring occasionally.
- Roughly chop the drained spinach, add to the saucepan mixing in well. Add the Parmigiano-Reggiano to the spinach, taste and adjust seasoning as needed.