This recipe appeared in Prime Cuts: My Beef with Steaks in our Early Summer 2025 issue.

Creamed Spinach

Chef Jon Davies

Gather these ingredients  

• 2 10- oz. packages frozen chopped spinach defrosted and squeezed dry
• 2 tsp. nutmeg
• 1 Tbsp. black pepper
• 2 tsp. salt
• 1 stick of butter
• 4 oz. flour
• ¼ cup diced onion
• 5 cloves minced garlic
• ½ cup grated Parmesan
• 1 cup grated gruyere
• 2 cups milk
• 1 cup cream

Instructions 

• Melt the butter in a saucepan over medium heat.
• Add onion and garlic, sweat 3-5 minutes until softened.
• Add flour and stir until all flour is absorbed.
• Add milk, bring to boil, reduce to simmer.
• Whisk in Parmesan and gruyere until incorporated.
• Add cream and simmer for 5 minutes.
• Season with salt, pepper, and nutmeg and simmer until thickened.
• Fold in spinach and simmer for an additional 3-5 minutes.
• Adjust seasoning and enjoy.

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