Benjamin Steakhouse Creamless Spinach
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 469.6
- Total Fat: 39.0 g
- Cholesterol: 105.0 mg
- Sodium: 317.6 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 5.7 g
- Protein: 6.8 g
View full nutritional breakdown of Benjamin Steakhouse Creamless Spinach calories by ingredient
Introduction
Cream-less Creamed Spinach
By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse.
One of our most acclaimed- and coveted- dishes here at Benjamin Steakhouse is actually one of the simplest: Cream-less Creamed Spinach. It’s been featured on Fox News, as well as in many culinary magazines and websites. Now, I get to share it with the Captivate community. Bon appétit!
Cream-less Creamed Spinach
By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse.
One of our most acclaimed- and coveted- dishes here at Benjamin Steakhouse is actually one of the simplest: Cream-less Creamed Spinach. It’s been featured on Fox News, as well as in many culinary magazines and websites. Now, I get to share it with the Captivate community. Bon appétit!
Number of Servings: 2
Ingredients
-
Cream-less Creamed Spinach
(2 servings)
Ingredients:
•1lb Frozen, Chopped Spinach
•¼ teaspoon Baking Soda
•3 Tablespoons of Flour
•6 Tablespoons of Clarified Butter (Boil butter to separate; use the clear, yellow portion that remains)
•2 Tablespoons of Chicken Base (powdered)
•Salt and White Pepper, to taste
Directions
1. Add Frozen, Chopped Spinach, baking soda and 2 cups of water to a pot; bring to a boil.
2. In a separate pan, combine the clarified butter and flour to create Roux (pronounced “roo”). Leave to the side until ready for use.
3. After the spinach boils for about 5 to 10 minutes, drain water into another pot and squeeze the excess water out of the spinach.
4. Add chicken base, salt and white pepper to 2 cups of the remaining water and bring to a boil.
5. Once boiling, lower the flame and stir in Roux to tighten (make it thicker).
6. Combine this mixture with the spinach, stir and enjoy!
Time: Approximately 10-15 minutes
Number of Servings: 2
Recipe submitted by SparkPeople user IVGOMEZ.
2. In a separate pan, combine the clarified butter and flour to create Roux (pronounced “roo”). Leave to the side until ready for use.
3. After the spinach boils for about 5 to 10 minutes, drain water into another pot and squeeze the excess water out of the spinach.
4. Add chicken base, salt and white pepper to 2 cups of the remaining water and bring to a boil.
5. Once boiling, lower the flame and stir in Roux to tighten (make it thicker).
6. Combine this mixture with the spinach, stir and enjoy!
Time: Approximately 10-15 minutes
Number of Servings: 2
Recipe submitted by SparkPeople user IVGOMEZ.