Steps to Make Award-winning Arno’s Steakhouse Creamed Spinash - Free Download

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We hope you got benefit from reading it, now let's go back to arno’s steakhouse creamed spinash recipe. To cook arno’s steakhouse creamed spinash you only need 15 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make Arno’s Steakhouse Creamed Spinash:

1. Prepare of Spinach:.
2. Provide 2 litre of water.
3. Get 2 teaspoons of salt.
4. Take 300 g of spinash.
5. Use of Creamy Cheesy Sauce:.
6. Take 4 tablespoons of unsalted butter.
7. Prepare 1 of onion (chopped).
8. Prepare 3 cloves of garlic (chopped).
9. Use 1/2 teaspoon of cinnamon.
10. Get 2 teaspoons of salt.
11. Take 1 teaspoon of black pepper.
12. You need 1/4 cup of flour.
13. Get 3 cups of milk.
14. Prepare 1 cup of white cheddar (grated).
15. Use 2 tablespoons of plain yogurt.

Instructions to make Arno’s Steakhouse Creamed Spinash:

1. Boil a large pot of water with 2 teaspoons salt on the stove..
2. Add spinach when water starts to boil..
3. Boil the spinach for 1 minute..
4. Drain spinach and rinse with cold water..
5. Squeeze out most of the water from the spinach..
6. Place spinach on a cutting board, form a cube and cut in 1 centimeter squares. Set aside..
7. Melt butter in a pot on the stove..
8. Add onions and cook until translucent..
9. Add the garlic, cinnamon, 2 teaspoons salt and black pepper. Stir for 1 minute..
10. Add the flour and mix over a low heat. Cook for 2 minutes..
11. Slowly add milk in small batches and stir. Cook until boiling..
12. Add the cheese and yogurt. Stir until thickened..
13. Mix in the spinach..
14. Serve as a side dish..

The Best Creamed Spinach Recipe - Dinner, Then Dessert. Learn how to make creamed spinach with this delicious steakhouse creamed spinach recipe. A recipe that only takes a few minutes, but is a perfect side dish. A Classic Steakhouse Creamed Spinach recipe that you can whip up quickly in one pot! Love their steaks, and I love their version of this classic side dish to a thick, juicy steak.

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