White Lightning Creamed Spinach
If you have ever been to a classic steak house, you will often see creamed spinach on the menu. If you have never tried it, I suggest you do. Here is my version with the addition of White Lightning double Garlic Butter.
3 tbsp Butter 1 tbsp Boar's Night Out White Lightning Double Garlic Butter 1 each Medium Onion Finely Chopped 1 each Garlic Clove, Finely Chopped ¼ cup Flour 1 cup Heavy Cream 1 cup 2% Milk ½ tsp Salt ¼ tsp Black Pepper pinch Ground Nutmeg 1 cup Grated Mozzarella Cheese 4 oz Cream Cheese ½ cup Parmesan Cheese, grated 1 bag Fresh Spinach (approx 40 oz)
Step by Step Bring a large pot of salted water to a boil Add the spinach and cook just until just wilted Drain the spinach Rinse in an ice bath until cool and squeeze the water out of each fistful of spinach Roughly chop the spinach In a large pan melt the butter with the garlic and onions and White lightning Cook on medium low until the onions are translucent Add in the salt, black pepper and nutmeg Add in the flour and mix with a wooden spoon or spatula over low heat and cook for 2-3 minutes. Make sure you cook the rue fully, you will start to smell a nutty aroma Increase the heat to medium high and add the half and half and milk and bring to a boil Add in the mozzarella cheese and cream cheese Cook for 6-8 minutes or until the mixture has thickened Add in the spinach and the Parmesan cheese and mix