Take creamed spinach from forgotten side to star of the show.
Hangry waits for no one. Especially not Kendra Vaculin, our associate food editor. In Speedy Does It, her monthly column, she's sharing whoa-worthy dinners you can get on the table like *snaps fingers* that.
My hottest food take, which has caused no fewer than two of my coworkers to audibly gasp, is that I would eat just about anything before I’d eat a steak. Smashburgers are a summer miracle, sukiyaki smells like childhood birthdays, but a rib-eye or porterhouse? Absolutely miss me. In my opinion, it’s just too much—overly indulgent and not inexpensive, bulldozing everything else on the table. When you’re having steak for dinner, the rest almost doesn’t matter.
Which is a bummer, because “the rest” is my favorite part of any meal. The few times I’ve been to a steakhouse, I’ve gone in thinking I’d treat the experience the way I do barbecue or Thanksgiving—that is, making a plate that’s heavy on the sides. But steakhouse sides throw a wrench in this plan by being famously overlooked. Even the greens, which I usually adore in any style, fall short: There between the limp potato wedges and soupy mushrooms, a dreaded tureen of creamed spinach.
Most creamed spinach I’ve tried is somehow stringy and gloopy at the same time, relatively flavorless and weighed down with too much dairy . But the dishbe great, if you address each aspect that’s holding it back. Here’s how I take creamed spinach from forgotten side to star of the show:Any textural unpleasantness is often the result of the greens being kept quite large and cooked beyond recognition. Avoid the tangly mess by chopping the spinach after blanching .
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