IE 11 is not supported. For an optimal experience visit our site on another browser.

Bern’s Steak House Cream Spinach

RATE THIS RECIPE
(0)

Ingredients

  • 4 pound baby spinach
  • 1 pound small white onion, diced
  • 12 pound leeks, whites, trimmed, cleaned
  • 8 clove garlic, minced
  • 7 cup heavy cream
  • 2 cup parmesan reggiano cheese, grated
  • 2 cup pancetta, sautéed, drained and diced
  • 3/4 cup roasted garlic puree

Preparation

Baking Directions:

In a medium saucepan saute the leeks and onion over medium heat until they are soft, but retain their color.

 Add garlic and continue cooking for another minute.

  Add the spinach and continue cooking until wilted and combined with the onions.

Immediately place spinach into a colander, placing a weighted pan or bowl of similar size should be placed on top, to ensure proper drainage.

( A gallon of water works very well.)

  Set aside to cool and drain.

Chop spinach after it is drained and cooled.

  Place chopped spinach and cream into large saucepan and cook over medium heat; approximately 10 minutes until reduced.

  Add the roasted garlic puree, pancetta, and parmesan.

  Season with salt and pepper.