I am getting ready to share a recipe with you that I have not actually tried. I’m very excited to find it, and to try it as soon as possible. When I was in Kentucky, we ate at Golden Corral at least once a week. We had a motorcycle ministry that had lunch together every Sunday after church, and several other meals through the week. In Henderson, your options for accommodating a large group are very limited. We frequented Golden Corral, Applebee’s, Denny’s, and a Chinese restaurant I can’t remember the name of, on a pretty regular basis.
Anyway, this creamed spinach was on the menu at Golden Corral a great deal of the time. I loved it, but have never made it. I’ll post results when I do. And if you try it first, please share your results with us!
Golden Corral Copycat Recipe
1 stick butter
8 tablespoons flour
1/2 whole medium onion, finely diced
3 cloves garlic, finely minced
2 cups milk
salt and pepper, to taste
1 pinch ground nutmeg
3 tablespoons butter
24 ounce bag baby spinach
Cream Sauce: Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.
Here is the link to the recipe I copied. You’ll find the picture there.
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