Creamed Spinach

1
Macrayla Evans

By
@phalanmac

I have never been a fan of cooked spinach until now. I came across this recipe and I cannot believe how good this dish tastes. I have been won over!

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
30 Min
Cook:
30 Min

Ingredients

  • 3 lb
    baby spinach
  • 1 1/4 c
    whole milk
  • 1 c
    heavy cream
  • 1
    small onion, finely chopped
  • 1/2 stick
    (1/4 cup) butter
  • 1/4 c
    all-purpose flour
  • 1/8 tsp
    freshly grated nutmeg
  • 2 Tbsp
    grated parmesan cheese

How to Make Creamed Spinach

Step-by-Step

  1. Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
  2. Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
  3. When ready to serve, top with the grated Parmesan
  4. Cooks' note: Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.

Printable Recipe Card

About Creamed Spinach

Course/Dish: Vegetables
Dietary Needs: Vegetarian




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