creamed spinach

(1 rating)
Recipe by
Macrayla Evans
Ceres, CA

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!

(1 rating)
yield 10 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For creamed spinach

  • 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

  • 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.

Categories & Tags for Creamed Spinach:

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