creamed spinach
(1 rating)
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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
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3 lbbaby spinach
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1 1/4 cwhole milk
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1 cheavy cream
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1small onion, finely chopped
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1/2 stick(1/4 cup) butter
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1/4 call-purpose flour
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1/8 tspfreshly grated nutmeg
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2 Tbspgrated parmesan cheese
How To Make creamed spinach
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1Cook 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.
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2Heat 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.
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3When ready to serve, top with the grated Parmesan
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4Cooks' note: Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.
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