Creamed Spinach Recipe

Creamed Spinach Recipe

Ingredients

2 pounds spinach leaves , cleaned (I often use baby spinach, but you can also use regular - see notes)*
2 cups half and half (or whole milk)
6 tablespoons unsalted butter
3 tablespoons all purpose flour
1/2 cup finely chopped yellow onion
4 cloves garlic , minced
1/8 teaspoon freshly grated nutmeg
pinch cayenne pepper (optional)
kosher salt and freshly-ground black pepper

Creamed Spinach Recipe 

Instructions

• Bring an oversized pot of lightly-salted water to a boil. Blanch the spinach in 2-3 batches (depending on the scale of your pot), simply till tender (about 30-40 seconds). Strain the spinach leaves out of the water and in real time plunge them into a bowl of drinking water to cool down.

• Drain well and press or squeeze excess water out of the spinach during a fine mesh sieve or a clean room towel. (For the creamiest spinach do not skip this step!) If desired, roughly chop the spinach.

• during a massive pot or deep frypan, soften butter till foaming subsides. Add onions with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Saute till onions begin to melt, concerning 4-5 minutes. Add garlic and cook till perfumed, concerning one minute.

• Stir in flour and cook, stirring, for one minute longer. whereas continued to stir, pour half and half into the pot during a steady stream. Add an extra 1/2 teaspoon kosher salt, 1/8 teaspoon nutmeg, and cayenne pepper (if using). wake up a boil, cut back heat, and simmer till sauce is thickened and coats the rear of a spoon, 3-4 minutes.

• Add spinach to the pot and stir well till well combined. It takes a touch of stirring to induce all of the spinach leaves equally coated with the sauce. If the sauce is just too thick, add a touch further milk or half and half till your required consistency is reached.

• Season to style with salt and pepper and serve.

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