Creamed Spinach
A rich and luxurious side dish combining fresh baby spinach with a creamy sauce made from whole milk, heavy cream, and butter, seasoned with nutmeg for a classic steakhouse-style creamed spinach.
Ingredients
- •3 lb baby spinach
- •1¼ cups whole milk
- •1 cup heavy cream
- •1 small onion
- •¼ cup unsalted butter
- •¼ cup all-purpose flour
- •⅛ teaspoon freshly grated nutmeg
Cooking Instructions
- 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.
10 min
- 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.
15 min
