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Christmas: Spinach with Cream and Nutmeg

Source of Recipe


From "The Essential James Beard Cookbook" by James Beard, Rick Rodgers



List of Ingredients



• Two 10-ounce packages frozen chopped spinach, thawed
  
• 3 Tbsp unsalted butter
  
• 1 Tbsp all-purpose flour
  
• 3 Tbsp heavy cream
  
• Kosher salt
  
• ¼ tsp freshly grated nutmeg
  






Instructions



1. Squeeze the spinach by handfuls to remove the excess liquid. Chop the spinach again.
   
   
2. Melt the butter in a skillet over medium heat. Whisk in the flour, then the cream. Cook until the mixture boils and thickens. Add the spinach and mix. Season with salt and the nutmeg.
   
   
3. Cover and heat over very low heat, stirring once or twice, or heat in a double boiler over hot water, until heated through, about 3 minutes. Serve hot.
   
   Makes 4 servings.