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Creamed Spinach

Source of Recipe

From "Mad Hungry: Sunday Suppers" by Lucinda Quinn


Recipe Introduction

"This tender spinach, suspended in a light, silky, creamy cloud, is reminiscent of Stouffer's popular frozen creamed spinach. Clean and steam the spinach in advance, make the béchamel (white sauce), fold it all together at the last minute, and heat it through."

List of Ingredients

â—¦ 2 ½ pounds fresh spinach, washed, water still clinging to the leaves
â—¦ 3 tablespoons unsalted butter
â—¦ ¼ cup all-purpose flour
â—¦ 1 cup milk
â—¦ 1 teaspoon coarse salt
â—¦ Pinch of freshly ground black pepper
â—¦ Pinch of ground nutmeg


Recipe

Steam the spinach in a large pot for 2 to 4 minutes, just until the leaves have all collapsed. The water clinging to the leaves will be enough to cook it. Drain, cool, and squeeze out the liquid in a strainer. Coarsely chop the spinach.

To make the béchamel, heat a sauté pan over medium heat, and then melt the butter and whisk in the flour. Cook, stirring, for 1 minute. Whisk in the milk until fully incorporated and simmer for 30 seconds. Stir in the salt, pepper, and nutmeg.

Fold in the spinach and serve immediately.

Serves 6