Creamed Spinach

Photo by Shenita R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pounds baby spinach

  • 1 1/4

    cups whole milk

  • 1

    cup heavy cream

  • 1

    small onion (finely chopped)

  • 1/2

    stick (1/4 cup) unsalted butter

  • 1/4

    cup all-purpose flour

  • 1/8

    teaspoon freshly grated nutmeg

Directions

Step 1 ingredients 3 pounds baby spinach instructions: 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. Step 2 ingredients: 1 1/4 cups whole milk 1 cup heavy cream 1 small onion (finely chopped) 1/2 stick (1/4 cup) unsalted butter 1/4 cup all-purpose flour instructions: 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 (the milk and cream mixture you made above), 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. Step 3 ingredients: 1/8 teaspoon freshly grated nutmeg instructions: Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

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