Creamed Spinach with Parmesan and Prosciutto

By MarielC

We restored this steakhouse staple to its original glory.

Ingredients

• 4 tablespoons unsalted butter
• 8 slices (thin) prosciutto, chopped fine (or bacon)
• 2 (10-ounce) bags curly-leaf spinach, stemmed and torn into bite-sized pieces or 3 boxes (9 oz) frozen spinach (see note)
• 1 small onion, chopped fine
• 2 teaspoons minced fresh sage
• 4 garlic cloves, minced
• 1/8 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 3/4 cups whole milk
• 3/4 cup grated Parmesan cheese
• Salt and pepper

Details

Servings 1
Adapted from americastestkitchenfeed.com

Preparation

Step 1

1. Melt 1 tablespoon butter in large Dutch oven over medium heat. Cook half of prosciutto until lightly browned and crisp, about 5 minutes; transfer to paper towel-lined plate. Add spinach to pot in handfuls, stirring to allow each batch to wilt slightly before adding next. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid.

2. Wipe out Dutch oven and melt remaining butter over medium heat. Add onion, remaining prosciutto, and sage and cook until onion is softened, about 5 minutes. Stir in garlic and nutmeg and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Whisk in milk and simmer, stirring constantly, until thickened, about 3 minutes.

3. Return spinach to pot and stir until heated through, about 1 minute. Off heat, stir in ½ cup Parmesan and season with salt and pepper. Transfer to serving bowl, sprinkle with remaining Parmesan, and top with crispy prosciutto. Serve.

NOTE: if using frozen spinach, defrost and wring out to remove most of the water.