Galatoire's Creamed Spinach:
Creamed Spinach may very well be the most popular vegetable side dish served at Galatoire's. The flavor of the dish is rather mild, making it an appropriate accompaniment for meat, poultry, game, and seafood.
- 2 pounds fresh spinach
- 1 tablespoon unsalted butter
- 1/2 finely chopped onion
- 1 cup Bechamel Sauce
- 14 cup heavy cream
- Salt and Freshly ground pepper to taste.
Bring 1 quart of water to a boil in a large saucepan. Clean spinach and add to boiling water. Reduce the heat to med-high and simmer for 3-4 minutes until spinach is tender.
Drain spinach and press out as much water as possible. Finely chop the spinach and set aside 3 cups. leftovers can be frozen.
Melt butter in large saute pan over medium heat. Add onions and cook for 3 minutes until onions are tender. Add the spinach to the pan, then stir in the bechamel and cream. Reduce the heat to low and simmer for 3 minutes, stirring, until all ingredients are thoroughly incorporated and the spinach is headed through. Seas with salt and pepper.