← All recipes

Creamed Spinach 02

Creamed Spinach 02 comes together with Butter, Flour, Milk Or Cream, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 tbsp
• 1 1/2 tbsp
• 1 cup
• 1/4 tsp

Method (preview)

1. 1

   In a heavy saucepan, melt the butter over low heat, until foamy.

2. 2

   With a wooden spoon, stir in the flour until a thick paste (roux) forms.

3. 3

   Whisk in the milk until smooth. Stirring occasionally, cook 10 to 12 minutes, until simmering, thick, and smooth. Simmer 2 minutes.

4. 4

   Season to taste with the nutmeg, salt and pepper.

5. 5

   Rinse the spinach with cold water, drain.

6. 6

   Place a large dutch oven over medium heat, add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch.) Cover and cook for 5 minutes or until spinach wilts, stirring well after 2 minutes.

7. 7

   Place spinach in a colander, and drain well, pressing the spinach with the back of a spoon to remove as much moisture a possible.

8. 8

   Return spinach to pan. Add bechamel sauce until the desired consistency is achieved.

9. 9

   Variation: Add 2 tablespoons minced shallots to the butter when starting your sauce.

10. 10

    Saute for 2 minutes.