This was a belated side dish to add onto my husband’s celebratory birthday meal. We love drawn out celebrations. 😉 (We also wanted to spread out our indulgences!)
This classic recipe was adapted from Smitten Kitchen.com; I modified the proportions and method. I may add shallots instead of yellow onion next time. It was fabulously rich and delicious.
Yield: Serves 6
- 2 to 2 1/2 pounds fresh baby spinach or regular spinach, tough stems discarded (I used baby spinach)
- 1 3/4 cups whole milk and/or heavy cream (I used 1 cup whole milk & 3/4 cup heavy cream)
- 1/2 of a large onion or 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- pinch of freshly grated nutmeg
- Wash your spinach well but no need to spin or pat it dry.
- Place spinach in a large pot over high heat. (I used a pasta pot without the insert.) Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
- Press or squeeze out the excess liquid any number of ways, either by using a potato ricer (my favorite method), wringing it out in cheesecloth, putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
- Coarsely chop the wrung-out spinach.
- Wipe out large pot so you can use it again. (I actually used a medium saucepan instead.)
- Heat milk or cream in a measuring cup in the microwave or in a small saucepan over moderate heat, stirring, until warm. Keep warm. (If using the microwave, heat the mixture immediately before using.)
- Meanwhile, cook onion and garlic in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.
- Whisk in flour and cook roux, whisking, about three minutes.
- Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.
- Stir in nutmeg, chopped spinach, and salt and pepper to taste and cook, stirring, until heated through.
Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.