Old-Fashioned Creamed Spinach
Rich, velvety creamed spinach folded into a nutmeg-scented bechamel like the steakhouse classic.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
If using fresh spinach, wilt it in batches in a dry large pot over medium heat until just collapsed, about 2 to 3 minutes per batch. Transfer to a colander, let cool, then squeeze out as much liquid as possible and roughly chop.
- 2
In a large skillet, melt the butter over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent, then add the garlic and cook 30 seconds until fragrant.
- 3
Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes to cook out the raw taste. Gradually whisk in the warm milk and the cream, stirring until smooth and thickened, about 3 to 4 minutes.
- 4
Stir in the nutmeg, salt, and pepper. Fold in the chopped spinach and simmer for 3 to 4 minutes, until heated through and the sauce thickly coats the greens.
- 5
Remove from the heat, stir in the Parmesan until melted, and taste for seasoning. Serve hot.
Plan it in Listahan
Add Old-Fashioned Creamed Spinach to your week, check it against your household's allergens, and build the shopping list automatically.