Old-Fashioned Creamed Spinach

Name: Old-Fashioned Creamed Spinach
Total time: 30 min
Yield: 6 servings
Cuisine: Vegetables & Sides
Ingredients: 2 lbs fresh spinach, washed (or 20 oz frozen, thawed and squeezed dry); 3 tbsp unsalted butter; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1.25 cups whole milk, warmed; 1/2 cup heavy cream; 1/4 tsp ground nutmeg; 3/4 tsp kosher salt; 1/2 tsp black pepper; 1/3 cup grated Parmesan cheese

Rich, velvety creamed spinach folded into a nutmeg-scented bechamel like the steakhouse classic.

30 minutes

Serves 6

Side

Contains common allergens

Dairy Wheat

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Instructions

5 steps

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.

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