Savory Recipes

Creamed Spinach

Ingredients

- 16oz (450g) Baby Spinach Leaves, Washed And Dried

- 1/3 Cup Unsalted Butter, Divided

- 1 Onion, Chopped

- 3 Cloves Garlic, Finely Chopped or Minced

- 4 Tbsp. All-Purpose Flour

- 1 Cup Milk, or Half & Half

- 1 Pinch Ground Nutmeg, Optional

- 1 Pinch Cayenne Pepper, Optional

- Salt and Pepper, To Taste

- 2 Tbsp. Grated Parmesan Cheese, To Serve

Directions

- Melt 1/4 cup butter in a medium sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in onion and cook until transparent (about 2-3 min), then add garlic and cook until fragrant (about 30 sec)

- Pour in milk, whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg, and cayenne (if using). If the sauce is too thick, add another 1/4 cup milk, whisking it through until reaching your desired thickness. 

- For the spinach: melt the remaining butter in a separate pan, and add the spinach in batches, wilting each batch before adding the next until all the spinach. (Add a small spoon of water if pan gets too dry.) Alternatively: cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside

- Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately. 

Notes

- Instead of fresh spinach you can use a 16oz package of frozen chopped spinach. Thaw and squeeze dry before adding to the sauce

- We made this (with fresh spinach in a pan, not boiled) and everyone loved it. The cayenne gave it just a little bit of a kick without being overwhelming at all. It was great