Creamed Spinach
Source of Recipe
From "Mad Hungry: Sunday Suppers" by Lucinda Quinn
Recipe Introduction
"This tender spinach, suspended in a light, silky, creamy cloud, is reminiscent of Stouffer's popular frozen creamed spinach. Clean and steam the spinach in advance, make the b�chamel (white sauce), fold it all together at the last minute, and heat it through."
List of Ingredients
◦ 2 � pounds fresh spinach, washed, water still clinging to the leaves
◦ 3 tablespoons unsalted butter
◦ � cup all-purpose flour
◦ 1 cup milk
◦ 1 teaspoon coarse salt
◦ Pinch of freshly ground black pepper
◦ Pinch of ground nutmeg
Recipe
Steam the spinach in a large pot for 2 to 4 minutes, just until the leaves have all collapsed. The water clinging to the leaves will be enough to cook it. Drain, cool, and squeeze out the liquid in a strainer. Coarsely chop the spinach.
To make the b�chamel, heat a saut� pan over medium heat, and then melt the butter and whisk in the flour. Cook, stirring, for 1 minute. Whisk in the milk until fully incorporated and simmer for 30 seconds. Stir in the salt, pepper, and nutmeg.
Fold in the spinach and serve immediately.
Serves 6
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