Creamed Spinach
Chopped spinach folded into a nutmeg-scented bechamel and cooked down until it holds its shape on a spoon. Squeezing the spinach dry is what keeps it thick instead of soupy.
- 1
Melt the butter in a large skillet over medium heat. Cook the onion 4 minutes until translucent, then add the garlic and stir 1 minute.
- 2
Sprinkle in the flour and cook, whisking constantly, 1 to 2 minutes, until it smells nutty but stays pale.
- 3
Pour in the milk in a steady stream while whisking. Simmer 3 to 4 minutes, whisking, until the sauce is thick enough to coat the back of a spoon. Stir in the nutmeg, salt and pepper.
- 4
Fold in the squeezed spinach and cook 5 to 6 minutes, stirring, until it is hot through and the sauce clings to the leaves. Taste for salt and serve.
Ingredients
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 20 ounces frozen chopped spinach, thawed and squeezed very dry
Instructions
- 1
Melt the butter in a large skillet over medium heat. Cook the onion 4 minutes until translucent, then add the garlic and stir 1 minute.
- 2
Sprinkle in the flour and cook, whisking constantly, 1 to 2 minutes, until it smells nutty but stays pale.
- 3
Pour in the milk in a steady stream while whisking. Simmer 3 to 4 minutes, whisking, until the sauce is thick enough to coat the back of a spoon. Stir in the nutmeg, salt and pepper.
- 4
Fold in the squeezed spinach and cook 5 to 6 minutes, stirring, until it is hot through and the sauce clings to the leaves. Taste for salt and serve.