Creamed Spinach

Oh, I just love creamed spinach. It's one of my favorite steakhouse sides.
I made this recipe for the first time at Thanksgiving. Not, a typical Turkey Day side, I know. But, I was having a vegetarian guest join us & I wanted some hearty veggie options.
It was a big hit & I've made it many times since. Mostly for dinner guests, as it's a bit time consuming for a weeknight meal. A plus, however, is that it can be made a day ahead of time & reheated. Leftovers are fantastic too!

Begin by cooking 3 pounds of baby spinach in a few inches of boiling water until wilted. 3 pounds of spinach is a lot of spinach! It will take a few batches to complete this task. I like going to Stew Leonard's & buying their gigantic bag of spinach...or, this would be a good time to make a trip to Costco.

Drain the spinach & rinse under cold water. Squeeze the excess water from it & coarsely chop. Set aside for now.

Heat 1 1/4 cups of whole milk & 1 cup of heavy cream in a small saucepan over medium heat, until warm.

Meanwhile, finely chop 1 small onion. Heat a 1/2 stick of unsalted butter & the onion in a large saucepan.
Cook until the onions are softened, about 4 minutes.

Add in a 1/4 cup of flour & cook, whisking constantly for 3 minutes. Add the warm milk & cream in a steady stream while whisking & simmer, until thickened {3-4 minutes}.

Stir in an 1/8 teaspoon of freshly ground nutmeg,

the chopped spinach, salt & pepper {to taste}.

Serve immediately, or chill for up to one day & reheat over moderate heat.

Creamed Spinach

Adapted from Gourmet Magazine: December 2004
Serves 6-8

3 pounds baby spinach
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, minced
1/2 stick unsalted butter
1/4 cup flour
1/8 teaspoon freshly grated nutmeg

Bring an inch, or so, of water to boil in a large stockpot. Cook as much of the spinach that will fit in your pot, for about 1 minute, or until wilted. Drain & rinse under cold water. Using your hands, squeeze as much water out of the spinach as possible. Continue cooking & draining as many times as needed to cook all of the spinach.
Transfer the spinach to a cutting board & coarsely chop. Set aside.
Heat the milk & cream in a small saucepan over medium heat, until warm. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, until softened {about 4 minutes}. Add the flour & cook, whisking constantly for 3 minutes. Add the warm milk & cream in a steady stream, whisking & simmer, until thickened {3-4 minutes}. Stir in the nutmeg, chopped spinach, salt & pepper {to taste}. Serve immediately, or chill for up to one day & reheat over moderate heat.
Click here for the printable recipe.