Creamed Spinach

Name: Creamed Spinach
Total time: 30 min
Yield: 2
Ingredients: 2 lb spinach (2 lb fresh, or 20 oz frozen — no shame); 3 tbsp butter; 1 unit onion (minced fine); 2 clove garlic (minced); 2 tbsp flour; 1 cup milk (whole, warm); ½ cup heavy cream; ¼ tsp nutmeg (grated); ¾ tsp salt; ¼ tsp black pepper; ⅓ cup Parmesan (grated)

Vegetables & Salads · American · European

11 ingredients · 30 minutes · 2 servings

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655kcal26.7g protein49.6g fat35.3g carbs~$4.58/ serving*

Contains gluten, dairy

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	spinach (2 lb fresh, or 20 oz frozen — no shame)
3 tbsp	butter
1 unit	onion (minced fine)
2 clove	garlic (minced)
2 tbsp	flour
1 cup	milk (whole, warm)
½ cup	heavy cream
¼ tsp	nutmeg (grated)
¾ tsp	salt
¼ tsp	black pepper
⅓ cup	Parmesan (grated)

Steps

Blanch4 min
fresh: 30 seconds, shocked; frozen: thawed — then WRUNG
- spinach
the spinach wilted (or thawed), cooled, and squeezed in a towel until it stops giving water — and it gives far more than seems possible; this wringing is the entire difference between creamed spinach and spinach soup, and the sauce ahead cannot absorb what the towel should have taken
Sweat5 min
medium, onion in the butter, garlic late
minced onion until soft and sweet — minced fine because it should disappear into the sauce, a texture ghost the steakhouse version always has and homemade often forgets
Whisk5 min
flour a minute, then warm milk + cream in a stream
the catalog's béchamel move with cream riding along — thickened to coat a spoon heavily, because the spinach will loosen it; nutmeg + salt + pepper in at the end of the whisk
Simmer5 min
chopped spinach folded in, gentle, Parmesan off heat
- Parmesan
the wrung spinach roughly chopped and folded through until glossy and just bubbling, the Parmesan stirred in off the flame — under a seared steak, beside the prime rib two entries over, or on toast with an egg, which is the leftover's destiny and arguably the better meal