2013-11-14 / From The Garden

Creamed Spinach (serves 8)

1 lb. cleaned, fresh spinach leaves;
trim long stems but do not remove them entirely
1 tbsp. all-purpose flour
1 tbsp. unsalted butter
1 cup whole milk, warmed
(not scalded)
½ cup heavy cream
1 tbsp. olive oil
1 large finely-diced onion
1 clove minced garlic
½ tsp. freshly-grated nutmeg
Place the fresh spinach leaves in
a large frying pan or skillet. Cover
the leaves with water, ensure they
are very wet. Cover and place on
medium heat. In two to three minutes, remove the lid and flip over
the large spinach leaves. You want
the leaves “wilted,” not cooked into
mush. Repeat this process three
times, which should take a total
of 6-8 minutes. Drain the spinach leaves in a colander and cool

to room temperature. Using the same skillet, make a roux out of the flour and butter. Over a medium low heat, melt the butter and add the flour. Mix together until the flour and butter mixture turns into a paste. Cook for two minutes and do not let it brown. Slowly pour in the warm milk and whisk the mixture until it is smooth. Continue whisking until it is the consistency of very thick cream, then remove from heat. Add the grated nutmeg and mix thoroughly.

In a small frying pan, sauté the onion in the olive oil for 6-8 minutes until the onion is transparent. Add the onion to the roux, then add the spinach leaves to the roux and mix thoroughly. Salt and pepper to taste. Warm slowly, and then transfer the creamed spinach to a serving dish.

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