Creamed Spinach Recipe

Ingredients

2 pounds spinach leaves , cleaned (I often use baby spinach, but you can also use regular - see notes)*
2 cups half and half (or whole milk)
6 tablespoons unsalted butter
3 tablespoons all purpose flour
1/2 cup finely chopped yellow onion
4 cloves garlic , minced
1/8 teaspoon freshly grated nutmeg
pinch cayenne pepper (optional)
kosher salt and freshly-ground black pepper

Creamed Spinach Recipe

Instructions

Bring an oversized pot of lightly-salted water to a boil. Blanch the spinach in 2-3 batches (depending on the scale of your pot), simply till tender (about 30-40 seconds). Strain the spinach leaves out of the water and in real time plunge them into a bowl of drinking water to cool down.

Drain well and press or squeeze excess water out of the spinach during a fine mesh sieve or a clean room towel. (For the creamiest spinach do not skip this step!) If desired, roughly chop the spinach.

during a massive pot or deep frypan, soften butter till foaming subsides. Add onions with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Saute till onions begin to melt, concerning 4-5 minutes. Add garlic and cook till perfumed, concerning one minute.

Stir in flour and cook, stirring, for one minute longer. whereas continued to stir, pour half and half into the pot during a steady stream. Add an extra 1/2 teaspoon kosher salt, 1/8 teaspoon nutmeg, and cayenne pepper (if using). wake up a boil, cut back heat, and simmer till sauce is thickened and coats the rear of a spoon, 3-4 minutes.

Add spinach to the pot and stir well till well combined. It takes a touch of stirring to induce all of the spinach leaves equally coated with the sauce. If the sauce is just too thick, add a touch further milk or half and half till your required consistency is reached.