Creamed spinach is a classic holiday side dish. Fresh spinach leaves are blanched and then stirred into a luxurious cheesy cream sauce.
ingredient
- 16 ounces spinach, washed and stems removed
- 2 quarts water
- 1 teaspoon kosher salt, for seasoning water
- 2 teaspoons minced garlic
- ½ cup diced shallots, ¼" dice
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- ½ cup whole milk
- ½ cup heavy cream
- ¼ cup pecorino romano, or parmesan, finely shredded
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
Directions
- Prepare the Spinach – Remove the stems from the spinach or leave them on if using baby spinach, then wash and shake off the excess water.
- Cook the Spinach – Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pot. Add a third of the spinach and blanch for 30 seconds. Transfer cooked spinach to a colander. Repeat with the remaining spinach.Run water over the spinach to stop the cooking process until they are cool. Gently squeeze out excess moisture from spinach using your hands.
- Make the Sauce – Heat a large skillet over medium heat. Add the butter. Once melted, add the garlic, and saute until fragrant, 30 seconds. Add shallots and cook until tender, 2 minutes. Add the flour, stir to combine, and cook for 2 minutes.Slowly add the milk and heavy cream, whisking to combine until a thickened sauce is formed, about 3 to 4 minutes. Reduce the heat to low, and whisk in the cheese, nutmeg, and black pepper.
- To Finish – Add in the cooked spinach, stir and cook until warm, about 2 to 4 minutes. Taste and adjust seasonings as needed. Serve immediately.
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