Creamed Spinach

April 8, 2014
Thanksgiving, Vegetables

Serves: 4 to 6

3 lbs flat leaf spinach, coarse stems discard, slightly damp
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, cut into pieces
¼ cup AP flour
4 cups whole milk, plus more if needed to thin sauce slightly, heated
1/8 teaspoon freshly grated nutmeg (or you can use ground)
2 tablespoons canola oil
2 shallots, finely diced
¼ cup heavy cream, optional
Kosher salt and freshly ground black pepper

1.Heat a large saute pan over high heat. Add the damp spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes. Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach.

2. Melt the butter in a large saucepan over medium heat, slowly whisk in the flour and cook until pale golden blond, about 2 minutes. Increase the heat to high,slowly whisk in the warm milk and cook, whisking constantly, until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Season with salt, pepper and nutmeg; remove from the heat and cover.

3. Heat a large saute pan over high heat. Add the shallots and cook for 2 minutes. Add the drained spinach, season with salt and pepper and toss to coat in the mixture. Cook until very soft, about 2 minutes. Transfer the spinach to the béchamel sauce and stir to combine. Return over low heat and cook until combined and hot, taste for seasoning, adding more salt, pepper or nutmeg if desired. Just before serving, stir in heavy cream (if desired) and cook an additional moment. If mixture is too thick, add more warm milk, a ¼ cup at a time. Serve hot..