| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 package (16 ounces) spinach leaves Rinse, drain and dry in a towel.
- 1 cup whole milk Or 2% milk.
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 clove minced garlic
- 1/4 cup sifted all-purpose flour
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly grated nutmeg
- salt to taste
- coarse ground black pepper to taste
- 3 tablespoons grated parmesan cheese (optional)
Ingredients
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Instructions
- Pour spinach leaves into a colander. Rinse thoroughly with warm water.
- Leave colander in sink so spinach can drain. After draining, place leaves in a clean towel and ring until dry. This will prevent water from getting into the Creamed Spinach. Continue with next steps.
- Heat milk and cream in a small saucepan over moderate heat. Stir constantly with a whisk until warm. Remove from heat. Set aside.
- In a 3-quart saucepan, melt unsalted butter over low-medium heat. Add chopped onions. Stir continuously until softened (4-5 minutes).
- Stir in minced garlic.
- Add sifted flour. Whisk together for 3 minutes to form a roux.
- Add warm milk and cream mixture in a fast stream. Simmer AND whisk constantly until thickened (3-5 minutes). Whisking prevents lumps from forming.
- Stir in rinsed/dried spinach, cayenne pepper, nutmeg, salt and coarse ground black pepper to taste.
- Simmer and stir constantly until spinach is limp (2-3 minutes).
- Sprinkle with grated Parmesan cheese (optional).
- Serve immediately.