Cooking From Memory ~ A Recipe Journal


Creamed Spinach

Creamed Spinach Epicurious

Ingredients ~ 

  • 2 pounds spinach (about 3 bunches), coarse stems discarded and the leaves washed well and drained
  • ¼ cup minced shallot or onion
  • 1 ½ Tablespoons unsalted butter
  • 1 ½  Tablespoons all-purpose flour
  • 1 cup milk
  • 3 Tablespoons sour cream
  • ½ teaspoon freshly grated nutmeg
  • 1 to 2 teaspoons fresh lemon juice

Method ~

Bring a large pot of salted water to a boil.  Add the spinach and cook for 2 minutes.  Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible.  Finely chop and set aside.

Bring the cream to a low boil in a small saucepan then remove from the heat.  Melt the butter in medium-heavy saucepan over medium-high heat.  Add the shallots and garlic and cook, stirring, until soft, about 1 minute.  Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes.  Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes.  Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes.  Add the hot cream, whisking constantly, and cook for 1 minute.  Fold in the Swiss and Parmesan cheeses, and mix until smooth.  Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes.  Remove from the heat and adjust the seasoning, to taste.  Serve hot.


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