Creamed Spinach
serves 2-4
One of the best wintertime side dishes of all time -- and a steakhouse classic. Rich bechamel and nutmeg spice balance the green, vegetal flavor of the spinach. Even the kids will eat these greens.
5 tablespoon unsalted butter
1 shallot, minced
2 pounds baby spinach
1/2 bunch flat-leaf parsley, about 1 cup of loosely packed leaves, no stems
4 teaspoons all-purpose flour
2/3 cup milk
1/2 teaspoon freshly ground nutmeg
Salt and pepper
prep: 5 minutes
total: 20 minutes
medium sauté pan with lid
small skillet
whisk
1. Prep all the ingredients. Heat 1 tablespoon of the butter in a medium sauté pan over medium heat. When it's melted, add the shallot and cook for 1-3 minutes, stirring while the shallot go transluscent.
2. Add the baby spinach and the parsley and stir to wilt, 6-8 minutes. Remove from heat and cover.
3. In a small skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour and stir until well combined. Add the milk and nutmeg and cook, whisking constantly until it's thick but still pourable, 1-2 minutes.
4. Pour the sauce over the spinach mixture and stir to combine. Return the pan to a burner over low heat and heat through for 2-3 minutes, or until the sauce is mixed with and coating the spinach.
