Ingredients
- Extra-virgin olive oil
- 2 1/2 pounds washed baby spinach
- 1/2 small onion, finely diced
- Kosher salt
- 2 cloves garlic, smashed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Pinch cayenne pepper
- 1/4 cup grated Parmigiano
Directions
Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.
Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom.
Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve.
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By sarge1
alexandria, va
on February 09, 2013
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I normally love all of Anne Burrell's recipes. This one is only OK...It lacks something. I followed the recipe and choose not to use cayanne and instead used Chipolte ground peppers. Gave this recipe a nice smoky taste, but there was something missing from the cream sauce. I used mostly one percent milk but decided to use some half & half to make it richer The roux set up right away so when I added the spinach I felt like I needed to give it a few more minutes. So I put it in a casserole dish and added some panko bread crumbs and baked it for 15 mins. at 350 degrees. May need to try a different recipe next time.
By Gray Panther Chef
Midwest
on January 25, 2013
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Of all the recipes for this dish, this one is the best because of the creamy sauce.
I usually add water chestnuts for some crunch, but I omitted them.
Thanks Anne. When all the other recipes fail, I know you will make it right.
Do you read your reviews? Just curious.
By sari's &uriah's...
bakersfielD,CA
on November 15, 2012
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Im a spinach girl for sure... so had to give this a try. I did add add a few extra yummies for the tummy,I tossed in some colby jack,mozzarella and parmesa. It turned out super awesome. My hubby and kids loved it,my hubby requested that it be added to your Thanksgiving meal. Thanks Anne :
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