Creamed Spinach

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk, at room temperature
  • Kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 2 pounds spinach, tough stems removed
  • 1 large egg plus 2 egg yolks
  • Freshly ground pepper
Directions

Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.

Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.

Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.

Photograph by Tina Rupp


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    Creamed Spinach

    Recipe courtesy of Ellie Krieger