Creamed Spinach

Name: Creamed Spinach
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4
Ingredients: Kosher salt and freshly ground black pepper; 2 pounds spinach, trimmed; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk, warmed; Pinch of cayenne pepper; Pinch of ground cloves; Pinch of freshly grated nutmeg

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Level: Easy

Total: 40 min
Active: 30 min

Yield: 4

This favorite steakhouse side dish makes any meal special.

Level: Easy

Total: 40 min
Active: 30 min

Yield: 4

Ingredients

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Kosher salt and freshly ground black pepper

2 pounds spinach, trimmed

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk, warmed

Pinch of cayenne pepper

Pinch of ground cloves

Pinch of freshly grated nutmeg

Directions

Bring a large pot of salted water to a boil. Fill a medium bowl with ice water and add a generous pinch of salt.
Add the spinach to the pot and cook until tender but still bright green, 3 to 4 minutes. Drain well, then transfer to the bowl of ice water until cool. Drain well again, transfer to a clean dish towel and squeeze out any excess water. Finely chop and set aside.
Melt 1 tablespoon of the butter in a medium saucepot over medium heat. Add the flour and cook, stirring constantly, until light brown, about 2 minutes. Gradually whisk in 1 1/2 cups of the milk. Continue to cook, whisking constantly, until the mixture comes to a boil. Reduce the heat to low and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
Stir in the spinach, cayenne, cloves, nutmeg, the remaining 1 tablespoon butter, 3/4 teaspoon salt and a few grinds of pepper until combined. Cook until heated through, adding the remaining 1/2 cup milk if the sauce is too thick. Adjust the seasoning with additional salt and pepper.