Creamed Spinach

Name: Creamed Spinach
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 6 to 8 servings
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

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Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 6 to 8 servings

Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 6 to 8 servings

Ingredients

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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.