Chef Amanda Freitag makes her favorite creamy side meal with a bechamel sauce and a touch of nutmeg!
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Timeless Creamed Spinach
RECIPE THANKS TO AMANDA FREITAG
Level: Easy
Overall: 35 min
Active: 25 minutes
Yield: Makes 8 cups, to serve 8 to 10

Active ingredients

Kosher salt
2 pounds infant spinach
1/2 cup (1 stick) saltless butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
Newly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 cup Spanish onion, 1/4-inch dice
3 cloves garlic, minced
1/8 teaspoon newly grated nutmeg

Instructions

Blanch the spinach. Bring 1 gallon water to a boil in a big pot. Include a pinch of kosher salt. Location the spinach in the boiling water. After 45 seconds (exactly), remove the spinach entrusts a slotted spoon, spider or tongs and drain in a colander. Let cool completely.

Utilize your hands to press the spinach versus the sides of the colander. When most of the liquid has actually been released, capture handfuls of the spinach to make certain all of the excess water has been eliminated. Set aside.

In a large, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like damp sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blonde" color. Include the milk to the roux, blending intensely to ensure that the roux completely liquifies into the milk without lumping.

Reject the heat to preserve a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mix to a simmer. Prepare the bechamel until thickened and smooth, about 5 minutes, stirring typically. Season the sauce with the salt, pepper and cayenne.

Preheat a little saute pan over medium-high heat. Include the oil and let heat for about 1 minute. Include the onions and season with a pinch of salt. Cook up until the onions soften and end up being clear, 2 to 3 minutes. Stir in the garlic and prepare an extra minute or more.

Add the cooked onion and garlic in addition to the drained pipes spinach to the bechamel, folding to make certain it's totally coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Change the flavoring with more salt and the nutmeg, and/or more cayenne if preferred.

Cook's Note

Preparation: Thoroughly clean the spinach. Peel and dice the onion. Peel and mince the garlic. Usage whole nutmeg newly grated with a Microplane when possible. Like lots of entire spices, nutmeg passes away a pretty fast death when ground prior to it's needed. It is very important to cook your roux, or you'll wind up with a raw-flour taste in your spinach. This bechamel sauce is a classic French mom sauce, the basis for many sauces and dishes, including mac and cheese and fondue. The darker the roux, the more nutty and extreme the taste it will provide a sauce. Here the roux does not require to be prepared even more than a light, or blonde, color. Serve with grilled steak, chicken or just about any grilled or roasted meat.

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Amanda Freitag's Creamed Spinach|Food Network