The Best Creamed Spinach
Description
Oh-boy, this is the absolute best, best creamed spinach recipe ever. It's a steakhouse version but not just an afterthought.
Noted on 3/29/2012
Ingredients
- 3 lb fresh spinach leaves
- 1 tbsp unsalted butter
- 1 tbsp unbleached all-purpose flour
- 1 cup half-and-half
- 3/4 tsp hot sauce, or more, to taste (I like Frank's)
- 1/2 tsp freshly grated nutmeg, or more, to taste
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 oz Parmigiano-Reggiano, finely grated (1/4 cup)
Method
- Wilt spinach over medium heat in a skillet with a small amount of water (or just the water clinging to the leaves) until tender, a matter of a few minutes. Cool, then squeeze excess water from spinach with your hands and coarsely chop.
- Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat. Add flour and cook roux, whisking, 2 minutes. Whisk in cream, hot sauce, nutmeg, salt and pepper and bring to a boil, then reduce heat and simmer, whisking constantly, 2 minutes (sauce will be thick). Stir in spinach and cheese and cook, stirring, until heated through. Serve right away.
Cook's Notes
Make it Dairy Free
It has been hard to find a replacement for half & half that we like. In this recipe, I use 360 Original Flavor Oat Milk from Whole Foods. I start with double the amount of oat milk and reduce to the amount needed. The result is better than coconut or nut milks for us.
In place of the parm, I add 2 to 3 tablespoons nutritional yeast. No complaints from the gallery so far . . .