Creamed Spinach

We make this almost every Friday but I always eyeball the proportions and then throw away the extra béchamel.  After testing every frozen spinach available in these parts, Cascadian Farm is the winner.  Others can be watery or have too many ribs and stems.  Cascadian Farm is chopped finely and reminds me the most of the steak house creamed spinach we love.  I sometimes make this with 1 minced shallot added at the beginning with the butter.  It’s a nice touch if there’s time, but I don’t much notice its absence for the effort it requires.
I’ve been called a “one trick pony” because this is the only recipe that we’ve repeatedly made for guests.  Apparently they compared notes and gave it rave reviews.   But the point is that I need more tricks.
I’m not including a photo because I don’t think some foods translate to the visual appetite very well.  Plus it’s Friday and I need wine and dinner.

Creamed Spinach

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 C whole milk
  • 1/8 tsp nutmeg
  • 1/2 to 1 tsp salt
  • pepper
  • 1/2 C Parmesan
  • 1 pkg Cascadian Farms frozen chopped spinach, thawed

Heat milk in microwave.  Melt butter in medium stainless or light-colored saucepan over medium low heat.  Whisk in flour and cook until foaming and raw flour smell is gone, 1-2 minutes.  Turn heat to low and slowly add milk, whisking constantly to prevent lumps. Cook mixture 5-10 minutes until thickened, stirring occasionally.   Off the heat, add salt, pepper, nutmeg and parmesan.

Squeeze moisture from thawed spinach.  Pour 1/4 cup béchamel back into milk cup so you get the right proportions.  Add the spinach to the sauce and stir to break up chunks.  Warm to temperature and serve.


2 thoughts on “Creamed Spinach

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