"Creamed" Spinach
- Comments()
- Yield Serves 4
Ingredients
- 2 ten-ounce bunches spinach, well washed, tough stems removed
- 1 cup skim milk
- 1 teaspoon whole black peppercorns
- 2 dried bay leaves
- 4 cloves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons half-and-half
- 1 medium onion, chopped into 1/4-inch pieces
Directions
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Roughly chop spinach leaves; set aside. Combine milk, peppercorns, bay leaves, and cloves in a small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let steep for 30 minutes. Strain into a bowl or measuring cup, discarding solids; set aside.
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Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour; cook, whisking constantly for 1 minute. Gradually whisk in milk mixture; cook, whisking constantly until mixture thickens, about 3 minutes. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered; keep warm over low heat.
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Heat remaining butter in a large, nonstick skillet over medium-low heat. Add onion; cook until tender, about 5 minutes. Add spinach a little at a time; turn with tongs until all spinach is added and just wilted. Pour sauce over spinach, and stir to combine. Serve immediately.
So yummy! I made this recipe for New Year's Eve as a side dish with beef tenderloin steak
I love this dish! It is packed with iron, so I always take it before donating blood to raise my hematocrit.
This dish was good. Many steps involved to complete it. Quite different for a spinach dish. Tasty.
I got many rave reviews on this dish. It was very flavorful, a nice change from just steamed spinach. Everyone said it was like a gourmet meal