Print This Recipe

Print
"Creamed" Spinach

"Creamed" Spinach

"Creamed" Spinach, spiced with cloves, bay leaves, nutmeg, and peppercorns, is deceptively rich -- its sauce is made creamy by skim milk and just a bit of half-and-half.

Martha Stewart Living, April 2001 http://www.marthastewart.com/130748/creamed-spinach
0
Rated
(0)
  • 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

  1. 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.
  2. 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.
  3. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.