Classic Creamed Spinach

Ingredients

Original recipe makes 4

	2 poundsfresh spinach; washed
	2 tablespoonsUnsalted butter
	2 shallots; minced
	2 clovesgarlic; minced
	1 tablespoonAll-purpose flour
	1/4 teaspoonnutmeg; freshly grated
	Pinch ofCayenne pepper
	3/4 cupwhole milk; warmed
	Coarse salt; to taste
	Fresh ground black pepper; to taste
	2 tablespoonsParmigiano-Reggiano cheese; freshly grated (optional)

Calories Per Serving: 395
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Classic Creamed Spinach Preparation

Remove tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely.

Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes..

Notes

Prewashed and trimmed spinach in plastic bags is a great convenience, but I prefer to buy it by the bunch. Be sure to wash fresh spinach thoroughly: Trim the stems off each bunch. Fill a sink or pot with cold water and plunge the spinach, 1 bunch at a time, into the water. Swish the spinach around in the water, then transfer the spinach to a large bowl or pot. Pour off the water and rinse out any sand, then repeat 2 or 3 times until no sand is left in the bottom of the sink or pot. If the stems are tough, fold the leaves in half lengthwise and strip or cut the stem away along the folded edge.

If you would like to make this ahead, transfer the creamed spinach to a lightly buttered casserole dish. Sprinkle the top with buttered bread crumbs. Refrigerate until 40 minutes before serving. Bake at 350 F for about 30 minutes, until hot and bubbly.

Food Glossary

Learn more about the ingredients in this recipe: fresh spinach Unsalted butter shallots garlic All-purpose flour nutmeg Cayenne pepper whole milk Coarse salt Fresh ground black pepper Parmigiano-Reggiano cheese

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Classic Creamed Spinach Reviews

	luvnulife Great!!! 1 months, 2 weeks, 4 days, 2 hours, 2 minutes ago
	sondrasharejohnson This was delicious! Even my four year old liked it. I didn't have shallots so I substituted them for a small onion. Still came out yummy! 2 months, 6 days, 8 hours, 16 minutes ago
	Nittanyadidas Substitute the milk for heavy cream for a rich sauce 2 months, 2 weeks, 3 days, 3 hours, 58 minutes ago
	iljordan Not much of a creamed spinach fan, but this has become a favorite recipe! 4 months, 4 weeks, 6 minutes ago
	Porpo83 Very tasty!! Thank-you. 11 months, 2 weeks, 1 days, 23 hours, 30 minutes ago
	YumMumbles Yummy and quick, although I added milk gradually until I was satisfied with the amount of sauce. As a result, I used WAY less milk than the recipe called for. Still delicious, though. 1 years, 1 months, 5 days, 15 hours, 30 minutes ago
	Ashleylt22 This is my favorite side item! Wonderful recipe 2 years, 6 days, 9 hours, 49 minutes ago
	EasyEats I made this recipe for two, using one bag of fresh baby spinach, a tablespoon of butter, 1/4 sweet onion, a teaspoon of flour, a sprinkling of nutmeg and a pinch of salt. I added just enough warm milk to make the sauce creamy, stirred in the well drained baby spinach and put this in a small casserole dish. I topped the creamed spinach with a bit of grated Italian cheese. Perfect for two and oh so good. 2 years, 6 months, 1 weeks, 4 days, 2 hours, 14 minutes ago
	greenbabby The wost part was trimming the stems off. I would recomend using frozen chopped spinich thawed and drained well. That would take up one less pot and much less time. 3 years, 4 months, 1 weeks, 3 days, 12 hours, 37 minutes ago
	rickj747 Even people who don't care for spinach - especially creamed spinach - loved this recipe served along iwth prime rib. 4 years, 5 months, 2 weeks, 1 days, 10 hours, 24 minutes ago
	sgrishka Prewashed and trimmed spinach in plastic bags is a great convenience, but I prefer to buy it by the bunch. Be sure to wash fresh spinach thoroughly: Trim the stems off each bunch. Fill a sink or pot with cold water and plunge the spinach, 1 bunch at a time, into the water. Swish the spinach around in the water, then transfer the spinach to a large bowl or pot. Pour off the water and rinse out any sand, then repeat 2 or 3 times until no sand is left in the bottom of the sink or pot. If the stems are tough, fold the leaves in half lengthwise and strip or cut the stem away along the folded edge. If you would like to make this ahead, transfer the creamed spinach to a lightly buttered casserole dish. Sprinkle the top with buttered bread crumbs. Refrigerate until 40 minutes before serving. Bake at 350 F for about 30 minutes, until hot and bubbly. [I posted this recipe.] 5 years, 1 months, 1 days, 4 hours, 35 minutes ago