Perfect Creamed Spinach

Send to a Friend
Print

Ingredients

• 2 (10-ounce) bags fresh spinach
• 2 teaspoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon white pepper
• Ground nutmeg
• Red pepper strip, optional for garnish

Directions

• 1
  Thoroughly wash spinach leaves; drain in large colander. Remove and discard stems. Coarsely chop spinach leaves.
• 2
  Bring 3 cups water to a boil in large saucepan; add spinach. Reduce the heat and simmer, covered, until spinach is wilted, about 5 minutes. Drain well. Set aside.
• 3
  Melt butter in large saucepan; stir in flour and cook over medium-low heat, stirring constantly, until mixture thickens, about 1 minute.
• 4
  Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes. Stir in the Parmesan and pepper.
• 5
  Stir spinach into cream sauce; heat thoroughly. Spoon spinach into serving bowl; sprinkle lightly with nutmeg. Garnish with red pepper strip, if desired.
• 6
  Potluck variation: Creamed spinach makes an excellent dish to bring to a potluck dinner party. Cook as directed in recipe; let cool. Place spinach in small ovenproof glass dish; refrigerate until ready to reheat. Heat in 350F oven until heated through, about 10 minutes.