As the temperature drops, cravings for comfort food generally rise. Try balancing out the bad with some good with this rich creamed spinach. If it’s green, it counts!
- 2 lbs. spinach
- 3/4th cup whole milk
- 2/3rd cup heavy cream
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 5 tablespoons unsalted butter
- 5 tablespoons cup all-purpose flour
- 1/8th teaspoon freshly grated nutmeg
Cook spinach in a boiling water for 1 minute. Take out and toss into an ice bath to stop the cooking. Next, ring out the moisture in the spinach on a towel and roughly chop.
In a deep pan, melt the rest of the butter and toss in onion and garlic. When the onion turns translucent, whisk in the flour to create a roux. Stir continuously until it forms a smooth paste. Slowly mix in the milk and heavy cream, whisking constantly to prevent lumps. Simmer and continuously whisk until thickened, 3 to 4 minutes. Add in an eighth of a teaspoon of nutmeg before adding the chopped spinach. Salt and pepper to taste, and serve!