Remember creamed spinach? When I was a child, we thought it a great treat in restaurants. This recipe brings back any fond memories, but makes the reality so much better! It takes only about 10 minutes to cook fresh spinach (it takes that long to thaw and cook frozen spinach) and when you stir it with a simple cream-and-cheese sauce, it's luscious.
Servings: Makes 4-6 servings
  • 2 bags (10 ounces) spinach , stems removed
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup regular or nonfat half-and-half , warmed
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese
  • Salt and freshly ground pepper , to taste
  • Directions
    Wash spinach well in a large sink of lukewarm water. Lift the spinach leaves out of the sink (do not spin dry) and transfer to a large bowl.

    Place about half of the spinach and any water clinging to their leaves in a large saucepan. Cover and cook over medium-high heat, stirring often, until the spinach wilts, about 5 minutes. Stir in the remaining spinach and cook until all of the spinach is wilted and tender, about 5 minutes more. Drain in a colander and rinse under cold water.

    A handful at a time, squeeze the excess water from the spinach and set the spinach aside.

    Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble without browning for 1 minute. Whisk in the half-and-half and bring to a simmer over medium heat. Cook just until lightly thickened and no raw flour flavor remains, about 3 minutes. Stir in the spinach and nutmeg and cook until the spinach is heated through, about 3 minutes. Stir in the cheese. Season with salt and pepper. Serve hot.


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