Rich and creamy spinach, blended with Parmesan cheese and a hint of nutmeg, will have your guests asking for seconds. It’s a delicious side dish with beef, pork, chicken or fish, and quick and easy to make.
Not a fan of creamed spinach? We’re not worried. This quick and comforting delight will make doubters think again and aficionados clamor for more.
|20 ounces||Earthbound Farm Frozen Organic Chopped Spinach|
|2 tablespoons||butter (1/4 stick)|
|2 tablespoons||unbleached all-purpose flour|
|1 1/2 cups||whole or lowfat milk|
|1/2 cup||heavy (whipping) cream|
|1/4 cup||freshly grated Parmesan cheese|
|1/4 teaspoon||freshly ground nutmeg|
|coarse kosher salt and freshly ground black pepper (to taste)|
Thaw the spinach. Squeeze the spinach with your hands or in a clean dishcloth to remove any water. Set aside.
Melt the butter in a large skillet over medium-low heat. Add the flour and cook for 2 minutes, whisking constantly. Add the milk and the cream in a steady stream, continuing to whisk, and cook until the cream sauce thickens, about 2 minutes.
Add the spinach to the cream sauce and stir to combine. Stir in the Parmesan cheese and nutmeg, and cook until the spinach is heated through, about 1 minute. Season with salt and pepper to taste. Serve hot. Enjoy!
Cook’s Note: To make this recipe with fresh spinach, start with 2 pounds baby spinach (or 2 bunches of mature spinach, cleaned, stemmed and coarsely chopped). Steam it just until it wilts — be careful not to overcook it! Transfer the hot spinach to a colander to drain, then squeeze out any remaining water with your hands or a dishcloth, and continue with the recipe from melting the butter.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman