Sunday is the Golden Globes. I’m thinking of making a roast chicken for the night’s festivities and asked Kelly if she had some side suggestions for me. She threw out Creamed Spinach. I’ve never made it before but such found this Gourmet Magazine Creamed Spinach and am dead excited to make it.. Now I just need to find a carb to go with my meal…
Yield: Makes 10 servings
Active Time: 30 min
Total Time: 30 min
3 lb baby spinach
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.