Cook the Book: Classic Creamed Spinach

Cook the Book: Classic Creamed Spinach is a side dish that serves 4. One serving contains 308 calories, 12g of protein, and 20g of fat. For $2.74 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe is liked by 28 foodies and cooks. It is brought to you by Serious Eats. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up nutmeg, black peppercorns, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns an outstanding spoonacular score of 94%. Try Cook the Book: Creamed Spinach, Cook the Book: Classic Sugar Cookies, and Cook the Book: Classic Buffalo Wings for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Put the milk in a saucepan with the onion, bay leaf, and black peppercorns. Bring to a boil, then decrease the heat to low and cook for ten minutes for the aromatics to do their stuff.  2 Discard the very toughest spinach stalks, then cook the leaves in a lidded pan with a film of water in the bottom. They should be tender in just a minute or two, maybe less. Drain and cool under cold running water, squeeze thoroughly but gently to remove most of the water, then chop finely.  3 Melt the butter in a heavy-bottomed nonstick saucepan, stir in the flour, and cook for a couple of minutes, stirring so that it doesn’t burn. Whisk in the warm milk; you don’t need the aromatics, they have done their work. When the sauce starts to thicken, decrease the heat to a low simmer and let it bubble gently for a good fifteen minutes. An occasional stir, taking care to get right in the corners, will prevent it burning.  4 Stir in the cream and chopped spinach, then finish with salt, pepper, and a fine grating of nutmeg.

 

Step by step:

1. Put the milk in a saucepan with the onion, bay leaf, and black peppercorns. Bring to a boil, then decrease the heat to low and cook for ten minutes for the aromatics to do their stuff. 

2. Discard the very toughest spinach stalks, then cook the leaves in a lidded pan with a film of water in the bottom. They should be tender in just a minute or two, maybe less.

3. Drain and cool under cold running water, squeeze thoroughly but gently to remove most of the water, then chop finely. 

4. Melt the butter in a heavy-bottomed nonstick saucepan, stir in the flour, and cook for a couple of minutes, stirring so that it doesn’t burn.

5. Whisk in the warm milk; you don’t need the aromatics, they have done their work. When the sauce starts to thicken, decrease the heat to a low simmer and let it bubble gently for a good fifteen minutes. An occasional stir, taking care to get right in the corners, will prevent it burning. 

6. Stir in the cream and chopped spinach, then finish with salt, pepper, and a fine grating of nutmeg.

Nutrition Information:

covered percent of daily need