Wednesday, December 21, 2011

Creamed Spinach

3 T unsalted butter
1/4 cup all purpose flour
2 1/2 cups whole milk, at room temperature
kosher salt
1/2 teaspoon freshly grated nutmeg
2 pounds spinach, tough stems removed
1 large egg plus 2 egg yolks
freshly ground pepper

Preparing the spinach:
Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.

Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.

Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.

Serves 6 to 8


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