Classic Creamed Spinach
Inspired by techniques from America's Test Kitchen and Serious Eats.
Baby spinach wilted with shallot and garlic, simmered in cream and thickened with a butter-flour paste, finished with nutmeg.
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Method
- 1
Make the paste. Mash the softened butter and flour together with a fork until completely smooth. This paste thickens the cream without lumps, because the butter keeps the flour particles apart as they disperse.
- 2
Wilt the spinach. Melt the remaining 30 g butter in the pot over medium heat and soften the shallot and garlic for 1-2 min until translucent. Add the spinach a handful at a time with the salt, turning with tongs, and cook about 4 min until just wilted.
- 3
Thicken the cream. Pour in the cream and bring it to a simmer. Stir in the butter-flour paste and cook for about 3 min, until the sauce thickens and coats the leaves rather than running off them.
- 4
Season and serve. Take the pot off the heat and stir in the pepper and nutmeg, then taste for salt. Spoon into a warm shallow dish and serve while hot.
Storage
Refrigerate covered up to 3 days. Reheat gently in a pan, stirring and adding a splash of milk if thick, until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large casserole pot (Dutch oven)
- tongs
- small bowl
- fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 252 kcal |
| Protein | 4.7 g |
| Carbohydrate | 8.5 g |
| of which sugars | 2.2 g |
| of which free sugars | 0 g |
| Fat | 23.5 g |
| of which saturates | 14.7 g |
| Fibre | 2.9 g |
| Salt | 0.98 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
