My personal opinion: spinach is one of those veggies that is best when doused in cream, mixed with sour cream and slathered on Hawaiian bread, masked by fruits in a smoothie, or drenched with salad dressing. I actually enjoy most vegetables, but spinach needs a little bit of help. If you have a spinach recipe that can prove me wrong I’d love to hear it because I wish I could enjoy spinach in its pure, unmodified form.
Last weekend we celebrated Kara’s birthday, albeit late, with a really nice home-cooked dinner. We made the twice-baked potatoes that we posted last week, the scallops from yesterday, this creamed spinach and a tasty steak which you’ll see tomorrow. Like Kara mentioned, this menu also makes for an excellent and romantic Valentine’s Day dinner. It’s the kind of meal you’d spend big bucks on if you went out to eat.
This spinach was a cinch to make, and I thought it tasted really good (thank you heavy cream)! Every time I cook spinach I’m amazed how it wilts into nothing. I was silly to think that 2 bags was enough. We used just the 2 bags but decided that perhaps it was a bit too creamy and it would have been better had we used 3 bags. We’ve reflected this change in the recipe below.
3 6-ounce bags baby spinach
1¾ cups heavy cream
1 small onion, finely chopped
1 small clove garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
pinch of freshly grated nutmeg
salt and pepper to taste
Wash your spinach, but no need to dry. Place the spinach in a large pot over high heat. Cook covered, stirring occasionally, until wilted, about 2-4 minutes.
Squeeze out the excess liquid by putting it in a strainer and pressing the moisture out with a spatula or large spoon. Coarsely chop the spinach. Wipe out the pot so you can use it again.
In a small saucepan over medium heat, heat the heavy cream, stirring, until warm. Keep warm. While the cream heats, cook onion and garlic, in butter in the large pot you just wiped clean. Cook over medium low heat, stirring occasionally, until softened, about 6 minutes. Whisk in flour and cook roux for about 3 minutes. Add warm cream in a slow stream, whisking constantly to prevent lumps. Simmer, whisking, until thickened for 3-4 minutes. Stir in nutmeg, spinach, salt and pepper to taste and cook, stirring, until heated through.
Source: adapted from Smitten Kitchen