Creamed Spinach

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Creamed Spinach

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It blends in so well with all the great flavors of this meal. I make the cream spinach two weeks before Thanksgiving and freeze it in a large Zip lock bag. That way it stacks up nicely in my freezer without taking up too much room. Having this done ahead of time saves me time in the kitchen the morning of the big day!

Ingredients: 
3 pounds fresh spinach
4 tablespoons unsalted buter
5 tablespoons flour
4 cups warm milk
1 teaspoon kosher salt
2 teaspoon fresh nutmeg, grated

Instructions: 

HAVE ALL YOUR INGREDIENTS READY

PRE-HEAT OVEN 375 F.

Bring two cups of water to a boil and add half of the spinach. After 30 seconds use tongs to turn the spinach over and just wait until it wilts, about 10 to 15 seconds. Drain in a wire mesh and use a wooden spoon to press as much water as you can out of the spinach. Repeat with the second half of the spinach. Spread out a clean dish towel on the counter and place the spinach in the middle of the towel, bring up the sides of the towel and twist tightly squeezing as much water out as you can. Place the drained spinach on a cutting board and chop small. Set aside in separate bowl and break apart the spinach so it is loose.
CREAM SAUCE

In a small sauce pot on medium heat warm the milk. In a medium sauce pot on medium high heat melt the butter, add flour and mix forming a roux, slowly whisk all of the heated milk into pot whisking constantly until thickened about 3 to 5 minutes, do not boil. Add salt and nutmeg, mix well. Pour the cream sauce over the spinach and mix well. Correct seasoning by adding more salt if necessary.
Pour into a baking dish or pie dish and cover tightly with foil. Bake at 375 degrees for 30 minutes. Serves 8 to 10

COOKS NOTE;
1. If you don’t squeeze as much water as you can out of the spinach it will be watery and not creamy
2. The creamed spinach can be made up to 2 days ahead and kept tightly covered with aluminum foil in the refrigerator until ready to bake. From the refrigerator cold to the oven the bake time will be approximately 50 to 60 minutes.
3. You can prepare the cream spinach a week before and freeze it.
4. From freezer to oven, remove the frozen spinach from the freezer and let it sit out on the counter for 60 minutes. Bake in a 350 degrees pre-heated oven with foil still on and bake for 90 minutes

  • dholcomb1

    this is one of those dishes I love, but I’m the only one in the family who will eat it.