Creamed Spinach
Creamed spinach is one of those side dishes that deserves a place in heaven. This side dish doesn't need any fancy additions, it just needs to be phenomenally creamy.
Ingredients
- 1 pound baby spinach NOTE 1
For the Sauce
- 1 tablespoon butter
- 1/4 onion sweet or yellow - chopped
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/4 cup ricotta cheese
- 1/2 cup Gruyere cheese grated
- salt & pepper
- 1/4 teaspoon nutmeg
Instructions
- Bring a little bit of water to a boil over high heat, add the spinach (in batches if needed) and cook until the spinach has wilted. This will take about 1/2 minute. Drain in a colander and keep some of the water. Squeeze out as much water as you can without pushing the spinach through the colander.
- Melt butter in a skillet and add the onion and some salt and cook over medium heat until translucent (no need to brown the onions).
- Make a roux by adding all-purpose flour and allow it to absorb all the butter.
- Add milk and ricotta and stir. Simmer on low heat for about 3-5 minutes, allowing the sauce to thicken until it will coat a spoon or spatula. Add the grated cheese and season with salt, pepper and nutmeg.
- Add the spinach and stir until you have a uniform mixture. Taste and adjust seasoning. (NOTE 2)
- Serve the creamed spinach in a bowl and sprinkle with some grated Gruyere cheese.
Notes
- Don't chop the spinach, nor use chopped frozen spinach. You want to keep the leaves of the spinach intact, otherwise you may create creamed spinach that has similarities with baby food.
- If the creamed spinach is too thin or a little watery, cook over medium-low heat until any excess liquid evaporates. If the creamed spinach is too thick, thin out with some of the ‘spinach water’ you kept behind, or with some milk.
Nutrition
Calories: 349kcalCarbohydrates: 16gProtein: 22gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gSodium: 1673mgFiber: 5gSugar: 5g