Creamed Spinach

From the kitchen of Carly

Silky creamed spinach built on a proper roux and warm milk, with sweet caramelized onion and a whisper of nutmeg. It's steakhouse-quality comfort on a plate, the kind of side that makes everything else taste better.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 lb baby spinach
  • 11 1/4 cups whole milk
  • 11 cup heavy cream
  • 11 small onion, finely chopped
  • 11/2 stick (1/4 cup) unsalted butter
  • 11/4 cup all-purpose flour
  • 11/8 teaspoon freshly grated nutmeg

Instructions

  1. Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

  2. Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.