RECIPE: Creamed Spinach Deluxe

20 years ago

This is the first time I've ever made creamed spinach and fortunately, I picked a winner from this month's Bon Appetite. It involves several steps, but is worth it! I served it as a side to fresh sole. It's delicate and not too rich.

I used regular, not baby, fresh spinach. It was fine. It plumps back up after you add it back to the cream mixture, and has a lovely texture. And in case anyone is wondering, no, do not use frozen spinach.

CREAMED SPINACH DELUXE

6 Servings

1/4 c. water

4 6-oz bags baby spinach leaves A bunch of regular fresh spinach weighed 12 oz so I used that and halved the recipe for 2 of us

2 T. (1/4 stick) butter

1/3 c. chopped onion

1 bay leaf

1/2 dried small red chile, such as Japones or de arbol Â I used pinch of cayenne

1/4 t. black peppercorns

1/4 c. all-purpose flour

1/4 t. salt

1 1/4 c. whole milk

1/2 c. whipping cream

Bring 1/4 c. water to boil in large pot. Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes. I found 2 minutes to be just right. Add remaining spinach and toss until just wilted. Transfer spinach to strainer set over bowl. Press to release all liquid. Transfer spinach to work surface; coarsely chop. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in heavy medium saucepan over medium heat. Add onion, bay leaf, dried chile, and peppercorns; sautÃ© until onion is soft but not brown, about 3 minutes. Whisk in flour and salt. Cook until mixture is pale good with nutty aroma, whisking constantly about 3 minutes. Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes. Strain bÃ©chamel sauce into medium bowl. Do not skip this step.

Heat cream in heavy saucepan over medium heat until just simmering. Add bÃ©chamel; whisk until smooth and begins to simmer. Add spinach and stir until heated through. Season to taste with salt and pepper.

Bon Appetite

Feb 2006

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Comments (9)

cookingrvc
20 years ago
mqmoi,
That recipe looks good. I had made the recipe below which DH loved. Sounds like we have two great recipes to chose from now. Thanks.
sue

Creamed Spinach Parmesan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
1 Large Spinach bunch -- washed, chopped
1 clove Garlic -- chopped fine
1/2 Cup Heavy cream
3 Tablespoons Parmesan cheese

Heat large skillet to medium high.

Add butter and melt.
Add garlic and saute until golden (1 minute)

Add spinach, reduce heat to medium, and cook, uncovered until wilted and most of the juices evaporate

Add heavy cream and reduce for 5 minutes, until the cream is thickened.

Sprinkle the parmesan and mix.

If mixture is still a bit thin, cook down for a few more minutes, scraping it off the bottom often.

: Can omit the garlic and add 1/2 tsp lemon zest
Carol Schmertzler Siegel
20 years ago
Can't wait to try the recipes, we love creamed spinach (even my kids!) Thanks for posting them!
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san_
20 years ago
man--there is absolutely nothing not to love about those recipes! i can see the spinach with a roasted chicken or grilled steak or a plate of pasta or pan-seared scallops or even some humble meat loaf. thanx for posting!
woodie
20 years ago
Oh man! They both sound wonderful! I just LOVE creamed spinach and both of these are really different, thank you ladies.
cindy_5ny
20 years ago
Copying and pasting here too, thanks! I was just thinking that I haven't made spinach recently, now I have no excuse not to!

Cindy
craftyrn
20 years ago
Sounds good -how can you go wrong with "creamed " anything--and we love spinach--thx for posting.
sharon_chewy
20 years ago
try this one, its very easy but amazing.
15ml olive oil
1 medium onion finely chopped
1 clove of garlic finely chopped
10 oz of spinach
2 cups of chicken broth
2 cups of country style cream 15%
salt and pepper to taste

put olive oil in a pan add the onion and garlic for 2 min at low.
add the spinach for another 2 min tossing carefully.
add the broth and bring to a boil
cover partially for 5 min
put the preparation in a robot
reduce in a puree
put back on the stove adding the cream
let it simmer for 7 min
add salt and pepper.
sorry i was translating from french but bare with me
try it wont regret it
let me know if you liked it
sharon
annie1992
20 years ago
Yum, they all sound good. I love creamed spinach, or any kind of spinach. I tend to like it raw the best, but these sound wonderful.

Thanks.

Annie
debbie814
20 years ago
Sounds wonderful! We had creamed spinach tonight with our halibut. I can't recall which recipe I used since I made it last fall and froze it in small containers. It was delish!