No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

"Creamed" Spinach

"Creamed" Spinach, spiced with cloves, bay leaves, nutmeg, and peppercorns, is deceptively rich -- its sauce is made creamy by skim milk and just a bit of half-and-half.

  • servings: 4
Photography: Richard Gerhard Jung

Ingredients

  • 2 ten-ounce bunches spinach, well washed, tough stems removed
  • 1 cup skim milk
  • 1 teaspoon whole black peppercorns
  • 2 dried bay leaves
  • 4 cloves
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons half-and-half
  • 1 medium onion, chopped into 1/4-inch pieces

Directions

  1. Step 1

    Roughly chop spinach leaves; set aside. Combine milk, peppercorns, bay leaves, and cloves in a small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let steep for 30 minutes. Strain into a bowl or measuring cup, discarding solids; set aside.

  2. Step 2

    Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour; cook, whisking constantly for 1 minute. Gradually whisk in milk mixture; cook, whisking constantly until mixture thickens, about 3 minutes. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered; keep warm over low heat.

  3. Step 3

    Heat remaining butter in a large, nonstick skillet over medium-low heat. Add onion; cook until tender, about 5 minutes. Add spinach a little at a time; turn with tongs until all spinach is added and just wilted. Pour sauce over spinach, and stir to combine. Serve immediately.

Source
Martha Stewart Living, April 2001