Creamed Baby Spinach
This classic side dish is rich and satisfying.
- Total Time:
- Servings: 4
Source: Everyday Food, May/June 2003
- 2 1/2 tablespoons butter
- 1/4 cup minced onion
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1 1/2 pounds baby spinach, rinsed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
In a saucepan over medium heat, melt 2 tablespoons butter. Add onion; cook until soft, about 2 minutes. Add flour; stir until light golden, about 3 minutes.
Add half-and-half; bring to a boil. Simmer, stirring until sauce is thick enough to coat the back of a wooden spoon, 5 minutes. Add baby spinach in two parts; cover, and cook 4 minutes after each batch. Stir until wilted, about 2 minutes. Add salt, pepper, and nutmeg. Using an immersion blender or food processor, pulse several times to lightly puree. Dot with remaining 1/2 tablespoon butter; serve warm.