Sauteed shallots and a creamy sauce turn steamed spinach into a satisfying filling for popover breakfast sandwiches.
- Yield: Makes 4 1/2 cups
Source: Martha Stewart Living, December 2010
- 5 pounds fresh spinach (or 2 1/2 pounds baby spinach), trimmed and washed, with some water clinging to leaves
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- Coarse salt and freshly ground pepper
- Pinch of freshly grated nutmeg
Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4 1/2 cups.)
Melt butter in a medium skillet over medium heat. Cook shallots until translucent, about 3 minutes. Add flour, and cook, whisking, until raw flour smell is cooked off, 1 to 2 minutes. Gradually whisk in milk. Bring to a simmer, and cook for 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.