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Creamed Spinach

Sauteed shallots and a creamy sauce turn steamed spinach into a satisfying filling for popover breakfast sandwiches.

  • yield: Makes 4 1/2 cups

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Ingredients

  • 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

Variations

On "Martha Bakes," Martha halved this creamed spinach recipe to make breakfast sandwiches using Giant Cheese Popovers.

Directions

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.

Source
Martha Stewart Living, December 2010

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