Creamed Spinach with Mrs. Kostyra
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Martha Stewart Living, February 2002
- Yield Serves 4
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Ingredients
- 2 1/2 pounds fresh spinach, well washed (not dried) and tough stems removed
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- Coarse salt and freshly ground pepper
- 1 teaspoon sugar
- Freshly grated nutmeg
- Sour cream, for serving (optional)
Directions
- Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 2 to 4 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.
- In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.
I used baby spinach instead because I prefer the taste... and it was amazing!!
this is wonderful! just like the creames spinach in the best steakhouses.
This was enjoyed by the veggie lovers in our family, but unfortunately not as well-loved by the others. I think I may have over-thickened the whitesauce, which did not help my intro of this dish... I would try it again and think it is very goo. :)