This classic creamed spinach recipe was a great way to use up the remaining spinach from the huge bag purchased at Costco. It's a delightful recipe. Clean, simple and fresh. Make sure not to overcook the spinach or the nutritional value and bright green color will be lost.
Serves 4 to 6
When Peter Luger opened a steak house in New York City in 1887, creamed spinach was on the menu. The success of the restaurant resulted in many copycat menus. It is hard to even imagine a steak house today without creamed spinach on the menu.
2 (10-ounce) packages fresh spinach, tough stems removed
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons, plus one teaspoon all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
Salt and pepper
1. Bring 1 inch of water to a boil in a large saucepan. Add the spinach, cover, and steam until wilted, 3 to 5 minutes. Drain into a colander, rinse with cold water, and press out as much water as possible. Transfer to a cutting board and chop. If the spinach seems watery, gather in handfuls and squeeze to remove excess water.
2. Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes. Stir in the flour to make a paste. Cook for 1 minute. Gradually whisk in the milk and cook until hot and thickened. Stir in the cheese.
4. Stir in the spinach and cook until the spinach is hot, about 2 minutes. Season to taste with salt and pepper and serve.
Tip: If you would like to make this ahead, transfer the creamed spinach to a lightly buttered casserole dish. Sprinkle the top with buttered bread crumbs. Refrigerate until 40 minutes before serving. Bake at 350° F for about 30 minutes, until hot and bubbly.