The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Monday, June 13, 2005

Creamed Spinach

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.

Creamed Spinach
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.


Blogger Nupur said...

This sounds wonderful! Its such a great tasting dish, thanks for the recipe.

10:23 AM

Anonymous Anonymous said...

I tried this recipe and loved it, it brought me and my husband back to the restaurant

5:02 AM

Anonymous Anonymous said...

Not bad, I admit.
I used Half and Half instead of milk.
Still very tasty

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i tried this recipe with margarine instead of butter and let me tell you...its was HEAVEN IN MY MOUTH!!!unbelievably good..:)

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Anonymous Anonymous said...

Whoever wrote this recipe has not been to Peter Luger's. There is no milk in their spinach. From a Brooklyn girl

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This was a gloppy, flourey disaster.

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i tried this recipe with margarine instead of butter and let me tell you...its was HEAVEN IN MY MOUTH!!!unbelievably good..:)
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