EATS: Creamed Spinach Recipe

I’m sheltering in place in Southampton, NY and as we approach the month of May the weather here is bouncing between dark and stormy and warm and sunny. On those dark and stormy days this creamed spinach recipe is the perfect side dish to serve with dinner. The dark leafy greens in a cheesy cream sauce makes the creamed spinach a nice comfort food. The creamed spinach goes well as a side dish with crispy pan roasted chicken, steak, or if you want a vegetarian meal you could mix the creamed spinach with pasta. Enjoy this rich, cheesy, creamed spinach and let me know in the comments below how you like it.

Creamed Spinach Ingredients

• 8 ounces fresh spinach

• half and half

• 2  Tablespoons unsalted butter

• 1/2 medium yellow onion minced

• 2 cloves garlic minced

• 2 teaspoons Kosher salt divided

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon freshly grated nutmeg

• 2 Tablespoons  all-purpose flour

• 3 1/2 cups half-and-half

• 1/4 cup mozzarella cheese

• 1/4 cup grated Parmesan cheese

Creamed Spinach Instructions

• In a medium pot, bring 2 1/2 quarts of water + 2 teaspoons of salt to boil.

• Blanch the spinach. Add spinach to boiling water and cook for about 1 minute. Drain the spinach and then place in a bowl of ice water until it is cool. Remove the spinach from ice water, squeezing as much water out of the spinach as possible.

• Place a large sauté pan over medium high heat. Melt the butter. Add onions. Reduce heat to medium low and allow onions to cook for about 8 minutes until onions are sweated. Add garlic, nutmeg, black pepper, 2 teaspoons of salt.

• Add in flour. Mix ingredients with a rubber spatula over low heat. Allow to cook for 2-3 minutes.

• Add the half and half. Bring mixture to a boil.

• Add mozarella cheese. Cook ingredients together until sauce thickens.

• Last, add spinach and Parmesan cheese. Fold in using a rubber spatula.

• Transfer to a serving dish and enjoy!