The A to Z guide to sides

Creamed spinach

Creamed Spinach Creamed Spinach (George Boomer)
November 17, 2010

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Serves 6

1/2 cup water
2 pounds fresh spinach, stemmed and well rinsed
Butter (for the dish)
4 tablespoons ( 1/2 stick) butter
1/2 onion, finely chopped
Salt and pepper, to taste
1/4 cup flour
2 cups milk
1/4 cup grated Parmesan

1. In a large flameproof casserole bring the water to a boil. Add the spinach, turn down the heat and cook, turning the leaves with tongs, for 4 minutes or until the greens wilt. Use tongs to transfer the spinach to a colander. Rinse with cold water. When cool, squeeze the leaves with your hands to remove excess moisture.

2. Turn on the broiler. Butter a 10-inch baking dish.

3. Wipe out the casserole. Add the butter. When it melts, cook the onion, salt, and pepper over medium heat, stirring often, for 5 minutes. Sprinkle with flour and cook, stirring, for 2 minutes.

4. Add the milk 1/2 cup at a time, stirring constantly, until the mixture thickens and all the milk is added. Simmer, stirring, for 2 minutes. Stir the spinach into the sauce. Cook for 2 minutes to reheat the spinach. Taste for seasoning and add more salt and pepper, if you like.

5. Transfer the mixture to the baking dish. Sprinkle with Parmesan. Broil 6 inches from the element for 5 minutes, watching the dish carefully, or until the cheese browns.

Allison Boomer