Creamed Spinach
Filed under
Vegetables
Recipe courtesy Anne Burrell.
Ingredients
- Olive oil, extra-virgin
- 2 1/2 lb Baby spinach, washed
- 1/2 Onion, small, finely diced
- Kosher salt
- 2 clove Garlic, smashed
- 2 tbsp Butter
- 2 tbsp Flour, all-purpose
- 1 cup Milk
- 1 pinch Cayenne pepper
- 1/4 cup Parmesan, Parmigiano, grated
Directions
- Coat a large straight-sided saute pan with olive oil over medium heat. Add the spinach, cover and saute until gently wilted. Drain and cool in a colander over a bowl.
- Pour off any liquid and lightly coat the pan with oil. Cook the onions with salt over medium heat until translucent and very aromatic, 5 to 7 minutes. Add the garlic for 2 to 3 minutes.
- Melt in the butter, stir in the flour and cook until it looks like wet sand, 5 to 6 minutes. Whisk in the milk, cayenne and cheese and season (it will need salt).
- Bring to a boil, then simmer 5 to 6 minutes, stirring so the milk doesn't scorch. Stir in the spinach, adjust the seasoning and serve.